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한국식품과학회지
→ 한국식품과학회지2017 ; 49(01): 1-7
Structural and physicochemical characterization of starch from Korean rice cultivars for special uses
Seul Lee, Eun-Jung Lee, and Hyun-Jung Chung*
Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University 1Department of BioFood Analysis, Korea Bio Polytechnic
ABSTRACT
Molecular structure, physicochemical properties, and in vitro digestibility of starch from Korean rice cultivars for special uses (Baegjinju 1, Hanareum, Deuraechan, and Goami 4) were investigated. The starch from Baegjinju 1 had the lowest amylose content (9.7%) and Hanareum, Deuraechan, and Goami 4 had intermediate amylose (20-25%) contents. Baegjinju 1 had a lower proportion of short amylopectin branch chains than the other rice starches. Hanareum had the lowest relative crystallinity and the highest intensity ratio of 1047 cm−1/1022 cm−1 among the rice starches. The starch from Goami 4 had a higher pasting temperature and lower gelatinization enthalpy than the other rice starches. Peak viscosity of rice starch from Baegjinju 1 was substantially higher than peak viscosity of other rice starches. Rice starch from Baegjinju 1 had significantly higher rapidly digestible starch content and lower resistant starch content than other rice starches, whereas there was no significant difference in resistant starch content among the rice starches.
KEYWORD
rice starch, special use, molecular structure, crystalline structure, in vitro digestibility
한국식품과학회지 2017 Feb; 49(01): 1 - 7
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