한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권6호
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- Pages.766-771
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- 1989
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- 0367-6293(pISSN)
아밀로오스 함량별 쌀전분의 이화학적 특성
Physicochemical Properties of Rice Starch by Amylose Content
- Lee, Sang-Hyo (Korea Food Research Institute) ;
- Han, Ouk (Korea Food Research Institute) ;
- Lee, Hyun-Yu (Korea Food Research Institute) ;
- Kim, Sung-Soo (Korea Food Research Institute) ;
- Chung, Dong-Hyo (Dept. of Food Processing and Technology, Chungang University)
- 발행 : 1989.12.01
초록
가공식품의 원료로써 잘의 가공 적성을 파악하기 위하여 아밀로오스 함량에 따라 가공용으로 육종된 8가지 품종에 대한 전분의 이화학적 특성을 조사하였다. 분리전분의 아밀로오스 함량은
physicochemical properties of rice starch isolated from eight varieties were examined to evaluate the rice processing suitability The amylose contents of rice starch were varied with 16.7-29.7%, and IR 30, Godael, Aguja and Lengkwang varieties showed higher amylose content than the other varieties. The water binding capacity and blue value were in the range of 87.0 103.0 and 0.178-0.305, respectively. As the amylose content increased, the amylogram pasting temperature and the break down ratio increased, while the peak viscosity did not show any significant difference. The transmittance of 0.1% starch suspension slowly increased at