Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 1
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- Pages.105-111
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- 1995
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- 0367-6293(pISSN)
Relationship between Molecular Structure of Rice Amylopectin and Texture of Cooked Rice
쌀의 아밀로펙틴 분자구조와 밥의 텍스쳐
- Kang, Kil-Jin (Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
- Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
- Published : 1995.02.01
Abstract
The relationship betwwen the molecular structure of amylopectin and the texture of cooked rice was investigated using Korean rice [3 varieties of Japonica type and 3 varieties of Tongil type(Japonica-Indica breeding type)]. The molecular structure of rice amylopectin was polymodal and distributed A chain of
밥의 식미가 다른 일반계와 통일계 쌀을 대상으로 아밀로펙틴과 그 베타-한계덱스트린의 분자구조적 특성을 조사하고 밥의 텍스쳐와의 관련성을 검토하였다. 쌀 전분의 아밀로펙틴 분자구조는, 아밀로펙틴과 베타-한계 덱스트린의 사슬분포로 보아,
Keywords
- rice;
- amylopectin;
- ${\beta}-limit$ dextrin;
- molecular structure;
- texture of cooked rice;
- super long chain