Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 5
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- Pages.757-761
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- 1995
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- 0367-6293(pISSN)
Structure of Hot-Water Soluble Rice Starch in Relation to the Structure of Rice Starch and Texture of Cooked Rice
열수 가용성 쌀 전분의 구조와 전분의 구조 및 밥의 텍스쳐와의 관련성
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Kang, Kil-Jin
(Department of Food Science and Technology, Chonnam National University) ;
- Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
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Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University)
- Published : 1995.10.31
Abstract
The relationship between the molecular structure of rice starch and the texture of cooked rice was investigated using hot-water soluble rice starch. The structure of hot-water soluble starch bound amylose which was composed of small molecular weight and amylopectin which was composed of chain length of
밥의 텍스쳐에 대한 일련의 연구에서 식미와 관련성이 있는 열수 가용성 쌀 전분에 대하여 분자 구조적 측면에서 그 관련성을 구명하고자 하였다. 열수 가용성 쌀 전분의 분자 구조는 분자 크기가 작은 아밀로오스와 평균 사슬길이
Keywords
- rice starch;
- hot-water soluble starch;
- structure;
- cooked rice;
- amylose;
- amylopectin;
- chain length;
- molecular weight