Applied Biological Chemistry
- Volume 43 Issue 4
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- Pages.241-246
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- 2000
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Molecular Structural Properties of Chindo Black Rice Starch
진도산 검정쌀 전분의 분자구조적 특성
- Park, Jong-Hoon (Department of Food Science and Technology, Chonnam Nat'l University) ;
- Oh, Keum-Soon (Korea Food and Drug Administration) ;
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Kang, Kil-Jin
(Korea Food and Drug Administration) ;
- Kim, Kwan (Department of Food Science and Technology, Chonnam Nat'l University)
- Published : 2000.11.30
Abstract
In order to investigate structural properties of Chindo black rice(grown in Chindo, Chonnam) starch and its amylopectin, Chindo black rice was investigated in comparison to Shinsun waxy rice. The maximum absorbance wave and intrinsic viscosity of Chindo black rice starch and Shinsun waxy rice starch were 523 nm, 521 nm and 183 ml/g, 178 ml/g, respectively.
진도산 검정쌀 전분의 분자 구조적 특성을 구명하고 신선찰벼와 비교 검토하였다. 진도산 검정쌀과 신선찰벼의 전분-요오드 복합체의 최대흡수파장은 각각 523 nm, 521 nm였고, 고유점도는 각각 183 ml/g, 178 ml/g였으며,