한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제68권3호
  • /
  • Pages.99-105
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  • 2023
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  • 0252-9777(pISSN)
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  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
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The Physicochemical Properties of Starch from Tongil-type Rice Varieties

  • Jong-Hee Shin (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services) ;
  • Chae-Min Han (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services) ;
  • Young-Un Song (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services) ;
  • Sang-Kuk Kim (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services) ;
  • Jung-Gi Ryu (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services)
  • 투고 : 2023.06.07
  • 심사 : 2023.08.14
  • 발행 : 2023.09.01
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초록

Starch characteristics and pasting properties of Tongil-type rice varieties with different amylose content were analyzed. Three different Tongil-type rice varieties and one Japonica-type rice variety were examined for their properties. Tongil-type rice varieties have longer panicles and higher rice yield (721-765 kg per 10a) than Boramchan, a Japonica-type high-yield rice variety. The protein content of the Tongil-type rice variety was higher than that of Boramchan. Japonica-type rice varieties had lower amylose content than Japonica-type rice varieties, except for Amimyeon (Milyang355). Amimyeon had higher protein content than the other varieties, and its amylose content was particularly high at 39.2%. The distribution of starch granule sizes of the four varieties was similar, and the particle size corresponding to D50 was approximately 87.8-81.9 ㎛. The pasting properties of rice flour varied among varieties. The Dasanbyeo and Hanarum2 amylogram patterns were similar. These two varieties had a higher peak viscosity (PV) and lower setback (SB) than Boramchan. In the case of Amimyeon, the hot paste viscosity (HPV), cool paste viscosity (CPV), and SB were significantly higher than those of the other Toingil-type varieties, and the breakdown (BD) was very low, showing pasting properties significantly different from that of the other varieties. The onset (To), peak (Tp), and conclusion temperature (Tc) of gelatinization of rice flour from Amimyeon were lower than those of the other tested varieties. In addition, the gelatinization temperature, measured using differnetial scanning calorimetry (DSC), and BD, measured using al rapid visco analyzer (RVA) were low in Amimyeon. Amylose content showed a high positive correlation with pasting time (PTi), HPV, and SB and a negative correlation with PV and BD.

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