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http://dx.doi.org/10.7740/kjcs.2016.61.1.001

Studies on the Degree of Polymerization of Amylopectin and Texture Analysis Test of Brown Rice After Germination  

Lee, Kyung-Ha (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Yoon, Soon-Duck (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Jeong-Heui (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Won, Yong-Jae (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, Induck (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Hye-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Woo, Koan-Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.61, no.1, 2016 , pp. 1-8 More about this Journal
Abstract
The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.
Keywords
Amylopectin; Brown rice; Germinated brown rice; Texture analysis;
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Times Cited By KSCI : 13  (Citation Analysis)
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