Physicochemical Properties on Shinsun (Waxy) and Black Rice Starch |
Choi, Gyeong-Cheol
(Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Na, Hwan-Sik (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment) Oh, Geum-Soon (Pesticide Residues Division, Korea Food & Drug Administration) Kim, Sung-Kon (Dept. of Food Science and Nutrition, Dankook University) Kim, Kwan (Dept. of Food Science and Technology, Chonnam National University) |
1 | Dubois M, Gilles KA, Hamilton JK, Robers PA, Smith F. 1956. Calorimetric method for determination of sugars and related substances. Anal Chem 28: 350-356. DOI |
2 | Kim K, Choi GC, Kang KJ, Lee YH, Kim SK. 1992. Molecular structural properties of waxy rice starch. Kor J Food Sci Technol 24: 568-573. 과학기술학회마을 |
3 | AOAC. 1990. Official methods of analysis. 15th ed. The association of official analytical chemists, Washington, DC. |
4 | Baik SJ. 1999. Physicochemical and gelatinization properties of pigmented rice flour and starch. PhD Dissertation. Chungbuk National University, Cheongju. |
5 | Yamamoto K, Sawada S, Onogaki T. 1973. Properties of rice starch prepared by alkali method with various conditions. Denpun Kagaku 20: 99-104. |
6 | Song BH, Kim SK, Lee KH, Pyun YR, Lee SY. 1985. Viscometric properties of waxy rice starches. Kor J Food Sci Technol 17: 107-113. 과학기술학회마을 |
7 | Cho SA, Kim SK. 2000. Particle size distribution, pasting pattern and texture of gel of acorn, mungbean and buckwheat starches. Kor J Food Sci Technol 32: 1291-1297. |
8 | Medcalf DG, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42: 558-568. |
9 | Kim SK, Son JW. 1990. Bran structure and some properties of waxy rice starches. Kor J Agric Chem Soc 33: 105-108. 과학기술학회마을 |
10 | Shin L, Chen LL, Cheng Y. 1997. Correlations between the fine structure, physicochemical properties and retrogradation of amylopectins from Taiwan rice varieties. Cereal Chem 74: 34-39. DOI ScienceOn |
11 | Wong RBK, Lelievre J. 1982. Comparison of crystallinities of wheat starches with different swelling capacities. Starch 34: 159-161. DOI |
12 | Kim SS, Kim SY, Lee WJ. 1998. Characteristics of germinated colored rice as a potential raw material for Sikhe. Kor J Food Sci Technol 30: 1092-1096. 과학기술학회마을 |
13 | Yoon JM, Hahn TR, Yoon HH. 1998. Effect of copigmentation on the stability of anthocyanins from a Korean pigmented rice variety. Kor J Food Sci Technol 30: 733-738. 과학기술학회마을 |
14 | Cho MH, Paik YS, Yoon HH, Hahn TR. 1996. Chemical structure of the major color component from a Korean pigmented rice variety. Agric Chem Biotech 39: 304-307. |
15 | Chandrashekar A, Kirleis AW. 1988. Influence of protein on starch gelatinization in sorghum. Cereal Chem 65: 457-462. |
16 | Song JY, Shin MS. 1998. Solubility patterns and gelatinization properties of waxy rice starches. Kor J Food Sci Technol 41: 516-521. 과학기술학회마을 |
17 | Kee HJ, Lee ST, Park YK. 2000. Preparation and quality characteristics of Korean wheat noddles made of brown glutinous rice flour with and without aroma. Kor J Food Sci Technol 32: 799-805. 과학기술학회마을 |
18 | Yoon HH, Paik YS, Kim JB, Hahn TR. 1995. Identification of anthocyanins from Korean pigmented rice. Kor J Agric Chem Soc 38: 581-583. 과학기술학회마을 |
19 | Cura JA, Krisman CR. 1990. Cereal grains; A study of their -1,4, -1,6 glucopolysaccharide composition. Starch 42:171-176. DOI |
20 | Harm J, Peter AM. 1997. Comparision of the brabender viscograph and the rapid visco analyzer. I. Statistical evaluationof the pasting profile. Starch 49: 89-92. |
21 | Owusu-Ansah J, van de Voort FR, Stanley DW. 1982. Determination of starch gelatinization by X-ray diffractometry. Cereal Chem 59: 167-171. |
22 | Williams PC, Kuzina FD, Hylnka I. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47: 411-419. |
23 | Corn Refiners Association. 1982. Standard analytical methods. Method B-61, The Association, Washington DC, USA. |
24 | Kim HS, Kang OJ, Yoon KS. 1983. Physicochemical properties of waxy rice starches prepared from three different cultivars. Kor J Agric Chem Soc 26: 211-216. 과학기술학회마을 |
25 | Leach HW. 1963. Determination of intrinsic viscosity of starches. Cereal Chem 40: 593-596. |
26 | Kim JS. 1997. Development of cooked food using speciality rice. Rural Home Economics 18: 5-8. |
27 | Kim K, Lee YH, Kang KJ, Kim SK. 1993. Effect of steeping on physicochemical properties of waxy rice. Kor J Food Sci Technol 25: 535-540. |
28 | KFDA. 2000. Food Code. Munyoung-sa, Seoul. p 3-29. |
29 | Kim KA, Jeon ER. 1996. Physicochemical properties and hydration of rice on various polishing degrees. Kor J Food Sci Technol 28: 959-964. 과학기술학회마을 |
30 | Oh GS. 2001. Properties of waxy black and glutinous rices and textures of cooked milled rice added waxy black and glutinous rices. PhD Dissertation. Chonnam National University, Gwangju. |
31 | Lee SJ. 1991. Physicochemical properties of waxy brown rices. PhD Dissertation. Dankook University, Seoul. |
32 | Ha TY, Park SH, Lee CH, Lee SH. 1999. Chemical composition of pigmented rice varieties. Kor J Food Sci Technol 31: 336-341. 과학기술학회마을 |
33 | Schoch TJ. 1964. Swelling power and solubility of granules starches. In Methods in Carbohydrate Chemistry. Academic Press, New York. Vol IV, p 106-108. |
34 | Kim SK, Shin MS. 1992. Physicochemical properties of deffated nonwaxy and waxy rice starches. Kor J Food Sci Technol 24: 347-352. 과학기술학회마을 |