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http://dx.doi.org/10.3746/jkfn.2005.34.2.219

Hot- Water Soluble and Insoluble Materials of Waxy Black Rice Starch  

Choi, Gyeong-Cheol (전라남도보건환경연구원 식품약품분석과)
Na, Hwan-Sik (전라남도보건환경연구원 식품약품분석과)
Oh, Geum-Soon (식품의약품안전청 시험분석담당관실)
Kim, Sung-Kon (단국대학교 식품영양학과)
Kim, Kwan (전남대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.2, 2005 , pp. 219-222 More about this Journal
Abstract
Some structural characteristics of hot-water soluble and insoluble starches (waxy black rice starch) were investigated. The hot-water soluble material content of waxy black rice starch was higher (16.6%) than that (13.4%) of Shinsunchalbyeo starch heated at 98$^{\circ}C$ for 8 min. The Amax and absorbance at 625 nm for hot-water soluble and insoluble material of waxy black rice starch were lower than those of Shinsunchalbyeo. Elution patterns of hot water soluble and insoluble materials by gel permeation chromatography (Sepharose CL-2B) were similar in both samples.
Keywords
waxy black rice; hot-water soluble and insoluble; iodine reaction; GPC;
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Times Cited By KSCI : 1  (Citation Analysis)
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