• 한국식품영양과학회지
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• 제26권6호
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• pp.1086-1090
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• 1997

Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

• 한국작물학회지
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• 제19권
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• pp.14-20
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• 1975

파종시기 및 수확시기가 쌀의 Amylose 및 단백질함량에 미치는 영향을 알기 위하여 온도 및 일장감응성정도와 단백질함량이 다른 4개품종을 사용하여 4월10일부터 15일간격으로 5회파종하고, 출수후 30일부터 5일간격으로 6회 수확하여 미립내의 Amylose 및 단백질 함량이 품종에 따라 어떤 반응을 보이는가를 검토하였다. 그 결과를 요약하면 다음과 같다. 1. 파종시기가 늦어짐에 따라 Amylose함량은 증가하였고 단배질함량은 감소되었다. 2. 단백질함량의 파종기에 대한 반응은 품종에 따라 달라서 파종기가 지연될수록 조생종은 감소되었고 중만생종은 증가하였다. 3. 파종시기에 따른 단백질함량의 환경변이는 저단백품종보다 고단백품종에서 크게 나타났다. 4. 벼의 Amylose 및 단백질함량에 미치는 수확시기의 영향은 뚜렷하지 않았다. 5. 이상의 결과로 미루어 저Amylose 고단백계통육성을 위해서는 성숙에 지장이 없는한 파종시기를 늦추는 것이 효율이 높고 수확은 출수후 30일부터 가능할 것으로 추론하였다.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.207-213
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• 2005

Molecular structures and functional properties of starches isolated from normal, waxy, and zero amylose barleys were examined. Amylopectins from zero amylose starch had the largest molecular weight $(M_w)$, whereas those from high amylose starch, the smallest. A good correlation between the $(M_w)$ and the radius of gyration $(R_g)$ was observed among amylopectins from various starches, indicating similar polymeric conformation in solution even with the differences in the $(M_w)$. The debranched amylopectin molecules from different types of barley starches exhibited similar profiles, implying that the packing geometry of double helices in the different types of barley starches may be similar. Zero amylose starch showed the highest peak viscosity (326 RVU) in RV A viscograms at lower pasting temperature $(67.6^{\circ}C)$, compared to normal and high amylose starches. Relationship between RVA peak viscosity and amylose content suggested that the presence of amylose inhibited the development of granular swelling of barley starches during cooking. A rapid retrogradation, traced by differential scanning calorimetry (DSC) and strain-controlled rheometry, occurred in the high amylose starch sample during storage, while zero amylose starch showed a very good resistance to retrogradation, indicating excellent storage stability.

• 한국식품영양학회지
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• 제16권2호
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• pp.105-110
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• 2003

밥의 식미에 영향을 주는 쌀품종별 노화특성에 관한 연구에서 아밀로오스 함량과 gel consistency가 다른 5가지 품종에 대하여 조사하였다. Brabender amylograph에 의한 쌀품종별 호화특성에서는 아밀로오스 함량에 관계없이 hard gel인 품종이 높은 setback 값을 보였다. 저장시의 경도변화에서는 아밀로오스 함량이 높은 품종의 최종경도가 더 높았다. 또한 Avrami equation에 의한 쌀전분겔의 노화특성 연구에서도 아밀로오스 함량이 높은 품종에서 노화속도를 나타내는 지표로서 사용되는 time constant(l/k)값이 더 높은 것으로 나타남에 따라 아밀로오스 함량이 쌀전분의 노화현상에서 매우 중요한 요인라는 것을 알 수 있었다.

• 한국식생활문화학회지
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• 제21권2호
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• 한국작물학회지
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• 제15권
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• pp.129-133
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• 1974

고온과 단일이 쌀의 Amylose 및 단백질함량에 미치는 영향을 알기 위하여 일장감응성정도와 단백질 함량이 다른 4개품종을 고온(온실내)과 상온(실외)에서 전생육기간중 계속단일처리, 출수기까지만 단일처리, 출수기이후만 단일처리하고 무처리자연구와 대조하여 쌀의 Amylose 및 단백질함량을 조사비교하였다. 그 결과는 다음과 같이 요약된다. 1. 고온에 의하여 Amylose함량은 2-3% 낮아졌으나 단백질함량은 큰 변화가 없었다. 2. 단일처리로 Amylose함량을 2-5% 저하시켰고 단백질함량을 2-6%증가시켰다. 전생육기간단일에서 가장 크게 영향됐으며 출수전단일이 출수후단일보다 영향이 컸다. 3. 출수후단일조건은 조생종에서 영향이 컸고 출수전 및 전생육기간단일하에서는 고단백품종보다 저단백품종에서 영향이 컸으며 특히 감광성품종인 진흥은 출수전영향이 컸다. 4. 이상의 결과로 미루어 저Amylose 고단백계통육성을 위해서는 장일저온하의 선발이 효율이 높을 것으로 추론하였다.

• 한국식품과학회지
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• 제31권5호
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• pp.1171-1177
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• 1999

쌀전분으로부터 분리한 아밀로오스와 아밀로펙틴이겔을 형성할 수 있는 최저농도로 아밀로오스와 아밀로펙틴 혼합겔을 제조하여 주사전자현미경과 X-선 회절기를 이용하여 겔 구조를 관찰하였다. 겔을 형성할 수 있는 최저농도인 용해성 아밀로오스 1.08% 농도에 아밀로펙틴을 $1.5%{\sim}7%$ 첨가하면 겔 그물망구조가 잘 형성되었고, 아밀로펙틴을 2%와 3% 첨가한 겔은 저장에 따라 $2{\theta}\;=\;17.0^{\circ}$에서 피크가 커졌다. 15% 아밀로오스/아밀로펙틴 혼합겔을 저장했을 때 아밀로오스 함량이 높을수록 단단하고 안정된 그물망구조를 이루었으며 생전분에서의 겔형성 양상과는 달리 아밀로오스와 아밀로펙틴이 함께 겔메트릭스를 이루는데 참여하는 것으로 생각되었고, 아밀로오스 함량이 증가할수록 $2{\theta}\;=\;17.0^{\circ}$에서 피크의 크기와 결정강도는 커졌다.

• 산업식품공학
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• 제21권4호
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• pp.341-350
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• 2017

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

• Food Science and Biotechnology
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• 제16권3호
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• pp.477-481
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• 2007

Fourier transform near-infrared (FT-NIR) spectroscopy and partial least squares (PLS) regression were used to predict the amylose content of polished rice. Spectral reflectance data in a wavelength range of 1,000 to 2,500 nm were obtained with a commercial spectrophotometer for 60 different varieties of Korean rice. For a comparison of this spectroscopic method to a standard chemical analysis, the amylose contents of the tested rice samples were determined by the iodine-blue colorimetric method. The highest correlation for the rice amylose ($R^2=0.94$, standard error of prediction=0.20% amylose content) was obtained when using the FT-NIR spectrum data pre-treated with normalization, the first derivative, smoothing, and scattering correction.

• 한국작물학회지
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• 제68권3호
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• pp.99-105
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• 2023

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 (T_o), peak (T_p), 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.