• 한국지역사회생활과학회지
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• 제17권2호
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• 한국작물학회지
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• 제20권
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• pp.142-147
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• 1975

출수기와 성숙기가 다양한 계통포장에서 저 Amylose, 고단백계통을 선발하고자 할때 그 기준을 세우기 위한 한 방법으로 재배시기에 따른 Amylose 및 단백질함량의 계통간 변이양상을 구명하고자 포장과 온실에서 수차 또는 수년간 재배된 시료의 Amylose와 단백질함량의 계통간 변이를 검토하였다. 그 결과를 요약하면 다음과 같다. 1. 조생계통을 동일한 비료수준에서 시기를 다르게하여 포장에서 재배할 경우 단백질함량은 생육기간과 부의 상관이 있었고, 조기<보통기<만기재배 순으로 증가되었다. 2. 포장에서 재배시기가 다를 경우 Amylose 함량은 출수기가 늦어질수록 높아졌으나 생육기간과는 직접적인 관계가 없었다. 3. 온실내에서의 수확시기에 따른 단백질함량의 변이는 품종에 따라 달랐으나 3월부터 10월까지는 품종간 차이가 컸다. 4. 온실내에서 저 Amylose품종의 Amylose함량은 수확시기에 따라 변이가 컸고, 7월에 가장 낮았다. 고 Amylose계통은 수확시기에 따른 변이가 적었다. 5. 년차에 따라서 단백질함량은 변이가 적었다. Amylose함량은 저 Amylose계통에서는 고온인 해에 낮았으나, 고 Amylose계통에서는 년차에 따른 변이가 적었다.

• 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.

• 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.

• 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.

• 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.

• 한국식품과학회지
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• 제21권6호
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• pp.766-771
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• 1989

가공식품의 원료로써 잘의 가공 적성을 파악하기 위하여 아밀로오스 함량에 따라 가공용으로 육종된 8가지 품종에 대한 전분의 이화학적 특성을 조사하였다. 분리전분의 아밀로오스 함량은 $16.7{\sim}29.7%$이었으며 IR 30, Godael, Aguja 및 Lengkwang의 고 아밀로오스 품종에, Seomjinbyeo, BG-3, B개 및 Samgangbyeo는 저 아밀로오스 품종으로 분류할 수 있었다. 전분의 물 결합력과 blue value는 각각 $87.0{\sim}103.0$ 및 $0.178{\sim}0.305$이었으며 아밀로오스 함량이 증가할수록 아밀로그램의 호화온도와 break down ratio는 증가 한 반면 최고점도는 무관하였다. 0.1% 전분 현탁액의 광투과도는 저 아밀로오스 품종의 경우 $50^{\circ}C$부터 증가하기 시작하였으나 고 아밀로오스 품종은 $65^{\circ}C$이후부터 급격히 증가하였고 $75^{\circ}C$ 이상에서는 차이가 없었다. 또한 팽윤력과 용해도는 저 아밀로오스 품종에서 높게 나타났다. 한편 각종 쌀 전분겔의 노화속도상수는 Aguja 품종이 0.219로 가장 높았고 Seomjinbyeo가 0.057로 가장 낮았으며 아밀로오스 함량이 높을수록 노화속도가 빨랐다.

• 동아시아식생활학회지
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• 제14권2호
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Food Science and Biotechnology
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• 제16권5호
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• pp.789-795
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• 2007

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

• 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.