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찹쌀의 겨층 구조 및 전분의 몇가지 성질 = Bran structure and some properties of waxy rice starches

한글로보기

https://www.riss.kr/link?id=A3209814

저자

김성곤 (단국대학교 식품영양학과) ; 손정우 (배화여자전문대학 전통조리과)
발행기관
한국농화학회
학술지명
Applied Biological Chemistry (Appl Biol Chem)(Applied Biological Chemistry)
권호사항

Vol.33 No.2 [1990]
발행연도
1990
작성언어
Korean
KDC
470
등재정보
SCIE,KCI등재,SCOPUS
자료형태
학술저널
발행기관 URL
http://www.ksabc.or.kr
수록면

105-108(4쪽)
제공처
ScienceON, KISS
소장기관

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부가정보

다국어 초록 (Multilingual Abstract)

The numbers of aleurone layers and thickness of pericarp of waxy rice in dorsal side were higher than those in vental side, However, varietal characteristics of the bran structures were observed. The water uptake rates of brown rice at 60℃ were similar between j × indica varieties(Hangangchalbyeo, H and Baegunchalbyeo, B) and higer than that of japonica variety (Shinsunchalbyeo, S). Inherent viscosities for H, B and S waxy rice starches were 1.92, 1.84 and 1.73 dlg^(-1), respectively. The minimum moistures for gelatinization of waxy rice starches determined by DSC were 36.4∼38.6% which represented 4moles of water per mole of hexose unit.

번역하기

The numbers of aleurone layers and thickness of pericarp of waxy rice in dorsal side were higher than those in vental side, However, varietal characteristics of the bran structures were observed. The water uptake rates of brown rice at 60℃ were simi...

The numbers of aleurone layers and thickness of pericarp of waxy rice in dorsal side were higher than those in vental side, However, varietal characteristics of the bran structures were observed. The water uptake rates of brown rice at 60℃ were similar between j × indica varieties(Hangangchalbyeo, H and Baegunchalbyeo, B) and higer than that of japonica variety (Shinsunchalbyeo, S). Inherent viscosities for H, B and S waxy rice starches were 1.92, 1.84 and 1.73 dlg^(-1), respectively. The minimum moistures for gelatinization of waxy rice starches determined by DSC were 36.4∼38.6% which represented 4moles of water per mole of hexose unit.