쌀의 알칼리붕괴도와 아밀로펙틴 미세구조 및 호화 물성과의 관계 = Relationship Among Alkali Digestive Value, Amylopectin Fine Structure and Physical Properties of Cooked Rice

다국어 초록 (Multilingual Abstract)

This study was performed to effect of chain length distribution of amylopectin on gelatinization physical properties of cooked rice grains which were analyzed by alkali digestive value (ADV) in six rice cultivars. Those rice cultivars were Hwangumnuribyeo, Ilpumbyeo, Sangjubyeo, Taebongbyeo, Nampyungbyeo, and Dasanbyeo. The ADV values were evenly distributed from 7.0 (Hwangumnuribyeo) to 5.0 (Dasanbyeo). A similar chain length distribution of amylopectin was found in rice cultivars, indicating that DP12 had the highest distribution. Rice cultivars with high ADV value showed higher portion of short chain distribution upto DP15. The surface hardness of cooked rice increased consecutively to Dasanbyeo, Ilpumbyeo, and Hwangumnuribyeo. Among japonica type rice cultivars, the highest overall hardness was observed in Dasanbyeo followed by Hwangumnuribyeo and Ilpumbyeo. Correlation between hardness of rice graim and chain length distribution of amylopectin had the similar inclination to surface hardness of rice grains and overall hardness.

참고문헌 (Reference)

1 장경아, "취반미의 관능 적 특성에 따른 쌀의 분류 및 쌀전분의 이화학적 특성.한국 식품과학회지.28(1).44-52" 28 (28): 44-52, 1996

2 김광호, "쌀 알칼리붕괴반응의 품종간 변이와 호 화온도 및 수분흡수율과의 관계" 37 (37): 28-36, 1992

3 송진, "밥의 텍스쳐 및 색이 측정. 작물의 유용성 분 분석 및 평가" 사단법인 한국작물학회,작물과학원. 277-283, 2004

4 농촌진흥청, "농업과학기술 연구조사분석기준"

5 Fredriksson, H., "The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches" 35 : 119-134, 1998

6 Ong, M. H, "Texture determinants of cooked, parboiled rice. II: Physicochemical properties and leaching behaviour of rice" 21 : 261-269, 1995

7 Ramesh, M., "Structure of rice starch and its relation to cooked-rice texture" 38 : 337-347, 1999

8 Srichuwong Sathaporn, "Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties" 62 : 25-34, 2005

9 Srichuwong Sathaporn, "Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility" 60 : 529-538, 2005

10 Biliaderis, C. G., "Starch gelatinization phenomena studied by differential scanning calorimetry" 45 : 1669-1680, 1980

11 Suzuki Keitaro, "Relation between Chain-length Distributions of Waxy Rice Amylopectins and Physical properties of rice grains" 53 : 227-232, 2006

12 Okadome Hiroshi, "Palatability evaluation for Japonica rice grains based on multiple physical measurements of individual cooked rice grain" 45 (45): 398-407, 1998

13 A.O.A.C, "Official methods of analysis" Associatin ofofficial analytical chemists 1995

14 Xie Lihong, "Impact of proteins on pasitng and cooking properties of waxy and non-waxy rice" 2007

15 Takeda Yasuhito, "Examination of the structure of amylose and amylopectin by fluorescent labeling of the reducing terminal" 50 : 163-166, 2003

16 Champagne Elaine T.,, "Effects of postharvest processing on texture profile analysis of cooked rice" 75 (75): 181-186,

17 Hiroyuki Mizukami, "Chewing Properties of Cooked Rice from New Characteristic Rice Cultivars and Their Relation to Starch Molecular Structures" 47 (47): 61-65, 2000

18 Juliano,B.O, "A simplified assay for milled-rice amylose" 16 : 10-334, 1971

19 Hanashiro Isao, "A periodic distribution of the chain length of amylopectin as revealed by high-performance anion - exchange chromatography" 283 : 151-159, 1996