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KMID : 0380619890210060766
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.766 ~ p.771
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Physicochemical Properties of Rice Starch by Amylose Content
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김성수/Kim, Sung Soo
정동효/이상효/이현유/한억/Chung, Dong Hyo/Lee, Sang Hyo/Lee, Hyun Yu/Han, Ouk
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Abstract
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Physicochemical properties of rice starch isolated from eight varieties were examined to evaluate the rice processing suitability. The amylose contents of rice starch were varied with 16.7-29.7%, and IR 30, Godael, Aguja and Lengkwang varieties showed higher amylose content than the other varieties. 1´he water binding capacity and blue value were in the range of 87.0 103.0 and 0.178-0.305, respectively. As the amylose content increased, the amylogram pasting temperature and the break down ratio increased, while the peak viscosity did not show any significant difference. The transmittance of 0.1% starch suspension slowly increased at 50℃ in the low-amylose content rice group, and rapidly increased at 65℃ in the high-amylose content rice group, but there were no differences above 75℃ among varieties. Also the low-amylose rice starch showed higher values in the swelling power and solubility. The hardness of the 30% rice starch gels was low in low-amylose one. During storage at 20℃ for 14 days, the increment of hardness was more slow in high-amylose one. The retrogradation velocity constant of rice starch gel by Avrami equation was the highest as 0.219 in Aguja variety.
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