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KMID : 0380619780100020157
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 2 p.157 ~ p.161
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Physicochemical Properties of Tongil(Indica type) and Paldal(Japonica type) Rice Starch
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이양희/Lee, Yang Hee
김성곤/한태룡/비엘다포로니아/Kim, Sung Kon/Hahn, Tae Ryong/D´Appolonia, B L
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Abstract
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Physicochemical properties of rice starches from Paldal(japonica type) and Tongil(indica type) were investigated. There were no significant differences in water-binding capacity, blue value and amylose content between the two starches. Paldal starch showed a higher value for-swelling power than Tongil starch. Amylograph data showed that both Paldal and Tongil starches had similar paste viscosities except setback in which Tongil starch showed a higher value. No significant differences were observed for intrinsic viscosity and glucose units per segment between Paldal and Tongil amylopectin fractions. However, the intrinsic viscosity for Tongil amylose was considerably higher than Paldal amylose. The rate of retrogradation of Tongil starch gels at 21℃ was faster than Paldal starch gels.
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