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KMID : 0380619890210040556
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 4 p.556 ~ p.561
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Differential Scanning Calorimetric Study of Amylose - lipid Complex and Amylose Content in Rice Starch
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Abstract
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Thermal properties of amylose-lysolecithin (AL) complex, amylose content and effect of lysolecithin on the gelatinization of rice starch were investigated by Differential Scanning Calorimetry (DSC). The melting temperature of AL complex was near to 108.5℃ and the melting enthalpy was about 1.0 cal/g. The gelatinization temperature of rice starch was not affected by adding lysolecithin. However, the enthalpy of gelatinization was decreased. The amylose contents in rice varieties were calculated from melting enthalpy of AL complex. The amylose contents for Indica and Japonica types of rice were in the range of 16-19%, which were in good agreement with those determined by iodine binding method. Significant differences were not observed in the amylose contents between Indica and Japonica varieties.
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KEYWORD
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