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KMID : 0380619900220060603
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.603 ~ p.610
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Structural Properties of Cold Water Extractable α - D - glucan in Rice Flours
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Abstract
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The structural properties of cold water extractable α-D-glucan in rice flours obtained by various milling methods were investigated. The blue value, λ_(max) values of the iodine complex and β-amylolysis limit of the cold water extractable α-D-glucan were in the range of 0.026-0.030, 518-522 nm and 52.7-59.6%, respectively, indicating these materials were composed mainly of amylopectin-like polymer. The gel chromatography on Sepharose CL-2B indicated that the cold water extractable α-D-glucan had lower molecular weight but wider molecular weight distribution than that of the original rice amylopectin. The Sephadex G-50 gel chromatography showed that the unit chain distribution of cold water extratable α-D-glucan after debranching with puVulanase was similar to that of rice amylopectin. And the ion chromatography of the distribution pattern of the chain length below D.P.30 in the debranched α-D-glucan indicated only blade-milled flour was similar to the amylopectin, but in the amount of unit chain below D.P.10, all the α-D-glucan in rice flours was higher than that of amylopectin.
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