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KMID : 0380619920240040347
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 4 p.347 ~ p.352
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Physicochemical Properties of Defatted Nonwaxy and Waxy Rice Starches
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Abstract
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Physicochemical properties of native and defatted nonwaxy(Dongjin byeo) and. waxy(Sinseunchalbyeo) rice starches were investigated. The granule shapes of rice starches were polygonal and X-ray diffraction patterns were A types, but relative crystallinity was decreased by defatting. The amylose content of defatted starches slightly increased, but water binding capacity of defatted starches decreased. Swelling power and solubility of starches increased with the increase of temperature, at each temperature increased by defatting. Transmittance of Dongjinbyeo and Sinseunchalbyeo starch suspensions showed a rapid increase at 60∼65 ℃ , 55∼60℃ respectively. The initial pasting temperature by amylograph of Dongjinbyeo and Sinseunchalbyeo starches were 66℃ and 64℃ , respectively. The gelatinization temperature of defatted starches was higher than that of the nondefatted starches. Dongjinbyeo starch decreased peak viscosity and breakdown by defatting, but Sinseunchalbyeo starch unchanged.
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KEYWORD
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