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KMID : 0380619920240060568
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 6 p.568 ~ p.573
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Molecular Structural Properties of Waxy Rice Starch
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Choi Gyeong-Cheol
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Abstract
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Molecular structural properties of Japonica and Tongil type waxy rice starches were compared. The general properties including water-binding capacity, swelling power at 80℃, intrinsic viscosity, leach loss at 98℃ and β-amylolysis limit were similar but the chain length was slightly different between the two starches. Similar elution profiles on Sephadex G-50 were obtained when the starches were treated with β-amylase. The pullulanase treated starches however showed different elution patterns each other. The β-amylolysis of acid-treated (2 days) starches linearly increased as hydrolysis time prolonged. When the acid-treated starches were hydrolyzed with β-amylase or pullulanase, the elution profiles on Sepharose CL-2B were considerably different from those of native starches.
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