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KMID : 0380620170490010001
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 1 p.1 ~ p.7
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Structural and physicochemical characterization of starch from Korean rice cultivars for special uses
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Lee Seul
Lee Eun-Jung
Chung Hyun-Jung
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Abstract
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Molecular structure, physicochemical properties, and in vitro digestibility of starch from Korean rice cultivars for special uses (Baegjinju 1, Hanareum, Deuraechan, and Goami 4) were investigated. The starch from Baegjinju 1 had the lowest amylose content (9.7%) and Hanareum, Deuraechan, and Goami 4 had intermediate amylose (20-25%) contents. Baegjinju 1 had a lower proportion of short amylopectin branch chains than the other rice starches. Hanareum had the lowest relative crystallinity and the highest intensity ratio of 1047 cm?1/1022 cm?1 among the rice starches. The starch from Goami 4 had a higher pasting temperature and lower gelatinization enthalpy than the other rice starches. Peak viscosity of rice starch from Baegjinju 1 was substantially higher than peak viscosity of other rice starches. Rice starch from Baegjinju 1 had significantly higher rapidly digestible starch content and lower resistant starch content than other rice starches, whereas there was no significant difference in resistant starch content among the rice starches.
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KEYWORD
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rice starch, special use, molecular structure, crystalline structure, in vitro digestibility
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