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KMID : 0380620190510050432
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 5 p.432 ~ p.437
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Effect of molecular and crystalline structure on phase transition behaviors of rice starches
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Jeong Du-Yun
Lee Su-Jin
Chung Hyun-Jung
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Abstract
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The objective of this study was to determine the molecular/crystalline structures and phase transition properties of starches isolated from six rice cultivars grown in Korea. Apparent amylose content was highest in starch obtained from the Saemimyeon cultivar (30.8%) and lowest in that obtained from the Sheonhyangheukmi cultivar (20.3%). Starch from the Saemimyeon cultivar had a lower proportion of short chains (DP 6-12) and a the higher proportion of long chains (DP ≥37) than that seen in other rice starches. Saemimyeon had relatively higher pasting temperature (86.5oC), gelatinization temperature (72.1oC) and gelatinization enthalpy (14.2 J/g) than these values found for other rice starches. The onset temperature and enthalpy for ice crystallization of rice starch ranged from ?27.1~ ?20.2oC and 241.1~264.8 J/g, respectively. The ice melting enthalpy measured in excess water (67% water content) of rice starches was 282.4~310.1 J/g. Among the rice starches examined, starch obtained from Sheonhyangheukmi, with the lowest amylose content, showed the lowest glass transition temperature (Tg').
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KEYWORD
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rice starch, molecular structure, crystalline structure, phase transition
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