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KMID : 0903519870300010024
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1987 Volume.30 No. 1 p.24 ~ p.30
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Gelatinization Characteristics of Nonwaxy Rice Starches
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김남수/Kim, Nam Soo
남영중/민병용/석호문/Nam, Young Jung/Min, Byong Yong/Sog, Ho Moon
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Abstract
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starches, isolated from Japonica and nonwaxy rites, were analyzed fur gelatinization characteristics.
Amylose contents of Taebaeg and Sangpung starch were 16 and 17%, respectively. The portion of large-sized particles was more pronounced in the case of Sangpung starch. Swelling power and solubility increased according to the rise in gelatinization temperature. The decrease of pasting temperature according to the incense in starch concentration in Sangpung starch was higher than that of Taebaeg starch. Most of the increase in light penetration was accomplished between 85 and 90℃. Gelatinization reactions of Taebaeg and Sangpung starch appeared as 2 different stages up to the gelatinization temperature of 90℃.
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