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KMID : 0903519980410070516
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1998 Volume.41 No. 7 p.516 ~ p.521
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Solublity Patterns and Gelatinization Properties of Waxy Rice Starches
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송지영/Song, Ji Young
신말식/Shin, Mal Shick
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Abstract
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Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of 65∼95?C, and those of Hwasunchalbyeo was higher. Iodine affinities of soluble fractions in Sinsunchalbyeo starch were higher than those in Hwasunchalbyeo at the same temperature and both were increased with increasing temperature. λmax of soluble fraction of Sinsunchalbyeo starch was highest at 75?C of heating temperature. The transmittance of starch suspensions were increased rapidly at 60∼65?C. By Rapid Visco Analyzer, initial gelatinization temperature of Sinsunchalbyeo was 67.2?C, and that of Hwasunchalbyeo was 68.2?C. In DSC analysis, onset temperature for gelatinization of Sinsunchalbyeo and Hwasunchalbyeo were 61.3?Cand62.9?C, respectively.
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