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KMID : 1011620190350060619
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 6 p.619 ~ p.630
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Effect of Amylose Content and Molecular Structural Property of the Starches from Different Rice Cultivars on Amylose-Lipid Complex Formation with Various Emulsifiers
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Kim So-Jin
Seo Ye-Ri
Kweon Mee-Ra
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Abstract
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Purpose: This study investigated the effects of the amylose content and molecular structural property of rice starches from different cultivars on amylose-lipid complex formation with different emulsifiers.
Methods: The molecular structures of four rice starches (Ilmibyeo, Hanareum, Saemimyeon, and Saegoami) were analyzed by high performance liquid chromatography (HPLC), in vitro starch digestibility, and amylose-lipid complex formation with three different emulsifiers (SSL, DATEM, and lysolecithin) using a differential scanning calorimeter (DSC), rapid visco analyzer (RVA), and X-ray diffraction.
Results: Among the four starches, Hanareum, with a higher molecular weight of amylose and Saemimyeon with a longer average branched chain length of amylopectin, showed significantly different patterns of in vitro starch digestibility and amylose-lipid complex formation with different emulsifiers compared to the other starches. The former exhibited a higher RDS content and faster amylose-lipid complex formation, whereas the latter showed a higher SDS content and slower amylose-lipid complex formation.
Conclusion: The molecular structure of amylose and amylopectin of the starches and the type of emulsifier have a significant effect on the behavior of amylose-lipid complex formation. Hanareum, even with a medium amylose content, would be an effective source for amylose-lipid complex formation, which may utilize for enhancingtype 5 RS.
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KEYWORD
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rice starch, molecular structure, emulsifier, amylose-lipid complex formation, starch pasting
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