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2016 Vol.61, Issue 3 Preview Page

Original Research Article

유색미 품종별 전분 구조 및 이화학적 특성

Starch Structure and Physicochemical Properties of Colored Rice Varieties

Ji-Young Park1*
,
Sung-Hwan Oh2
,
Sang-Ik Han2
,
Yu-Young Lee1
,
Byung-Won Lee1
,
Hyeonmi Ham1
,
Yong Hwan Choi1
,
Sea-Kwan Oh1
,
Jun Hyeon Cho2
,
You Chun Song2
박 지영1*
,
오 성환2
,
한 상익2
,
이 유영1
,
이 병원1
,
함 현미1
,
최 용환1
,
오 세관1
,
조 준현2
,
송 유천2
1Crop Post-harvest Technology Research Div. NICS, RDA, Suwon 16616, Republic of Korea
2Paddy Crop Research Div. NICS, RDA, Miryang 50424, Republic of Korea
1국립식량과학원 수확후이용과
2국립식량과학원 논이용작물과
*Corresponding Author
30 September 2016. pp. 153-162
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Abstract

We investigated the physicochemical properties and starch structure of various rice varieties including 15 colored cultivars. NKHC showed the highest level of protein, lipid, and total dietary fiber levels. Reddish brown rice showed higher lipid content than that in black rice cultivars. Apparent amylose content of waxy and non-waxy colored rice varieties was within the range of 3~5% and 15~18%, respectively. IP exhibited the highest total starch (TS) content, whereas, NKHC and HJJ showed lower TS content than that in other cultivars. Pasting temperature of all colored rice cultivars, except IP, was about 68°C. Peak viscosity of IP, JJJ, Hong, and GGHM showed high values of 138, 130, 128, and 124, respectively. All the colored rice cultivars presented A-type X-ray diffraction pattern and polygonal shapes of starch granules were observed using scanning electron micrographs (SEM). Major groups of amylopectin chain lengths were B (12 < DP ≤ 24) and A (DP ≤ 12). SMHC showed the highest B chain content and the lowest A chain content (P < 0.05). These experimental results provided useful information for scientists and the food industry regarding colored rice starches.

Keywords
colored rice
physicochemical characteristics
starch
varieties
References

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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 61
  • No :3
  • Pages :153-162
  • Received Date : 2016-06-25
  • Revised Date : 2016-08-30
  • Accepted Date : 2016-08-30
  • DOI :https://doi.org/10.7740/kjcs.2016.61.3.153
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