All Issue

2016 Vol.61, Issue 1

Original Research Article

발아에 따른 현미의 아밀로펙틴 중합도와 식감관련 특성에 관한 연구

Studies on the Degree of Polymerization of Amylopectin and Texture Analysis Test of Brown Rice After Germination

Kyung-Ha Lee1
,
Soon-Duck Yoon1
,
Jeong-Heui Lee1
,
Yong-Jae Won1
,
Induck Choi1
,
Hye-Young Park1
,
Koan-Sik Woo1
,
Sea-Kwan Oh1*
이 경하1
,
윤 순덕1
,
이 정희1
,
원 용재1
,
최 인덕1
,
박 혜영1
,
우 관식1
,
오 세관1*
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 441-857, Korea
1농촌진흥청 국립식량과학원 중부작물부
*Corresponding Author
31 March 2016. pp. 1-8
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Abstract

The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.

Keywords
Amylopectin
Brown rice
Germinated brown rice
Texture analysis
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 :1
  • Pages :1-8
  • Received Date : 2015-06-30
  • Revised Date : 2015-09-18
  • Accepted Date : 2015-12-21
  • DOI :https://doi.org/10.7740/kjcs.2016.61.1.001
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