All Issue

2023 Vol.68, Issue 3
The Physicochemical Properties of Starch from Tongil-type Rice Varieties
Jong-Hee Shin1*
,
Chae-Min Han1
,
Young-Un Song1
,
Sang-Kuk Kim2
,
Jung-Gi Ryu2
1Agriculture Researcher, Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services, Daegu 41404, Republic of Korea
2Agriculture Senior Researcher, Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services, Daegu 41404, Republic of Korea
*Corresponding Author
1 September 2023. pp. 99-105
PDF XML Citation
Abstract

Starch characteristics and pasting properties of Tongil-type rice varieties with different amylose content were analyzed. Three different Tongil-type rice varieties and one Japonica-type rice variety were examined for their properties. Tongil-type rice varieties have longer panicles and higher rice yield (721-765 kg per 10a) than Boramchan, a Japonica-type high-yield rice variety. The protein content of the Tongil-type rice variety was higher than that of Boramchan. Japonica-type rice varieties had lower amylose content than Japonica-type rice varieties, except for Amimyeon (Milyang355). Amimyeon had higher protein content than the other varieties, and its amylose content was particularly high at 39.2%. The distribution of starch granule sizes of the four varieties was similar, and the particle size corresponding to D50 was approximately 87.8-81.9 μm. The pasting properties of rice flour varied among varieties. The Dasanbyeo and Hanarum2 amylogram patterns were similar. These two varieties had a higher peak viscosity (PV) and lower setback (SB) than Boramchan. In the case of Amimyeon, the hot paste viscosity (HPV), cool paste viscosity (CPV), and SB were significantly higher than those of the other Toingil-type varieties, and the breakdown (BD) was very low, showing pasting properties significantly different from that of the other varieties. The onset (To), peak (Tp), and conclusion temperature (Tc) of gelatinization of rice flour from Amimyeon were lower than those of the other tested varieties. In addition, the gelatinization temperature, measured using differnetial scanning calorimetry (DSC), and BD, measured using al rapid visco analyzer (RVA) were low in Amimyeon. Amylose content showed a high positive correlation with pasting time (PTi), HPV, and SB and a negative correlation with PV and BD.

Keywords
gelatinization
pasting property
rice starch
Tongil-type
References
1
Asp, N. G. 1992. Resistant starch: proceedings from the 2nd plenary meeting of EURESTA: European FLAIR Concerted Action no. 11(COST 911): physiological implications of the consumption of resistant starch in man. European Journal of Clinical Nutrition 46 : S1-S148.
2
Cagampang, G. B., C. M. Perez, and B. O. Juliano. 1973. A gel consistency test for eating quality of rice. Journal of the Science of Food and Agriculture 24(12) : 1589-1594. 10.1002/jsfa.27402412144771843
3
Choi, B. K., J. S. Kum, H. Y. Lee, and J. D. Park. 2006. Physicochemical properties of black rice flours affected by milling conditions. Korean Journal of Food Science Technology 38 : 751-855.
4
Choi, H. 2002. Current status and perspectives in varietal improvement of rice cultivars for high-quality and value-added products. Korean Journal of Crop Science 47 : 15-32.
5
Evers, A. D. and D. J. Stevens. 1985. Starch damage. Advances in Cereal Science and Technology 7 : 321-349.
6
Fitzerald, H. A., M. Chern, R. Navarre, and P. C. Ronald. 2004. Over expression of (At) NPRI in rice leads to a BTH-and environment-induced lesion-mimic/cell death phenotype. Molecular Plant-Microbe Interactions 17(2) : 140-151. 10.1094/MPMI.2004.17.2.14014964528
7
Hallick, J. V. and V. J. Kelly. 1992. Gelatinization and pasting characteristics of rice varieties as related to cooking behaviour. Cereal Chemistry 36 : 91-98.
8
Jiang, H., J. Lio, M. Blanco, M. Campbell, and J. L. Jane. 2010. Resistant-starch formation in high-amylose maize starch during kernel development. Journal of Agricultural and Food Chemistry 58 : 8043-8047. 10.1021/jf101056y20550134
9
Kim, K. S., K. J. Kang, and S. K. Kim. 1991. Relationship between hot water solubles of rice and texture of cooked rice. Korean Journal of Food Science Technology 23(5) : 498-502.
10
Kim, Y. D., U. G. Ha, Y. C. Song, J. H. Cho, E. I. Yang, and J. K. Lee. 2005. Palatability evaluation and physical characteristics of cooked rice. Korean Journal of Crop Science 50 : 24-28.
11
Kum, K. S., H. J. Kang, I. K. Hwang, H. Hwang, T. Y. Kim, and H. C. Choi. 2004. Comparative ultrastructure of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suwon 464 : Scanning and transmission electron microscopy studies. Journal of Agricultural and Food Chemistry 52(12) : 3876-3883. 10.1021/jf049767r15186110
12
Kwak, J., J. S. Lee, M. R. Yoon, M. J. Kim, A. Chun, and C. K. Lee. 2016. Characteristics of seed storage protein affecting the eating quality of Japonica and Tongil-type rice. Korean Journal of Crop Science 61(4) : 227-234. 10.7740/kjcs.2016.61.4.227
13
Lee, B. Y., C. K. Mok, and C. H. Lee. 1993. Comparison of differential scanning calorimetry with enzymatic method for the determination of gelatinization degree of corn starch. Korean Journal of Food Science and Technology 25(4) : 400-403.
14
Lee, J. S., J. K. Lee, M. R. Yoon, J. Kwak, A. Chun, K. H. Kang, J. U. Jeung, J. Chun, and B. K. Kim. 2014. Varietal preference of grain appearance and sensory of African on rice ecotypes. Korean J. Int. Agric. 26(3) : 232-237. 10.12719/KSIA.2014.26.3.232
15
Regina, A., A. Bird, D. Topping, S. Bowdem, J. Freeman, T. Barsby, A. Kosar-Hashemi, Z. Li, S. Rahman, and M. Morell. 2006. High-amylose wheat generated by RNA interference improves indices of large-bowel health in rats. Proceedings of the National Academy of Science. U.S.A. 103 : 3546-3551. 10.1073/pnas.051073710316537443PMC1450120
16
Rho, E. S. and S. Y. Ahn. 1989. Texture of cooked rice and molecular weight distribution of rice amylose. Korean Journal of Food Science Technology 21 : 486-491.
17
Sim, E. Y., J. Y. Lee, J. H. Cho, M. R. Yoon, J. Kwak, N. G. Kim, Y. H. Jeon, C. K. Lee, J. S. Lee, and H. C. Hong. 2018. Quality characteristics of porridge made from different Korean rice varieties including high yield tongil-type rice. Korean Journal of Food Preservation 25(6) : 651-658. 10.11002/kjfp.2018.25.6.651
18
Singh, N., J. Singh, L. Kaur, N. S. Sodhi, and B. S. Gill. 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry 81(2) : 219-231. 10.1016/S0308-8146(02)00416-8
19
Son, J. R., J. H. Kim, J. I. Lee, Y. H. Youn, J. K. Kim, H. G. Hwang, and H. P. Moon. 2002. Trend and further research of rice quality evaluation. Korean Journal of Crop Science 47 : 33-54.
20
Thomas, D. J. and W. A. Atwell. 1999. Starches. St. Paul (Minnesota): Eagan Press. 10.1094/1891127012
21
Yamamoto, A. and K. Shirakawa. 1999. Annealing of long-term stored rice grains improves gelatinization properties. Cereal Chemistry 76(5) : 646-649. 10.1094/CCHEM.1999.76.5.646
22
Yoon, M. R., A. R. Chun, S. K. Oh, S. H. Ko, D. J. Kim, H. C. Hong, I. S. Choi, and J. H. Lee. 2011. Physicochemical properties of endosperm starch and breadmaking quality of rice cultivars. Korean Journal of Crop Science 56 : 219-225. 10.7740/kjcs.2011.56.3.219
23
Yoon, M. R., S. C. Lee, and M. Y. Kang. 2012. The lipid composition of rice cultivars with different eating qualities. Journal of Applied Biological Chemistry 55 : 291-295. 10.1007/s13765-012-1095-8
Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 68
  • No :3
  • Pages :99-105
  • Received Date : 2023-06-07
  • Revised Date : 2023-08-12
  • Accepted Date : 2023-08-14
  • DOI :https://doi.org/10.7740/kjcs.2023.68.3.099
Journal Informaiton The Korean Journal of Crop Science The Korean Journal of Crop Science
Online Submission
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • crosscheck
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close