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쌀전분의 분자 및 결정구조가 상전이에 미치는 영향

Effect of molecular and crystalline structure on phase transition behaviors of rice starches

한국식품과학회지 2019년 51권 5호 p.432 ~ 437
정두연 ( Jeong Du-Yun ) - 전남대학교 식품영양과학부

이수진 ( Lee Su-Jin ) - 수성대학교 호텔조리과
정현정 ( Chung Hyun-Jung ) - 전남대학교 식품영양과학부

Abstract


The objective of this study was to determine the molecular/crystalline structures and phase transition properties of starches isolated from six rice cultivars grown in Korea. Apparent amylose content was highest in starch obtained from the Saemimyeon cultivar (30.8%) and lowest in that obtained from the Sheonhyangheukmi cultivar (20.3%). Starch from the Saemimyeon cultivar had a lower proportion of short chains (DP 6-12) and a the higher proportion of long chains (DP ≥37) than that seen in other rice starches. Saemimyeon had relatively higher pasting temperature (86.5oC), gelatinization temperature (72.1oC) and gelatinization enthalpy (14.2 J/g) than these values found for other rice starches. The onset temperature and enthalpy for ice crystallization of rice starch ranged from ?27.1~ ?20.2oC and 241.1~264.8 J/g, respectively. The ice melting enthalpy measured in excess water (67% water content) of rice starches was 282.4~310.1 J/g. Among the rice starches examined, starch obtained from Sheonhyangheukmi, with the lowest amylose content, showed the lowest glass transition temperature (Tg').

키워드

rice starch; molecular structure; crystalline structure; phase transition
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