잠시만 기다려 주세요. 로딩중입니다.

결정형이 다른 고아밀로스 쌀 전분의 기능적 성질에 수분열처리 효과

Effects of heat-moisture treatment on functional properties of high amylose rice starches with different crystalline types

한국식품과학회지 2020년 52권 1호 p.31 ~ 39
황몽요 ( Huang Meng-Yao ) - 전남대학교 식품영양과학부

노준희 ( No Jun-Hee ) - 송원대학교 식품영양학과
신말식 ( Shin Mal-Shick ) - 전남대학교 식품영양과학부

Abstract


The effects of heat?moisture treatment (HMT) on the functional properties of high amylose rice starches (HARSes) purified from Korean rice varieties (A-type Goami and Singil and B-type Dodamssal and Goami2) were investigated. HMT was accomplished with moisture contents of 18 and 27% and heated at 100oC for 16 h. While the amylose content, swelling power and solubility decreased after HMT, the water binding capacity and resistant starch (RS) content increased with increasing moisture content after HMT. The X-ray diffraction patterns of all HARSes did not change after HMT, but a decrease in the intensity of peak at 2θ=5o was observed in B-type HMT HARSes. While the starch granules aggregated after HMT, their shape and size remained unchanged. B-type HARSes exhibited higher gelatinization temperatures and lower pasting viscosities than A-type HARSes following HMT. The results, thus, suggest that while the crystalline intensity of B-type Dodamssal and Goami2 rice starches did not change after HMT, the RS content, water binding capacity, and pasting temperatures of all HARSes increased with increasing moisture content after HMT.

키워드

high amylose rice starch; B-type crystallinity; heat moisture treatment; resistant starch content; functional property
원문 및 링크아웃 정보
 
등재저널 정보