지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 716 - 725 (10page)
이용수
이 논문의 연구 히스토리 (2)
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean traditional rice cakes and cookies. Sinseonchal starch was the highest in crude protein, amylopectin, damaged starch contents, and water binding capacity among the cultivars tested. The initial pasting temperature ($72.75^{\circ}C$), peak (360.54 RVU), breakdown (162.21 RVU) and setback (30.83 RVU) viscosities of Sinseonchal had the highest values (p<0.05). Onset and peak temperatures by differential scanning calorimeter were also the highest in Sinseonchal. The molecular weight of Sinseonchal amylopectin was 5.46 107higher than those of the other cultivars, but its peak height and area were the lowest among them. The amylopectin peak by HPSEC showed a shoulder in the lower molecular weight portion and its relative area decreased in the following order; Sinseonchal > Dongjinchal > Hangangchal 1. On the branch chain length distribution of amylopectin, the proportion of DP13-24 and DP25-36 showed reverse trends, with higher japonica type amylopectin in DP13-24.
목차
등록된 정보가 없습니다.
참고문헌 (51)
참고문헌 신청
AACC. / 2000 / Approved Methods of the AACC / American Association of Cereal Chemists
Bao J / 2004 / Genetic diversity in the physicochemical properties of waxy rice(Oryza sativa L)starch / J Sci Food Agric 84(11):1299~1306
Bertoft E / 2000 / Composition of chains in waxy-rice starch and its structural units / Carbohyd Polym 41(2):121~132
Chaisiricharoenkul J / 2011 / Structure and chemical and physicochemical properties of Job’s tear(Coix lacryma-jobi L)kernels and flours / Suranaree J Sci Technol 18(2):109~122
Chang YH / 2007 / Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy corn starches / Food Hydrocolloid 21(4):645~653
Bao J / 2004 / Genetic diversity in the physicochemical properties of waxy rice(Oryza sativa L)starch / J Sci Food Agric 84(11):1299~1306
Bertoft E / 2000 / Composition of chains in waxy-rice starch and its structural units / Carbohyd Polym 41(2):121~132
Chaisiricharoenkul J / 2011 / Structure and chemical and physicochemical properties of Job’s tear(Coix lacryma-jobi L)kernels and flours / Suranaree J Sci Technol 18(2):109~122
Chang YH / 2007 / Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy corn starches / Food Hydrocolloid 21(4):645~653
이 논문의 저자 정보
최근 본 자료
댓글(0)
0