찰벼 품종별 찰떡의 찰기 관련 전분 및 호화 특성

• 영문명: Starch and Pasting Characteristics in Relation to Stickiness of Rice Cake Using Glutinous Rice Varieties
• 발행기관: 한국육종학회
• 저자명: 윤미라(Mi-Ra Yoon) 이점식(Jeom-Sig Lee) 곽지은(Jieun Kwak) 이정희(Jeong-Heui Lee) 전재범(Jae-Buhm Chun) 양창인(Chang-Ihn Yang) 조준현(Jun-Hyun Cho) 김미정(Mi-Jung Kim) 이춘기(Choon-Ki Lee) 김보경(Bo-Kyeong Kim) 김욱한(Wook-Han Kim)
• 간행물 정보: 『한국육종학회지』Vol.47 No.3, 199~208쪽, 전체 10쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.09.30

영문 초록

This study was conducted to analyze the starch and pasting properties of fourteen glutinous rice varieties with different maturity, and we compared the textural characteristic difference in relation to stickiness of glutinous rice cake. The whiteness alues of grain appearance showed significantly differences in the order of early ˂ medium < mid-late maturing glutinous rice varieties. Early maturing glutinous rice varieties exhibited a little high tendency for crude protein content than that of other varieties. Mid-late glutinous rice varieties showed higher of short chain ratio of 6 to 12 in DP of amylopectin whereas, medium length chains of 13 to 24 were significantly low. According to Rapid Visco-Analyzer measurement glutinous rice flours and starches, peak time showed high negative correlation with short chains of 6 to 12 in DP. The hardness of mid-late maturing glutinous rice cake was distinctly lower than that of the other glutinous rice varieties. Furthermore, mid-late maturing glutinous rice varieties, Baegseolchal, Dongjinchal and Baekogchal tend to show lower and slower in hardness changes of rice cake during storage. The hardness changes of glutinous rice cake had positive correlation with the amylose content and peak time and negative correlation with short chains of 6 to 12 in DP of amylopectin, respectively.

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키워드

Glutinous rice variety Starch properties Glutinous rice cake Stickiness