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Food Science and Biotechnology

, Volume 24, Issue 3, pp 791–798 | Cite as

Physicochemical properties and molecular structures of Korean waxy rice starches

  • Song Min Oh
  • Malshick ShinEmail author
Research Article

Abstract

The physicochemical properties and molecular structures of waxy rice starches isolated from the newly inbred Korean varieties, Nunbora, Baegseolchal, Baegokchal, and Boseokchal were investigated. Nunbora had the highest ash and crude protein contents and the lowest damaged starch content and solubility at 80°C. The amylopectin contents of all samples were in the range of 98.35–98.84%. All the four waxy rice starches showed A-type crystallinity by x-ray diffraction pattern. Baegseolchal had the lowest pasting temperature (71.9°C), but the highest peak (320.1 RVU) and trough (210.5 RVU) viscosities. Nunbora had the highest pasting temperature, breakdown and setback viscosities. Beagseolchal had the lowest gelatinization temperatures, 63.12 (to) and 68.59°C (tp); however all waxy rice starches did not show significantly different gelatinization enthalpy change (10.25–11.09 J/g). The molecular weight of samples ranged from 4.55×107 to 5.15×107 g/mol. Baegseolchal had the highest proportion (30.02%) of shorter branch chains (DP 6–12) but the lowest proportion of DP 13–24.

Keywords

waxy rice starch Korean variety physicochemical property pasting property molecular structure 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  1. 1.Department of Food and Nutrition and Human Ecology Research InstituteChonnam National UniversityGwangjuKorea

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