earticle

영어

The objective of this study was to determine the molecular and crystalline structures of starches from diverse rice cultivars for three major food processing (cooked rice, brewing and rice cake). Rice starches were isolated from 10 different rice varieties (4 varieties for cooked rice, 2 varieties for brewing, and 4 varieties for rice cake) grown in Korea. Apparent amylose contents of rice starches from cooked rice, brewing and rice cake varieties were 20.2-25.3%, 9.87-35.6%, and 20.8-28.3%, respectively. Rice starches from cooked rice varieties showed higher pasting viscosity and final viscosity but lower pasting temperature than those from brewing and rice cake varieties. Swelling factor at 80 °C of rice starches from cooked rice, brewing and rice cake varieties was 3.7-7.2, 3.5-11.4, and 2.4-7.6 , respectively. Based on structure and physicochemical properties of rice starches extracted from different rice varieties, principal component analysis (PCA) results showed that these rice varieties could be clearly classified according to processing adaptability for cooked rice and rice cake.