Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Physicochemical and Textural Properties of Glutinous Rice Cultivars

찰벼 품종별 이화학적 특성 및 물성 비교

  • Yoo, Jae-Soo (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Park, Hyun-Su (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Cho, Young-Chan (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Kim, Bo-Kyeong (Department of Rice and Winter Cereal Crop, NICS, RDA) ;
  • Ha, Ki-Young (Department of Rice and Winter Cereal Crop, NICS, RDA)
  • 유재수 (국립식량과학원 벼맥류부) ;
  • 박현수 (국립식량과학원 벼맥류부) ;
  • 조영찬 (국립식량과학원 벼맥류부) ;
  • 김보경 (국립식량과학원 벼맥류부) ;
  • 하기용 (국립식량과학원 벼맥류부)
  • Published : 2013.08.31
⟨ Previous Next ⟩

Abstract

This study was carried out to compare the varietal difference in physiochemical properties and textural properties of waxy rice cultivars. Crude protein had 5.9-7.2% varietal difference while crude lipid and crude ash contents were within the range of 0.8-2.0% and 0.3-0.6% and had a similar tendency as non-waxy rice. The amylose content was within the range of 1.79-1.93% and did not show significant differences among the tested cultivars. The water binding capacity of Hwaseonchal of the japonica cultivars scored the highest, Sinseonchal showed the lowest, while tongil-type Hangangchal showed a lower value, which can be due to a higher internal density. Baekseolchal showed the highest alkali digestion value and Sinseonchal showed the lowest. In amylogram characteristics, Baekseolchal showed the lowest value and Hwaseonchal and Sangjuchal showed higher initial temperature. Hangangchal scored higher in peak viscosity, breakdown viscosity, and final viscosity. It was prospective for all the cultivars to show slow retrogradations due to low setbacks compared to non-waxy rice and Hangangchal which showed the lowest setback. X-ray diffraction of waxy rice starch particles was typical A pattern. Hangangchal scored the highest and Hwaseonchal scored the lowest in crystallinity. One of the characteristics of cooked rice made from waxy rice is the hardness, which shows degrees of retrogradations, increased in storage time. Hangangchal showed a higher range of transformation with time and a higher retrogradation rate.

찰벼 품종별 이화학적 특성과 취반 후의 물성을 비교하였다. 조단백질 함량은 5.9-7.2% 범위를 나타냈고, 조지방과 조회분 함량은 각각 0.8-2.0%, 0.3-0.6% 메벼와 비슷한 경향이었다. 아밀로오스 함량은 1.79-1.93% 범위로 품종 간 유의한 차이는 없었다. 물결합 능력은 자포니카 품종 중 화선찰이 가장 높고 신선찰이 낮았으며, 통일계인 한강찰이 낮아 전분 입자의 내부적인 치밀도가 높음을 예상할 수 있었다. 알칼리붕괴도는 품종 중 백설찰이 가장 높고, 신선찰이 낮았다. 아밀로그람 특성에서 호화개시온도는 품종 중백설찰이 가장 낮고 화선찰과 상주찰이 높았으며, 최고점도, 강하점도 및 최종점도는 한강찰이 높았다. 치반점도는 모든 품종이 메벼보다 낮아 노화가 느리게 진행됨을 예상할 수 있었고, 한강찰이 가장 낮았다. 찹쌀 전분입자의 X선 회절도는 전형적인 A pattern이었고, 결정화도는 한강찰벼가 가장 높고 화선찰이 가장 낮았다. 취반 후의 물성 중 노화의 정도를 나타내는 경도는 저장시간이 경과됨에 따라 증가되었고, 시간에 따른 변화의 폭은 한강찰이 가장 커 노화도가 높은 품종이었다.

Keywords

References

  1. AOAC. 1995. Official Methods of Analysis. 16th ed., Association of Official Analytical Chemists. Washington, DC.
  2. Bean MM, Esser CA, Nishita KD. 1984. Some physicochemical and food application characteristics of Califonia waxy rice varieties. Cereal Chem. 61: 475-480.
  3. Bhattacharya KR, Sowbhafya CM, Indudharaswamy YM. 1972. Interrelationship between certain physiochemical properties of rice. J. Food Sci. 37: 733-738. https://doi.org/10.1111/j.1365-2621.1972.tb02738.x
  4. Bhattacharya KR. 1979. Gelatinization temperature of rice starch and its determination. Chemical aspects of rice grain quality. IRRI: 231-250.
  5. Biliaderis CG. 1992. Structure and phase transitions of starch in food systems. Food Tech. 46: 98-103.
  6. Bor SL. 1991. Rice. 2nd. ed., An AVI Book, New York. pp 89-119.
  7. Choi YH, Kang MY. 1999. Texture and retrogradation characteristics of Injeulmi made by different varieties of waxy rice. J. Korean Soc. Food Sci. Nutr. 28: 837-844.
  8. Choi HC. 2002. Current status and perspectives in varietal improvement of rice cultivars for high quality and value added products. J. Crop Sci. 47: 15-32.
  9. Hiroyuki M, Yasuhito T. 2000. Chewing properties of cooked rice from new characteristic rice cultivars and their relation to starch molecular structures. J. Appl. Glycosci. 47: 61-65. https://doi.org/10.5458/jag.47.61
  10. Juliano BO. 1985a. Criteria and tests for rice grain qualities. Rice: Chem. & Technol. pp 443-524.
  11. Juliano BO. 1985b. Polysaccharides, proteins and lipids of rice. Rice: Chem. & Technol. pp 59-174.
  12. Jung CS. 1993. Literature review and recent status of research and development on the korean traditional rice processed foods. MD. Thesis. Kyungpook Natl. Univ. Taegu.
  13. Kang MY. 1993. Literature review on the korean traditional rice processed foods. Korean J. Crop Sci. 38: 85-101.
  14. Kang MY, Koh HJ, Sung YM. 2000. Varietal difference quality characteristics of korean rice cake in glutinous rice. Korean J. Breed. 32: 26-32.
  15. Kim KH, Oh SM. 1992. Varietal variation of alkali digestion value and its relationship with gelatinization temperature and water absorption rate of milled rice grain. Korean J. Crop Sci. 37: 28-36.
  16. Kim CS. 1996. Degree retrogradation of non-waxy and waxy rice cakes during storage determined by DSC and enzymatic methods. Korean J. Soc. Food Sci. 12: 186-192.
  17. Kim HS. 2002. Literature review for the quality characteristics of rice cake and korean snack. Korean J. Soc. Food Cookery Sci. 18: 559-574.
  18. Kim JO, Kim WS, Shin MS. 1997. A comparative study on retrogradation of rice starch gels by DSC, X-ray and $\alpha$-amylase methods. Starch. 49: 71-75. https://doi.org/10.1002/star.19970490207
  19. Kim HY, Lee BY, You HS, Choi JK, Ham SS. 1999. Properties of rice flour prepared with roll mill and pin mill after tempering. Korean J. Postharvest Sci. Technol. 6: 313-318.
  20. Kim SW, Kim DS, Kim BY, Baik MY. 2008. Physicochemical properties of waxy rice, waxy rice flour and waxy rice starch. J. Appl. Biol. Chem. 51: 277-284. https://doi.org/10.3839/jabc.2008.043
  21. Kim RY, Kim CS, Kim HI. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J. Korean Soc. Food Sci. Nutr. 38: 1076-1083.
  22. Kim KM, Lee JH, Kim HR. 2010. Quality Characteristics of Gangjung made of different varieties of waxy rice. Korean J. Food Sci. Technol. 42: 175-182.
  23. Lee CK, Youn JT, Kim SL, Kim DS, Kim JH, Jeong EG, Song J. 2008. Relationship among alkali digestive value, amylopectin fine structure and physical properties of cooked rice. J. Crop Sci. 53: 320-325.
  24. Leelarathi K, Indrani D, Sidhu JS. 1987. Amylograph pasting behavior of cereal and tuber starches. Starch. 39: 378-383. https://doi.org/10.1002/star.19870391103
  25. Little BR, Hilder GB, Dawson EH. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem. 35: 111-126.
  26. Lu S, Chen LN, Lii CY. 1997. Correlation between the fine structure physicochemical properties, and retrogradation of amylopectins from Taiwan rice varieties. Cereal Chem. 74: 34-39. https://doi.org/10.1094/CCHEM.1997.74.1.34
  27. Medcalf F, Biliaderis CG. 1992. Structures and phase transitions of starch in food system. Food Tech. 46: 98-103.
  28. Montgomery EM, Senti FR. 1958. Separation of amylose from amylopectin of starch by an extraction-sedimentation procedure. J. Polym. Sci. 28: 1-9. https://doi.org/10.1002/pol.1958.1202811601
  29. Nishita KD, Bean MM. 1979. Physicochemical properties of rice in relation to rice bread. Cereal Chem. 56: 185-189.
  30. Perez CM, Villreal CP, Juliano BO, Biliaderis CG. 1993. Amylopectin staling of cooked non waxy milled rice and starch gel. Cereal Chem. 70: 567-571.
  31. Ratnayake WS, Hoover R, Warkentin T. 2002. Pea starch: composition, structure and properties -a review. Starch. 54: 217-234. https://doi.org/10.1002/1521-379X(200206)54:6<217::AID-STAR217>3.0.CO;2-R
  32. Sandhu KS, Singh N. 2006. Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chem. 101: 1499-1507.
  33. Schoch TJ, Maywald EC. 1968. Starches and low molecular weight carbohydrates from chick pea and horse bean flours. Cereal Chem. 45: 304-310.
  34. Song JY, Shin MS. 1998. Solubility patterns and gelatinization properties of waxy rice starches. J. Appl. Biol. Chem. 41: 516-521.
  35. Song J, Lee CK, Youn JT, Kim SL, Kim DS, Kim JH, Jeong EG, Suh SJ. 2008. Relationship among alkali digestive value, amylopectin fine structure and physical properties of cooked rice. J. Crop Sci. 53: 320-325.
  36. Sung YM, Choi HC, Kang MY. 2000. Physicochemical properties of starch granules from thirteen glutinous rice varieties. Korean J. Breed. 32: 226-232.
  37. Vandeputte GE, Vermeylen R, Gerroms J, Delcour JA. 2003. Structural aspects provide insight in amylopectin retrogradation properties and gel texture. J. Cereal Sci. 38: 61-68. https://doi.org/10.1016/S0733-5210(02)00142-X
  38. Xie L, Chen N, Duan B, Zhu Z, Liao X. 2008. Impact of proteins on pasting cooking properties of waxy and non-waxy rice. J. Cereal Sci. 47: 372-379. https://doi.org/10.1016/j.jcs.2007.05.018
  39. Yu C, Choi HW, Kim CT, Ahn SC, Choi SW, Kim BY, Baik MY. 2007. Physicochemical properties of cross-linked waxy rice starches and its application to Yukwa. Korean J. Food Sci. Technol. 39: 534-540.
  40. Yu S, Ma Y, Menager L, Sun DW. 2012. Physicochemical properties of starch and flour from different rice cultivars. Food Bio. Technol. 5: 626-637.
  41. Zhu LJ, Liu QQ, Wilson J, Gu MH, Shi YH. 2011. Digestibility and physicochemical properties of rice flours and starches differing in amylose content. Carbohyd. Polym. 86: 1751-1759. https://doi.org/10.1016/j.carbpol.2011.07.017

Cited by

  1. Development of Elite Lines with Improved Eating Quality Using RIL Population Derived from the Korean Weedy Rice, Wandoaengmi6 vol.31, pp.4, 2019, https://doi.org/10.12719/ksia.2019.31.4.428