Differential scanning calorimetry of rice starch
1988
Hyun, C.K. | Park, K.H. (Seoul National Univ., Suwon (Korea R.). Dept. of Food Science and Technology) | Kim, Y.B. | Yoon, I.H. (Rural Development Administration, Suwon (Korea R.). Agricultural Sciences Inst.)
The thermal properties of typical five indica and five japonica rice varieties were investigated by Differential Scanning Calorimetry (DSC). There was no significant difference in gelatinization temperature between indica and japonica varieties, but the average enthalpy of gelatinization was larger in indica types than that in japonica. However the enthalpy of melting of amylose-lipid complex was larger in japonica types than that in indica types. The DSC thermogram of hydrolyzed rice residue included a smaller peak of gelatinization with narrow range of temperature. Retrogradation of gelatinized rice kernel was also determined with DSC thermograms. The endothermic peak areas clearly increased with increasing storage time at 4deg C so that the area could be used as a measure of the relative degree of retrogradation. The results indicated that Samgang variety(indica) retrograded more rapidly than Chucheong variety(japonica).
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