진도산 검정쌀 전분의 분자구조적 특성 = Molecular Structural Properties of Chindo Black Rice Starch

다국어 초록 (Multilingual Abstract)

In order to investigate structural properties of Chindo black rice(grown in Chindo, Chonnam) starch and its amylopectin, Chindo black rice was investigated in comparison to Shinsun waxy rice. The maximum absorbance wave and intrinsic viscosity of Chindo black rice starch and Shinsun waxy rice starch were 523 ㎚, 521 ㎚ and 183 ㎖/g, 178 ㎖/g, respectively. β-amylolysis limit(%) of Chindo black rice and Shinsun waxy rice starch were 62.8% and 60.3%, respectively. Chindo black rice was determined to be a waxy rice due to the results of iodine reaction and elution profile on Sephroce CL-2B. The chain of amylopectins in Chindo black rice distributed fraction 1(F₁) of above degree of polymerization((DP)￣) 55, fraction 2(F₂) of (DP)￣ 40∼50 and fraction 3(F₃) of (DP)￣ 15∼20, and the ratio of F₃ to F₂ for Chindo black rice was higher than that for Shinsun waxy rice. The super long chain of amylopectin in Chindo black rice was consisted much more than that of Shinsun waxy rice. β-limit dextrins in Chindo black rice amylopectin distributed F₁ of above (DP)￣ 55, F₂ of (DP)￣ 30∼45 and F3 of (DP)￣ 10∼20. Little difference was shown between elution patterns of the pullulanase treated β-limit dextrins of Chindo black rice amylopectin and Shinsun waxy rice amylopectin. These results suggest that Chindo black rice starch was similar to Shinsun waxy rice starch.