찰흑미 전분의 호화 특성

국문 초록 (Abstract)

찰흑미(상해항혈나) 전분의 호화 특성을 알아보고자 신선찰벼 전분을 대조구로 SEM, X-ray 회절도, 시차주사열량계와 신속점도계를 이용하여 호화특성을 비교하였다. 주사전자현미경에 의한 입자형태의 변화에서는 60℃에서 찰흑미 전분에 비해 신선찰벼 전분의 입자 붕괴가 더 심하였으며, 시차주사열량계에 의한 관찰에서는 신선찰벼와 찰흑미 전분의 호화개시온도는 62.0℃와 63.0℃, 피크온도는 69.0℃, 69.4℃, 호화절정온도는 78.7℃, 78.9℃, 호화엔탈피는 각각 8.65 J/g, 8.87 J/g로 서로 차이를 보이지 않았다. 생 전분의 X-선회절양상은 두 시료 모두 전형적인 A형을 보였고, 가열온도에 따른 양상에 있어서 60℃ 및 65℃에서 신선찰벼 전분에 비해 찰흑미 전분의 결정형이 상대적으로 많음을 알 수 있었으나 65℃를 경계로 결정형 영역은 완전히 사라졌다. 신속점도계를 이용한 호화특성에서는 최고점도, breakdown, 최종점도, setback은 시료간에 큰 차이를 보이지 않았다.

다국어 초록 (Multilingual Abstract)

This study was investigated to examine gelatinization properties of waxy black rice starches. X-ray diffraction patterns in raw starches showed traditional A type of cereals. The crystalline regions of both black rice and Shinsunchalbyeo starches disappeared when temperature increased to 65℃ where the crystalline regions of two starches changed to amorphous ones. Scanning Electron Microscope showed that granule type of Shinsunchalbyeo starch was more collapsed compared to that of black rice starch heated at 60℃. Gelatinization in both samples completed when samples were heated at 63℃. The results by Differential Scanning Calorimetry (DSC) revealed that gelatinization patterns were similar in both samples. In Rapid Visco Analyzer examination, there was no difference in peak viscosity, breakdown, final viscosity and setback between Shinsunchalbyeo and waxy black rice starches.

목차 (Table of Contents)

• Abstract
  
• 서론
  
• 재료 및 방법
  
• 결과 및 고찰
  
• 요약
  
• 문헌

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