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미르찰 찹쌀가루의 수침기간에 따른 물리화학적 특성

Physicochemical properties of mirchal glutinous rice flour based on soaking time

조준현|이소명|조수민|이지윤|권영호|박동수|이샛별|강주원|신말식|성기운
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.02|Food Science and Preservation|제29권 제1호|pp. 21-33

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참고문헌

키워드

structural propertyphysicochemical propertysoakingglutinous ricemirchal
주제분류식품과학

초록

The physicochemical and structural characteristics of high­yield, tongil­ type mirchal glutinous rice, Milyang 328 (hereafter referred to as mirchal), were compared to those of a set of well-characterized glutinous rice varieties i.e., baegokchal, dongjinchal, and sinseonchal. The results revealed that mirchal exhibited the highest crude protein content (8.47%), water binding capacity (209.00%), and swelling power (55.82 g/g) under long term soaking. Analysis under identical conditions revealed that mirchal rice flour presented the minimum mean and median particle diameters of 50.54 μm and 22.72 μm, respectively, among the tested varieties. Furthermore, the particle diameter and onset temperature (To, 57.15℃) under these conditions were significantly lower than those under other conditions. The crystalline fraction of glutinous rice flour exhibited an A-type structure, irrespective of the soaking time. Mirchal exhibited the highest breakdown viscosity of 1,416.0 cP under short term soaking. The branch chain length distribution of the amylopectin A chain in the glutinous rice flours was arranged in the following sequence: baegokchal (30.82%) > mirchal (29.59%) > dongjinchal (28.74%) > sinseonchal (27.10%). The length distribution of the B1 chain in the glutious rice flours was arranged in the following sequence: dongjinchal (47.85%) > mirchal (47.17%) > baegokchal (45.83%) > sinseonchal (44.47%). Thus, this study revealed that mirchal possessed optimal processing characteristics owing to its high swelling power and excellent physicochemical properties, therby facilitating its application in the synthesis of yukwa and food processing materials.

Abstract

The physicochemical and structural characteristics of high­yield, tongil­ type mirchal glutinous rice, Milyang 328 (hereafter referred to as mirchal), were compared to those of a set of well-characterized glutinous rice varieties i.e., baegokchal, dongjinchal, and sinseonchal. The results revealed that mirchal exhibited the highest crude protein content (8.47%), water binding capacity (209.00%), and swelling power (55.82 g/g) under long term soaking. Analysis under identical conditions revealed that mirchal rice flour presented the minimum mean and median particle diameters of 50.54 μm and 22.72 μm, respectively, among the tested varieties. Furthermore, the particle diameter and onset temperature (To, 57.15℃) under these conditions were significantly lower than those under other conditions. The crystalline fraction of glutinous rice flour exhibited an A-type structure, irrespective of the soaking time. Mirchal exhibited the highest breakdown viscosity of 1,416.0 cP under short term soaking. The branch chain length distribution of the amylopectin A chain in the glutinous rice flours was arranged in the following sequence: baegokchal (30.82%) > mirchal (29.59%) > dongjinchal (28.74%) > sinseonchal (27.10%). The length distribution of the B1 chain in the glutious rice flours was arranged in the following sequence: dongjinchal (47.85%) > mirchal (47.17%) > baegokchal (45.83%) > sinseonchal (44.47%). Thus, this study revealed that mirchal possessed optimal processing characteristics owing to its high swelling power and excellent physicochemical properties, therby facilitating its application in the synthesis of yukwa and food processing materials.

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