지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
This study was conducted to analyze the starch characteristics of three rice cultivars, Goami 2, Goami 3 and Goami 4 with high amylose content and resistant starch. These rice varieties were developed by mutation breeding based on N-methyl-N-nitrosourea (MNU) treatment in a japonica variety, Ilpum. Resistant starch contents of three high amylose mutant rice varieties and Ilpum were 11.87～13.69% and 0.36%, respectively. The X-ray diffraction patterns of starches of three varieties, Goami 2,Goami 3 and Goami 4 displayed B-type pattern. The proportion of amylopectin short chains of 6 to 12 in DP of the high amylose mutant rice varieties was significantly lower than that of Ilpum. Resistant starch contents had positive correlation with the amylose content, total dietary fiber content, medium length chains of 13 to 24, long chains of ≥ 25 in DP of amylopectin,pasting temperature and setback viscosity.
목차
등록된 정보가 없습니다.
참고문헌 (29)
참고문헌 신청
AACC / 2000 / Approved Method of the AACC / America Association of Cereal Chemists. St. Paul, MN, USA
AOAC / 2000 / Official Methods of Analysis / Association of Official Analytical Chemists
Choi HC / 2002 / Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products / Korean J. Crop Sci 47 : 15 ~ 32
Delcour JA / 1996 / Analytical implications of the classification of resistant starch as dietary fiber / J Am. Assoc. Cereal Chem 41 : 85 ~ 86
Eeringen RC / 1993 / Enzymeresistant starch II. Influence of amylose chain length on resistant starch formation / Cereal Chem 70 : 345 ~ 350
AOAC / 2000 / Official Methods of Analysis / Association of Official Analytical Chemists
Choi HC / 2002 / Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products / Korean J. Crop Sci 47 : 15 ~ 32
Delcour JA / 1996 / Analytical implications of the classification of resistant starch as dietary fiber / J Am. Assoc. Cereal Chem 41 : 85 ~ 86
Eeringen RC / 1993 / Enzymeresistant starch II. Influence of amylose chain length on resistant starch formation / Cereal Chem 70 : 345 ~ 350
이 논문의 저자 정보
최근 본 자료
댓글(0)
0