Comparison of Gelatinization and Retrogradation Characteristics among Endosperm Mutant Rices Derived from Ilpumbyeo

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 879~884 (2004). ©The Korean Society of Food Science and Technology. ¢®â F¾ VF òæ®« &~ ^z 5 z ß9 jL ;\êÁ*R+Áã* BÞL ®'·, R\². Comparison of Gelatinization and Retrogradation Characteristics among Endosperm Mutant Rices Derived from Ilpumbyeo Hee-Jin Kang, Han-Seok Seo, and In-Kyeong Hwang* Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at 4oC for 0, 1, 12, and 24 hr, dried at room temperature, and milled. Resulting flours were passed through 45-mesh (<355 µm, IL45) and 100-mesh (<150 µm, IL100) sieves and separated into <40 µm and 40-100 µm series. IL45 series showed higher amount of large particles (40-100 µm) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solubility of nonwaxy rice flours also increased between 65-85oC. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and visicosity at 95 and 50oC than 1 hr-soaked ones. XRay diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size. Key words: endosperm mutant rice, gelatinization, retrogradation, cooked rice. *. . & ç® & Vj(6-7), VF *ªî ªçî floury æÚ(8), nÆjò ï²¢ F Fï(9) · æ êÛ BB>î (10). æêÛ &f ''~ ßW ö V¢ F, B, &>, , Ç · & &®b BB> ® (1). "ö ÖÒ â G« êö ~ ·î ®« ¢®â ¦V Wê", JW, j2^ · VF òæ®« BB>î . öBº ;î~ Ïê BB 5 &'Wö & V.¶ò¢ B~¶ ¢®â F¾ ò æ ®« &~ ^z, z 5 K~ > ßWj ¦Æ~& .. &f ÖÒ¾¢ "~ "bB 7º *~¢ Næ~ ®j öò jî¢ ÖÒ ³"~ " ²ö . ÖÒ¾¢öBº Û¢; >W ®« BB /b 1970j& ê>ö &~ ¶ /Wj îb ê â ÒV'f 6N *Ú îæò ·î ÖÚê *~B êöê ê³ ¶/Öj Fæ~ ® . ¾ " NZ~ Bz & ²j& /Ï ® 6²~ ® . Þ ;ö & &~ Ã&f K ±f &j F^~B 1990j& êº & ® ;¾ Ïê~. ·zö &j~ Ïêê ®î ®«j G«~º OËb æ z>Ú z (1). º^ö V¢ &~ z' ßW ~ îÚ æ¢ cÂ~º òæG«b *ª ª¶ 7 j &Ê ïöB N¢ º j&Ê æÚ ae(2), & j&Ê æÚ lam, du, opaque(3-4), VF~ ïöB N ¢ º sugary(su) 5 shrunken(sh) æÚ(5), Vj~ V. Òò 5 O». þÒò ¢®â~ >;Vö zîÞÖ.j(N-methyl-N-nitrosourea) ¢ ¾Ò òæ ^ ®«, Wê", JW, j2^f ¢® â¢ ò ÒÏ~&b ®« f 2001j ³2êÓ · b"ö âG«þË(>ö)öB >{~ ÒÏ~& .. *Corresponding author: In-Kyeong Hwang, Department of Food and Nutrition, Seoul National University, San 56-1, Shillim-Dong, Kwanak-Ku, Seoul 151-742, Korea Tel: 82-2-880-5708 Fax: 82-2-884-0305 E-mail: [email protected]. && 5 *ª B &&º W¢ îêV(Cyclotec 1093 sample mill, Tecator, Sweden) .j B~& . *ªf r¢Ò æ»(11)ö ~~ ªÒ~& . &&f *ªf 100z Úö Û"V . 879.

(2) 880. ®"²æ B 36 ² B 6 ^ (2004). ;' ß9 W~ ;' ßWj &V~V * a Kan Scope 3.0 image acquisitionf computer processor¢ <¾ 7*ã(Camscope video microscope IT system, Sometech, Korea)j Ï~& . & «¶~ Vº 10B ç~ «¶¢ ~ ¾Ò¢(Caliper CD-15CP, Mitutoyo Corp., Japan)¢ Ï~ Ë», » 5 v þ¢ G;~& . ¢> 9ª 5 j&Ê ª+ & ò~ ¢> Wªf W¢ && ò Ú AOACO» (12)ö V¢ ªC~& . W~ C j&Ê ïf Juliano~ O»(13)" Sowbhagyaf Battacharya(14)~ jï»b ;ï~ & . ^z ß9 j&Î ßWf AACC Method 61-02(15)ö ~~ ³ 6êG;ê(Model RVA-4, Newport Scientific, Warriewood, Australia)¢ Ï~ G;~& . ò 3 gj 25 mL~ Ã~> ö ªÖB ¾r 1ª*f 50oC FæÎ ê 95oC 12oC/ min~ &³ê &~ 95oCöB 2ª 30.* FæÎ ê. 50oC 12oC/min~ ³ê ï'B 2ª* FæÊB 6ê¢ G;~& . C þ *f 13ªb þ ê .V ^ z Nê, 6ê, & 6ê, « 6ê, ;~ 6ê, ~> 6 ê¢ êÖ, jv~& . N Ò ïê(Differential scanning calorimeter) &/ &Ë rª Rö && 5 mg" Ã~> 10 µL(1:2 w/w)¢ I &/~ 1* ÿn O~ ê DSC(SSC/5200, Seiko Instrument Inc., Japan)¢ Ï~ 30oC¦V 160oCræ 5oC/min~ ³ê &~ b¢ áî . *ªê ÿ¢ O»b G;~& . *ª~ zêº Wang~ O»(16)ö V¢ * b DSCöB ^zB *ªj 4oCöB 7¢* & Ë ê DSC¢ Ï~ 30oC¦V 110oCræ 5oC/min~ ³ê &~ b¢ áî . zêº ^z áf b~ úîbö & 7¢* &Ë ê áf b~ úîb~ j ¾æÚî .. >~ 10ª* ^j & . K Z j texture analyzer (TA-XT 2, Stable micro system, England)~ table *ö RJ¹ K~ bWj G;~& . r G; f Two-cycle compression, Force-versus-time program, Pre-test speed: 5 mm/s, Post-test speed: 5 mm/s, Strain: 80%, Probe diameter: 20 mm, Contact area: 314 mm2 ~& . ï& ¦;f W 33 gj ïï~ Æº ê ¦³ Ë~ö I yº b Ú®º N>(MB-90A)öB 15ª* ^z Î ê âÚÚ Æºê G; Ë~(MA-90B, Toyo, Japan) æ>¢ G;~& . 6 400 g~ &j çNöB 20ª * > ê *VKË(LG*¶)b 30ª* >~ 10ª* ^j ê &Ëï&¢ ~& . K~ êî, JV, ãê, VV, K, *Ú' V^êö &~ 56 ¿ê»b îNB & Ëï& N6 ºö 10«j &çb 3² >~& . Ûêª+ G;8j SAS(Statistical analysis system)¢ Ï~ ï, ª ÖªC, Duncan~ 7º*þ»(Duncan’s multiple range test) b F~Wj ¦Ã~& .. Ö 5 V &~ ;' ß9 ¢®âöB F¾B VF òæ ®« Wê", JW, j2^~ Î·" Vº Fig. 1" Table 1ö ¾æÂ :f ?. . ö®« ¢®&~ ïzf R«~ +f ïj ¾æÚ îb¾ òæ Wê"º Vâ £* ®R«®b JWf Vâ z f¦ VFßWj ¾æÚî j2^º. Rheometer¢ Ï zê /; &*ª~ z ãËf Jung(17)~ O»ö V¢ rheometer¢ Ï~ G;~& . 10 g~ &*ªö 90 mL Ã~>¢ Î& ê 7ûb 30ª* v>~B ºj ò î . ºj 80oCöB 4oC 2oC/min~ ³ê Nê¢ ÚÒB Fæ' ßW~ æz¢ G;~& . &Ë~º ÿn~ æz¢ rjV *. Nb ² ºj 4oCöB 1¢, 3¢, 7¢ÿn &Ë~B z ê¢ G;~& . Haake Rheometer(RS 150, Haake Inc., Germany)¢ Ï~& çã 35 mm parallel platef 1 mm gap size b ªC~& . Î þf F; 6êW '(10 Pa)öB Úr . º~ >ª ÃBj ïV * &Ë ¶Òö. Ò~ J¢j ¾Ò~& . Texture analyzer¢ Ï K~ sÊö /; K~ sÊö¢ : G;»b G;~V *~ & ò 30 gö & Z² 1.25V~ Ã~>¢ Î&~ *ê& Ú W ®º Êr.Ê (çã: 60 mm, ¸: 70 mm)ö j çNöB 20ª* > ê *VKË(LG*¶)b 30ª* . Fig. 1. Photographs of milled rices of Ilpum and its mutants..

(3) ¢®â F¾ VF òæ®« &~ ^z 5 z ßW jv. 881. Table 1. Grain size and shape of milled rice of Ilpum and its mutants Variety Ilpum Baegjinju Sulgaeng Goamy2 F Value. Length (mm). Width (mm). 1)ab. Thickness (mm). a. 4.58Û0.15 4.48Û0.12bc 4.69Û0.09a 4.39Û0.16c 8.77***2). a. 2.90Û0.15 2.83Û0.10a 2.89Û0.11a 2.66Û0.08b 9.39***. 2.00Û0.07 2.03Û0.06a 2.01Û0.10a 1.80Û0.06b 17.84***. Length/width 1.58Û0.07b 1.58Û0.05b 1.62Û0.05ab 1.66Û0.03a 3.95*. 1). AverageÛstandard deviation (n=3). * and *** mean significant at p=0.05 and 0.001, respectively. The different letters within same columns mean significantly different. 2). Table 2. Proximate composition and amylose content in milled rice of Ilpum and its mutants. (Unit: %, w/w). Variety. Moisture. Ash. Protein. Lipid. Amylose. Ilpum Baegjinju Sulgaeng Goamy2 F Value. 009.85Û0.101)b 10.02Û0.36b 10.03Û0.12b 11.69Û0.92a 5.97*2). 0.37Û0.01c 0.59Û0.01b 0.55Û0.01b 0.87Û0.02a 386.61***. 6.66Û0.16c 7.12Û0.01b 6.34Û0.11d 7.61Û0.03a 85.08***. 0.44Û0.00d 1.07Û0.02b 0.89Û0.01c 1.89Û0.03a 1614.02***. 18.63Û0.67b 06.43Û0.23d 17.23Û0.49c 33.96Û1.16a 727.22***. 1). AverageÛstandard deviation (n=3). * and *** mean significant at p=0.05 and 0.001, respectively. The different letters within same columns mean significantly different. 2). +f ïj B &¦ª Wb N ®î . òæ ®« f ¢®& WN ¸f ©b ¾æ¾ & & ® ²ÒB~ &ËWj & . Wf Ó" ~ " & Ö >Nö ~º "º ºb WN ¸j> BÎ"; 7 ÎÎ~ ·Ïj AV Ú ©b >î (18). &~ V 5 Î·j ¾æÚº ^, vþ, .j, Ëjº ® «*ö F~' N¢ & . Wê"~ Vº ¢®&" j Ý~&b¾ JWf £* z Z ãËîb, j2^º ^ , .j 5 vþ Îv &Ë ·f 8j ¾æÚî Ëj& &Ë æò òæ 3®«f ¢®&" îR&æ ã« î . B · ²(IRRI)~ â ®« «;~ ª~ V&ö V ÖÒ¾¢ &¦ª~ ®«f ã;~ 7öã(bold)b ª~B >î (19). ¢> 9ª 5 j&Ê ï W~ ¢>Wªf(Table 2) >ª ïj B~ ®«*ö F~ N¢ & . òæ ®« Îv ²ª" æO ï ¢®&ö j F~~² ¸~b ß® j2^º ¢ ®& 1.5V ;ê ¸f ïj ¾æÚî . j&Ê ï f Wê"& 6.43% >_&~ ßWj ¾æÚîb JWf _& z ®R«~&b¾ ¢®& £* Ôf 17.23% &~ ßWj & . Þ j 2^º 33.96% â F* ¶ö 7öB &Ë ¸f j&Ê ïj &ê ®«ö ³®. (20). j2^~ ¸f j&Ê ïf ^z 5 z j j &æ ßWö 'Ëj ©b 'B . ^z ß9 &&f *ª~ ^z ßWf RVA¢ Ï~ G; Ö" (Table 3), ^z BNêf &æ 6ê~öB ®«*ö * & N¢ ¾æÚî . Wê"f JW~ ^zBNêº ¢ ®& Ôf >ö j2^º £ 80oC &Ë ¸f Nê ¢ ¾æÚî . º j&Ê ï ¸j> ^zBNê & ¸jê º Ò (21)ö jºÚ " r, j&Ê ï N. & ^zBNê N¢ &^N ©b 'B . j&Ê ï ¸f *ª «¶ f ~& «¶ Î®Ú cJB * ª«¶ " *Kö & &W ¸jææ ^zN ê& çß (21). Î 6êßWöB òæ ®«. ¢®& Ôf 8j & . ß® j2^º 6 êf & 6ê~º ç® Ôf >ö «6ê~& *&® ¸j ;~6ê(breakdown)º Ô ~>6ê(setback)º ¸f ß ûj & . &&¦V áÚê *ª~ ^z ßWöB ®«*ö F~ N¢ ¾æÚîb &&f ~ jÝ ãËî . * ª~ ^zº && ¸f NêöB ·>îb, 6 ê, &6ê, «6ê~& ² ¸jæº ßûj &b, º && *ª~ ^z 6ê& Ã& º Teo (22)~ Ö"fê ¢~~& . 6 &&¦V *ªj ªÒ~º " ;öB Wî ï 6²~B 6êº Ã& >î (23). *ª~ cJj ÛB~~ Wî¾ æî, ^ ã bî *ªªÒ ";öB ¢¦ BNb ^zö ' Ëj ©b 'B . DSC ß9 N "Ò ïêö ~ &&~ ^zßWj (Table 4), ^z ç*ö jº ö.æïj ¾æÚº Ñ® b ~ ^zBNêº j2^& 63.7oC ®« 12oC ç ¸f ©b G;>îb ^zNê º*º Wê"& & Ë 9² ¾æÒ . j&¿~ &æ& ôj> ^zNê º *& 9Úê º Ö"ö jºÚ " r(24), >_& Wê"~ j&¿ êjN ¸f ©b ºGB . ^zúîbº j2^& &Ë Ôj Ö;W Ôf ©j r > ®îb º j2^~ ¸f j&Ê ï" &N ®º ©b 'B (25). v ® bº j&Êf æîÚ& [ >º b(26) 81.9-87.8æöB ·>îb b~ ^ zB Nêê j2^öB &Ë ¸f ©b ¾æÒ . N "Ò ïêö ~ & *ª~ ^zßWf Table 5f.

(4) ®"²æ B 36 ² B 6 ^ (2004). 882. Table 3. Pasting properties of rice flours and starches of Ilpum and its mutants by rapid visco-analyzer Variety. Rice flour. Ilpum Baegjinju Sulgaeng Goamy2 F Value. Rice starch. Initial pasting temp. (oC). Peak viscosity (RVU1)). 069.15Û0.074)b 0205.00Û18.38a 67.95Û1.76b 174.50Û6.36b b 0 65.95Û0.77 180.50Û3.53ab a 79.75Û1.20 055.50Û2.12c 58.91***5). Hot paste viscosity (RVU) 86.00Û4.24a 047.5Û0.70c 80.00Û1.41a 59.50Û2.12b. 90.52*** c. Final viscosity Breakdown Setback (RVU) viscosity2) (RVU) viscosity3) (RVU) 0172.00Û5.65a0 119.00Û22.62a 078.00Û0.00c 127.00Û5.65a0 156.50Û2.12b 100.50Û2.12a0 156.50Û0.70b -4.00Û0.00b. 102.43*** b. 389.93*** a. 53.87** a. Ilpum Baegjinju Sulgaeng Goamy2. 68.85Û0.28 70.68Û0.03b 71.23Û0.67b 80.90Û0.07a. 273.42Û3.53 346.08Û1.76a 254.46Û0.76c 120.54Û3.12d. 139.46Û1.47 0 94.71Û0.05c 83.17Û0.94d 101.08Û2.35b0. 263.38Û2.06 139.75Û0.12d 165.29Û2.18c 202.54Û6.54b. F Value. 437.37***. 2726.92***. 552.25***. 445.12***. 86.00Û1.41b 30.50Û0.70d 76.50Û0.70c 97.00Û1.41a 1366.67***. c. 133.96Û2.06 0 123.92Û0.58a0 251.38Û1.82a0 45.04Û0.17d 171.29Û0.17b0 82.13Û1.23c 19.46Û0.76d 101.46Û4.18b0 9059.05***. 6440.32***. 1). Rapid visco-analyzer units. 2) Peak viscosity minus hot viscosity. 3) Final viscosity minus hot viscosity. 4) AverageÛstandard deviation (n=3). 5) ** and *** mean significant at p=0.01 and 0.001, respectively. The different letters within same columns mean significantly different.. Table 4. Thermal properties of rice flours of Ilpum and its mutants by differential scanning calorimeter Variety. To (oC). Tp (oC). Tc (oC). ∆H (mJ/mg). To (oC). Tp (oC). Tc (oC). ∆H (mJ/mg). Ilpum Baegjinju Sulgaeng Goamy2. 51.7 49.8 49.0 63.7. 59.1 59.1 57.9 73.6. 68.2 70.3 67.1 81.4. 11.24 10.02 11.53 09.93. 83.0 82.4 81.9 87.8. 93.5 92.4 93.6 92.4. 100.2 099.3 098.8 100.2. 1.44 0.86 1.15 0.58. Table 5. Thermal properties of rice starches of Ilpum and its mutants on gelatinization and retrogradation by differential scanning calorimeter Variety Ilpum Baegjinju Sulgaeng Goamy2. Gelatinization. Retrogradation. To ( C). Tp ( C). ∆H (mJ/mg). To ( C). Tp (oC). ∆H (mJ/mg). Retro-gradation Ratio (%). 58.02 60.46 59.90 65.97. 65.27 66.59 65.25 76.41. 10.76 12.44 13.22 11.91. 42.25 42.63 42.76 40.50. 51.63 47.80 52.19 60.60. 1.31 0.49 2.23 6.74. 12.20 03.92 16.88 56.56. o. o. ? ^z ç*~ Ñ® bò ¾æÒ . & *ª~ ^z Nêº j2^öB &Ë ¸~ º &&öB~ ^zã Ë" ¢~~&b òæ®« Îv ¢®& úîb& £* ¸² ¾æÒ . ^zÎ *ªj 4oCöB 7¢ ÿn &Ë ê~ DSC b ßWöB(Table 5) j2^~ b ~ úîb& &Ë ¸~b Wê"& &Ë Ô~ . ^z b~ úîbf z *ª~ bf~ j ¾æÞ zê(Table 5)º j2^& 56.56% &Ë ¸~b Wê "º 4% ~~ zê¢ ¾æÚîb º RVA G; ~>6ê(setback)f jÝ ãËj ¾æÚî . ®«* zê N¢ ¾æÚº ©f (27)B :f ? j&Êf j&¿"~ jN, *ª , Wî ï 'Ëj ©b . Rheometer¢ Ï z ß9 jL & *ª~ zßWj G;~V * rheometer¢ Ï~ 7ûb & ºj 80oCöB 4oC ² ê 4oCö &Ë~ B G; ²êW(G*, complex modulus)~ æzº Fig.. o. 2f ? . æzö & &Wj ¾æÚº 8 G*f êWj ¾æÚº &ËêW(G')" 6Wj ¾æÚº ¶ êW(G'') ¦V r" ? êÖ > ® . G* = (G'2 + G''2)1/2 & º~ Nê& ÚJ6ö V¢ ²êWf Ã&~& b Nêö V êW~ æzº j2^öB &Ë ² ¾æÒ . 80oCf 4oC~ êWf j2^, ¢®&, JW, W ê" Bb Ôjrº æz;êº ¢®&" Wê"& j Ý~² Ô~ JW ¢®& VÞV& £* b j 2^º *&~² . &Ë¢>ö V¢ êWf Ã&~&º j2^º &Ë ~ òö &Ë ô Ã&~&b &Ë V* ÿn &Ë ¸f >ö >_& Wê"º &Ë Ô~b &Ë 1¢ ê~ êWf j2^¢ B Î ®« öB ~ æz& ìî . j2^ *ª &Ë ¸f zê ¢ ¾æÚº ©f &*ª X-ray ².êöB A;j ¾æÚº ©"º ² j2^(>ö 464^)º B;~ *ª 7 ê 12ç~ Z ÒÒ ôf j&¿ ª¢ ¾æÚº ©.

(5) ¢®â F¾ VF òæ®« &~ ^z 5 z ßW jv. 883. ®«*ö Î sÊö ßWöB F~' N& ®î . ãê f VVº JW" Wê"& ¢®& ¸f >ö j2 ^º ¢®& *&® Ôf 8j & . j2^º > ¾ n >îb K~ ç6 ®« "º *&® ¶ . VV& ì CC ßWj j~ Î sÊö ßW8 ®« ² ÎÚæº ãËî . ×r G; »b G; j2^~ ãêº ¢®& 1.5V ;ê ¸ j(28) þ Ö"f ©b ¾æÒ . º j2^ & ®« ×r~ V& ·(Table 1) ^z cJ ¾ >æ pj(28) : ò G; probeö j^ Kr ~ ãê& B& G;>æ á®V r^ ©b 'B . þj Û VV& ®º ¶î ®«f :G;» ' ~æò VV& ìº CC K~ sÊö¢ G;~V * Bº :G;» ×rG;» '~ º ©j r > ®î .. Fig. 2. Complex modulus changes in rice starch gels of Ilpum and its mutant during a cold storage (4oC). ü : Ilpum, þ : Baegjinju, : Sulgaeng, ù: Goamy2. (28)" &N ®º ©b 'B . ôf Z ÒÒj & ê B; *ª A; £² z>(29) ª¶ïö jf~ zê& Ã& >î (17). Rheometer¢ Ï & *ª~ zêº *öB ÚÚ RVA~ ~>6ê~¾ DSC¢ Ï úîb jN" jÝ ãËj ¾æÚîb¾ rheometer G; zê& ®«* N¢ z× Â]~² " ® . K~ sÊö ß9 K~ bÒ' ßWf textrometer¢ Ï~ : G;»b ãê, VV, êW, w÷W, _¾W j G;~& (Table 6). J. ï& Æºê(MA-90B)¢ Ï~ G; æ>¢ (Table 7), ¢®&, Wê", JW, j2^~ Bb Ôjr . ¢®&" F~' N¢ ¾æÚº JW" j2^º K. º Ïê Ï~º © ' ©b ÒòB . K~ êî, JV, ãê, VV, , Cïö & &Ëï&¢. Ö"(Table 7), Î &Ë ßW~öB ®«*ö F~ N ¢ ¾æÚîb ß® JVf CïöB N¢ ¾æÚî. . ãê& Ô JVf VV& ¸f >_&~ Wê"º F^ ê& &Ë ¸f ©b ¾æÂ >ö ãê& ¸ VV& Ô f j2^º &Ë :²ç~æ pf &Ë ßWj & . ^ z& ¾ >æ pº j2^¢ > Ï~V *Bº. ®« Ïª b" {K KË j Ï N~ > jº~ 'B .. Table 6. Texture profile parameters of cooked rice of Ilpum and its mutants Variety. Hardness (H). Adhesiveness (-H). Springiness. Cohesiveness. Chewiness. Balance (-H/H). Ilpum Baegjinju Sulgaeng Goamy2 F value. 00949.90Û30.961)bc 1181.00Û48.58ab 1437.10Û83.43a0 .681.00Û36.23c 13.06***2). 158.85Û22.03b 354.35Û43.52a 445.83Û42.78a 52.92Û9.25c 32.77***. 0.76Û0.12a 0 0.74Û0.05ab 0.84Û0.06a 0.55Û0.12b 3.72*. 0.17Û0.01b 0.20Û0.00a 0.21Û0.00a 0.05Û0.00c 207.20***. 130.07Û46.97b 0 176.80Û37.98ab 238.56Û18.02a 23.06Û3.40c 16.82***. 0.17Û0.06b 0.30Û0.04a 0.31Û0.07a 0.08Û0.01c 16.17***. 1). AverageÛstandard deviation (n=5). * and *** mean significant at p=0.05 and 0.001, respectively. The different letters within same columns mean significantly different. 2). Table 7. Toyo taste scores and sensory evaluation of cooked rice of Ilpum and its mutants. 1). Variety. Toyo taste score. Ilpum Baegjinju Sulgaeng Goamy2 F-value. 082.90Û0.421)a 81.15Û1.55a 70.30Û1.55b 42.90Û0.32c 570.31***2). Sensory evaluation Flavor. Glossiness. Hardness. Stickiness. Taste. Preference. 3.64Û0.60a 3.88Û0.92a 2.93Û0.85b 1.49Û0.00c 24.73***. 3.78Û0.58b 4.78Û0.35a 3.19Û0.92c 1.00Û0.00d 145.66***. 2.88Û0.54b 1.71Û0.70c 2.55Û1.00b 4.85Û0.39a 63.49***. 3.17Û0.28b 4.28Û0.35a 4.13Û0.58a 1.18Û0.00c 67.64***. 3.66Û0.81ab 4.09Û0.74a 3.21Û1.00b 1.22Û0.00c 37.12***. 3.76Û0.42b 4.45Û1.55a 3.54Û1.55b 1.09Û0.32c 101.90***. AverageÛstandard deviation (n=10). *** means significant at p=0.001. The different letters within same columns mean significantly different. 2).

(6) ®"²æ B 36 ² B 6 ^ (2004). 884. º. £. ¢®â F¾ òæ ®«~ ^z, z 5 > ßW ö®« ¢®âf *& N¢ ¾æÚî . &f Wê", JW ®R« VF ßWj ¾æÚî j2^º ç® W~ ßWj ¾æÚî . j&Ê ïf Wê"& 6.42% >_&~ ßWj ¾æÚîb j2^º 33.96%. Ö ¸~ . RVAö ~ && *ç~ ^z ßWf ¢® &ö j Wê"º ;~6ê~& ¸f >, ~>6ê~º Ô f ßûj & . ¾ j2^º ;~6ê~& *&® Ô~ ~>6ê~º væ² ¸f ßûj & . DSCf rheometer¢ Ï *ª~ zêº j2^ > JW ó ¢® & > Wê"~ Bb Ôjr . K~ bÒ' ßW 7 Wê" f JW F~'b ¸f VV¢ ¾æÚî . Æºê G; æ>º ¢®& > Wê" > JW > j2^~ Bb Ôjr . &Ëï&öB~ º Wê"öB &Ë ·^~ ², j2^öB &Ë ¾~² ï&>î .. 6Ò~ º :JÖ 21 Òë j æöö ~~ >îbæ ö 6Ò~º : .. ^. ò. 1. Choi HC. Perspectives in varietal improvement of rice cultivars for high-quality and value-added products. Korean J. Crop Sci. 47: 15-32 (2002) 2. Yano M, Okuno K, Kwakami J, Satoh, H, Omura T. High amylose mutants of rice, Oriza sativa L. Theor. Appl. Genet. 69: 253257 (1985) 3. Kinshita T, Kikuchi H. Inheritance of amylose content in crosses of low amylose mutant. Rice Genetic Newslett. 4: 83-85 (1987) 4. Okuno K, Fuwa H, Yano M. A new mutant gene lowering amylose content in endosperm starch of rice, Oriza sativa L. Jpn. J. Breed. 33: 387-394 (1983) 5. Okuno K, Yano M. New endosperm mutants modifying starch characteristics of rice, Oriza sativa L. JARQ. 18: 73-78 (1984) 6. Kim KH, Heu MH, Park SZ, Koh HJ. New mutants for rice grain quality. Korean J. Crop Sci. 36: 197-203 (1991) 7. Lee YR, Choi YH, Koh HJ, Kang MY. Quality characteristics of brown rice flakes prepared with giant embryonic rice and normal rice cultivars. Korean J. Food Sci. Technol. 33: 540-544 (2001) 8. Maekawa M. Location of a floury endosperm gene in the second linkage group. Rice Genetic Newslett. 2: 57-58 (1985) 9. Kang MY, Sin SY, Nam SH. Correlation of antioxidant and antimutagenic activity with content of pigments and phenolic compounds of colored rice seeds. Korean J. Food Sci. Technol. 35: 968-974 (2003) 10. Sato H, Omura T. New endosperm mutations introduced by chemical mutagens in rice, Oriza sativa L. Jpn. J. Breed. 31:. 316-326 (1981) 11. Hoover R, Sosulski F. Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris Biotypes. Starch/ Starke 37: 181-191 (1985) 12. AOAC. Official Methods of Analysis, 15th ed., Association of Official Analytical Communities, Arlington, VA, USA (1990) 13. Juliano BO. A simplified assay for milled rice amylose. Cereal Sci. Today 16: 334-340, 360 (1971) 14. Sowbhagya CM, Bhattacharya KR. Simplified determination of amylose in milled rice. Starch/ Stärke 31: 159-162 (1979) 15. AACC. Approved Method of the AACC. 10th ed. Method 61-02. American Association of Cereal Chemists. St. Paul, MN, USA (2000) 16. Wang L, Wang YJ, Porter R. Structures and physicochemical properties of six wild rice starches. J. Agric. Food Chem. 50: 2695-2699 (2002) 17. Jung JH. Molecular structure and retrogradation properties of waxy cereal amylopectins. Master thesis, Korea University, Seoul, Korea (2003) 18. Ha KY, Lee JK, Kim YD, Lee SY. Grain and brewing characteristics in some rice varieties. Korean J. Breed. 28: 283-288 (1996) 19. Son JR, Kim JH, Lee JI, Youn YH, Kim JK, Hwang HG, Moon HP. Trend and further research of rice quality evaluation. Korean J. Crop Sci. 47: 33-54 (2002) 20. Juliano BO. An International Survey of Methods Used for the Cooking and Eating Qualities of Milled Rice. IRRI Research Paper Series, IRRI, The Philippines 77 (1982) 21. Lee SH, Han O, Lee HY, Kim SS, Chung DH. Physicochemical properties of rice starch by amylose content. Korean J. Food Sci. Technol. 21: 766-771 (1989) 22. Teo CH, Karim AA, Cheah PB, Norziah MH, Seow CC. On the roles of protein and starch in the aging of non-waxy rice flour. Food Chem. 69: 229-236 (2000) 23. Lim ST, Lee JH, Shin DH, Lim HS. Comparison of protein extraction solutions for rice starch isolation and effects of residual protein content on starch pasting properties. Starch/Stärke 51: 120-125 (1999) 24. Biliaderis CG, Maurice TJ, Vose JR. Starch gelatinization phenomena studied by differential scanning calorimetry. J. Food Sci. 45: 1669 (1980) 25. Kang MY, Han JY, Nam SH. Physicochemical properties of starch granules from endosperm mutants in rice. Korean J. Food Sci. Technol. 32: 258-264 (2000) 26. Kugimiya M, Donovan JW, Wong RY. Phase transitions of amylose-lipid complexes in starches: A calorimetric study. Starch/ Stärke 32: 265-270 (1980) 27. Sodhi NS, Singh N. Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India. Food Chem. 80: 99-108 (2003) 28. Kang HJ, Hwang IK, Kim KS, Choi HC. Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality Japonica rice, and its mutant, Suweon 464. J. Agric. Food Chem. 51: 6598-6603 (2003) 29. Kalichevsky MT, Orford PD, Ring SG. The retrogradation and gelation of amylopectins from various botanical sources. Carbohydr. Res. 198: 49-55 (1990) (2004j 9ú 29¢ %>; 2004j 11ú 20¢ j).

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