쌀 품종의 아밀로오스 함량에 따른 호화 및 취반 특성 비교 = Varietal Variation of Gelatinization and Cooking Properties in Rice having Different Amylose Contents

국문 초록 (Abstract)

본 연구에서는 아밀로오스 함량이 다른 4품종 쌀의 이화학적 특성을 조사하였고, 취반 시 침지 유무에 따른 밥의 조직감 차이를 비교 검토하였다. 쌀의 외관 특성에서 반찰벼인백진주는 장폭 비율이 다른 품종에 비해 낮았고, 쌀알 길이는하이아미 품종이 긴 편이었다. 단백질 함량은 6.2～6.8%로 품종간 차이를 보였으나, 7.0% 이하의 함량비를 나타냈다. 아밀로오스 함량 차이를 보인 품종간 아밀로펙틴 측쇄사슬길이분포 비교에서 중합도 12 이하인 단쇄 비율에서 일품과 하이아미가 상대적으로 높을 비율을, 중합도 37 이상인 장쇄 비율분포에서는 하이아미가 다른 품종에 비해 낮았으나, 유의적인 차이는 확인되지 않았다. 수화양상 비교에서 멥쌀인 하이아미는 다른 품종에 비해 가장 낮은 경향을 나타냈고, 수침에따른 쌀알 경도는 높았다. 호화 특성인 DSC 측정 결과, 호화개시, 호화피크, 호화종결온도의 품종간 차이에서 메벼보다찰벼가 더 높게 나타냈고, 호화엔탈피는 하이아미가 다른 품종에 비해 유의적으로 낮았다. 취반 전 수침 과정을 거친 쌀밥의 조직감에서 경도는 감소하였고, 부착성은 증가하는 경향을 보였다. 하이아미는 침지에 따른 밥의 경도 변화가 완만하고 조직감 특성 차이가 크지 않아 밥의 질감이 유지되므로,식미에 크게 영향을 미치지 않을 것으로 예상되며 추후 대량취반이 요구되는 급식이나 대형식당에서의 활용도를 기대해볼 수 있을 것으로 전망된다.

다국어 초록 (Multilingual Abstract)

In order to study the cooking characteristics of four rice cultivars of Seolhyangchal, Baegjinju, Ilpum and Haiami, we investigated the relationship between the textures of cooked rice and their physicochemical properties. Different levels in grain weight. length/width ratio and amylose content were observed among the four rice cultivars. There was no significant difference in the amylopectin chain length distribution among the cultivars. Water absorptions of rice grains during soaking were completed between 30 and 40 min, with Haiami showing the slowest absorption. Significant differences in the viscosity properties of rice flour were found by a Rapid Visco Analyser. Baegjinju with low amylose content had the highest viscosity in paste breakdown. According to the DSC results of rice starches, there were significant differences in the onset, peak and conclusion temperatures of the endothermic peak. Gelatinization enthalpy showed energy content changes between 4.20 and 6.97 J/g, with the lowest change in Haiami. Texture properties of cooked rice were assessed using a Texture Analyzer, which showed that the hardness of cooked rice was decreased with soaking than without soaking. However, this finding was not applicable for Haiami rice.

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