CAJ | 학술논문

以糯米淀粉为原料，经完全和部分糊化后，在25，4和-18℃贮藏过程中测定其结晶性和消化性的变化。结果表明，完全糊化糯米淀粉在25，4和-18℃贮藏过程中，结晶度分别从0增大了1.05%，2.75%和5.42%，快速消化淀粉含量不断减少，抗性淀粉含量变化不大，慢消化淀粉含量不断增加；部分糊化淀粉结晶度分别从22.30%增大到22.98%，26.91%和30.759%，快速消化淀粉含量不断减少，抗性淀粉含量变化较小，慢消化淀粉含量增多；部分和完全糊化淀粉相比较得出部分糊化糯米淀粉结晶速率较快，糊化程度越小，结晶越多，慢消化淀粉的含量越多；与-18和25℃贮藏温度相比，4℃结晶速率较快。
이나미정분위원료，경완전화부분호화후，재25，4화-18℃저장과정중측정기결정성화소화성적변화。결과표명，완전호화나미정분재25，4화-18℃저장과정중，결정도분별종0증대료1.05%，2.75%화5.42%，쾌속소화정분함량불단감소，항성정분함량변화불대，만소화정분함량불단증가；부분호화정분결정도분별종22.30%증대도22.98%，26.91%화30.759%，쾌속소화정분함량불단감소，항성정분함량변화교소，만소화정분함량증다；부분화완전호화정분상비교득출부분호화나미정분결정속솔교쾌，호화정도월소，결정월다，만소화정분적함량월다；여-18화25℃저장온도상비，4℃결정속솔교쾌。
Glutinous rice starch is used to gelatinized and partial gelatinization. The Crystalline property and the changed of resistant starch (RS) storage at 25, 4 and-18℃are studied. The results indicate that for the gelatinized starch, during the storage at the temperature of 25, 4 and-18℃, its crystallinity rose from 0 to 1.05%, 2.75% and 5.427% respectively, the amount of rapidly digestible starch (RDS) decreased accompanied by a corresponding increased of slowly digestible starch (SDS) , the content of resistant starch (RS) no more changed; For partial gelatinization starch, its crystallinity rose from 22.30% to 22.98%, 26.91% and 30.759% respectively, the amount of rapidly digestible starch (RDS) decreases accompanied by a corresponding increased of slowly digestible starch (SDS) , the content of resistant starch (RS) no more changed; Compared the partial gelatinization starch with the gelatinized starch, The results indicate that the crystal rate of partial gelatinized starch is much faster, the lower the degree of starch gelatinization, the more the crystallinity and the more content of slowly digested starch (SDS); Compared with the storage at -18, 25 and 4 ℃, the crystal rate of partial gelatinized starch storage at 4℃is much faster.