Table 1.
Protein contents and physicochemical properties of Hopyeong and Singil cross-linked rice flours
| Properties | Rice flours1 | |||||
|---|---|---|---|---|---|---|
| NHRF | CHRF40 | CHRF50 | NSRF | CSRF40 | CSRF50 | |
| Protein content (%) | 6.04 ± 0.82ab2 | 5.17 ± 0.20bc | 5.00 ± 0.01c | 6.92 ± 0.37a | 6.47 ± 0.00a | 6.18 ± 0.01a |
| Resistant starch content (%) | 1.65 ± 0.25e | 18.06 ± 0.12d | 43.67 ± 0.65b | 2.01 ± 0.53e | 21.26 ± 0.51c | 46.27 ± 0.48a |
| Water binding capacity (%) | 204.77 ± 5.11d | 281.70 ± 12.42a | 265.60 ± 12.45ab | 171.26 ± 4.89e | 258.27 ± 7.20b | 228.10 ± 10.01c |
| Swelling power (g/g) | 11.53 ± 0.40a | 7.05 ± 0.21c | 6.66 ± 0.09 cd | 7.85 ± 0.44b | 6.12 ± 0.06d | 5.42 ± 0.11e |
| Solubility (%) | 6.74 ± 1.50a | 1.22 ± 0.03b | 1.44 ± 0.23b | 6.68 ± 0.11a | 2.22 ± 0.93b | 2.30 ± 0.08b |
| To (°C) | 61.82 ± 0.03d2) | 69.41 ± 0.76b | 72.69 ± 0.05a | 56.98 ± 0.07e | 67.66 ± 0.26c | 69.94 ± 0.02b |
| Tp (°C) | 68.15 ± 0.00d | 73.54 ± 0.11b | 76.53 ± 0.24a | 63.90 ± 0.13e | 71.39 ± 0.36c | 73.87 ± 0.23b |
| Tc (°C) | 74.78 ± 0.03c | 78.19 ± 0.63b | 80.86 ± 0.46a | 72.00 ± 0.07d | 75.74 ± 0.56c | 78.19 ± 0.01b |
| ∆T(Tc − To) | 12.96 ± 0.00b | 8.78 ± 1.39c | 8.17 ± 0.51c | 15.02 ± 0.14a | 8.08 ± 0.30c | 8.25 ± 0.03c |
| ∆H (J/g) | 4.95 ± 0.13bc | 6.47 ± 0.78a | 5.70 ± 0.04ab | 4.22 ± 0.32c | 4.59 ± 0.00c | 4.11 ± 0.00c |
To, onset temperature; Tp, peak temperature; Tc, conclusion temperature; △H, gelatinization enthalpy
Data represents mean ± SD
1Rice flours are composed of native Hopyrong rice flour (NHRF), cross-linked Hopyeong rice flour (CHRF), native Singil rice flour (NSRF), and cross-linked Singil rice flour (CSRF). 40 and 50 mean flour percentage of flour slurries during cross-linking
2Values in the same row with different letters are significantly different at p < 0.05 by Duncan’s multiple range test