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The characteristics of Tongjinbyeo(Japonica) and Samgangbyeo($J{\times}Indica$) rice starches including physicochemical properties, differential scanning calorimetry and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Tongjinbyeo starch with 2.2N HCI...

The characteristics of Tongjinbyeo(Japonica) and Samgangbyeo($J{\times}Indica$) rice starches including physicochemical properties, differential scanning calorimetry and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Tongjinbyeo starch with 2.2N HCI for 48 hr was higher than that of Samgangbyeo starch. Apparent first order reaction of starches was slow reaction for first period, and fast reaction second period on the datum point of acid treatment 24 hr. Absorbance at ${\lambda}_{max}$ and 680 nm, and ${\lambda}_{max}$ of iodine stained starch and amylose content decreased upon acid treatment. But water binding capacity, swelling power and solubility considerably increased as hydrolysis progressed. Relative crystallinity of two starches increased with acid treatment, and that of Tongjinbyeo starch was higher than that of Samgangbyeo starch. Differential scanning colorimetry(DSC) data continuously decreased for lintnerization periods, and those of Tongjinbyeo starch have higher than those of Samgangbyeo starch. The onset temperature of starch by DSC continuously decreased by treatment, but conclusion temperature increased until 24 hr and then decreased. The enthalpy for gelatinization decreased for both starches. Degree of hydrolysis of lintnerized Tongjinbyeo starch with glucoamylase was slightly higher than that of Samgangbyeo starch.

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