[논문]Effect of Transplanting Time on the Physicochemical Properties of Starch in Different Mature Rice Varieties

Jong-Hee Shin; Chae-Min Han; Young-Un Song; Sang-Kuk Kim; Jung-Gi Ryu

doi:10.7740/kjcs.2023.68.2.035

Effect of Transplanting Time on the Physicochemical Properties of Starch in Different Mature Rice Varieties 원문보기

Korean journal of crop science = 韓國作物學會誌, v.68 no.2, 2023년, pp.35 - 46

Jong-Hee Shin (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services) , Chae-Min Han (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services) , Young-Un Song (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services) , Sang-Kuk Kim (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services) , Jung-Gi Ryu (Division of Crop Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services)

Abstract ▼ AI-Helper

The transplanting period limit considering the rice yield in the Dague region, the inland plains of Gyeongsangbuk-do, was estimated to be July 15th for early and mid-maturing rice and July 5th for mid-late maturing rice. However, as the transplanting time was delayed, the characteristics of rice starch changed significantly. In the case of early and mid-maturing rice varieties, the starch granule size increased as the transplanting time was delayed; the opposite tendency was observed for mid-late maturing varieties. In all mature rice types, the late transplanting resulted in a longer pasting time and a higher pasting temperature. In addition, the peak viscosity, breakdown, and gelatinization temperature were significantly lowered, the relative crystallinity degree decreased, and the setback was significantly increased. In the case of Ilpum, a mid-late maturing rice variety, the distribution of amylopectin short chains tended to increase when rice was transplanted on June 30th.

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표/그림 (18)

표 Table 1. Effect of transplanting time on heading of different mature rice varieties.
그림 Fig. 1. Effect of transplanting time on milled rice yield of different mature rice varieties: Jopyeong (A), Haiami (B), and Ilpum (C).
표 Table 2. Changes in air temperature and sunshine during the growing period of different mature rice varieties by transplanting time.
표 Table 3. Effect of transplanting time on growth and yield components of different mature rice varieties.
그림 Fig. 2. Effect of transplanting time on cooked rice palatability of different mature rice varieties: Jopyeong (A), Haiami (B), and Ilpum (C). * Cooking quality is the evaluated value of the texture, externals, and balance of boiled rice using a Rice Taste Analyzer (SATAKE, Japan).
표 Table 4. Effect of transplanting time on protein contents and milled rice quality of different mature rice varieties.
그림 Fig. 3. Effect of transplanting time on the particle size distribution of different mature rice varieties.
표 Table 5. Effect of transplanting time on particle size distribution (D10, D50, and D90) of different mature rice varieties.
그림 Fig. 4. Effect of transplanting time on RVA profiles of different mature rice varieties: Jopyeong (A), Haiami (B), and Ilpum (C).
그림 Fig. 5. Effect of transplanting time on DSC curves of different mature rice varieties.
표 Table 6. Effect of transplanting time on RVA pasting parameters of different mature rice varieties.
표 Table 7. Effect of transplanting time on DSC parameters of different mature rice varieties.
표 Table 8. Effect of transplanting time on the chain-length distribution of amylopectin of rice starch of different mature rice varieties.
그림 Fig. 6. Effect of transplanting time on the chain-length distribution of amylopectin of rice starch of different mature rice varieties; Jopyeong, (A), Haiami (B), and Ilpum (C).
그림 Fig. 7. Effect of transplanting time on XRD patterns of different mature rice varieties: Jopyeong (A), Haiami (B), and Ilpum (C).
표 Table 9. Effect of transplanting time on relative crystallinity and the ratio of absorbance at 1047/1022 cm^-1 of different mature rice varieties.
표 Table 10. Correlation of rice yield and quality with temperature during the ripening stage.
표 Table 11. Correlation of rice starch characteristics with temperature during the ripening stage.

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