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FT-IR 腀腂腃腋腁腆腄腉腇腈腌腁腅腊 膍膿 臵臮膤膿***膷臛腨腡腮**膶膪膿*** 膸膼膬膴臂臫膙膬膴臂膙* 腏臭腤臕臏膿臫膙臥膸臹膙膵 ** 腏臭腤臕臏膿臫膙臚膚膔膙*** 腭腢臏膿臫膙膓臙膙Investigation of Degree of Gelatinization of Cooked Rice by FT-IR Sonoko Ayabe , Kyoko Tanaka*, Yoko Hamada**, Midori Kasai** and Keiko Hatae*** Faculty of Health and Welfare, Takasaki University of Health and Welfare, -1+, Nakaorui-machi, Takasaki, Gunma, -1***-- * Ochanomizu University Senior High School, ,++, Otsuka, Bunkyo-ku, Tokyo ++,20+* ** Faculty of Human Life and Environmental Sciences, Ochanomizu University, ,++, Otsuka, Bunkyo-ku, Tokyo ++,20+* *** School of Home Economics, Wayo Women’s University, ,-+, Konodai, Ichikawa, Chiba, ,1,2/-- ῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍ The gelatinization properties of ,* kinds of Indica and Japonica rice were measured by di#erential scanning calorimetry (DSC), the b-amylase-pullulanase method (BAP) and Fourier-transform infrared spec- troscopy (FT-IR/ATR). There was a high correlation between the peak temperature for gelatinization and the apparent amylose content. The FT-IR peak at around +*** cm + increased in height with increased cooking time. The absorbance at this wavenumber reflects an increase in the amount of OH groups, which are hydrated due to gelatinization of starch. There was a high correlation in the degrees of gelatinization found by the FT-IR method and the BAP method. The calibration curve obtained in this study indicates that the measurement of the degree of gelatinization of cooked rice by FT-IR at around +*** cm + is an alternative to the conventional BAP method. It was also found that the hardness and stickiness of cooked rice as determined by sensory evaluation could be predicted based on the height of the FT-IR absorption peak. (Received Mar. ,*, ,**0 ; Accepted Jun. +-, ,**0) 至腥腤腽膉膂膉腱臌腣膱膐腕腙膳腧腖腌 腼腷腹腻膆腂腣腗腯腔腠腟腋腯 +腉腗腤腽膉膂膉腤膱 膐腑腟腋腜腛腮膲腤臦臮腣膐腑腏腔腮膱 膐臷腑膏腑腯腠臓腑臱膏腗腯腔腠腐腭腤膱膐臷腥臓 腠腍膑腤 + 腝腤臁腠腢腯膱膐臷腤臤臲腟腥 bo 腳膅 膇腂腺膂膈膇膀腂腺BAP ,腑膌至腟腋腯腑BAP 腥臢膽腑膾腟臍腋腥腟腋腮腬腮膝腑膢腩腭腰腞腌腯腕腭腣臦臎膠腤膛腁腍膑腣腬 膐膜腠 BAP 腣腬腯膱膐臷腤膐腠腥腘腖腪臨膎 腖腢腌 -腔腠腪膹腕腰腞腏腮腔腰腭腤膫致腱腍臔腛 腢膱膐臷臤臲腤臈臬腑膠臩腕腰腞腌腯腊腂膕臤臲腤膌腝腟腋腯臡臇膩臝膗膡臊腹膃 腷腾膈FT-IRATR腣腬腯膱膐臷臤臲腣膞腗腯 膹腑膘臉腽膉膂膉 .腫膱膐膐臐腽膉膂膉 /腢腡 腣腝腌腞腢腕腰FI-IR 腣腬腯腤膱膐臷臤臲腤膒臗腑 臄腕腰腞腌腯腖腐腖腔腰腭腤膹腥腽膉膂膉腚腤腪腤 腱臃腠腖腞腏腮臆膻腤腗腉腫臖膘臬膖腤腱臃腖腛膹腥腦腠腲腡膰腭腰腢腌腚腔腟膮膣腟腥腫臼臗腑臫腒腓膋腢腯腵膉腽腴腶腠腸膆膄膁腶腤臧 臉腤腣腝腌腞膘臬膖腪膟腩腛腗腉腤膱膐臒膥腱 FT-IRATR 腌腞臣腎腤膱膐臷臤臲腤臔腖腌臈臬 腠腖腞腤 FT-IR 腤膎臗腱膭臺腗腯腔腠腱至腠腖 腕腭腣FT-IR 腤腹膃腷腾膈腣腬腮腢腡腤膑腤臑腱臻腯腔腠腤膒臗腪膭臺腖腛* ** *** -1***-- 膯膸膼臀臮臫-1+ ++,20+* 臸膤臶膤膧臫臰 ,++ ++,20+* 臸膤臶膤膧臫臰 ,++ ,1,2/-- 膯臀臠臀膺,-+ 腫腧臞腄Corresponding author腅腀 [email protected] Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No. 3, .2+.22 (,**0) 腜腖481 31

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Page 1: FT-IR - JST

FT-IR�����������

������ ����*� ����**� �� **� ����***

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Investigation of Degree of Gelatinization of Cooked Rice by FT-IR

Sonoko Ayabe�, Kyoko Tanaka*, Yoko Hamada**,

Midori Kasai** and Keiko Hatae***

Faculty of Health and Welfare, Takasaki University of Health and Welfare,

-1�+, Nakaorui-machi, Takasaki, Gunma, -1*�**--

* Ochanomizu University Senior High School, ,�+�+, Otsuka, Bunkyo-ku, Tokyo ++,�20+*

** Faculty of Human Life and Environmental Sciences, Ochanomizu University,

,�+�+, Otsuka, Bunkyo-ku, Tokyo ++,�20+*

*** School of Home Economics, Wayo Women’s University,

,�-�+, Konodai, Ichikawa, Chiba, ,1,�2/--

����������������

The gelatinization properties of ,* kinds of Indica and Japonica rice were measured by di#erential

scanning calorimetry (DSC), the b-amylase-pullulanase method (BAP) and Fourier-transform infrared spec-

troscopy (FT-IR/ATR). There was a high correlation between the peak temperature for gelatinization and

the apparent amylose content. The FT-IR peak at around +*** cm$+ increased in height with increased

cooking time. The absorbance at this wavenumber reflects an increase in the amount of OH groups, which

are hydrated due to gelatinization of starch. There was a high correlation in the degrees of gelatinization

found by the FT-IR method and the BAP method. The calibration curve obtained in this study indicates

that the measurement of the degree of gelatinization of cooked rice by FT-IR at around +*** cm$+ is an

alternative to the conventional BAP method. It was also found that the hardness and stickiness of cooked

rice as determined by sensory evaluation could be predicted based on the height of the FT-IR absorption

peak. (Received Mar. ,*, ,**0 ; Accepted Jun. +-, ,**0)

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¬-1*�**-- ­(®��¯��)° -1�+¬++,�20+* ±�²*�³�´ ,�+�+¬++,�20+* ±�²*�³�´ ,�+�+¬,1,�2/-- µ+®¯¶¯·,¸ ,�-�+-.¹ \Corresponding authorB� [email protected]

Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No. 3, .2+º.22 (,**0) »�*¼ 481\ 31 B

Page 2: FT-IR - JST

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