Investigation of Degree of Gelatinization of Cooked Rice by FT-IR. Sonoko Ayabe, Kyoko Tanaka*, Yoko Hamada, Midori Kasai and Keiko Hatae***

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1 31 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.3, (,**0) 481 FT-IR * ** ** *** * ** *** 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 spectroscopy (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) + + bo BAP, BAP BAP - -1*** * ++,20+*,++ ** ++,20+*,++ ***,1,2/--,-+ Corresponding author ayabe@takasaki-u.ac.jp FT-IRATR. / FI-IR FT-IRATR FT-IR FT-IR

2 482 /- 3,** , 2,**. +* + Nursery Sticky rice,**- MC-3*A 3*. +** g /, +* / +./,/* g,* + SR-*-F, ++* V +, 1* V +- +/,*.* 0* 2* +** HFT-/* + cm +/ g./ ml 33./ AM-+* +2 *** rpm, - min -,,/* m, DM-0 +/*m +*/ 0 +** - - bo BAP, 2* mg bo o bo / IUmg, Aero- + g +, -. / * ++ +, / ,* ManavoThu Kha Paw Kywe Paw Sanbekyar Nursery Paw San Hmwe Rice Nurery Nun HtkeTaw Win Rice Beautiful Myanmar Birinari Rice Diamond Basmati Rice Pyas Pon Tang Pyan Nursery Shan Rice Nursery Sticky Rice Beautiful Myanmar Sticky Rice +-40*4* c +.40*4* ab +,4/*4* ef +.4-*4. ab +-4**4* de +-43*4* b +,41*4* ef +-4**4* d +,41*4+ ef +.4.*4+ a +-4/*4* c +.4.*4* a +,42*4* e +.4**4, b +-40*4* c +-40*4* c +-40*4* c +-4/*4+ c +-4/*4* c +-4/*4+ c 04.0*4*/ e 04*2*4*- g /4/1*4*. i 04.1*4,* e 04+,*4+- fg /4/,*4+/ i 14.**4,* b 04,3*4*. f 04.0*4*1 e 042+*4+2 d 24+0*4*0 a 04*+*4*3 gh /4,.*4+* j 04,3*4*. f /423*4** h /41,*4*1 j /4,2*4*. j /4-**4*/ d 0421*4*0 d 14*3*4*3 c,04,*4* a,-4**4- b,,40*4* bc,,4-*4* bc,,4-*4* c,+4.*4* cd,+4,*4* cd,*43*4/ d,*41+4+ d +14**4. e.4.*4, g,4,*40 h +24**4- e +141*4. e +14.*4, e +14+*4- e +04,+4, e +04*+4* e /4-*41 f *4.*4, i +24,*40 e,+4,*4- b,*41*43 bc +34.*4, d 14.*4. g,*42*4- cd +/4,*4+ f +240*4, e,+4,*4. b,,4+*40 a +34-*4. d +/4.*4- f,*4+*4+ cd,+4/*4. ab,*42*4- c,+4**4, bc,*4.*4+ cd +342*4. d +24/*4+ e +243*4, de + meansd4, ai : p*4*/

3 33 : FT-IR 483 bacter aerogenes, IUmg,. FT-IRATR D,* +** OH,..**. *** cm + -, ATR JASCO FT-IR.,* + Specac ATR / DSC +* mg,/ l,* + DSC+,* To Tc Tp DH -* l,,min 0,* / + / / Manavo Thu Kha + Manavo Thu Kha / + + -,* 1 SPSS V+* FT-IR + + +,./+..0 +,.2+..* /./2., /., *,0., +0.*+2.* *../.- 1..,,.+ g, +2./,+./ g, DSC DSC, //.32*.* To //.30,.. / Nursery Shan Rice /3.0 Nursery Sticky Rice /3.3 Beautiful Myanmar Sticky Rice 0+.+ To Manavo Thu Kha 1+.0 To +/ Tp 0+./ /1/./ Nursery Shan Rice 0../ Beautiful Myanmar Sticky Rice 00.0 Tp Manavo Thu Kha 1/./ DH Nursery Sticky Rice DH DH 1 To, Tp DH +0 Tp r*.3* Tp Tp 0-.., Tp - BAP BAP +.* 0* 2* +** +** +** 3/

4 484 /- 3,**0 3 34, DSC To Tp Tc DH mjmg +, -. / * ++ +, / ,* ManavoThu Kha Paw Kywe Paw Sanbekyar Nursery Paw San Hmwe Rice Nurery Nun HtkeTaw Win Rice Beautiful Myanmar Birinari Rice Diamond Basmati Rice Pyas Pon Tang Pyan Nursery Shan Rice Nursery Sticky Rice Beautiful Myanmar Sticky Rice 1+4//*42. a 01412*412 c 0043-*4/, c 0042,*4-0 c *- c 0241/*4,- b 0.4+**4-/ d 0341**40. b 014+-*4/2 c /340**4,3 g /343,+420 g 0+4+-*43+ f /242**422 gh //423+4./ j *, ef /1431+4/* hi / fg /24-,*42, h 0,4-/+4.- e /14,,+4.+ i 1/4./*4+. a 1,42-*4,* c 1+412*4/, d 1,4*1*4,. d 1+411*403 d 1,4/-*4+* c 034*/*4+2 e 1.4+/*4-, b 1,4-2*4,2 cd 0.4/,*4-* h 014*,*4+, f 004/1*4-+ f 0.4+2*4+0 h 0+4.3*4,3 k 0/42,*4.1 g 0.431*4,2 h 0/40**4-* g 0.4*-*4-* i 0042/+4+. f 0-4.**4-, j 2*4***4,2 a 114,/*4/, c 1041-*4/- cd 1043-*40- c 104+,*40* d 1043**4.- c 1-4/,*4-1 e 1241-*400 b 114-,*4,3 c 03410*4-* h e 1+4.,*4/1 f 034.**4.- h ,1 j 1*4/1*4.3 gh 1*4*,*4,. gh 1*411*4/, fg 034+2*40+ h f 0241,*4.- i bc ++4*2*41* ab bc 341,+4,3 bc 243,*42. cd 342/+4+2 bc 14/,+421 d ++4*-*4.0 ab +*4--*4-. abc 14-0*402 de ++40+,4+, a 34/++4/, c 1430*4/2 d 14-1*423 de 34*.*40+ c 34*++4*/ c 24,3+4*2 cd 142.*40/ d 14./,40+ d 2432*43, cd + meansd4, ai : p*4*/ +,*.* 0* 2* +** +. FT-IRATR BAP FT-IR FT-IR FT-IRATR, -.**, /** +,** + *** cm +. + *** cm r*.33 -.** cm + FT-IR ATR O-H +*, /** +,**cm + FT-IR ATR - +*** cm + -- ww

5 35 : FT-IR 485, FT-IR. FT-ITATR. FT-IRATR + *** cm + + BAP BAP,* FT-IR + *** cm + BAP 0 A y x, y//-.+x,*.2r*.3/. - FT-IRATR +,**+ *** cm + C-C, C-O +,+- +***cm +. + ***cm +,* FT-IRATR. + *** cm + / BAP *.3/. FT-IR 0 A + *** cm + / A +** BAP +** FT-IR : + :, FT-IR + *** cm + C-C, C-O +, C-C, C-O +** +** +**. 0 B y x +

486 /- 3,**0 3 36 / BAP FT-IR + *** cm + A FT-IR + ***cm + B BAP + Manavo Thu Kha 1 Dia Basmati Rice 2 Pyas Pon +/ 0 FT-IR +*** cm + BAP A :,* 0* 2* +** : +

6 486 /- 3,** / BAP FT-IR + *** cm + A FT-IR + ***cm + B BAP + Manavo Thu Kha 1 Dia Basmati Rice 2 Pyas Pon +/ 0 FT-IR +*** cm + BAP A :,* 0* 2* +** : + :, B : +** : + :.,*.* 0* 2* +** y12/./x,,.- r*.30+ +** FT-IR 0 A 0 B 1* - FT-IRATR BAP / + / -,.* -.1 p*.**+ -.2,.. p*.**+ 0 DSC, BAP FT-IR. FT-IR +** + *** cm +

7 37 : FT-IR , -. / * ++ +, / ,* ManavoThu Kha Paw Kywe Paw Sanbekyar Nursery Paw San Hmwe Rice Nurery Nun HtkeTaw Win Rice Beautiful Myanmar Birinari Rice Diamond Basmati Rice Pyas Pon Tang Pyan Nursery Shan Rice Nursery Sticky Rice Beautiful Myanmar Sticky Rice.41-*40* g.4*0*413 f -4/3*4// ef -4*0*40+ cd -42-*4-0 ef -41/*42+ ef.4*3*410 f -431*403 f -4..*4/. de -401*40+ ef *2 ef,4*.+4+2 b,4+-*43* b,422*41+ cd,4.**400 bc,4/-*411 bc,4-,*40- b,4,3*402 b,4,0*410 b +4-3*41* a *+ a +41/*42+ ab +400*4/- a -4,**41* c +41,+4*- ab +42+*4-0 ab +400*41* a +42.*43, ab,4+**420 ab,4,+*4/+ b -4+*+4*- c.4,,*4/1 de -42,*4.1 de -4.1*40. cd -4/3*40/ cd -40/*41+ cd.4*.*4-- cd -40-*412 cd -42.*4.. d.401*4/3 e + meansd4, / + / + - ag : p*4*/. FT-IR DSC +** To Tp Tc DH +** +** a b To c Tp d Tc e DH f +** g h i j *4/.* *4-, *4-0 *4-1 *4+2 *43+** *4..* *400** *40/** *4./* *4./ *4.- *4** *40,** *413** *40+** *4/3** *433** *431** *4//* *4/-* *4/+* *41+** *412** *433** *40-** *4/0* *4/+* *41,** *411** *403** *4/0** *4.1* *41-** *410** *4-/ *4*0 *4-3 *4-- *4/3** *41/** *410** *4/,* *4/3** *43.** *, ** : p*4*/ p*4*+ a:+**ft-ir +***cm + b:+** FT-IR + *** cm + c: d: e: f: Jg g:+** BAP h: BAP i: j: DSC FT-IR +** + *** cm + DSC FT-IR FT-IR Y +,*.2-X +,/./,X, /.,, r*.1,/ Y + X + +** FT-IR + *** cm +

8 488 /- 3,** : + :. X, FT-IR + *** cm + : + :. FT-IR Y,,..,/X +,3.*.X,+.03 r*.1*1 Y, FT-IR / FT-IR +.+0 FT-IR,* DSC BAP FT-IRATR - DSC FT-IR + *** cm + OH + *** cm + BAP FT-IR FT-IR + pp , + -, 0/-0/ /. Iizuka, K. and Aishima, T., Starch Gelation Process Observed by FT-IR/ATR Spectrometry with Multivariate Date Analysis. J. Food Sci., 0., 0/-0/2 l333 / /* +0,+00,**- 0 Juliano, B.O., A Simplified assay for milled-rice amylose. Creal Sci. Today, * : +33* 3+.+,/ Nakasato, K., Ono, T., Ishiguro, T., Takamatsu, M., Tsukamoto, C. and Mikami, M., Rapid quantitative analysis of the major components in soymilk using Fouiertansfome infrared spectroscopy (FT-IR). J. Food Sci. Tecnol. Res., +*, +-1+.,,**. 3 Kelly, J.F.D. and Downey, G., Detection of sugar adulterants in apple juice using fourier transform infrared spectroscopy and Chemometrics, J. Agric. Food Chem., /-, -,2+-,30,**/ +* Vaski, P.D., Blackwell, J. and Koenig, J.L., Infrared and raman spectroscopy of carbohydrartes, Carbohydr. Res. +3,,31-+* p. +3-,**- +, Wilson, R.H. and Belton, P.S., A Fourier-transform infrared study of wheat starch gels. Carbohydr. Res. +2*, Wilson, R.H., Goddfellow, B.I., Belton, P.S., Osborne, B.G., Oliver, G. and Russell, P.L., Comparison of Fourier transform mid infrared spectroscopy and near infrared reflectatnce spectroscopy with di#erential scanning calorimetry for the study of the staling of bread. J. Agric. Food Chem., /., , /+0* +32/ +/ /-,*** ,,*** +2 -,*

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