The objective of this study was to determine the physico-chemical properties in the high-amylose rice varieties. The rice flours were analyzed by RVA, DSC, HPAEC, resistant starch kit, SEM, spectrophotometer, etc. According to the RVA measurement of rice flours, the pasting temperature of Dodamssal was higher than those of the others. The proportion of amylopectin short chains (DP 6-12) of the Dodamssal was significantly lower than that of the others. The contents of amylose and resistant starch in the high-amylose rice flours ranged from 19.03% to 38.71% and from 0.6% to 12.39%, respectively. In SEM images, starch granules within Ilmibyeo, Mimyeon, Saegoami rice flours displayed polyhedrons different from those (relatively spherical morphology) of Dodamssal rice flour. According to the DSC results of rice flours, there were significant differences in the onset, peak temperatures of the endothermic peak. Gelatinization enthalpy was 4.52-6.3 J/g, with the lowest change in Dodamssal rice flour.

서 론
 재료 및 방법
  재 료
  일반 성분 및 아밀로스 함량
  아밀로펙틴 중합도 분석
  신속점도계를 이용한 점도 분석
  시차주사열량계를 이용한 호화온도 분석
  저항전분 및 총 식이섬유 분석
  쌀 단면의 입자 형태 분석
  통계 분석
 결과 및 고찰
  일반성분 및 아밀로스 분석
  아밀로펙틴 중합도 분석
  신속점도계(RVA)를 통한 호화점도 특성
  시차주사열량계를 이용한 호화온도 특성
  저항전분 식이섬유 등 난소화성 함량분석
  쌀 단면의 입자형태 분석
 요 약
 감사의 글
 참고문헌

• 심은영(국립식량과학원 수확후이용과) | Eun-Yeong Sim Corresponding author
• 정신교(경북대학교 식품공학과) | Shin-Kyo Chung
• 조준현(국립식량과학원 논이용작물과) | Jun-Hyun Cho
• 우관식(국립식량과학원 수확후이용과) | Koan Sik Woo
• 박혜영(국립식량과학원 수확후이용과) | Hye Young Park
• 김현주(국립식량과학원 수확후이용과) | Hyun-Joo Kim
• 오세관(국립식량과학원 수확후이용과) | Se-Gwan Oh
• 김욱한(국립식량과학원 수확후이용과) | Wook-Han Kim