일반찰벼인 올찰과 다수계 찰벼인 한강, 백운, 세품종에서 전분을 분리하고, 이것의 일반성상 및 이화학적 특성을 분석비교하였다. 분리된 전분의 평균입경은 올찰 3.6u, 한강 4.8u, 백운 5.6u이었고, X선분석에 의한 결정구조는 A형이었다. 광투과도에 의한 호화온도는 올찰이 $60{sim}62^{circ}C$, 한강이 $50{sim}55^{circ}C$, 그리고 백운이 $50{sim}60^{circ}C$에서 호화가 시작되었고, 3종의 전분 모두 $75{sim}80^{circ}C$에서 호화가 완료되었다. Amylogram에 의한 호화개시온도는 $66{sim}61^{circ}C$이며, 올찰이 다소 높은 편이다. 각 전분의 팽화력은 $260{sim}220$으로 올찰이 다소 높은 편이고, 물결합능력은 백운, 한강이 올찰보다 약간 높은 편이다. blue value는 올찰 0.13, 한강 0.13, 백운 0.14였고, alkari number는 올찰 4.2, 한강 4.9, 백운 5.1이었다. $2^{circ}C$에서 저장 한 전분 gel의 노화도는 올찰에 비해서 한강, 백운이 약간 빠른 경향이었다.
The physicochemical properties of starches isolated from three kinds of waxy ricer were investigated. The average diammeter of Orchal starch granule was 3.6u, and those of Hangang and Baegoon starch granules were 4.8u and 5.6u, respectively. X-ray diffraction patterns of all samples were A types. Optical transmittance of starch suspensions was increased rapidly $60{sim}62^{circ}C$, $50{sim}55^{circ}C$ and $50{sim}60^{circ}C$ in Olchal, Hangang and Baegoon, respectively, and all of them exhibited maximum transmittance $75{sim}80^{circ}C$ in range. Initial gelationization temperature by means of amylogram pattern was $60{sim}61^{circ}C$, then, Olchal starch had a little higher temperature than others. Raising power of them was $260sim220$, and then, Olchal starch has a little higher raising power. But, water binding capacity of Baegoon and Hangang were somewhat higher than that of Olchal. Blue values of Olchal and Hangang were similar with 0.13, and that of Baegoon was 0. 14. Alkari numbers of Olchal, Hangang and Baegoon were 4.2, 4.9 and 5.1. The degree of retrogradation of Hangang and Baegoon starch gels were somewhat higher than that of Olchal starch gel.
