Abstract
Rice starches isolated from different cultivars were compared in their physicochemical properties including granule size, amylose content, protein content, thermal property, pasting viscosity, and gel texture, and the relationships among those properties were determined using Pearson correlation analysis. The starch containing the greatest amount of amylose which had been isolated from a japonica cultivar Goami 3 showed the highest gelatinization temperature and the greatest gel hardness among twelve rice starches tested. The indica starches which contained the higher amylose and protein contents and the larger granules than japonica starches showed the higher gelatinization and pasting temperatures with the lower pasting viscosity. Amylose content was positively correlated to pasting temperature (r = 0.878, p ≤ 0.01), but negatively correlated to peak viscosity (r = -0.910, p ≤ 0.001) and breakdown (r = -0.905, p ≤ 0.001). Cohesiveness of starch gel was positively related to amylose content (r = 0.780, p ≤ 0.05), protein content (r = 0.933, p ≤ 0.001) and mean granule size (r = 0.791, p ≤ 0.05).
| Original language | English |
|---|---|
| Pages (from-to) | 530-537 |
| Number of pages | 8 |
| Journal | LWT - Food Science and Technology |
| Volume | 66 |
| DOIs | |
| Publication status | Published - 2016 Mar 1 |
Fingerprint
Keywords
- Amylose content
- Pasting properties
- Rice starches
- Textural properties
- Thermal properties
ASJC Scopus subject areas
- Food Science
Cite this
Correlation between physicochemical properties of japonica and indica rice starches. / Jang, Eun Hee; Lee, Su Jin; Hong, Joo Yeon; Chung, Hyun Jung; Lee, Young Tack; Kang, Bo Sik; Lim, Seung Taik.
In: LWT - Food Science and Technology, Vol. 66, 01.03.2016, p. 530-537.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Correlation between physicochemical properties of japonica and indica rice starches
AU - Jang, Eun Hee
AU - Lee, Su Jin
AU - Hong, Joo Yeon
AU - Chung, Hyun Jung
AU - Lee, Young Tack
AU - Kang, Bo Sik
AU - Lim, Seung Taik
PY - 2016/3/1
Y1 - 2016/3/1
N2 - Rice starches isolated from different cultivars were compared in their physicochemical properties including granule size, amylose content, protein content, thermal property, pasting viscosity, and gel texture, and the relationships among those properties were determined using Pearson correlation analysis. The starch containing the greatest amount of amylose which had been isolated from a japonica cultivar Goami 3 showed the highest gelatinization temperature and the greatest gel hardness among twelve rice starches tested. The indica starches which contained the higher amylose and protein contents and the larger granules than japonica starches showed the higher gelatinization and pasting temperatures with the lower pasting viscosity. Amylose content was positively correlated to pasting temperature (r = 0.878, p ≤ 0.01), but negatively correlated to peak viscosity (r = -0.910, p ≤ 0.001) and breakdown (r = -0.905, p ≤ 0.001). Cohesiveness of starch gel was positively related to amylose content (r = 0.780, p ≤ 0.05), protein content (r = 0.933, p ≤ 0.001) and mean granule size (r = 0.791, p ≤ 0.05).
AB - Rice starches isolated from different cultivars were compared in their physicochemical properties including granule size, amylose content, protein content, thermal property, pasting viscosity, and gel texture, and the relationships among those properties were determined using Pearson correlation analysis. The starch containing the greatest amount of amylose which had been isolated from a japonica cultivar Goami 3 showed the highest gelatinization temperature and the greatest gel hardness among twelve rice starches tested. The indica starches which contained the higher amylose and protein contents and the larger granules than japonica starches showed the higher gelatinization and pasting temperatures with the lower pasting viscosity. Amylose content was positively correlated to pasting temperature (r = 0.878, p ≤ 0.01), but negatively correlated to peak viscosity (r = -0.910, p ≤ 0.001) and breakdown (r = -0.905, p ≤ 0.001). Cohesiveness of starch gel was positively related to amylose content (r = 0.780, p ≤ 0.05), protein content (r = 0.933, p ≤ 0.001) and mean granule size (r = 0.791, p ≤ 0.05).
KW - Amylose content
KW - Pasting properties
KW - Rice starches
KW - Textural properties
KW - Thermal properties
UR - http://www.scopus.com/inward/record.url?scp=84950130040&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84950130040&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.11.001
DO - 10.1016/j.lwt.2015.11.001
M3 - Article
AN - SCOPUS:84950130040
VL - 66
SP - 530
EP - 537
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
ER -