Correlation between physicochemical properties of japonica and indica rice starches

Eun Hee Jang, Su Jin Lee, Joo Yeon Hong, Hyun Jung Chung, Young Tack Lee, Bo Sik Kang, Seung Taik Lim

Research output: Contribution to journalArticle

11 Citations (Scopus)

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 languageEnglish
Pages (from-to)530-537
Number of pages8
JournalLWT - Food Science and Technology
Volume66
DOIs
Publication statusPublished - 2016 Mar 1

Fingerprint

rice starch
Amylose
amylose
Starch
pasting properties
physicochemical properties
granules
viscosity
Viscosity
protein content
starch
Gels
Temperature
gels
starch gels
thermal properties
cultivars
gelatinization
Proteins
cohesion

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 journalArticle

Jang, Eun Hee ; Lee, Su Jin ; Hong, Joo Yeon ; Chung, Hyun Jung ; Lee, Young Tack ; Kang, Bo Sik ; Lim, Seung Taik. / Correlation between physicochemical properties of japonica and indica rice starches. In: LWT - Food Science and Technology. 2016 ; Vol. 66. pp. 530-537.
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