Correlation between physicochemical properties of japonica and indica rice starches
| Autor: | Bo Sik Kang, Eun Hee Jang, Hyun-Jung Chung, Seung Taik Lim, Joo Yeon Hong, Su-Jin Lee, Young-Tack Lee |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
biology
Starch Granule (cell biology) food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Japonica Protein content chemistry.chemical_compound 0404 agricultural biotechnology chemistry Amylose Botany Food science Cultivar Correlation test Food Science |
| Zdroj: | LWT - Food Science and Technology. 66:530-537 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2015.11.001 |
| Popis: | 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). |
| Databáze: | OpenAIRE |
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