Physicochemical Properties of Low-amylose Rice.

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  • YOSHII Youichi
    Food Research Institute of Niigata Prefecture
  • ARISAKA Masami
    Food Research Institute of Niigata Prefecture
  • JOU Toshio
    Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University
  • HAYAKAWA Toshirou
    Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University

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Other Title
  • 低アミロース米の理化学的特性
  • テイ アミロース マイ ノ リカガクテキ トクセイ

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Low-amylose rice will be supposed to increase in quantity as food materials. So, physicochemical properties of milled rices were investigated in consideration of amylose content using 19 varieties of non-glutinous rice, 11 of low-amylose rice and 10 of glutinous rice. The amounts of acid hydrolysis residue from rice starches showed high correlation with amylose content (r=0.917**). The amount of the residue of glutinous rice starches, low-amylose rice starches and non-glutinous rice starches was 30-81, 183-252 and 305-516 mg/100g, respectively. Water absorption of milled rices showed high correlation with either amylose content (r=-0.955**) or the water absorption of rice starches (r=0.953**). The water absorption of rice starches from glutinous rice, low-amylose rice and non-glutinous rice was 49.3-50.8, 47.0-48.3 and 44.5-47.8%, respectively. From this result, water absorption of milled rices would depend on that of rice starches. Peak viscosity of amylograph characteristics showed high correlation with amylose content (r=-0.923**). Tanδ(=G"/G') of cooked rice showed high correlation with amylose content (r=-0.944**), and the tanδ of glutinous rice, low-amylose rice and non-glutinous rice was 0.426-0.529, 0.360-0.415 and 0.196-0.349, respectively. Acid-solubility showed high correlation with either amylose content (r=-0.973**) or tanδ of cooked rice (r=0.951**). The acid-solubility of glutinous rice, low-amylose rice and non-glutinous rice was 92.2-99.4, 79.6-84.3 and 52.5-77.5%, respectively. However, these components showed no correlation to protein content of milled rices. From these results, it was concluded that low-amylose rice whose amylose content was less than 14.0% were intermediate properties between glutinous rice and non-glutinous rice for all the components related to amylose content.

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