Pasting Properties and Amylose Contents in Landraces of Myanmar Rice

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  • MYODA Takao
    Faculty of Bioindustry, Tokyo University of Agriculture
  • IRIE Kenji
    Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture
  • YE Tint Tun
    Seed Division, Department of Agriculture, Ministry of Agriculture and Irrigation
  • NISHIZAWA Makoto
    Faculty of Bioindustry, Tokyo University of Agriculture
  • NAGASHIMA Toshio
    Faculty of Bioindustry, Tokyo University of Agriculture

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Other Title
  • ミャンマー産イネ地方品種の米の糊化特性とアミロース含量

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Abstract

<p>　Rice is an important staple food crop that plays an important role in meeting the energy and nutrient requirements of the world population. Myanmar has various resources of rich genetic variations of rice and is home to various ecotypes differentiated to adapt diverse growing environments. Even though people in Myanmar consume a wide variety of rice for dietary meal and snacks, the local population inhabiting the mountainous regions prefer the sticky and waxy rice that has low amylose content. The rice with low amylose content are often found as native species in mountainous regions in Myanmar, whereas in Japan, such varieties of rice are mutant varieties. The present report is aimed at characterizing the pasting properties of 24 landraces of rice collected from the mountainous regions of Myanmar. In general, the pasting property of rice is influenced by amylose content in the rice starch. Rice landraces in mountain regions in Myanmar are tentatively classified into 3 groups according to the amylose content as waxy (0～2.5%), low (3.0～6.0%), and medium (10～17%) varieties. The waxy group displayed the lowest values for all Rapid Visco Analyzer parameters and had similar values as the low group. On the other hand, the values were relatively higher in the medium group. Therefore, the pasting properties were found to be predominantly dependent on the amylose content in rice, similar to most other rice species. Of all the landraces employed in this study, 2 landraces (NGA-CHEIK and KHAO SIAM) exhibited unique pasting properties, which could be the result of the amylopectin structure in their starch granules.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 39 (4), 213-219, 2013

    Japan Association of Food Preservation Scientists

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