Comparison of Cooked Rice and Starch Paste Properties of Mutant Rice

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  • Minemura Takao
    Graduate School of Tokyo University of Agriculture, Food and Nutritional Science Chiba Prefectural University of Health Sciences, Faculty of Healthcare Sciences, Department of Nutrition
  • Matsumori Shingo
    Komazawa Woman’s College, Faculty of Human Health
  • Akuzawa Sayuri
    Tokyo University of Agriculture, Faculty of Applied Bioscience, Department of Nutritional Science and Food Safety

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  • 変異体米の炊飯米およびデンプン糊液の性状比較

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<p>In this study, we compared the characteristics of cooked rice and their starch pastes properties of Nipponbare (parental cultivar) and mutant rice deficient in starch synthase enzyme I (SSI), starch synthase enzyme IIIa (SSIIIa), and pullulanase (Plu). The cooked Nipponbare and SSI- and PUL-deficient rice had a rounded shape similar to that of japonica rice and they did not show a clear fracture point. Conversely, the cooked SSIIIa-deficient rice had a shape that extended vertically similar to indica rice and they showed a clear breaking point. SSIIIa-deficient rice had an extremely low G’ value, which was lower than that of G”, the dynamic viscoelasticity of starch paste, indicating that was a sol and that it did not form a network in the starch paste. The starch paste of SSIIIa-deficient rice had extremely low viscoelasticity, which was similar to that of water. Hence, SSIIIa-deficient rice can be used as functional rice in kayu (rice porridge) or as a stable low-viscosity liquid food. </p>

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