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 journalArticlepeer-review

39 Citations (Scopus)


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
Publication statusPublished - 2016 Mar 1

Bibliographical note

Funding Information:
This research was supported by iPET ( Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries , under grant no: 311030-03-1-HD120 ), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea . We also thank the Suseong College for financial support.

Publisher Copyright:
© 2015 Elsevier Ltd.


  • Amylose content
  • Pasting properties
  • Rice starches
  • Textural properties
  • Thermal properties

ASJC Scopus subject areas

  • Food Science


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