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

doi:10.1016/j.lwt.2015.11.001

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 journal › Article › peer-review

42 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	530-537
Number of pages	8
Journal	LWT
Volume	66
DOIs	https://doi.org/10.1016/j.lwt.2015.11.001
Publication status	Published - 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.

Keywords

Amylose content
Pasting properties
Rice starches
Textural properties
Thermal properties

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2015.11.001

Cite this

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title = "Correlation between physicochemical properties of japonica and indica rice starches",

abstract = "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).",

keywords = "Amylose content, Pasting properties, Rice starches, Textural properties, Thermal properties",

author = "Jang, {Eun Hee} and Lee, {Su Jin} and Hong, {Joo Yeon} and Chung, {Hyun Jung} and Lee, {Young Tack} and Kang, {Bo Sik} and Lim, {Seung Taik}",

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: {\textcopyright} 2015 Elsevier Ltd.",

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doi = "10.1016/j.lwt.2015.11.001",

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AU - Jang, Eun Hee

AU - Lee, Su Jin

AU - Hong, Joo Yeon

AU - Chung, Hyun Jung

AU - Lee, Young Tack

AU - Kang, Bo Sik

AU - Lim, Seung Taik

N1 - 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.

PY - 2016/3/1

Y1 - 2016/3/1

N2 - 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).

AB - 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).

KW - Amylose content

KW - Pasting properties

KW - Rice starches

KW - Textural properties

KW - Thermal properties

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Correlation between physicochemical properties of japonica and indica rice starches

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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