Mi-Ra Yoon, Jeom-Sig Lee, Jieun Kwak, Jeong-Heui Lee, Jae-Buhm Chun, Chang-Ihn Yang, Jun-Hyun Cho, Mi-Jung Kim, Choon-Ki Lee, Bo-Kyeong Kim, Wook-Han Kim
KOREAN JOURNAL OF BREEDING SCIENCE Vol. 47, No. 3 pp.199-208
Corresponding author (mryoon12@korea.kr, Tel: +82-31-695-0606, Fax: +82-31-695-4085)
Received July 9, 2015 Review August 16, 2015 Accepted August 17, 2015
Abstract
This study was conducted to analyze the starch and pasting properties of fourteen glutinous rice varieties with different maturity, and we compared the textural characteristic difference in relation to stickiness of glutinous rice cake. The whiteness values of grain appearance showed significantly differences in the order of early < medium < mid-late maturing glutinous rice varieties. Early maturing glutinous rice varieties exhibited a little high tendency for crude protein content than that of other varieties. Mid-late glutinous rice varieties showed higher of short chain ratio of 6 to 12 in DP of amylopectin whereas, medium length chains of 13 to 24 were significantly low. According to Rapid Visco-Analyzer measurement glutinous rice flours and starches, peak time showed high negative correlation with short chains of 6 to 12 in DP. The hardness of mid-late maturing glutinous rice cake was distinctly lower than that of the other glutinous rice varieties. Furthermore, mid-late maturing glutinous rice varieties, Baegseolchal, Dongjinchal and Baekogchal tend to show lower and slower in hardness changes of rice cake during storage. The hardness changes of glutinous rice cake had positive correlation with the amylose content and peak time and negative correlation with short chains of 6 to 12 in DP of amylopectin, respectively.
See: http://www.koreabreedjournal.org/journal/article.php?code=34853
![Starch and Pasting Characteristics in Relation to Stickiness of Rice Cake Using Glutinous Rice Varieties](/Images_upload/images/New Picture (35)(17).png)
Fig. 1: Relationship between amylopectin chain length distribution and pasting properties of fourteen glutinous rice varieties.
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