Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice

• Main Authors: Saiyavit Varavinit, Sujin Shobsngob, Warunee Varanyanond, Pavinee Chinachoti, Onanong Naivikul
• Other Authors: Mahidol University
• Format: Article
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/20621

Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The correlation of amylose content with gelatinization properties, retrogradation, and pasting properties of eleven cultivars of Thai rice were investigated. Rice flour was prepared from milled rice by the wet grinding process. Onset (7o), peak (7p) and conclusion (7c) temperatures of gelatinization, (determined by DSC) were found to be highly positively correlated with amylose levels. This correlation could be used for prediction of amylose content of rice flour. Low amylose starch could also be characterized by low degree of retrogradation (%R). The data obtained from RVA-viscograms (peak viscosity, breakdown, setback, and pasting temperature) can be used only for characterization of the group of low amylose starches (waxy rice). It was demonstrated that low amylose rice starch provided the highest peak viscosity and breakdown and the lowest setback and pasting temperature among the groups investigated. © 2003 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.