Varietal Differences in Physicochemical Properties of Waxy Rice Starch
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Wiley
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High‐gelatinization temperature (GT) waxy rice starch amylopectin has higher sedimentation coefficient than low‐GT waxy rice amylopectin. Get filtration on Sepharose CL‐2B and TSK‐Gel G‐6000PW also showed higher mean molecular weights for high‐GT amylopectins than for low‐GT amylopectins. The harder texture of cooked rice products from high‐GT waxy rices, compared to the texture of products from low‐GT waxy rices, may be due to the higher molecular weight of their amylopectins.
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varietal differences, physicochemical properties, waxy rice starch