Structural Differences in Amylopectin Affect Waxy Rice Processing

Structural Differences in Amylopectin Affect Waxy Rice Processing

We studied the varietal differences in the rice cake hardening rate, which is one of the important characters in waxy rice processing. Waxy upland rice cv. Kanto-mochil72 had fewer short chains (dp 7 to 10) of amylopectin and more intermediate-length chains (dp 12 to 21) than cv. Tsukuba-hatamochi a...

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Bibliographic Details
Main Authors: Kazuyuki Okamoto, Kazuyuki Kobayashi, Hideo Hirasawa, Takayuki Umemoto
Format: Article
Language:English
Published: Taylor & Francis Group 2002-01-01
Series:Plant Production Science
Subjects:
Amylopectin
Gelatinisation temperature
Glutinous rice
Processing
Rice
Rice cake hardness
Starch synthase
Waxy rice
Online Access:http://dx.doi.org/10.1626/pps.5.45

Internet

http://dx.doi.org/10.1626/pps.5.45

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