Evaluation of Starch Polymer Structure in Rice Grain and its Affect on Cooking Quality
Fatemah Habibi and Asieh Yahyazadeh*Department of Chemistry, University of Guilan, P.O. Box 1914, Rice Research Institute of Iran (RRII), Rasht Iran.
Abstract: Cooked rice texture and other aspects of rice starch functionality are influenced by amylose and amylopectin content and structure. With using of high performance size exclusion chromatography and capillary electrophoresis, we can determine amylose content, molecular mass of amylose and the weight- and molar-based distributions and degree of polymerization (DP) of amylose and amylopectin .this traits are the properties of starch that can be influenced on rice cooking and eating quality. For evaluation of starch and its component 10 of Iranian rice varieties with similarity in amylose content and the same gelatinization temperature were selected and after debranching of starch chain with isoamylase, the difference between varieties determined. In this procedure the structural analysis of Iranian varieties starches are described.
Keywords: Rice; Starch; Amylose; Amylopectin; Degree of polymerization; Chain length distribution Back to TOC