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Some Physical Properties of Starch Granules from Giant Embryonic Rice Endosperm  

Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
Lee, Yun-Ri (Department of Food Science and Nutrition, Kyungpook National University)
Koh, Hee-Jong (College of Agricultural and life Science, Seoul National University)
Nam, Seok-Hyun (Department of Biological Science, Ajou University)
Publication Information
Applied Biological Chemistry / v.46, no.2, 2003 , pp. 117-122 More about this Journal
Abstract
Starches from 4 rice cultivars, including Whachungchalbyeo and Whachungbyeo, together with two correspondiug conversion mutants with giant embryonic phenotype, Whachungchal-giant embryonic rice and Whachung-giant embryonic rice, were isolated to compare its physico-chemical properties. The amylose content and the length of glucose chains in the fractionated amylose was reduced in response to conversion of the rice cultivars for developing giant embryonic phenotype. For the fine structure of amylopectin, conversion to giant embyonic rice cultivars accompanied with slight increase in the length of B chain plus decrease in the amount of A chain, and also a slight increase in average glucose chains length of amylopectin fractions could be observed. X-ray diffractogram revealed 4 cultivars to be the representative A types. We could also obtain the results that the hydrolysis rate by glucoamylase in the waxy rice cultivars decreased in response to conversion to the giant embryonic rice cultivars, while the rate increased in the non-waxy rice cultivas. Termination temperature for gelatinization was observed to decrease in response to conversion into the giant embryonic rice cultivars, however, the enthalpy for gelatinization was found to increase with the same conversion process.
Keywords
Whachungchalbyeo; Whachungbyeo; Whachungchal-giant embryonic rice; Whachung-giant embryonic rice; amylose; amylopectin; gelatinization property;
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