• Food Engineering Progress
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• v.21 no.4
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• pp.341-350
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• 2017

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1052-1058
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• 1996

The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. Setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using texture analyzer indicated that amylose content was an important factor in terms of hardness increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.2
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• pp.70-88
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• 2019

A statistical analysis of 4,380 non-glutinous landrace rice germplasm collected from four East Asian countries namely South Korea (1,032), North Korea (994), Japan (800), and China (528) was conducted using normal distribution, variability index value (VIV), analysis of variation (ANOVA), and Duncan's multiple range test (DMRT) based on a data obtained from Near-Infrared Reflectance Spectroscopy (NIRS) analysis. In normal distribution, the average protein content was 8.2%, and the non-glutinous rice amylose, ranging over 10%, was found to be 22.0%. Protein content in most gremplasm was between 5.4 and 10.9%, and amylose content was between 15.0 and 28.9%. The VIV was 0.50 for protein, and 0.81 for non-glutinous rice amylose content. The average amylose content was 23.34% in Chinese, 21.55% in South Korean, 21.45% in Japanese, and 20.48% in North Korean resources, while the average protein content was found to be 9.02% in Chinese, 8.06% in Japanese, 8.04% in North Korean, and 7.99% in South Korean resources. ANOVA of amylose and protein content showed significant differences at p=0.01. The F-test value for amylose content was 94.92, and for protein content was 81.82 compared to the critical value of 3.79. DMRT of amylose and protein content revealed significant differences (p<0.01). Among the various germplasm obtained from different countries, that from North Korean had the lowest level of amylose content, whereas that from South Korea had the lowest level of protein content than all other resources. Chinese resources had the highest level of amylose and protein content. It is recommended to use these results in breeding fields.

• Korean Journal of Breeding Science
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• v.51 no.4
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• pp.298-317
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• 2019

A statistical analysis of 9,771 non-glutinous rice in breeding line germplasm collected from Korea (2,836), China (2,136), Japan (1,219), and the Philippines (1,213) was conducted using normal distribution, variability index value (VIV), analysis of variation (ANOVA) and Ducan's multiple range test (DMRT) based on the data obtained from NIRS analysis. According to the normal distribution, the average protein content was 7.9%, and non-glutinous rice ranging over 10% amylose had 23.6% average content. Most resources were between 5.3 and 10.5% in protein content, and 15.7 and 31.5% in amylose content. The VIV was 0.54 for protein, and 0.83 for amylose. The average amylose content was 25.18%, 24.54%, 22.08%, and 21.47% in Filipino, Chinese, Korean, and Japanese resources, respectively, wheereas the average protein content was found to be 8.19%, 7.79%, 7.58%, and 7.42% in Filipino, Chinese, Korean, and Japanese resources, respectively. The ANOVA of amylose and protein content showed significant differences at the level of 0.01. The F-test value was 412.2 for amylose content, and 108.4 for protein when compared with the critical value of 3.78. The DMRT of amylose and protein content showed significant differences (p<0.01) among resources from different countries. The Filipino resources had the highest level of amylose and protein content, whereas; the lowest level of amylose and protein content were found in Japanese when compared with resources of other origins. These results are recommended as helpful materials in the field of breeding.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.1-10
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• 2011

This study was conducted to determine the agronomic characteristics of low amylose lines which were derived from induced mutants by T-DNA insertion. The agronomic and physicochemical properties of the low amylose mutants were analyzed and compared with a donor cultivar 'Dongjin' and a low amylose cultivar 'Baekjinju'. The heading date of the low amylose mutants was similar to the donor cultivar 'Dongjin' and yield index of the mutants was 78~92% compared with 'Dongjin'. The amylose content of four mutants in brown rice was ranged from 16.1 to 16.7%. Among low amylose mutants, 'P50-4-4-5' was lower 3.6%(13.3%) than those of 'Dongjin'(16.9%) in amylose content of milled rice. The grain length of 'P50-4-4-5' was similar to the donor cultivar, however, thousand grain weight(18.9g) was lighter than those of 'Dongjin'. The score of alkali digestion in brown rice of 'P50-4-4-5'(5.5) was lower than that of 'Dongjin'(6.8) and similar to 'Baekjinju'(5.8). The gel consistency of 'P50-4-4-5'(84mm) in milled rice exhibited that was longer than 'Dongjin'(76mm) and 'Baekjinju'(81mm). The result of eating quality showed that 'P50-4-4-5'(78.8) was higher than those of 'Dongjin'(60.3) and 'Baekjinju'(67.2). Thus our data suggest that 'P50-4-4-5' will facilitate the development of a new cultivar with low amylose rice.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.303-308
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• 1998

Influence of amylose content on formation and characteristics of enzyme-resistant starch (RS) was investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry. RS yield increased up to 36.1 % as the amylose content of corn starch increased. Starch granules of Amyulomaize V and Ⅶ were more rounded and smaller than those of regular corn ; some were elongated and had appendages. After autoclaving -cooling cycles, the granular structure disappeared and a continous spongy-like porous network was visible in regular corn starch ; the granular structure was stillevident in parts in Amylomaize V and Ⅶ starches. In all isolated RS residues , the porous structures were no longer visible and more compact formations predominated. While regular corn starch showed an A-type X-ray profile, Amylomaize V and Ⅶ starches exhibited a combination of B- and V-types. Regular corn starch lost most of its crystallinity during autoclaving , but the crystallinity was still left in Amylomaize starches as diffuse or poor B-types. All RS residues showed the presence of poor B-type regardless of amylose contents. Transition temperatures and enthalypy of native starches were a little higher in Amylomaize V and Ⅶ starches than those of regular corn starch . Regardless of amylose contents, all RS residues exhibited an endothermic transition over a similar temperature range (135 $^{\circ}C$~169$^{\circ}C$), with a mean peak temperature of ~154$^{\circ}C$, which is generally foud for retrograded amylose crystallities. Higher transition temperature, enthalypy, and RS yield of AMylomaize V and Ⅶ starches were related granular stability shown by the microscopic and crystallographic studies.

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.37-43
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• 2010

This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varieties. As for the chemical properties of fried brown rice, phenolic compounds increased by the frying treatment. The component of aroma after the frying treatment, it showed that aldehydes sorts of benzaldehyde, phenylmethanal had the highest content. The content of vitamin B group during parboiling treatment and frying treatment decreased as a whole than the non-treatment brown rice. The higher the content of amylose was, the more the content of vitamin $B_2$ increased. The higher the content of amylose was, the more the content of vitamin $B_6$ and mineral contents decreased. The component of mineral during frying treatment, it showed that Mg had the highest content. The higher the content of amylose increased, the more the blue value increased. The 2,2-diphenyl-$\beta$-picryl-hydrazyl (DPPH) after the frying treatment was relatively increased.

• Korean Journal of Plant Resources
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• v.31 no.5
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• pp.498-514
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• 2018

A statistical analysis for 3651 genetic resources collected from China (1,542), Japan (1,409), Korea (413), and India (287) was conducted using normal distribution, variability index value (VIV), analysis of variation (ANOVA) and Ducan's multiple range test (DMRT) based on a data obtained from NIRS analysis. In normal distribution, the average protein content was 8.0%, whereas waxy type amylose and common rice amylose were found to be 8.7% and 22.7%, respectively. The protein contents ranged from 5.4 to 10.6% at the level of 95%. The waxy amylose and common rice amylose ranged from 5.9 to 11.5%, and from 16.9 to 28.5% at 95% confidence level, respectively. The VIV was 0.59 for protein, 0.64 for low amylose, and 0.81 for high amylose contents. The average amylose contents were 18.85% in Japanese, 19.99% in Korean, 20.27% in Chinese, and 25.46% in Indian resources, while the average protein contents were found to be 7.23% in Korean, 7.73% in Japanese, 8.01% in Chinese, and 8.17% in Indian resources. The ANOVA of amylose and protein content showed significant differences at the level of 0.01. The F-test for amylose content was 158.34, and for protein content 53.95 compared to critical value 3.78. The DMRT of amylose and protein content showed significant difference (p<0.01) between resources of different countries. Japanese resources had the lowest level of amylose contents, whereas, the lowest level of protein content was found in Korean resources compared to other origins. Indian resources showed the highest level of amylose and protein contents. It is recommended these results should be helpful to future breeding experiments.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.116-121
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• 1991

The effects of water contents and surfactants, sodium stearoyl-lactylate, sucrose ester and distilled monoglyceride(Dimodan) on wheat starch gelatinization and retrogradation were studied by differential scanning calorimetry. The endothermic peak patterns of starch varied with water content of starch. When water content was less than 30%, gelatinization did not occur. The onset temperature of gelatinization peak of native starch was $59{\sim}60^{\circ}C$ and that of endothermal peak of retrograded starch was $50{\sim}55^{\circ}C$. The enthalpy value of retrograded starch were greatest in the $40{\sim}50%$ water content. In the presence of surfactants, gelatinization temperatures shifted slightly to higher temperatures. DSC endothermal enthalpies of the amylose-lipid complex increased. The degree of retrogradation in starch was lower with surfactant than without surfactant, but enthalpy of amylose-lipid complex did not change during storage.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.395-399
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• 1997

Lintnerization properties and yield of enzyme-resistant starch in maize starches with different amylose content were investigated. Hydrolytic patterns of starches showed two distinct stages. With decreasing the amylose content, hydrolysis extents of starch increased. X-ray diffraction patterns of Amloca, PFP and commercial maize starch were the A crystalline type, and those of Amaizo 5 and Amylomaize VII were the B crystalline type. As acid hydrolysis time increased, the relative crystallinity of starches increased. After heating-cooling treatment was repeated up to 4 times, the yield of RS increased with increasing the amylose content. The yields of RS in lintnerzed maize starches decreased with acid treatment.