• Title/Summary/Keyword: rices

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Bran structure and gelatinization properties of upland waxy rice starch (밭벼 찹쌀의 겨층 구조와 전분의 호화 성질)

  • Kim, Sung-Kon
    • Applied Biological Chemistry
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    • v.34 no.1
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    • pp.75-76
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    • 1991

  • Bran structure and gelatinization property of upland and lowland japonica waxy brown rice were compared. Dimension, weight and number of aleurone layer were similar between upland(Nonglimna 1) and lowland(Shinsunchalbyeo) rices, but the aleurone layer and pericarp of upland rice were thicker. Water uptake rate of upland rice at $60^{\circ}C$ was lower than that of lowland one. There was no difference in intrinsic viscosity between two rice starches. Upland rice starch had lower onset temperature, narrower gelatinization temperature and lower water content lot gelatinization compared with lowland rice starch.

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