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KMID : 0903519910340010075
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 1 p.75 ~ p.76
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Bran structure and gelatinization properties of upland waxy rice starch
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Abstract
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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) vices, but the aleurone layer and pericarp of upland rice were thicker. Water uptake rate of upland rice at 60℃ 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 for gelatinization compared with lowland rice starch.
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