Physicochemical Properties of High-amylose Rice Varieties

Abstract

The objective of this study was to determine the physico-chemical properties in the high-amylose rice varieties. The rice flours were analyzed by RVA, DSC, HPAEC, resistant starch kit, SEM, spectrophotometer, etc. According to the RVA measurement of rice flours, the pasting temperature of Dodamssal was higher than those of the others. The proportion of amylopectin short chains (DP 6-12) of the Dodamssal was significantly lower than that of the others. The contents of amylose and resistant starch in the high-amylose rice flours ranged from 19.03% to 38.71% and from 0.6% to 12.39%, respectively. In SEM images, starch granules within Ilmibyeo, Mimyeon, Saegoami rice flours displayed polyhedrons different from those (relatively spherical morphology) of Dodamssal rice flour. According to the DSC results of rice flours, there were significant differences in the onset, peak temperatures of the endothermic peak. Gelatinization enthalpy was 4.52-6.3 J/g, with the lowest change in Dodamssal rice flour.

Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents

“…The same study reported that the T p had a strong correlation with the long chain length of amylopectin, and the linear amylose chains were entangled with each other, limiting the hydration in the amorphous region of the granule, thereby impeding the swelling and gelatinization. DD is a cultivar with a higher amylose and long chain length of amylopectin content than the other RF varieties (Sim et al, 2015). The gelatinization enthalpy value (DH) decreased as the amylose content of the RF increased.…”

“…The rice cv. Dodamssal is a functional rice developed in Korea that has a high amylose ([ 40%) and high resistance starch ([ 12%) content (Sim et al, 2015). In addition, Dodamssal can be used as a functional ingredient as it contains more than twice the dietary fiber content (approx.…”

“…In addition, Dodamssal can be used as a functional ingredient as it contains more than twice the dietary fiber content (approx. 4.2%) compared to normal rice (Sim et al, 2015). Dodamssal has been reported to have anti-obesity effects and can help prevent cardiovascular disease as a source of resistant starch (Kim et al, 2019).…”

Effects of high‐fiber rice Dodamssal ( Oryza sativa L.) on glucose and lipid metabolism in mice fed a high‐fat diet

“…Oryza sativa L. Dodamssal (DO) is a high amylose, high dietary fiber‐containing variety developed by the Rural Development Administration (RDA) of Korea (Republic of Korea). DO contains more than 38% amylose, whereas normal rice contains only 18% of amylose content (Sim et al, 2015). High amylose rice has been shown to be more resistant to digestion than low amylose varieties (Panlasigui & Thompson, 2006).…”

“…High amylose rice has been shown to be more resistant to digestion than low amylose varieties (Panlasigui & Thompson, 2006). The dietary fiber content of DO is 4.2%, which is more than twice that of normal rice (Sim et al, 2015). Following these reports, the present article aims to elucidate the role of a newly developed rice strain, DO, a high content of dietary fiber in relation to glucose and insulin metabolism and its link to the pathogenesis of obesity and T2DM as well as the metabolic disorders that usually precede their onset, including metabolic syndrome.…”