Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

Table 1

Composition and α-amylase activities of waxy rice flours.

Rice cultivar	Moisture content%	Starch%	Protein%	Lipid%	Ash%	α-Amylase activity
VI	12.11 ± 0.12^a	88.24 ± 0.49^a	6.99 ± 0.00^b	0.89 ± 0.04^b	0.27 ± 0.02^a	11.3 ± 0.1^c
JI	11.26 ± 0.08^a	89.64 ± 0.43^b	7.66 ± 0.01^d	1.22 ± 0.08^c	0.68 ± 0.03^c	10.9 ± 0.2^b
AJ	13.67 ± 0.10^b	88.26 ± 0.38^a	7.52 ± 0.00^c	0.76 ± 0.10^a	0.42 ± 0.02^b	12.8 ± 0.3^d
DJ	14.64 ± 0.06^c	90.84 ± 0.17^c	6.43 ± 0.00^a	0.87 ± 0.07^b	0.75 ± 0.02^d	9.7 ± 0.2^a

Values are mean ± standard deviation (n = 3). The starch, lipid, and ash contents were calculated based on dry basis of each sample. Means that do not share the same letter in a column are significantly different at. VI: Vietnam indica; JI: Jiangxi indica; AJ: Anhui japonica; DJ: Dongbei japonica.