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

Table 2

Pasting properties gelatinization temperatures of waxy rice flours and starches.

Rice variety	Viscosity (cP)				Gelatinization temperature (T0)/°C
	Peak	Trough	Final	Setback
Waxy rice flours with distilled water
VI	1503 ± 82^b	595 ± 65^b	746 ± 76^b	151 ± 12^b	73.25 ± 0.24^b
JI	1400 ± 88^b	536 ± 35^b	685 ± 35^b	149 ± 15^b	74.00 ± 0.33^b
AJ	994 ± 62^a	218 ± 23^a	293 ± 89^a	75 ± 6^a	66.23 ± 0.12^a
DJ	2203 ± 89^c	769 ± 78^c	940 ± 56^c	171 ± 13^b	67.45 ± 0.21^a
Waxy rice flours with AgNO3
VI	2011 ± 102^ab	995 ± 87^a	1260 ± 121^a	265 ± 23^a	73.25 ± 0.43^b
JI	1975 ± 102^a	1268 ± 117^b	1654 ± 106^b	386 ± 27^b	74.10 ± 0.26^b
AJ	2216 ± 132^b	1121 ± 89^ab	1428 ± 103^a	307 ± 21^a	69.45 ± 0.23^a
DJ	2704 ± 127^c	982 ± 98^a	1354 ± 107^a	372 ± 28^b	67.50 ± 0.38^a
Waxy rice flours with DTT
VI	1469 ± 98^b	612 ± 56^c	821 ± 67^c	209 ± 15^b	72.40 ± 0.11^b
JI	399 ± 74^a	289 ± 36^b	396 ± 26^b	107 ± 12^ab	75.55 ± 0.29^b
AJ	485 ± 45^a	126 ± 12^a	195 ± 11^a	69 ± 7^a	67.35 ± 0.31^a
DJ	1352 ± 105^b	264 ± 18^ab	358 ± 29^b	94 ± 8^a	68.35 ± 0.22^a
Rice starch
VI	2089 ± 73^c	982 ± 67^a	1315 ± 45^a	333 ± 17^a	62.84 ± 0.15^a
JI	2076 ± 84^c	919 ± 88^a	1280 ± 68^b	361 ± 36^a	62.23 ± 0.21^a
AJ	2286 ± 95^b	1028 ± 64^a	1391 ± 53^a	363 ± 25^a	56.45 ± 0.18^b
DJ	2820 ± 124^a	1020 ± 45^a	1355 ± 63^a	335 ± 23^a	56.18 ± 0.21^b

Values are mean ± standard deviation (n = 3). 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.