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

Table 3

Branch chain-length distributions and the relative crystallinities of amylopectin in waxy rice starches.

Rice variety	The relative crystallinity (%)	Chain length distribution of amylopectin (%)
		DP6–12	DP13–24	DP25–36	DP > 37
VI	35.13	29.37 ± 0.35^b	50.61 ± 0.08^a	11.58 ± 0.16^c	8.08 ± 0.28^b
JI	34.52	27.60 ± 0.23^a	50.22 ± 0.03^a	12.12 ± 0.29^d	8.23 ± 0.09^b
AJ	37.54	30.38 ± 0.33^c	52.39 ± 0.25^b	9.20 ± 0.09^a	8.03 ± 0.00^b
DJ	38.92	31.68 ± 0.41^d	52.05 ± 0.21^b	10.66 ± 0.05^b	7.44 ± 0.15^a

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.