Abstract
In this study, distributions of chain-length of amylopectin and pasting properties of rice starch prepared from three kinds, namely Hypoallergenic rice, good taste Varieties A and poor taste Varieties B, were investigated. The following results were obtained. The distribution of chain-length of amylopectin, expressed as a value of Fr. 111 /Fr. III were 3. 23 for Hypoallergenic rice, 3. 22 for Varieties A and 3. 62 for Varieties B. The long-chain content of Hypoallergenic rice was especially high as 25. 0 mol% whose average chain-length was above 60 compared with Varieties A and Varieties B. The short-chain content of Hypoallergenic rice was high as 25. 0 mol% whose average chain-length was less than 10 compared with Varieties A. The average chain-length of the sum of Fr. II and Fr.III was 51. 2 for Hypoallergenic rice, showing a tendency of being longer than 21. 6 for Varieties A. The swelling power of Hypoallergenic rice was lower than the other two kinds and solubility of Hypoallergenic rice was higher than the other two kinds. The result of pasting viscosity analysis, measured by a Rapid Visco Analyser, shows that the maximum, minimum, final viscosity and break down was lower than the other two kinds.
