Abstract
The characteristics and endospermous amylase activity of glutinous rice were studied. For flours prepared from glutinous rice samples of different textures, differences in cooking quality and paste viscosity were observed. From the amylase zymogram of the polished rice, bands corresponding to isozymes were detected, namely 4 amylases and 3 Debranching Enzymes (DBEs), as major bands. Among samples, some differences in band pattern and intensity, were observed. Moreover, amylase activity was observed at pH 7, the pH during cooking, and α-amylase and DBE activities differed between the samples. These activities correlated to paste viscosity (p<0.05). Thus, the endospermous amylase activity of the polished glutinous rice is considered one factor in estimating the suitability for rice processing.
