Abstract
Structural characteristics of rice endosperm starches were studied. Sample seeds were from thirty-three varieties of rice including twenty-nine new varieties of rice grains harvested in 1990 and 1991. The amylose content of the starch samples varied from 8% to 31%. The amylose content (y) measured by debranching α-1, 6 glucosidic bonds of starch followed by gel permeation chromatography and blue values (x), optical density at 680 nm of starch-iodine complex absorption curves, had a linear proportional relation and followed the regression equations y=99.1 x-5, 0. The starch granules which had higher amylose content were more resistant to amylolysis. The cultivars whose cooked rice had a higher taste score by organoleptic test tended to contain less amylose in their endosperm starches.
