Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of <i>Indica</i> Rice with Similar Apparent Amylose and Protein Contents

Abstract

It is important to clarify the effects of starch fine structure and protein components on the eating quality of indica rice. In this study, seven indica rice varieties with similar apparent amylose content (AAC) and protein content (PC) but different sensory taste values were selected and compared systematically. It was found that except for AAC and PC, these varieties showed significant differences in starch molecular structure and protein components. Compared with rice varieties with a low sensory taste value, varieties with a higher sensory taste value showed significantly lower amylose and higher amylopectin short chains (degree of polymerization 6–12) content; the protein component showed that the varieties with good taste value had higher albumin and lower globulin and glutelin content (p indica rice.

Keywords

• <i>indica</i> rice
• eating quality
• starch structure
• sensory evaluation
• protein composition