Physicochemical properties of waxy rice varieties with contrasting hardening rates

In the present study, four waxy rice varieties (two japonica and two indica) with contrasting hardening rates were used for physicochemical properties investigation. The results showed that hardness of cooked grains from zhenzhunuo zhennuo29 increased slowly after cool storage, whereas those zaonuo5 yj98 raised rapidly. peak gelatinisation temperatures yj98, zaonuo5, zhennuo29, flours 78.60°C, 73.55°C, 69.00°C, 67.25°C, respectively. retrogradation enthalpies stored (4°C, 48 h) followed order: (3.876 J/g) > (2.202 (1.684 (1.370 J/g). Scanning electron microscopy (SEM) exhibited had no obvious changes in morphology, presented cavities occurred new fissures. Among intra-subspecies varieties, rapid accessions a lower ratio A chains (DP 6–12) but larger proportion B3 ≥ 37) than corresponding genotypes slow hardening. characteristics disclosed here will facilitate application cultivars food processing industry.