Structural and functional characteristics of <i>Japonica</i> rice starches with different amylose contents

Fully understanding the structures and properties of starches with different amylose contents is important to agriculture food industries. Structural functional characteristics three Japonica rice differing in content (<0.5%, 18.8%, 33.3% for waxy, normal, high-amylose varieties, respectively) were investigated using a range characterization methods. As increased, weight-average molecular weight, short-range order, relative crystallinity, lamellar peak intensity starch decreased. High-amylose contained lower proportion A chains than waxy normal starches. displayed C-type crystalline structure, from A-type structure Compared starches, exhibited higher granule size (volume-average diameter), pasting temperature resistant content, but viscosity, breakdown swelling power, rapidly digestible content. These results can provide reference exploitation