ABSTRACTThe amount of a 60 kdal starch granule‐associated protein, or waxy gene product, found in milled white rice was examined in relation to cooked rice stickiness. For 32 rice selections the correlation coefficient was similar though slightly lower for the 60 kdal protein and stickiness (r=−0.85, P<0.01) compared to amylose and stickiness (r=−0.87, P<0.01). The 60 kdal protein content correlated highly with amylose content (r = 0.96, P<0.01), suggesting a more clear association between amylose and texture. However, a possible role for the protein was postulated based on previous work that showed increased stickiness following protein disruption. The gelatinization properties of the starch granule may be influenced by the relative amount of granule‐associated
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