Evaluation method of rice starch characteristics by gelatinization viscosity characteristics

摘要

PROBLEM TO BE SOLVED: To provide a method for easily, quickly, inexpensively and accurately evaluating a property of rice starch for every subspecies related to functionality such as a content of indigestible starch, even when samples are relative species, based on gelatinization viscosity property.SOLUTION: A ratio of a gelatinization property value based on maximum viscosity, minimum viscosity, final viscosity, brake-down, setback, and consistency, and gelatinization start temperature are used as explanatory variables of multiple regression analysis, for evaluating rice starch property for every subspecies. The rice starch property is any of a content of indigestible starch, a content of middle long chain fraction having 13 or more of glucose polymerization degree of amylopectin, and a content of amylose.SELECTED DRAWING: Figure 2