Comparative Study on Amylose Content, Alkali Spreading and Gel Consistency of Rice

Abstract

The rice grain quality characteristics of 86 varieties from China, Japan, Korea and the Philippines were tested and found to be country- or region-specific to some extent. Analysis indicated that low amylose content, low gelatinization temperature and soft gel consistency were characteristics of Japanese varieties. Low amyl.ose and low to intermediate gelatinization temperature were characteristics of most Korean rice. IRRI varieties released to date usually had high amylose content but their gelatinization temperature was low and gel consistency differed while Chinese varieties showed great variations in these characteristics. We can conclude that low amylose Japonica varieties are probably benefitting the consumers in Japan, Korea, and some parts of Central China, or at least being preferred by some of those consumers ; whereas intermediate or high amylose Indica varieties with soft or medium gel consistency may be preferred in the Philippines and other parts of China such as Southern China.