Analysis of Iodine absorption curve of starch by chemometrics to evaluate the eating quality of rice

Japanese Journal of Crop Science

Volumn 78, Issue 1, 2009, Pages 66-73

  Igarashi, Toshinari ^a   Yanagihara, Testuji ^a   Kanda, Hideki ^b   Kawamoto, Kazunobu ^c   Masaki, Kazuo ^c  

^a Hokkaido Kamikawa Agr Exp Statn   (Japan)

^b Hokkaido Rice Wheat Reform Association an Incorporated Body   (Japan)

^c B+L Tech

Author keywords

max; Amylopectin; Amylose; Auto Analyzer; Consistency; Iodine absorption spectrum; Rice

Indexed keywords

EID: 62249210988     PISSN: 00111848     EISSN: 13490990     Source Type: Journal    
DOI: 10.1626/jcs.78.66     Document Type: Article

References (24)

1. Banks, W., C.T. Greenwood and D.D. Muir 1974. Studies on starches of high amylose content. Starch 26 : 289-300
2. Chinnaswamy, R and R. K Bhattacharya 1986. Characteristics of gel-chromatographic fractions of starch in relation to rice and expanded rice-product qualities. Starch / Stärke 38 : 51-57.
3. Japanese Source
4. Japanese Source
5. Japanese Source
6. Japanese Source
7. Japanese Source
8. Inouchi, N., H. Hibiu, T. Li, T. Horibata, H. Fuwa and T. Itani 2005. Structure and properties of endosperm starches from cultivated rice of Asia and other countries. J. Appl. Glycosci. 52, 239-246.
9. Juliano, B.O. 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today 16 : 334-360.
10. Juliano, B.O., C.M. Perez, A.B. Blakeney, T. Castillo, N. Kongseree, B. Laignelet, E.T. Lapis, V.V.S. Murty, C.M. Paule and B.D. Webb 1981. International cooperative testing on the amylose content of milled rice. Starch / Stärke 33 : 157-162.
11. Japanese Source
12. Japanese Source
13. Reddy, K.R, S.Z. Ali and K.R. Bhattacharya 1993. The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice. Carbohydrate Polymers 22 : 267-275.
14. Robyt, J.F. and S. Bemis 1967. Use of the autoanalyzer for determining the blue value of the amylose-iodine complex and total carbohydrate by phenol-sulfuric acid. Anal. Biochem. 19 : 56-60.
15. Japanese Source
16. Japanese Source
17. Swanson, M.A. 1948. Studies on the structure of polysaccharides IV. Relation of The iodine color to the structure. J. Biol. Chem. 172 : 825-837.
18. Takeda, Y., S. Hizukuri and B. O. Juliano 1986. Purification and structure of amylose from rice starch. Carbohydr. Res. 148 : 299-308.
19. Takeda, Y., S. Hizukuri and B.O. Juliano 1987. Structures of rice amylopectins with low and high affinities for iodine. Carbohydr. Res. 168 : 79-88.
20. Japanese Source
21. Williams, V.R., W.U. Wei-Ting, H.Y. Tsai and H.G. Bates 1958. Varietal differences in amylose content of rice starch. J. Agric. Food Chem. 6 : 47-48.
22. Xian-Zhong, H. and R. H. Bruce 2001. Amylopectin fine structure and rice starch paste breakdown. J. Cereal Sci. 34 : 279-284.
23. Japanese Source
24. Japanese Source