Abstract
Abstract Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean traditional rice cakes and cookies. Sinseonchal starch was the highest in crude protein, amylopectin, damaged starch contents, and water binding capacityamong the cultivars tested. The initial pasting temperature (72.75°C), peak (360.54 RVU), breakdown (162.21 RVU) and setback (30.83 RVU) viscosities of Sinseonchal had the highest values (p Dongjinchal > Hangangchal 1. On the branch chain length distribution of amylopectin, the proportion of DP13-24 and DP25-36 showed reverse trends, with higher japonica type amylopectin in DP13-24.Key words: Korean waxy rice starch, japonica type, indica type, gelatinization property, molecular structure
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