Molecular structures of rice starch to investigate the differences in the processing quality of rice flours.

Abstract

The molecular structures of non-waxy rice starches purified from three Korean rice cultivars, Dongjin1, Hopyeong, and Ilmi, were investigated to determine the main reasons why it is difficult to make manju with Dongjin1 flour compared to other rice flours with similar processing qualities. The molecular structural characteristics of the three rice starches were analyzed by high-performance size-exclusion chromatography and high-performance anion-exchange chromatography. The Dongjin1 starch had lower molecular weight (MW) amylose, a smaller proportion of short a chains, and higher average amylopectin branch chain length than the other two starches. These properties of Dongjin1 starch resulted in a lower water binding capacity, lower swelling power at 80°C, and lower peak viscosity than those of the other two starches. It is suggested that the MW of amylose and degree of polymerization of amylopectin are important factors to make gluten-free bakery products using non-waxy rice flours.