ArticleFoods (Basel, Switzerland)2023
Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Article
- Haplotype Analysis of the Wx and SSIIa Genes and Their Association with Starch Physicochemical Properties in Diverse Rice Germplasm.Molecular biotechnology · 2026Review
- Evaluation of Eating Quality in Japonica Rice: A Multi-Trait Analysis of Starch Properties, Protein Content and Taste Value.Foods (Basel, Switzerland) · 2026Article
- Effect of Allelic Variations inInternational journal of molecular sciences · 2026Article
- Volatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation.Molecules (Basel, Switzerland) · 2026Article
- Creation of TGMS Lines of Waxy Rice with Elite Physicochemical Properties of Starch via Waxy Gene Editing.Foods (Basel, Switzerland) · 2025Article
- Review
- Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators.Foods (Basel, Switzerland) · 2024Article
- Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
10 authors.
Funding
Abstract
Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion exchange chromatography with the pulsed amperometric detection method. We also determined the correlation between amylopectin structure and the physicochemical properties of starch extracted from these varieties. The results showed that the amylopectin chain ratio Σdegree of polymerization (DP) ≤ 11/ΣDP ≤ 24 of 29 glutinous rice varieties was greater than 0.26, signifying that these varieties contained type II amylopectin. The results of the correlation analysis with gelatinization temperature showed that ΣDP 6-11 was significantly negatively correlated with the onset gelatinization temperature (GT) (T
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