Nakamura M.,Aichi Pref. Agriculture Res. Ctr Field Crop Division |
Ikeda T.,Japan National Agriculture and Food Research Organization |
Araki E.,Japan National Agriculture and Food Research Organization |
Funao T.,Aichi Pref. Agriculture Res. Ctr Field Crop Division |
And 2 more authors.
Japanese Journal of Crop Science | Year: 2014
The composition of rice endosperm starch is classified into several types, based on the proportion of amylopectin short chains (L-type and S-type) and the contents of amylose and amylopectin with super-long chain (SLC) (K-type, H-type and Y-type). We investigated the correlation of these starch compositions with rice flour characteristics and the shape of starch granules using 27 rice cultivars including three near-isogenic lines of Nipponbare (Nipponbare NILs) with different starch compositions. Rice endosperm starch was classified into 6 types; KS, KL, HS, HL, YS and YL based on the amylose and amylopectin composition. Mean granule (partial) diameter of rice flours was smaller in high SLC type (Y