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Potential Influence of a Starch Granule‐associated Protein on Cooked Rice Stickiness
Author(s) -
HAMAKER B.R.,
GRIFFIN V.K.,
MOLDENHAUER K.A.K.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04764.x
Subject(s) - amylose , granule (geology) , starch , white rice , food science , chemistry , biology , paleontology
The amount of a 60 kdal starch granule‐associated protein, or waxy gene product, found in milled white rice was examined in relation to cooked rice stickiness. For 32 rice selections the correlation coefficient was similar though slightly lower for the 60 kdal protein and stickiness (r=−0.85, P<0.01) compared to amylose and stickiness (r=−0.87, P<0.01). The 60 kdal protein content correlated highly with amylose content (r = 0.96, P<0.01), suggesting a more clear association between amylose and texture. However, a possible role for the protein was postulated based on previous work that showed increased stickiness following protein disruption. The gelatinization properties of the starch granule may be influenced by the relative amount of granule‐associated protein.