title: Molecular weight, chain profile of rice amylopectin and starch pasting properties.
abstract: Differences in fine structure, average molecular size of amylopectin (AP) as well as clarity of the AP solution from indica waxy rice and high amylose (HAM) rice were examined. Despite similar amylose content (AM), rice starches displayed different pasting properties. Waxy APs had higher values of both number-average and weight-average molecular weight (Mn¯ and Mw¯) but lower values of intrinsic viscosity [η], compared to HAM APs. HAM APs had higher values of average chain length (CL¯), average external chain length (ECL¯), and a proportion of DP ≥ 37. Statistical correlations of mol proportions of debranched AP, branching parameters, and molecular weight of AP were calculated. The study showed that starch pasting properties and clarity of AP solutions were influenced by molecular weight and branching characteristics of AP.
authors.affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Center for Advanced Studies in Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok 10900, Thailand.
authors.forename: Chutarat
authors.initials: C
authors.lastname: Kowittaya
authors.affiliation: Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Center for Advanced Studies in Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok 10900, Thailand. Electronic address: faginfl@ku.ac.th.
authors.forename: Namfone
authors.initials: N
authors.lastname: Lumdubwong
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D008970:Molecular Weight; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch; D000687:Amylopectin
keywords: Amylopectin; Average molecular weight; Fine structure; Pasting properties; Rice starch