Skip to main content
SpringerLink
Log in

Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Producing good-quality, fine rice flour is more difficult than wheat flour because the rice grain is harder. The non-glutinous Japonica-type variety Seolgaeng, derived from N-methyl-N-nitrosourea (MNU) mutagenesis, and four other varieties, representing a range of amylose contents, were evaluated in this study. Dry-milled Seolgaeng rice flour exhibited an average particle size that is <70 μm, a more uniform particle-size proportion than other varieties. Moreover, we noted significant differences in the damaged starch content in flour from Seolgaeng compared to the other varieties (p<0.05). Seolgaeng flour showed a round starch structure, which would lead to better friability, finer particle size, and less damage to the endosperm during dry milling. Indeed, among all varieties evaluated in this study, dry-milled Seolgaeng flour had the finest particle size (averaging <70 μm) and exhibited less damaged starch. With its round starch granules, Seolgaeng is a suitable candidate for drymilled rice flour.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Choi HC. Current status and perspectives in varietal improvement of rice cultivars for high-quality and value added products. Korean J. Crop Sci. 47: 15–32 (2002)

    Google Scholar 

  2. Tamaki M, Itani T, Suetsugu M. Relationship between the starch properties of white-core tissue and polishing characteristics in brewers' rice kernels. Plant Prod. Sci. 12: 233–236 (2009)

    Article  CAS  Google Scholar 

  3. Hong HC, Moon HP, Choi HC, Hwang HG, Kim YG, Kim HY, Yea JD, Shin YS, Kang KH, Choi YH, Cho YC. New cultivar developed: A lodging tolerant, opaque rice cultivar “Seolgaeng”. Korean J. Breed. Sci. 43: 532–537 (2011)

    Google Scholar 

  4. Hong HC, Choi HC, Hwang HG, Kim YG, Moon HP, Kim HY, Yea JD, Shin YS, Choi YH, Cho YC, Baek MK, Lee JH, Yang CI, Jeong KH, Ahn SN, Yang SJ. A lodgingtolerance and dull rice cultivar 'Baegjinju'. Korean J. Breed. Sci. 44: 51–56 (2012)

    Google Scholar 

  5. Hong HC, Kim YG, Choi YH, Yang SJ, Lee KS, Lee JH, Jung OY, Yang CI, Cho YC, Choi IS, Baek MK, Kim MK, Yea JD, Hwang HG, Roh JH, Kim SL, Choi HC, Lee YT, Lee SH. A medium-maturing, giant-embryo, and germination brown rice cultivar 'Keunnun'. Korean J. Breed. Sci. 44: 160–164 (2012)

    Google Scholar 

  6. Ashida K. Properties of floury rice mutant and its utilization for rice flour. JARQ-Jpn. Agr. Res. Q. 48: 51–56 (2014)

    Article  Google Scholar 

  7. Chiang PY, Yeh AI. Effect of soaking on wet-milling of rice. J. Cereal Sci. 35: 85–94 (2002)

    Article  CAS  Google Scholar 

  8. Yeh AI. Preparation and application of rice flour (Rice chemistry and technology). American Association of Cereal Chemists, St. Paul, MN, USA. pp. 495–539 (2004)

    Google Scholar 

  9. AACC. Approved methods of the AACC, 10th ed. Method 44-15, Method 76-

  10. American Association of Cereal Chemists, St. Paul, MN, USA (2000)

  11. Juliano BO. Polysaccharide, proteins, and lipids of rice (Rice chemistry and technology). American Association of Cereal Chemists, St. Paul, MN, USA. pp. 59–120 (1985)

    Google Scholar 

  12. Hanashiro L, Abe JI, Hizukuri S. A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography. Carbohyd. Res. 283: 151–159 (1996)

    Article  CAS  Google Scholar 

  13. Zhou Z, Robards K, Helliwell S, Blanchard C. Composition and functional properties of rice. Int. J. Food Sci. Tech. 37: 849–868 (2002)

    Article  CAS  Google Scholar 

  14. Patindol JA, Gonzalez BC, Wang YJ, McClung AM. Starch fine structure and physicochemical properties of specialty rice for canning. J. Cereal Sci. 45: 209–218 (2007)

    Article  CAS  Google Scholar 

  15. Kim KS, Lee JH, Chin JH, Koh HJ, Kim BK, Kim DG, Lee GL, Seo JH, Choi IY, Choi BS, Yang TJ. Defining the genome structure of ‘Tongil’ rice, an important cultivar in the Korean “Green Revolution”. Rice J. 7: 22–30 (2014)

    Article  Google Scholar 

  16. Lisle AJ, Martin M, Fitzgerald MA. Chalky and translucent rice grains differ in starch composition and structure and cooking properties. Cereal Chem. 77: 627–632 (2000)

    Article  CAS  Google Scholar 

  17. Kang HG, Park S, Matsuoka M, An G. White-core endosperm floury endosperm-4 in rice is generated by knockout mutations in the C-type pyruvate orthophosphate dikinase gene (OsPPDKB). Plant J. 42: 901–911 (2005)

    Article  CAS  Google Scholar 

  18. Kaushik RP, Khush GS. Endosperm mutants in rice: Gene expression in japonica and indica backgrounds. Cereal Chem. 68: 487–491 (1991)

    Google Scholar 

  19. Zhu LJ, Liu QQ, Wilson JD, Gu MH, Shi YC. Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohyd. Polym. 86: 1751–1759 (2011)

    Article  CAS  Google Scholar 

  20. Zeng J, Li G, Gao H, Ru Z. Comparison of A and B starch granules from three wheat varieties molecules. Molecules 16: 10570–10591 (2011)

    Article  Google Scholar 

  21. Ikeda TM, Ohnishi N, Nagamine T, Oda S, Hisatomi T, Yano H. Identification of new puroindoline genotypes and their relationship to flour texture among wheat cultivars. J. Cereal Sci. 41: 1–6 (2005)

    Article  CAS  Google Scholar 

  22. Brites CM, Lourenco-dos Santos CA, Bagulho AS, Beiraoda-Costa ML. Effect of wheat puroindoline alleles on functional properties of starch. Eur. Food Res. Technol. 226: 1205–1212 (2008)

    Article  CAS  Google Scholar 

  23. Yoon MR, Chun AR, Oh SK, Ko SH, Kim DJ, Hong HC, Choi IS, Lee JH. Physicochemical properties of endosperm starch and bread making quality of rice cultivars. Korean J. Crop. Sci. 56: 219–225 (2011)

    Article  Google Scholar 

  24. Nishita KD, Bean MM. Grinding methods: Their impact on rice flour properties. Cereal Chem. 59: 46–49 (1982)

    Google Scholar 

  25. Sharma P, Chakkaravarthi A, Singh V, Subramanian R. Grinding characteristics and batter quality of rice in different wet grinding systems. J. Food Eng. 88: 499–506 (2008)

    Article  Google Scholar 

  26. Mo YJ, Jeung JU, Shin YS, Park CS, Kang KH, Kim BK. Agronomic and genetic analysis of Suweon 542, a rice floury mutant line suitable for dry milling. Rice J. 6: 37–48 (2013)

    Article  Google Scholar 

  27. Hayakawa T, Seo SW, Igaue I. Electron microscopic observation of rice grain: Part I. Morphology of rice starch. J. Appl. Glycosci. 27: 173–179 (1980)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Central Area Crop Science, National Institute of Crop Science, Suwon, Gyeonggi, 16429, Korea

    Jieun Kwak, Mi-Ra Yoon, Jeom-Sig Lee, Jeong-Heui Lee & Yong-Jae Won

  2. Department of Food Science and Technology, Sejong University, Seoul, 05006, Korea

    Sanghoon Ko

  3. Crops Pathology and Genetics Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Davis, CA, 95616, USA

    Thomas H. Tai

Authors
  1. Jieun Kwak
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mi-Ra Yoon
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jeom-Sig Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jeong-Heui Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sanghoon Ko
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Thomas H. Tai
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Yong-Jae Won
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mi-Ra Yoon.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kwak, J., Yoon, MR., Lee, JS. et al. Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour. Food Sci Biotechnol 26, 43–48 (2017). https://doi.org/10.1007/s10068-017-0006-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-017-0006-5

Keywords

Search

Navigation