Study on the amylose content and gelatinization characteristics of ten indica rices in Hunan province

Ten indica rice varieties widely grown in Hunan province were used to test amylose content by GB method,and starch pasting properties using a rapid viscosity analyzer( RVA),respectively.All data were analyzed by SPSS and principal component analysis( PCA).Significant differences were found among amylose contents and RVA eigenvalues among the ten varieties of indica rice.Pasting properties parameter values had some relevance,with a wider range of variation coefficient( 0.83% ~ 32.30%).The change range of amylose content was 16.12% ~24.80% in different rice cultivars,rice types were divided according to amylose content,including high type,medium type and low type,without extreme low and waxy type. The seven gelatinization characteristics were attributed to two main componentsby PCA,which were peak viscosity and peak time factor spectively.The samples collected from different regions could be distinguished,the rice types divided according to amylose content also could be distinguished.