Temperature Response of Amylose Content in Rice Varieties of Hokkaido

@inproceedings{Takeda1988TemperatureRO,
  title={Temperature Response of Amylose Content in Rice Varieties of Hokkaido},
  author={Kazuyosi Takeda and Tadao Sasaki},
  year={1988}
}
Rice starch consists of amylose and amylopectin, and the stickiness of cooked rice largely depends on the amylose content. In Japan, rice with a relatively low amylose content is preferred. However, rice produced in Hokkaido generally contains more amylose than that produced in southern Japan. Recently, it was reported that the amylose content of the rice endosperm was influenced by the temperature during the early ripening period. To determine the extent of the changes in the amylose content… CONTINUE READING