Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.

Unlabelled: Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G' values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties.