Chemical composition of the glutinous rice and their relationships to retrogradation properties of rice cake starch

Japonica glutinous rice, blood glutinous rice and indica glutinous rice as raw materials, determination of its chemical composition and starch retrogradation by gel chromatography , TPA and X -ray diffraction. Results showed that the texture parameters including hardness, adhesive, chewing, and crystallinity of indica glutinous rice cake, which had high peak Ⅲ and low peak II of amylopectin were higher than japonica glutinous rice cake and blood glutinous rice cake, which had nopeak Ⅲ and high peak II. The indica waxy rice cake which was low in fat and high in protein, was easier retrogradation. Ⅱ peak area and hardness, the degree of crystallinity was significantly negatively correlated at the 0.05 level, the correlation coefficients were 0.998 and 0.999, Hardness and degree of crystallinity was a significant positive correlation at the 0.05 level, the correlation coefficient was 1.000.