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. 2017 Feb 28;26(1):43–48. doi: 10.1007/s10068-017-0006-5

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

Jieun Kwak 1, Mi-Ra Yoon 1,✉, Jeom-Sig Lee 1, Jeong-Heui Lee 1, Sanghoon Ko 2, Thomas H Tai 3, Yong-Jae Won 1
PMCID: PMC6049481  PMID: 30263508

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.

Keywords: Japonica mutant variety, Seolgaeng rice, dry-milled rice flour, round starch granule

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