DisplayTitle

The pasting and cooking properties of prolonged aging high amylose rice (HA) affected by the changes of storage proteins and starch fine structure are investigated. The glutelins isolated from HA aged at 38? for 18 months are analyzed by capillary electrolysis under reducing conditions. The results indicate the oxidation occurred to form the disulfide bonds which the cross-linked proteins thicken the protein matrixes around the starch granules, especial for the prolonged aging HA at high temperature. The relatively low endogenous a-amylase activity and the high pasting temperature of HA resulted in the insignificant changes on the starch molecular weight before and after ageing and the pasting profiles of rice flour from the rice aged at 4? over time. The pasting and cooking properties of the aged HA is mainly affected by the degree of oxidation of storage proteins and the thickness of protein matrixes surrounding the starch granules that will delay the water penetration, restrict the starch granule swelling, and enhance the integrity of swollen starch granules. Thus, high pasting temperature, low peak viscosity, high trough reflected by the disappearance of breakdown on the viscograms of the aged rice. The hard, lacking of stickiness, low cooking loss and high water uptake ratio of cooked rice are investigated in the prolonged ageing rice as well.