Types of Rice Grains Long Medium Short Waxy 00 000 L-204 M-202 Koshihikari Calmochi-101 Increasing Amylose Content
L-204 M-202 Koshihikari Calmochi-101 Long Medium Short Waxy
Materials Rice:Short grain S-102 (18%amylose) Medium grain M-202 (17%amylose) M-401 (19%amylose) Long grain L-202 (25%amylose) L-204 (23%amylose) Waxy grain CM-101 (1%amylose)
Materials Rice: Short grain S-102 (18% amylose) Medium grain M-202 (17% amylose) M-401 (19% amylose) Long grain L-202 (25% amylose) L-204 (23% amylose) Waxy grain CM-101 (1% amylose)
Rice Grain ~6 mm
~ 6 mm
Starch Granules .Granules of Glucose Polymers amylopectin and amylose wr s eo!d Size-5umto50μm .Crystalline and Amorphous regions
•Granules of Glucose Polymers amylopectin and amylose •Size - 5µm to 50µm •Crystalline and Amorphous regions Rice 5 µm
Amylopectin .Highly Branched Glucose Polymer .Main Component of Starch MW-107to109
•Highly Branched Glucose Polymer •Main Component of Starch •MW - 10 7 to 10 9