Variety traits

Rice Starchiness

Oryza sativa L.

Rice starchiness is determined by the amylose content, which serves as a key indicator of the technological and culinary properties of the grain. The amylose level is controlled by the waxy gene and ranges from less than 2% to 33%, determining the degree of stickiness and fluffiness of the cooked p…

In the reference 6 varieties crop Rice, where this is mentioned in the description.

To evaluate the starch composition of rice, the iodometric method is used, based on the ability of amylose to form a complex with iodine, the intensity of which is proportional to the concentration of the substance. In modern breeding programs, molecular SSR markers linked to the waxy gene are used to monitor amylose synthesis.

Depending on the proportion of amylose, varieties are classified into groups: glutinous (less than 5%), low (10–19%), medium (20–25%), and high (25–33%) content. Varieties with a high concentration of amylose are characterized by increased hardness and remain fluffy when cooked, whereas low values are typical for soft and sticky varieties.

Amylose content affects the technological qualities of the grain, including resistance to cracking during drying and storage. This indicator is a decisive criterion when selecting varieties for specific end-use applications, as the ratio of amylose to amylopectin determines the grain structure.

General information about the subject — on the page Starch content.

Sources8

Varieties of Rice mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.