Rheological properties of SSIIIa-deficient mutants of rice grain and the starch towards tailor-made carbohydrate foods

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Starch synthase IIIa (SSIIIa)-deficient rice mutant, that was completely absent in SSIIIa activity, and the parental Nihonbare were characterized to reveal the relationship between the structure of the endosperm starches and the rheological properties of its starch pastes. The length and width of raw rice grains of SSIIIa and Nihonbare were similar, but the cooked rice grains of SSIIIa became longer than Nihonbare. The characteristic force-strain curve on cooked rice grain of SSIIIa was showed brittleness. Changes in the pasting and rheological peoperties of SSIIIa were mainly caused by the structure of amylopectin and SSIIIa was thought to be useful food material as a domestic rice crop.