Abstract

Amylose content (AC) is an important factor influencing the eating and cooking qualities of rice. Finding useful relationships between AC and pasting properties is a precondition to extend the use of Rapid Visco Analyzer (RVA) as an analytical tool to estimate AC in rice. In this study, a systematic literature review was conducted to identify the pasting properties that are closely related to AC in Chinese rice. We extracted the data (n = 440) of AC and pasting properties, including peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown (BD) and setback (SB), from 32 published studies that were conducted in China. Large variations were observed in both AC and pasting properties. AC was significantly related with all the pasting properties in the total sample. The correlation coefficient was highest between AC and SB (0.6283), followed by those between AC and FV (0.6176), between AC and TV (0.3671), between AC and BD (−0.2551), and lowest between AC and PV (0.1153). The relationships between AC and pasting properties could vary among different AC groups of rice. However, the significant correlation coefficients between AC and pasting properties within each AC group (0.2258∼0.4344) were not very high. Our results suggest that SB and FV are the two pasting properties that are closely related with AC in Chinese rice, and further studies are needed to obtain optimal results on the relationships between AC and pasting properties within different AC groups of rice.