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Grain shape, protein and amylose content of ‘Jeongdami’. ('19~'20, LAT)
| Variety | Unhulled rice | Brown rice | Protein content (%) |
Amylose content (%) |
|||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| L |
W |
T |
L/W |
L | W | T | L/W | ||||
| Jeongdami | 7.3 | 3.2 | 2.3 | 2.3 | 4..9 | 2.7 | 2.0 | 1.8 | 6.5 | 10.6 | |
| 7.4 | 3.4 | 2.2 | 2.2 | 4.9 | 2.8 | 2.0 | 1.8 | 5.9 | 12.5 | ||
| Average | 7.4ns | 3.3ns | 2.2ns | 2.2ns | 4.9ns | 2.0ns | 2.0ns | 1.8ns | 6.2ns | 11.5 |
|
| Baekjinju | 7.1 | 3.4 | 2.2 | 2.0 | 4.7 | 2.7 | 2.0 | 1.7 | 6.7 | 6.9 | |
| 7.0 | 3.3 | 2.2 | 2.1 | 4.7 | 2.7 | 2.0 | 1.7 | 6.6 | 7.1 | ||
| Average | 7.1 | 3.4 | 2.2 | 2.1 | 4.7 | 2.7 | 2.0 | 1.7 | 6.7 | 7.0 | |
zlength, ywidth, xthickness, wlength/width ratio, **