Physico-chemical, biochemical and antialimentary properties in rice corn during parboiling

The authors estimated the physico-chemical, biochemical and antialimentary properties in corn of different rice varieties before and after parboiling on the water absorbtion, glue temperature, the contents of amylose and dextrines, the activities of proteolytic enzymes, proteinaceous inhibitors of proteinases and lectins. It was shown, that all above-mentioned properties are genotype determined and depended on parboiling regime. Data obtained can be used for creation of the model of rice variety during selection on improvement of corn technological properties.