Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing.
Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing.
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DOI：
10.3390/foods10050987
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发表时间：
2021-04-30
期刊：
影响因子：
--
通讯作者：
Ohtsubo K
中科院分区：
文献类型：
--
作者：
Nakamura S;Katsura J;Maruyama Y;Ohtsubo K
水稻是世界上最重要的农作物之一，基于水稻理化测量的快速、客观的质量评价方法是必要的。我们在新开发的高温型快速粘度分析仪（RVA、RVA 4800）中使用三种不同的加热和冷却程序（最高温度分别为 93、120 和 140 °C）比较了各种大米样品的糊化特性。此外，我们研究了三个程序测量的不同糊化特性之间的关系，通过碘扫描分析测量淀粉微观结构，通过 Tensipresser 在 25 °C 下 2 小时或 6 °C 24 小时后测量米饭的物理特性，以及通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳 (SDS-PAGE) 测量谷醇溶蛋白比率。使用 RVA 4800 在 120 °C 下维持 2 分钟的新程序产生的稠度值（最终粘度 - 最小粘度）与退化表面硬度 H1(R) (r = 0.92)、退化整体硬度 H2(R) (r = 0.90) 以及米饭 (r = 0.88) 和抗性淀粉 (r = 0.80）比 93 °C 下传统程序的结果要低。我们建立了各种水稻的H1(R)估算公式，其决定系数为0.86。它为各种大米样品的蒸煮特性提供了一种简单快速的测定方法。
With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA, RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity–minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.
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DOI：
10.3136/nskkk.55.18
发表时间：
2008-01-01
影响因子：
0.2
作者：
Homma, Noriyuki;Akaishi, Ryuichiro;Ohtsubo, Kenichi
通讯作者：
Ohtsubo, Kenichi
DOI：
10.1186/s12284-018-0245-y
发表时间：
2018-10-10
期刊：
Rice (New York, N.Y.)
影响因子：
--
作者：
Cuevas RPO;Domingo CJ;Sreenivasulu N
通讯作者：
Sreenivasulu N
DOI：
10.1016/b978-0-12-811508-4.00003-4
发表时间：
2019-01-01
期刊：
RICE: CHEMISTRY AND TECHNOLOGY, 4TH EDITION
影响因子：
--
作者：
Bao, Jinsong
通讯作者：
Bao, Jinsong
影响因子：
3.8
作者：
Han, XZ;Hamaker, BR
通讯作者：
Hamaker, BR
影响因子：
7.1
作者：
GODDARD, MS;YOUNG, G;MARCUS, R
通讯作者：
MARCUS, R