VARIATION IN THE AMYLOSE AND LIPID CONTENTS AND SOME PHYSICAL-PROPERTIES OF RICE STARCHES
VARIATION IN THE AMYLOSE AND LIPID CONTENTS AND SOME PHYSICAL-PROPERTIES OF RICE STARCHES
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DOI：
10.1016/s0733-5210(87)80007-3
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发表时间：
1987-01-01
影响因子：
3.8
通讯作者：
AZUDIN, MN
中科院分区：
文献类型：
--
作者：
MORRISON, WR;AZUDIN, MN
对14个糯稻品种和17个非糯稻品种的淀粉进行了研究。它们各自的直链淀粉含量（0-2.3和7.2-28.6 g/100 g）和脂质含量（16-60和625-1303 mg/100 g）与它们的糊化温度（67.3-72.0和63.7-78.2℃）无关。C)和焓（12.8 ~ 16.0和9.3 ~ 16.1 J/g）。在南欧和摩洛哥十个国家种植的六种直链淀粉含量低至中等的水稻品种的淀粉在这四个参数中表现出相当大的变化，这通常可归因于环境影响。直链淀粉含量、脂质含量、糊化温度和热焓之间存在显著的线性相关，但这些参数不能单独使用，也不能组合使用来预测大米蒸煮后的粘弹性。
The starches of 14 waxy and 17 non-waxy rice varieties were studied. Their respective amylose contents (0-2.3 and 7.2-28.6 g/100 g) and lipid contents (16-60 and 625-1303 mg/100 g) varied independently of their gelatinisation temperatures (67.3-72.0 and 63.7-78.2.degree. C) and enthalpies (12.8-16.0 and 9.3-16.1 J/g). Starches from six rice varieties of low to intermediate amylose content grown in ten countries in Southern Europe and Morocco exhibited considerable variation in these four parameters that could often be attributed to environmental effects. Significant linear correlations were observed between amylose contents, lipid contents, gelatinization temperatures and enthalpies in the majority of the starches from each variety and in all 60 starches, but these parameters could not be used singly or in any combination to predict the viscoelastic properties of the rice after cooking.