The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
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DOI：
10.1016/j.foodchem.2015.09.112
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发表时间：
2016-04-01
期刊：
影响因子：
8.8
通讯作者：
Gilbert, Robert G.
中科院分区：
文献类型：
--
作者：
Li, Hongyan;Prakash, Sangeeta;Gilbert, Robert G.
淀粉分子结构（支链淀粉的分子分布和去支链淀粉的链长分布）和米饭的质构（硬度和粘性）之间建立了统计和因果关系。聚合度（DP）为100 ~ 20，000的直链淀粉链数和长支链淀粉链数与硬度呈正相关，而聚合度< 70的支链淀粉链数和直链淀粉分子大小与硬度呈负相关（p < 0.05）。粘性与支链淀粉长链含量呈极显著负相关（p < 0.01）。在直链淀粉含量相近的稻米中，直链淀粉含量在1000-2000之间的直链淀粉链数与硬度呈正相关，直链淀粉链大小与硬度呈负相关（p < 0.05）。这首次表明，无论直链淀粉含量如何，具有较小直链淀粉分子大小和具有较高比例的长直链淀粉链的稻米品种在烹饪后具有较硬的质地。(C)2015爱思唯尔有限公司版权所有。
Statistically and causally meaningful relationships are established between starch molecular structure (the molecular distribution of branched starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20,000, and of long amylopectin chains, positively correlated with hardness, while amylopectin chains with DP < 70 and amylose molecular size both showed negative correlations with hardness (p < 0.05). There was also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p < 0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlated with hardness while size negatively correlated with hardness (p < 0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of long amylose chains have a harder texture after cooking. (C) 2015 Elsevier Ltd. All rights reserved.