Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content
Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content
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DOI：
10.3136/fstr.15.299
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发表时间：
2009-05-01
影响因子：
0.6
通讯作者：
Hatae, Keiko
中科院分区：
文献类型：
--
作者：
Ayabe, Sonoko;Kasai, Midori;Hatae, Keiko
研究了表观直链淀粉含量相近的米饭和糯米的粘性差异，并分析了米饭和米饭浸出物中淀粉的精细结构。以非粘性高直链淀粉水稻(籼稻)为对照进行研究。米饭提取液中支链淀粉的固形物含量和含量最高，其次是米饭，其次是米饭。这种固形物含量和支链淀粉含量的差异导致了煮熟的日本晴的粘性。这表明，即使米粒中的直链淀粉含量和淀粉的精细结构相似，但在烹调水中溶解较少的支链淀粉时，米饭的粘性也会降低。因此，尽管直链淀粉含量相似，但煮熟的Kao Dawk马里的粘性比煮熟的日本晴要少。
The difference in stickiness between cooked Nipponbare (Japonica rice) and Khao Dawk Mali (indica rice) that have similar apparent amylose content was investigated, and the fine structure of starch in both cooked rice and extract from the surface of cooked rice was analyzed. Non-sticky high-amylose rice (Indica rice) was also studied for comparison. The solid content and amount of amylopectin in the extract from the surface of cooked Nipponbare were the highest, followed by cooked Khao Dawk Mali, and cooked high-amylose rice. This difference in solid content and the amount of amylopectin contributed to the stickiness of cooked Nipponbare. This suggests that the stickiness of cooked rice is less when less amylopectin is dissolved into cooking water, even when the amylose content and fine structure of the starch in the rice grains is similar. Thus, cooked Khao Dawk Mali is less sticky than cooked Nipponbare, despite having similar amylose content.