Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains
Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains
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DOI：
10.1016/j.rsci.2022.03.002
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发表时间：
2022-11
期刊：
影响因子：
4.8
通讯作者：
Wang Cuili;G. Wen;Hu Peisong;Wei Xiangjin;Tang Shaoqing;Jiao Guiai
中科院分区：
文献类型：
--
作者：
Wang Cuili;G. Wen;Hu Peisong;Wei Xiangjin;Tang Shaoqing;Jiao Guiai
稻米垩白是稻米的一个重要性状，但垩白与半透明部分的区别尚不清楚。本文研究了三个籼稻品种和三个粳稻品种的稻米垩白或半透明部分制成的面粉的差异。垩白粉的直链淀粉和蛋白质含量显著低于半透明粉，淀粉颗粒形态较疏松，淀粉的相对结晶度较高，短链含量较高，长链含量较低。核磁共振法测定白垩粉和半透明粉在浸泡、蒸煮和老化后的水分状态存在差异，白垩粉比半透明粉含有更多的结合水和自由水，但结构水较少。与半透明粉相比，垩白粉的粘度和胶稠度较低，但糊化起始温度和糊化焓较高。结果表明，淀粉粒形态对稻米垩白和半透明部分的糊化和糊化特性有较强的指示作用。
Rice grain chalkiness is an important characteristic, but the difference between chalky and translucent parts in grains is still unclear. Here, we investigated the differences of flour made from the chalky or translucent part of rice grains in threeindicaand threejaponicarice varieties. The chalky flour had significantly lower amylose and protein contents and looser starch granule morphology, and starches in the chalky flour had higher relative crystallinity, higher short chain content but lower long chain content than those in the translucent flour. The water states, determined with nuclear magnetic resonance, differed between the chalky and translucent flour after soaking, cooking and retrograding, and the chalky flour had more bound and free water but less constructural water than the translucent flour. Mostly, the chalky flour had lower viscosity and shorter gel consistency, but higher onset temperature and gelatinization enthalpy than the translucent flour. The results indicated that starch granule morphology would be more indicative than other attributions on pasting and gelatinization properties of chalky and translucent parts of rice grains.