Morphological, Physical, and Chemical Properties of Grain and Flour from Chalky Rice Mutants
Morphological, Physical, and Chemical Properties of Grain and Flour from Chalky Rice Mutants
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DOI：
10.1094/cchem-86-2-0225
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发表时间：
2009-03-01
期刊：
影响因子：
2.4
通讯作者：
Yasui, Takeshi
中科院分区：
文献类型：
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作者：
Ashida, Kanae;Iida, Shuichi;Yasui, Takeshi
比较了20个垩白突变体与半透明亲本越光的籽粒和面粉的形态、理化性质。突变体胚乳垩白部分的复合淀粉颗粒松散排列，单个淀粉颗粒排列。根据胚乳垩白程度将垩白突变系分为乳白和白心两类。物理和化学特征也表明垩白突变系分为两个组，与基于形态特征的分类一致。与白心突变体和越光相比，乳白色突变体的粒重、淀粉含量和籽粒硬度显著降低。通过干磨从乳白色突变体制备的米粉表现出较少的淀粉损伤和细的平均粒径比白芯突变体和父母。这些结果表明，垩白胚乳中松散的包装结构是造成脆粒的原因，它产生的面粉具有较低的受损淀粉含量。垩白突变系的淀粉含量降低与较低的RVA粘度相关。乳白色突变株系有望用于生产细粉，其在干磨加工过程中经历较少的淀粉损伤。
Morphological, physical, and chemical properties of grain and flour of 20 chalky rice mutants were compared with those of a translucent parental cultivar, Koshihikari. Compound starch granules were loosely packed and single starch granules were observed in chalky parts of mutant endosperm. Chalky mutant lines were classified into milky-white and white-core lines based on the degree of endosperm chalkiness. Physical and chemical characteristics also suggest a division of chalky mutant lines into two groups, consistent with the classification made based on morphological characteristics. Milky-white mutant lines showed significantly lower grain weight, decreased starch content, and lower grain hardness than white-core mutants and Koshihikari. Rice flour prepared from milky-white mutants by dry milling showed less starch damage and finer mean particle size than white-core mutants and the parent. These results indicated that a loosely packed structure in chalky endosperm was responsible for fragile grain and that it yielded fine flour with lower damaged starch contents. Decreased starch contents of chalky mutant lines correlated to lower RVA viscosities. Milky-white mutant lines were expected to be useful to produce fine flour, which undergoes less starch damage during dry milling processing.