文献类型： 外文期刊

第一作者： Cuili, Wang

作者： Cuili, Wang;Wen, Guo;Peisong, Hu;Xiangjin, Wei;Shaoqing, Tang;Guiai, Jiao

作者机构：

关键词： chalkiness; starch structure; water state; pasting property; gelatinization characteristic

期刊名称：RICE SCIENCE （ 影响因子：4.412； 五年影响因子：5.026 ）

ISSN： 1672-6308

年卷期： 2022 年 29 卷 6 期

页码：

收录情况： SCI

摘要： 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 three indica and three japonica rice 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.

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