Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening

文献类型： 外文期刊

第一作者： Mo, Xiya

作者： Mo, Xiya;Deng, Yuanyuan;Mo, Xiya;Zhu, Hong;Yi, Cuiping;Yuan, Jieyao

作者机构：

关键词： Rice after -ripening; Rheological properties; Starch fine structure; Starch biosynthesis enzymes; Pearson correlation analysis

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 269 卷

页码：

收录情况： SCI

摘要： The processing quality of indica rice must undergo ripening after harvest to achieve stability and improvement. However, the mechanism underlying this process remains incompletely elucidated. Starch, the predominant component in indica rice, plays a crucial role in determining its properties. This study focused on analyzing the rheological properties and starch fine structure, as well as the related biosynthetic enzymes of indica rice during the after-ripening process. The results showed that after-ripened rice exhibited increased elastic modulus (G ') and viscous modulus (G ''), accompanied by a decrease in the loss tangent (Tan delta), indicating an enhancement in viscoelasticity and the gel network structure. Moreover, the proportions of amylopectin super long chains (DP 37-60) decreased, while those of medium chains (DP 13-24 and DP 25-36) or short chains (DP 6-12) of amylopectin increased. Additionally, the activities of starch branching enzyme (SBE) and starch debranching enzyme (DBE) declined over the after-ripening period. Pearson correlation analysis revealed that the rheological properties of after-ripened rice were correlated with the chain length distribution (CLD) of starch, which, in turn, was associated with its related endogenous enzymes. These findings provied new insights into understanding the quality changes of after-ripened indica rice.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序