Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content

文献类型： 外文期刊

第一作者： Peng, Yan

作者： Peng, Yan;Mao, Bigang;Shao, Ye;Hu, Yuanyi;Tang, Li;Li, Yaokui;Zhao, Bingran;Peng, Yan;Tang, Wenbang;Xiao, Yinghui;Zhao, Bingran;Zhang, Changquan;Mao, Bigang;Wu, Tianhao;Hu, Liming

作者机构：

关键词： Hybrid rice; Eating quality; Apparent amylose content; Physicochemical properties; Starch structure

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 353 卷

页码：

收录情况： SCI

摘要： In this study, we compared the physicochemical properties and starch structures of hybrid rice varieties with similar apparent amylose content but different taste values. In addition to the apparent amylose content, gel permeation chromatography analysis showed that the higher proportions of amylopectin short chains and relatively lower proportions of amylopectin long chains, which could lead to higher peak viscosity and breakdown value, as well as a softer and stickier texture of cooked rice, were the key factors in determining the eating quality of hybrid rice. High-performance anion-exchange chromatography analyses showed that the proportion of amylopectin short chains (degree of polymerization 6-10) and intermediate chains (degree of polymerization 13-24), which might affect the gelatinisation enthalpy and crystallinity, also contributed greatly to the eating quality of hybrid rice. Moreover, this study indicated that a greater diversity of forms and sizes of starch granules might influence the eating quality of hybrid rice.

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