Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains
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 chal...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-11-01
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| Series: | Rice Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1672630822000804 |
| _version_ | 1811339041558233088 |
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| author | Wang Cuili Guo Wen Hu Peisong Wei Xiangjin Tang Shaoqing Jiao Guiai |
| author_facet | Wang Cuili Guo Wen Hu Peisong Wei Xiangjin Tang Shaoqing Jiao Guiai |
| author_sort | Wang Cuili |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T18:20:15Z |
| format | Article |
| id | doaj.art-019eb4c7d76a45a39b8900c5b2600ff1 |
| institution | Directory Open Access Journal |
| issn | 1672-6308 |
| language | English |
| last_indexed | 2024-04-13T18:20:15Z |
| publishDate | 2022-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Rice Science |
| spelling | doaj.art-019eb4c7d76a45a39b8900c5b2600ff12022-12-22T02:35:29ZengElsevierRice Science1672-63082022-11-01296577588Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice GrainsWang Cuili0Guo Wen1Hu Peisong2Wei Xiangjin3Tang Shaoqing4Jiao Guiai5State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, ChinaState Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, ChinaState Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, ChinaState Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, ChinaCorresponding author:; State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, ChinaCorresponding author:; State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, ChinaRice 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.http://www.sciencedirect.com/science/article/pii/S1672630822000804chalkinessstarch structurewater statepasting propertygelatinization characteristic |
| spellingShingle | Wang Cuili Guo Wen Hu Peisong Wei Xiangjin Tang Shaoqing Jiao Guiai Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains Rice Science chalkiness starch structure water state pasting property gelatinization characteristic |
| title | Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains |
| title_full | Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains |
| title_fullStr | Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains |
| title_full_unstemmed | Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains |
| title_short | Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains |
| title_sort | differences of physicochemical properties between chalky and translucent parts of rice grains |
| topic | chalkiness starch structure water state pasting property gelatinization characteristic |
| url | http://www.sciencedirect.com/science/article/pii/S1672630822000804 |
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