Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice Kernels
The kernels of Hattan-nishiki No. 1 and Kairyo-omachi have larger air spaces in the white-core tissue and are broken easily during the process of polishing when compared with those of Senbon-nishiki and Yamada-nishiki. The polishing characteristics of brewers’ rice kernels are closely related with t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2009-01-01
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| Series: | Plant Production Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1626/pps.12.233 |
| _version_ | 1811228869837979648 |
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| author | Masahiko Tamaki Tomio Itani Masateru Suetsugu |
| author_facet | Masahiko Tamaki Tomio Itani Masateru Suetsugu |
| author_sort | Masahiko Tamaki |
| collection | DOAJ |
| description | The kernels of Hattan-nishiki No. 1 and Kairyo-omachi have larger air spaces in the white-core tissue and are broken easily during the process of polishing when compared with those of Senbon-nishiki and Yamada-nishiki. The polishing characteristics of brewers’ rice kernels are closely related with the structure of the white-core tissue of kernels. In this study, the varietal differences in the starch properties of white-core tissue of brewers’ rice kernels on polishing characteristics were studied. The starch properties were studied by rapid visco analysis (RVA) and differential scanning calorimetry (DSC); the amylose content of the rice flour of each variety was also analysed. No significant differences were observed in the amylose content among the four varieties. The two RVA parameters, peak viscosity and breakdown, were higher in Hattan-nishiki No. 1 and no significant differences were observed in them among Senbon-nishiki, Yamada-nishiki and Kairyo-omachi. The DSC parameters, gelatinization onset and peak and conclusion temperatures, were higher in Hattan-nishiki No. 1, lower in Senbon-nishiki and Yamada-nishiki, and intermediate between them in Kairyo-omachi. These results suggest that the polishing characteristics of brewers’ rice kernels are related with not only the endosperm structure but also the starch property of white-core tissue, except for Kairyo-omachi. |
| first_indexed | 2024-04-12T10:04:55Z |
| format | Article |
| id | doaj.art-0de3d96973b4464a95fab1e40779b096 |
| institution | Directory Open Access Journal |
| issn | 1343-943X 1349-1008 |
| language | English |
| last_indexed | 2024-04-12T10:04:55Z |
| publishDate | 2009-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Plant Production Science |
| spelling | doaj.art-0de3d96973b4464a95fab1e40779b0962022-12-22T03:37:28ZengTaylor & Francis GroupPlant Production Science1343-943X1349-10082009-01-0112223323610.1626/pps.12.23311644964Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice KernelsMasahiko Tamaki0Tomio Itani1Masateru Suetsugu2Meiji UniversityPrefectural University of HiroshimaTohoku UniversityThe kernels of Hattan-nishiki No. 1 and Kairyo-omachi have larger air spaces in the white-core tissue and are broken easily during the process of polishing when compared with those of Senbon-nishiki and Yamada-nishiki. The polishing characteristics of brewers’ rice kernels are closely related with the structure of the white-core tissue of kernels. In this study, the varietal differences in the starch properties of white-core tissue of brewers’ rice kernels on polishing characteristics were studied. The starch properties were studied by rapid visco analysis (RVA) and differential scanning calorimetry (DSC); the amylose content of the rice flour of each variety was also analysed. No significant differences were observed in the amylose content among the four varieties. The two RVA parameters, peak viscosity and breakdown, were higher in Hattan-nishiki No. 1 and no significant differences were observed in them among Senbon-nishiki, Yamada-nishiki and Kairyo-omachi. The DSC parameters, gelatinization onset and peak and conclusion temperatures, were higher in Hattan-nishiki No. 1, lower in Senbon-nishiki and Yamada-nishiki, and intermediate between them in Kairyo-omachi. These results suggest that the polishing characteristics of brewers’ rice kernels are related with not only the endosperm structure but also the starch property of white-core tissue, except for Kairyo-omachi.http://dx.doi.org/10.1626/pps.12.233Brewers’ ricePolishing propertyStarch propertyWhite-core kernel |
| spellingShingle | Masahiko Tamaki Tomio Itani Masateru Suetsugu Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice Kernels Plant Production Science Brewers’ rice Polishing property Starch property White-core kernel |
| title | Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice Kernels |
| title_full | Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice Kernels |
| title_fullStr | Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice Kernels |
| title_full_unstemmed | Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice Kernels |
| title_short | Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice Kernels |
| title_sort | relationship between the starch properties of white core tissue and polishing characteristics in brewers rice kernels |
| topic | Brewers’ rice Polishing property Starch property White-core kernel |
| url | http://dx.doi.org/10.1626/pps.12.233 |
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