Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice
Global warming inhibits grain filling in rice and leads to chalky grains, which are damaged in physical and cooking qualities. In the present paper, we evaluated 54 <i>Japonica</i> unpolished rice grains harvested in Japan in 2020, and these samples (original grains) were divided to two...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3422 |
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| author | Sumiko Nakamura Moeka Hasegawa Yuta Kobayashi Chikashi Komata Junji Katsura Yasuhiro Maruyama Ken’ichi Ohtsubo |
| author_facet | Sumiko Nakamura Moeka Hasegawa Yuta Kobayashi Chikashi Komata Junji Katsura Yasuhiro Maruyama Ken’ichi Ohtsubo |
| author_sort | Sumiko Nakamura |
| collection | DOAJ |
| description | Global warming inhibits grain filling in rice and leads to chalky grains, which are damaged in physical and cooking qualities. In the present paper, we evaluated 54 <i>Japonica</i> unpolished rice grains harvested in Japan in 2020, and these samples (original grains) were divided to two groups (whole grains and chalky grains). Using rice grains of 100% whole grains or those blended with 30% of chalky grains, we measured contents of sugars and amino acids, and textural properties of boiled rice grains. It was shown that the α-amylase activity and proteinase activity of raw chalky rice were significantly higher than those of whole rice grains, which led to the significant increase of low-molecular-weight sugars and free amino acids after boiling. Furthermore, hardness and toughness of the boiled rice grains were decreased markedly by blending chalky grains. The ratio of <i>α</i>-amylase activity of chalky grains to that of whole grains was shown to be a useful indicator for damage degree by high-temperature ripening. It became possible to estimate the degree of high-temperature damage of rice grains based on only the pasting properties of unpolished rice. |
| first_indexed | 2024-03-09T19:04:27Z |
| format | Article |
| id | doaj.art-5d738cc6ee1046b8be2f41f2d38ffd6c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:27Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5d738cc6ee1046b8be2f41f2d38ffd6c2023-11-24T04:40:34ZengMDPI AGFoods2304-81582022-10-011121342210.3390/foods11213422Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished RiceSumiko Nakamura0Moeka Hasegawa1Yuta Kobayashi2Chikashi Komata3Junji Katsura4Yasuhiro Maruyama5Ken’ichi Ohtsubo6Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanNSP Ltd., Nakanoki 2-31-5-B, Funabashi-shi, Chiba 274-0826, JapanNSP Ltd., Nakanoki 2-31-5-B, Funabashi-shi, Chiba 274-0826, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, JapanGlobal warming inhibits grain filling in rice and leads to chalky grains, which are damaged in physical and cooking qualities. In the present paper, we evaluated 54 <i>Japonica</i> unpolished rice grains harvested in Japan in 2020, and these samples (original grains) were divided to two groups (whole grains and chalky grains). Using rice grains of 100% whole grains or those blended with 30% of chalky grains, we measured contents of sugars and amino acids, and textural properties of boiled rice grains. It was shown that the α-amylase activity and proteinase activity of raw chalky rice were significantly higher than those of whole rice grains, which led to the significant increase of low-molecular-weight sugars and free amino acids after boiling. Furthermore, hardness and toughness of the boiled rice grains were decreased markedly by blending chalky grains. The ratio of <i>α</i>-amylase activity of chalky grains to that of whole grains was shown to be a useful indicator for damage degree by high-temperature ripening. It became possible to estimate the degree of high-temperature damage of rice grains based on only the pasting properties of unpolished rice.https://www.mdpi.com/2304-8158/11/21/3422chalky rice<i>α</i>-amylase activityproteinase activityhardnesspasting property |
| spellingShingle | Sumiko Nakamura Moeka Hasegawa Yuta Kobayashi Chikashi Komata Junji Katsura Yasuhiro Maruyama Ken’ichi Ohtsubo Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice Foods chalky rice <i>α</i>-amylase activity proteinase activity hardness pasting property |
| title | Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice |
| title_full | Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice |
| title_fullStr | Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice |
| title_full_unstemmed | Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice |
| title_short | Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice |
| title_sort | palatability and bio functionality of chalky grains generated by high temperature ripening and development of formulae for estimating the degree of damage using a rapid visco analyzer of i japonica i unpolished rice |
| topic | chalky rice <i>α</i>-amylase activity proteinase activity hardness pasting property |
| url | https://www.mdpi.com/2304-8158/11/21/3422 |
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