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Nakamura S, Satoh A, Aizawa M, Ohtsubo K. Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening. Foods 2021; 11:foods11010097. [PMID: 35010222 PMCID: PMC8750872 DOI: 10.3390/foods11010097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/16/2021] [Accepted: 12/21/2021] [Indexed: 11/16/2022] Open
Abstract
Global warming has caused devastating damage to starch biosynthesis, which has led to the increase in chalky grains of rice. This study was conducted to characterize the qualities of chalky rice grains and to develop the estimation formulae for their quality damage degree. We evaluated the chalkiness of 40 Japonica rice samples harvested in 2019, in Japan. Seven samples with a high ratio of chalky rice grains were selected and divided into two groups (whole grain and chalky grain). As a results of the various physicochemical measurements, it was shown that the surface layer hardness (H1) of cooked rice grains from chalky grains was significantly lower, and their overall hardness was significantly lower than those from the whole grains. In addition, α- and β-amylase activities, and sugar contents of the chalky rice grains were significantly higher than those of the whole rice grains. The developed estimation formula for the degree of retrogradation of H1 based on the α-amylase activities and pasting properties, showed correlation coefficients of 0.84 and 0.81 in the calibration and validation tests, respectively. This result presents the formula that could be used to estimate and to characterize the cooking properties of the rice samples ripened under high temperature.
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Ma Z, Chen H, Lyu W, Cheng H, Chen Y, Wang Y. Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions. Cereal Chem 2019. [DOI: 10.1002/cche.10224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Zhao‐Hui Ma
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Heng‐Xue Chen
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Wen‐Yan Lyu
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Hai‐Tao Cheng
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Yun Chen
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Yong‐Bing Wang
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
- Gansu Yasheng Agricultural Research Institute Co, Ltd Lanzhou China
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Ma ZH, Cheng HT, Nitta Y, Aoki N, Chen Y, Chen HX, Ohsugi R, Lyu WY. Differences in Viscosity of Superior and Inferior Spikelets of Japonica Rice with Various Percentages of Apparent Amylose Content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4237-4246. [PMID: 28358983 DOI: 10.1021/acs.jafc.7b00048] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Viscosity, a crucial characteristic for rice palatability, is affected by endosperm characters. We compared correlations between differences in viscosity of japonica rice with various palatability and endosperm characters. Changes in apparent amylose and protein contents (AAC% and PC%, respectively) and amylopectin side-chain distribution and the relationship of these traits with palatability were investigated in superior and inferior spikelets of good cultivars with low amylose content from Hokkaido and common cultivars from northeastern Japan, using rapid visco analyzer characteristics and rice-grain microstructures. Significant differences occurred in PC%, AAC%, breakdown, setback, peak time, and pasting temperature of different cultivars and grain positions. Amylopectin components showed remarkable differences in grain surfaces, surface layers, and section structure between the grain varieties. Hokkaido cultivars showed better viscosity than northeastern cultivars, particularly initial stage grains. Correlation analysis indicated viscosity was mainly AAC%-dependent, whereas differences in endosperm characteristics between spikelet positions were mainly due to grain-filling temperature.
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Affiliation(s)
- Zhao-Hui Ma
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| | - Hai-Tao Cheng
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| | - Y Nitta
- The College of Agriculture, Ibaraki University Ami , Inashiki, Ibaraki 300-0393, Japan
| | - Naohiro Aoki
- Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Yun Chen
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| | - Heng-Xue Chen
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| | - Ryu Ohsugi
- Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Wen-Yan Lyu
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
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Igarashi T. Molecular Structure of Amylopectin from Hokkaido Rice Starch and Its Effect on Eating Quality. J Appl Glycosci (1999) 2010. [DOI: 10.5458/jag.57.25] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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