Underlying reasons for waxy rice flours having different pasting properties |
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Authors: | Li-Jia Zhu Qiao-Quan Liu Yijun Sang Ming-Hong Gu Yong-Cheng Shi |
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Affiliation: | 1. Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, PR China;2. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA |
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Abstract: | The underlying reasons for three waxy rice varieties, Yang-fu-nuo (Y), Su-yu-nuo (S), and Guang-ling-xiang-nuo (G), having different flour pasting properties were examined. The pasting properties of the isolated waxy rice starches did not correlate with those of the corresponding waxy rice flours. Examining the pasting properties of the flours in 0.5 mM AgNO3 solution, treated with dithiothreitol and protease, suggested that rice protein and amylase activity were the main causes of the pasting property differences among the rice starches and flours. Starch isolated from Y flour had a larger proportion of A and B1 chains, longer average chain length and longer exterior chain length, which explained its higher gelatinisation temperature, higher pasting consistency, greater extent of retrogradation, and the firm texture of cooked Y rice. |
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Keywords: | Waxy rice Flour Starch Pasting properties Fine structure of amylopectin |
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