Changes in the physicochemical properties and starch structures of rice grains upon pre-harvest sprouting
| Autor: | Yong Yang, Qianfeng Li, Linhao Feng, Yan Lu, Weizhuo Hao, Qiaoquan Liu, Changquan Zhang, Lihui Zhou, Dongsheng Zhao, Xiaolei Fan |
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| Rok vydání: | 2019 |
| Předmět: |
inorganic chemicals
Polymers and Plastics Starch Surface Properties 02 engineering and technology 010402 general chemistry 01 natural sciences chemistry.chemical_compound Crystallinity fluids and secretions Amylose Materials Chemistry Grain quality Carbohydrate Conformation Food science Cultivar Particle Size Chemistry Chemistry Physical Organic Chemistry food and beverages Ripening Oryza equipment and supplies 021001 nanoscience & nanotechnology 0104 chemical sciences Amylopectin Seeds bacteria 0210 nano-technology Edible Grain Gels Sprouting |
| Zdroj: | Carbohydrate polymers. 234 |
| ISSN: | 1879-1344 |
| Popis: | In rice production, pre-harvest sprouting (PHS) of late ripening seeds is one of the most serious quality defects in rice grain quality. In the present study, PHS impact was investigated by examining the physicochemical properties, eating and cooking quality (ECQ) of rice grain. Four rice cultivars suffering from PHS had impaired ECQ, reduced apparent amylose content, and decreased total starch content, with an increase in total protein content. The viscosity of flours and starches prepared from the PHS grains was significantly reduced. Starch molecular structure analysis also showed remarkable decreases in the short chains of amylopectin, long amylose chains and reduced starch crystallinity of the PHS grains. Moreover, the PHS native starch tended to have low starch digestibility. This provides useful information for understanding the effects of PHS on white rice grain quality as well as on starch fine structure and its physicochemical properties. |
| Databáze: | OpenAIRE |
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