Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content

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成果类型：

期刊论文

作者：

Peng, Yan;Mao, Bigang;Zhang, Changquan;Shao, Ye;Wu, Tianhao;...

通讯作者：

Zhao, Bingran;Tang, Wenbang;Xiao, Yinghui

作者机构：

[Peng, Yan; Shao, Ye; Tang, Li; Zhao, Bingran; Li, Yaokui; Mao, Bigang; Hu, Yuanyi] Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Peoples R China.

[Peng, Yan; Zhao, Bingran; Tang, Wenbang; Xiao, Yinghui; Tang, WB; Xiao, YH; Zhao, BR] Hunan Agr Univ, Coll Agron, Changsha 410128, Peoples R China.

[Zhang, Changquan] Yangzhou Univ, Coll Agr, Jiangsu Coinnovat Ctr Modern Prod Technol Grain, Jiangsu Key Lab Crop Genet & Physiol,Jiangsu Key, Yangzhou 225009, Jiangsu, Peoples R China.

[Hu, Liming; Mao, Bigang; Wu, Tianhao] Hunan Univ, Longping Grad Sch, Changsha 410082, Peoples R China.

通讯机构：

[Zhao, Bingran; Tang, WB; Xiao, YH; Zhao, BR] H

Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Peoples R China.

Hunan Agr Univ, Coll Agron, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Apparent amylose content;Eating quality;Hybrid rice;Physicochemical properties;Starch structure

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2021

卷：

353

页码：

129461

DOI：

10.1016/j.foodchem.2021.129461

基金类别：

National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [U19A2032]; Key Project of Hunan Province [2018NK1020]; Natural Science Foun dation of Hunan Province, ChinaNatural Science Foundation of Hunan Province [2020JJ5401]

机构署名：

本校为通讯机构

院系归属：

农学院

摘要：

In this study, we compared the physicochemical properties and starch structures of hybrid rice varieties with similar apparent amylose content but different taste values. In addition to the apparent amylose content, gel permeation chromatography analysis showed that the higher proportions of amylopectin short chains and relatively lower proportions of amylopectin long chains, which could lead to higher peak viscosity and breakdown value, as well as a softer and stickier texture of cooked rice, were the key factors in determining the eating qual...

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Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content

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