Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains  

作　　者：WANG Cuili GUO Wen HU Peisong WEI Xiangjin TANG Shaoqing JIAO Guiai 

机构地区：[1]State Key Laboratory of Rice Biology,China National Rice Research Institute,Hangzhou 310006,China

出　　处：《Rice science》2022年第6期577-588,I0036-I0038,共15页水稻科学（英文版）

基　　金：supported by the National Natural Science Foundation of China (Grant Nos. 32172080 and 31971925);China Agriculture Research System (Grant No. CARS-01-16)

摘　　要：Rice grain chalkiness is an important characteristic,but the difference between chalky and translucent parts in grains is still unclear.Here,we investigated the differences of flour made from the chalky or translucent part of rice grains in three indica and three japonica rice varieties.The chalky flour had significantly lower amylose and protein contents and looser starch granule morphology,and starches in the chalky flour had higher relative crystallinity,higher short chain content but lower long chain content than those in the translucent flour.The water states,determined with nuclear magnetic resonance,differed between the chalky and translucent flour after soaking,cooking and retrograding,and the chalky flour had more bound and free water but less constructural water than the translucent flour.Mostly,the chalky flour had lower viscosity and shorter gel consistency,but higher onset temperature and gelatinization enthalpy than the translucent flour.The results indicated that starch granule morphology would be more indicative than other attributions on pasting and gelatinization properties of chalky and translucent parts of rice grains.

关 键 词：CHALKINESS starch structure water state pasting property gelatinization characteristic 

分 类 号：S511[农业科学—作物学]