Relation between texture of cooked glutinous rice and hydroxyproline content in the endosperm cell wall
2001
Yamazaki, M. (Tokyo Univ. of Agriculture (Japan)) | Okita, K. | Ootani, S. | Takano, K.
The endosperm cell wall was prepared from several kinds of glutinous rice grains, and divided in pectin, hemicellulose, cellulose. The hydroxyproline of the each fraction was measured and compared with texture characteristic value of cooked glutinous rice. As the result, the hydroxyproline mainly existed for both fractions of hemicellulose and cellulose. There was a correlation between HYP contents in their fraction and hardness, adhesiveness of cooked glutinous rice. The property of the rice endosperm cell wall seemed to be one of the factors which affect the texture of cooked glutinous rice.
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