Effect of temperature during grain filling on molecular structure of rice starch from Hokkaido [Japan] cultivars, and new eating quality evaluation method of rice
2010
Igarashi, T., Hokkaido. Kamikawa Agricultural Experiment Station, Pippu (Japan)
The aim of this study is to investigate the effect of temperature during grain filling on molecular structure of rice starch from Hokkaido cultivars, and to develop new methods for eating quality evaluation of rice. The following subjects were examined to achieve the aim: 1) the influence of temperature during grain filling and of the location of grains within rice panicle on the amylose content in a major Hokkaido cultivar, Kirara397; 2) the molecular structures and some properties of rice starch from Hokkaido cultivars, Hoshinoyume, Kirara397 and Aya, and a comparison with those from an Akita cultivar with good eating quality, Akitakomachi; 3) the influence of the grain-filling temperature on the super-long chain (LC) amount of amylopectin and on the unit-chain distribution of amylopectin determined by the fluorescent labeling/HPSEC method; 4) the influence of the molecular weight of amylose on the maximum absorption wavelength (lambda max), and of the temperature during grain filling on iodine absorption spectrum of starch and starch pasting properties; 5) the unit-chain distribution of amylopectin from japonica waxy rice cultivars having different hardness of rice cake, and the relation of the chain-length distribution to the hardness; 6) the effects of grain-filling temperature and nitrogen-fertilizer amount on unit-chain distribution of amylopectin from glutinous rice, and the production of glutinous rice with stable quality to meet market demand in Hokkaido.
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