Mir Shabir Ahmad, Bosco Sowriappan John Don
Department of Food Science and Technology, Pondicherry University, Puducherry 605 014, India.
Department of Food Science and Technology, Pondicherry University, Puducherry 605 014, India.
Food Chem. 2014 Aug 15;157:448-56. doi: 10.1016/j.foodchem.2014.02.057. Epub 2014 Feb 24.
Starch and flour of seven temperate rice cultivars grown in Himalayan region were evaluated for composition, granule structure, crystallinity, Raman spectrometry, turbidity, swelling power, solubility, pasting properties and textural properties. The rice cultivars showed medium to high amylose content for starch (24.69-32.76%) and flour (17.78-24.86%). SKAU-382 showed the highest amount of amylose (32.76%). Rice starch showed polyhedral granule shapes and differences in their mean granule size (2.3-6.5 μm) were noted among the samples. The starch and flour samples showed type A-pattern with strong reflection at 15, 18, and 23. Pasting profile and textural analysis of rice starch and flour showed that all the cultivars differences, probably due to variation in amylose content. The present study can be used for identifying differences between rice genotypes for starch and flour quality and could provide guidance to possible industries for their end use.
对生长在喜马拉雅地区的七个温带水稻品种的淀粉和面粉进行了成分、颗粒结构、结晶度、拉曼光谱、浊度、膨胀力、溶解度、糊化特性和质地特性的评估。这些水稻品种的淀粉（24.69 - 32.76%）和面粉（17.78 - 24.86%）显示出中等至高直链淀粉含量。SKAU - 382的直链淀粉含量最高（32.76%）。水稻淀粉呈现多面体颗粒形状，且各样本间平均颗粒大小（2.3 - 6.5μm）存在差异。淀粉和面粉样本呈现A型模式，在15、18和23处有强烈反射。水稻淀粉和面粉的糊化曲线及质地分析表明，所有品种均存在差异，这可能归因于直链淀粉含量的变化。本研究可用于识别水稻基因型在淀粉和面粉品质方面的差异，并可为相关潜在产业的最终用途提供指导。
