Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, Canada N1G 2W1.
Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada N1G 5C9.
Carbohydr Polym. 2016 Feb 10;137:466-472. doi: 10.1016/j.carbpol.2015.11.008. Epub 2015 Nov 10.
High-performance anion-exchange chromatography was used to study the unit chain profiles of amylopectins and their φ,β-limit dextrins from two African rice (Oryza glaberrima) accessions-TOG 12440 and IRGC 103759. The samples were compared with two Asian rice (Oryza sativa) samples (cv Koshihikari and cv WITA 4) and one O. sativa × O. glaberrima cross (NERICA 4). The ratio of short:long chains ranged between 12.1 and 13.8, and the ratio of A:B-chains was ∼ 1.0 in all samples. A significant difference was observed in the distribution of internal chains with regards to the proportion of short "fingerprint" B-chains (Bfp-chains), which in the φ,β-limit dextrins have a degree of polymerization (DP) 3-7. The African rice starches and NERICA 4 had higher levels of Bfp-chains, but the major group of short B-chains (DP 8-25) was similar to that of the Asian rice samples. The average chain length (CL), internal chain length (ICL), and total internal chain length (TICL) were similar in all samples. However, the external chain length (ECL) was longer in the African rice samples and NERICA 4. ECL correlated positively and significantly (p<0.05) with gelatinization transition temperatures and enthalpy suggesting differences between the two rice types in cooking properties.
采用高效阴离子交换色谱法研究了来自两个非洲稻（Oryza glaberrima）品种-TOG 12440 和 IRGC 103759 的支链淀粉及其 φ、β-极限糊精的单元链分布。将这些样品与两个亚洲稻（Oryza sativa）品种（cv Koshihikari 和 cv WITA 4）和一个 O. sativa × O. glaberrima 杂交种（NERICA 4）进行了比较。短链：长链的比例在 12.1 到 13.8 之间，所有样品中 A:B 链的比例约为 1.0。在内部链的分布方面，短“指纹”B 链（Bfp-链）的比例存在显著差异，这些 Bfp-链在 φ、β-极限糊精中的聚合度（DP）为 3-7。非洲稻淀粉和 NERICA 4 具有更高水平的 Bfp-链，但短 B 链（DP 8-25）的主要群体与亚洲稻样品相似。所有样品的平均链长（CL）、内部链长（ICL）和总内部链长（TICL）相似。然而，非洲稻样品和 NERICA 4 的外部链长（ECL）较长。ECL 与胶凝转变温度和焓呈正相关且显著（p<0.05），表明这两种稻米在烹饪特性上存在差异。
