Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China; The University of Queensland, Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
Food Chem. 2019 Oct 15;295:484-492. doi: 10.1016/j.foodchem.2019.05.168. Epub 2019 May 24.
The eating and cooking quality (ECQ) of stored rice grains is significantly affected by ageing, but the molecular mechanisms for this are not well understood. In the present study, changes of starch hierarchical structures and thermal properties of starch were investigated for rices with up to 12 months storage. For the first time, it was seen that storage resulted in molecular degradation of starch. This mainly involved shorter amylose chains and around (1 → 6)-α glycosidic branching points of amylopectin, which altered the crystalline structure. This resulted in lower gelatinization temperatures and enthalpy but higher crystalline heterogeneity. The ageing effect was varietally-dependent. The information obtained from this study offers improved molecular-level understanding of the effects of ageing process on rice cooking and eating qualities.
储存稻谷的食用和烹饪品质（ECQ）会受到陈化的显著影响，但这方面的分子机制还不是很清楚。在本研究中，研究了陈化时间长达 12 个月的大米的淀粉的层次结构和热特性的变化。这是首次发现储存会导致淀粉的分子降解。这主要涉及到较短的直链淀粉链和支链淀粉中大约（1→6）-α糖苷键的分支点，从而改变了结晶结构。这导致了较低的糊化温度和焓值，但较高的结晶异质性。陈化的影响因品种而异。本研究获得的信息提供了对陈化过程对大米烹饪和食用品质影响的分子水平理解的提高。
