Fang Sicong, Chen Cheng, Yao Yuan, Nsor-Atindana John, Liu Fei, Chen Maoshen, Zhong Fang
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.
Foods. 2022 Apr 14;11(8):1132. doi: 10.3390/foods11081132.
In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated (p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars.
在本研究中，对籼型（IWR）和粳型（JWR）糯稻的理化性质进行了研究，以找出区分两个品种糊化行为的关键因素。结果表明，5种IWR面粉的峰值粘度在1242至1371厘泊范围内，显著高于4种JWR面粉（667至904厘泊）。相关性分析表明，所有糊化参数与米粉的理化性质和分离淀粉的精细结构均无相关性（p<0.05）。去除脂质后，IWR的糊化曲线仍显著高于JWR，而依次去除蛋白质后，两个品种之间无显著差异。同时，与添加IWR提取的蛋白质相比，向分离淀粉中添加JWR提取的蛋白质显著降低了粘度。蛋白质组成结果发现，IWR蛋白质含有约18%的球蛋白和64%的谷蛋白，而JWR蛋白质含有11%的球蛋白和73%的谷蛋白。与添加球蛋白相比，向分离淀粉中添加谷蛋白显著降低了粘度。因此，球蛋白和谷蛋白含量的差异可能是区分两个品种糊化行为的主要原因。
