School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Department of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou 545616, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Carbohydr Polym. 2022 Nov 1;295:119834. doi: 10.1016/j.carbpol.2022.119834. Epub 2022 Jul 8.
Chewiness, slipperiness, and rapid rehydration are satisfactory qualities for rice noodles. These qualities are dependent on rice starch structure. However, the synergistic effect of fine structure of amylose (AM) and amylopectin (AP) on rice noodle quality remains unclear. In this work, six rice varieties, three from early indica and three from late indica, with similar amylose content for each pair were analyzed to assess the synergistic effects between AM and AP fine structures. The results showed that the combination of amylose long-chains and a low amylopectin unit-chain (APC) ratio favored the maintenance of relatively intact starch granules, resulting in a higher die expansion ratio and improvement of the mechanical properties of rice noodles (Hardness varied from 403 g to 1627 g). Meanwhile, higher die expansion was associated with a larger rehydration ratio. These results suggest that the synergistic effect between AM and AP fine structures significantly affects rice noodles' quality.
黏弹性和快速复水性是米粉令人满意的品质。这些品质取决于大米淀粉的结构。然而，直链淀粉（AM）和支链淀粉（AP）精细结构对米粉质量的协同效应尚不清楚。在这项工作中，分析了六个水稻品种，三个早籼稻和三个晚籼稻，每对品种的直链淀粉含量相似，以评估 AM 和 AP 精细结构之间的协同效应。结果表明，直链淀粉长链与低支链淀粉单位链（APC）比例的结合有利于相对完整的淀粉颗粒的保持，从而提高了模具膨胀率，并改善了米粉的力学性能（硬度从 403g 到 1627g 不等）。同时，较高的模具膨胀率与较大的复水率有关。这些结果表明，AM 和 AP 精细结构之间的协同效应显著影响米粉的品质。
