Wattanavanitchakorn Siriluck, Wansuksri Rungtiva, Chaichoompu Ekawat, Kamolsukyeunyong Wintai, Vanavichit Apichart
Rice Science Center, Kasetsart University, Kamphangsaen, Nakhon Pathom 73140, Thailand.
Cassava and Starch Technology Research Team, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Khlong Nueng 12120, Thailand.
Foods. 2023 Feb 20;12(4):899. doi: 10.3390/foods12040899.
Consumers' general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however, strong links have been found between consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes. This led us to formulate a new breeding goal to improve the softness and palatability of whole grain rice while promoting its nutritional value. In this study, the association between dietary fibre profiles (using an enzymatic method combined with high-performance liquid chromatography) and textural properties of whole grain rice (using a texture analyser) was observed. The results showed that a variation in the ratio of soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) influenced the textural characteristics of cooked whole grain rice; found a strong association between SDF to IDF ratio and hardness ( = -0.74, < 0.01) or gumminess ( = -0.69, < 0.01) of cooked whole grain rice, and demonstrated that the SDF to IDF ratio was also moderately correlated with cohesiveness ( = -0.45, < 0.05), chewiness ( = -0.55, < 0.01), and adhesiveness ( = 0.45, < 0.05) of cooked whole grain rice. It is suggested that the SDF to IDF ratio can be used as a biomarker for breeding soft and highly palatable whole grain rice of cultivated tropical indica rice to achieve consumer well-being. Lastly, a simple modified method from the alkaline disintegration test was developed for high-throughput screening of dietary fibre profiles in the whole grain indica rice samples.
消费者普遍更喜欢白米而非全谷物大米，这源于煮熟的全谷物大米质地坚硬且适口性差；然而，人们发现大量食用白米、久坐不动的生活方式与患2型糖尿病之间存在紧密联系。这促使我们制定一个新的育种目标，即提高全谷物大米的柔软度和适口性，同时提升其营养价值。在本研究中，观察了膳食纤维谱（采用酶法结合高效液相色谱法）与全谷物大米质地特性（采用质地分析仪）之间的关联。结果表明，可溶性膳食纤维（SDF）与不溶性膳食纤维（IDF）的比例变化会影响煮熟的全谷物大米的质地特征；发现SDF与IDF的比例与煮熟的全谷物大米的硬度（=-0.74，<0.01）或黏性（=-0.69，<0.01）之间存在强关联，并证明SDF与IDF的比例也与煮熟的全谷物大米的内聚性（=-0.45，<0.05）、咀嚼性（=-0.55，<0.01）和黏附性（=0.45，<0.05）呈中度相关。建议将SDF与IDF的比例用作培育柔软且适口性高的热带籼稻全谷物大米的生物标志物，以实现消费者的健康福祉。最后，开发了一种基于碱性崩解试验的简单改良方法，用于高通量筛选籼稻全谷物样品中的膳食纤维谱。
