Tian Yu, Li Jiaxin, Nie Mengzi, Wang Lili, Liu Liya, Wang Fengzhong, Tong Li-Tao
Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Chinese Academy of Agricultural Science, Beijing 100193, China.
Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453500, China.
Food Chem X. 2025 Mar 28;27:102423. doi: 10.1016/j.fochx.2025.102423. eCollection 2025 Apr.
The study investigated the effects of paste viscosity for glutinous rice flour (GRF), based on differences in amylopectin structure, on the physicochemical properties of GRF and the quality of Daifuku. Ten GRF from two types (Indica variety: IGRF and Japonica variety: JGRF) were selected and the results showed the viscosity, amylopectin content, percentage of long-branched chains, enthalpy, and setback value of IGRF were significantly higher than JGRF and the Daifuku maintained an excellent appearance, which was related to higher proportion of B and B chain can form more double helix structure after pasting, resulting in higher hardness and compact gel network structure with improved water retention capacity. In contrast, the higher proportion of short chains in JGRF exhibited a slow retrogradation rate and formed an unstable gel network structure. All the results showed that IGRF was more suitable than JGRF to prepare Daifuku and the resulting Daifuku had better quality.
本研究基于支链淀粉结构差异，探讨了糯米粉（GRF）的糊粘度对GRF理化性质及大福品质的影响。从两种类型（籼稻品种：IGRF和粳稻品种：JGRF）中选取了10种GRF，结果表明，IGRF的粘度、支链淀粉含量、长支链链百分比、焓和回生值显著高于JGRF，且大福保持了良好的外观，这与较高比例的B链和B链在糊化后能形成更多双螺旋结构有关，从而导致更高的硬度和致密的凝胶网络结构，并提高了保水能力。相比之下，JGRF中较高比例的短链表现出较慢的老化速率，并形成不稳定的凝胶网络结构。所有结果表明，IGRF比JGRF更适合制备大福，所得大福品质更好。
