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《Chinese Journal of Rice Science》 2013-01
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Proteins Affect Rice Eating Quality Properties and Its Mechanism

XIE Li-hong,LUO Ju,TANG Shao-qing,CHEN Neng,JIAO Gui-ai,SHAO Gao-neng,WEI Xiang-jin,HU Pei-song(Chinese National Center for Rice Improvement/State Key Laboratory of Rice Biology,China National Rice Research Institute,Hangzhou 310006,China)  
With Fengliangyou 1 sowed or harvested at different dates,the effects of sowing and harvest dates on rice amylose content,swelling power(SP),protein content,RVA viscosities and eating quality were analyzed,respectively,as well as changes of RVA viscosity and swelling power after protein removal or disulphide bond disruption,and the factors related to rice eating quality.Pre-incubation of all flours with dithiothreitol(DTT) or a protease increased SP.The amylose content,protein content,SP and RVA viscosity values were similar between sowing Ⅲ(13th June) and sowing Ⅳ(23th June),but the eating quality of rice for sowing Ⅲ was better.When treated with trypsin,the slope of the linear region of each curve for both samples was similar,but the lift-off from hot viscosity to the cool viscosity part varied and the hot viscosity and cool viscosity of sowing Ⅲ were significantly lower than those of sowing Ⅳ.The latter part of the RVA paste rigidity was affected by the proportion of the quantity starch to water.Paste rigidity decreased greatly and resulted low values,suggesting that the difference of water holding capacity of protein after protein hydration may play a major role in determining the eating quality of cooked rice.
【Fund】: 国家863计划资助项目(2011A10A101)
【CateGory Index】: S511
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