High‐gelatinization temperature (GT) waxy rice starch amylopectin has higher sedimentation coefficient than low‐GT waxy rice amylopectin. Get filtration on Sepharose CL‐2B and TSK‐Gel G‐6000PW also showed higher mean molecular weights for high‐GT amylopectins than for low‐GT amylopectins. The harder texture of cooked rice products from high‐GT waxy rices, compared to the texture of products from low‐GT waxy rices, may be due to the higher molecular weight of their amylopectins.
Among three high‐amylose starches differing in gel consistency, the hard gel starch (IR42), corresponding to harder cooked rice, had higher amylograph consistency and setback, higher gel viscosity in 0.2 N KOH and higher alkali viscograph peak than starch with soft (IR32) or medium (IR36) gel consistency. IR42 starch had less extractable starch and amylose in boiling water than IR32 and IR36 starches. The three starches had similar amyloses; the differences in gel consistency were due to the amylopectin fraction. IR42 amylopectin had higher iodine affinity, more long‐chain linear fractions on isoamylase debranching and gel filtration or 1‐butanol precipitation, and less DPn 16–17 fraction than IR32 and IR36 amylopectins.
The applicability of a microcone plate viscometer for measuring some rheological properties of cooked milled rice slurries was studied on milled rices differing in cooked rice texture properties. Viscosity and flow parameters of 10 or 12.5% boiled milled rice slurries were estimated by Power Law Model with a Wells‐Brookfield RVTCP microcone plate viscometer with 2.4 cm diam. 1.565° cone at 25°C and compared with data from other methods. Cooking of the sample was critical in obtaining reproducible results. Selected pairs of samples of similar amylose contents differing in cooked‐rice texture properties by sensory and instrument methods differed also in Power Law parameters flow behavior index n and consistency coefficient m. Apparent viscosity at 10 and 20 rpm may be used to index m, but not n. Differences in m and apparent viscosity were not always those predicted by other texture indexes. Alkali spreading value at adjusted KOH concentrations may be useful in texture differentiation among rices with similar values in 1:7% KOH.
The work productivity loss due to health problem estimated based on WPAI-GH was significantly higher in twenties than in forties (50% and 20%, respectively) (p=0.001). The result of a multivariate generalized-linear model after a model selection showed that the work productivity loss was significantly higher in females, twenties, and participants with a depressive tendency factor, extroversion, neuroticism, or openness personality, or high work load in November 2017. Conclusions: Youngest workers showed highest mental stress and largest productivity loss in the busiest season. The youngest generation who holds generally greater potential in the company is considered most exhausted in our study, which indicates a major issue for the working environment of Japanese companies.
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