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Chikubu, Shinjiro; Watanabe, Shozo; Sugimoto, T.; Sakai, Fujitoshi; Taniguchi, Yoshihiro

doi:10.5458/jag1972.30.333

Cited by 19 publications

(1 citation statement)

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“…Viscoelasticity is considered the determinant of rice palatability. Japonica rice is known to have good viscosity and elasticity as well as moderate hardness, which are characteristics related to endosperm composition. , Starch, the basis of rice endosperm, has two main components: amylose and amylopectin. The amylose content includes real amylose and extra-long unit chains of amylopectin, which are measured using the iodine-blue colorimetric method and, therefore, denoted as percentage apparent amylose content (AAC%). , For japonica cultivars, lower AAC%, water absorbance, and swelling correspond to greater rice viscosity and palatability …”

Section: Introductionmentioning

confidence: 99%

Differences in Viscosity of Superior and Inferior Spikelets of Japonica Rice with Various Percentages of Apparent Amylose Content

Cheng

Nitta

et al. 2017

J. Agric. Food Chem.

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Viscosity, a crucial characteristic for rice palatability, is affected by endosperm characters. We compared correlations between differences in viscosity of japonica rice with various palatability and endosperm characters. Changes in apparent amylose and protein contents (AAC% and PC%, respectively) and amylopectin side-chain distribution and the relationship of these traits with palatability were investigated in superior and inferior spikelets of good cultivars with low amylose content from Hokkaido and common cultivars from northeastern Japan, using rapid visco analyzer characteristics and rice-grain microstructures. Significant differences occurred in PC%, AAC%, breakdown, setback, peak time, and pasting temperature of different cultivars and grain positions. Amylopectin components showed remarkable differences in grain surfaces, surface layers, and section structure between the grain varieties. Hokkaido cultivars showed better viscosity than northeastern cultivars, particularly initial stage grains. Correlation analysis indicated viscosity was mainly AAC%-dependent, whereas differences in endosperm characteristics between spikelet positions were mainly due to grain-filling temperature.

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