Effect of amylose content on structure, texture and ¦Á-amylase reactivity of cooked rice

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• 作者：Shin Lu ; Tan-Tiong Cik ; Cheng-yi Lii ; Phoency Lai ; Hua-Han Chen
• 关键词：¦Á-Amylolysis ; Texture ; Cooked rice
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2013
• 出版时间：November, 2013
• 年：2013
• 卷：54
• 期：1
• 页码：224-228
• 全文大小：738 K

文摘

The susceptibility of cooked rice to ¦Á-amylolysis were studied in four Taiwanese rice cultivars differing in amylose contents, i.e. Taichung Native 1(TCN1, indica), Taigung 9 (TG9, japonica), Taichung Sen Waxy 1 (TCSW1, indica waxy), and Taichung Waxy 70 (TCW70, japonica waxy). In addition, the correlation between ¦Á-amylolysis and the microstructure and textural properties of the four rice cultivars was investigated. The hardness, gumminess and chewiness of cooked rice followed the order of TCN1>TG9>TCSW1>TCW70. However the waxy rice cultivars showed a higher extent and rate of ¦Á-amylolysis. Using scanning electron microscopy, the microstructure revealed that the low-amylose rice and waxy rice cultivars contained hollow in the central endosperm. The internal hollow disappeared after ¦Á-amylolysis, indicating that ¦Á-amylase had penetrated the cooked grain, resulting in the inside-out hydrolysis. These results indicated that the textural properties of cooked rice are influenced mainly by its amylose/amylopectin ratio, followed by influencing the pattern of ¦Á-amylolysis.