Abstract
ABSTRACT Structural and physicochemical characteristics of endosperm starch from milled rice grains of seven Japanese cultivars used in sake production were examined. Amylose content was 15.2–20.2%, number‐average degree of polymerization (DP n ) of amylose was 900–1,400, and the ratio of short‐to‐long chain amylopectin was 2.7–3.5, respectively. The degree of retrogradation of purified starch stored for seven days at 4°C after gelatinization was 20–31%. The degree of retrogradation correlated negatively with the ratio of short‐to‐long chain amylopectin. The effect of holding time after steaming on enzyme digestibility and starch retrogradation of steamed rice grains was investigated. The longer the holding time after steaming, the greater the extent of retrogradation, and the less the degree of enzymatic digestibility. The decreased rate of enzyme digestibility correlated with amylopectin chain length distribution. Samples with short‐chain amylopectin exhibited a slow decrease in enzyme digestibility. It was determined that the structure and retrogradation properties of endosperm starch in Japanese rice cultivars affect the decreasing rate of enzyme digestibility of the steamed, milled rice grains.
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Claims 9
Claim · model-written summary
Rice endosperm starch amylose content was 15.2–20.2%.
- Taxon
- Rice
Oryza sativat0 - Outcome
- Amylose contente0
- Value
- 15.2–20.2%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amylose content was 15.2–20.2%”
t0“Rice Endosperm”
Claim · model-written summary
Rice amylose degree of polymerization was 900–1,400.
- Taxon
- RiceOryza sativat0
- Outcome
- number‐average degree of polymerization (DP n ) of amylosee0
- Value
- 900–1,400e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“number‐average degree of polymerization (DP n ) of amylose was 900–1,400”
t0“Rice Endosperm”
Claim · model-written summary
The rice short-to-long amylopectin chain ratio was 2.7–3.5.
- Taxon
- RiceOryza sativat0
- Outcome
- ratio of short‐to‐long chain amylopectine0
- Value
- 2.7–3.5e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the ratio of short‐to‐long chain amylopectin was 2.7–3.5”
t0“Rice Endosperm”
Claim · model-written summary
Retrogradation of purified rice starch after seven days at 4°C was 20–31%.
- Taxon
- RiceOryza sativat0
- Outcome
- degree of retrogradatione0
- Value
- 20–31%e0
- Qualifier
- stored for seven days at 4°C after gelatinizatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The degree of retrogradation of purified starch stored for seven days at 4°C after gelatinization was 20–31%.”
t0“Rice Endosperm”
Claim · model-written summary
Rice starch retrogradation correlated negatively with the short-to-long amylopectin chain ratio.
- Taxon
- RiceOryza sativat0
- Organ / stage
- endospermt0
- Outcome
- degree of retrogradatione0
- Direction
- negativelye0
- Qualifier
- ratio of short‐to‐long chain amylopectine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The degree of retrogradation correlated negatively with the ratio of short‐to‐long chain amylopectin.”
t0“Rice Endosperm”
Claim · model-written summary
Longer holding after steaming increased rice grain retrogradation.
- Taxon
- RiceOryza sativat0
- Treatment
- holding time after steaminge0
- Outcome
- extent of retrogradatione0
- Direction
- greatere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The longer the holding time after steaming, the greater the extent of retrogradation, and the less the degree of enzymatic digestibility.”
t0“Rice Endosperm”
Claim · model-written summary
Longer holding after steaming reduced rice grain enzymatic digestibility.
- Taxon
- RiceOryza sativat0
- Treatment
- holding time after steaminge0
- Outcome
- degree of enzymatic digestibilitye0
- Direction
- lesse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The longer the holding time after steaming, the greater the extent of retrogradation, and the less the degree of enzymatic digestibility.”
t0“Rice Endosperm”
Claim · model-written summary
The decrease in rice enzyme digestibility correlated with amylopectin chain length distribution.
- Taxon
- RiceOryza sativat0
- Organ / stage
- Endospermt0
- Outcome
- rate of enzyme digestibilitye0
- Direction
- decreasede0
- Qualifier
- amylopectin chain length distributione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The decreased rate of enzyme digestibility correlated with amylopectin chain length distribution.”
t0“Rice Endosperm”
Claim · model-written summary
Rice samples with short-chain amylopectin had a slow decrease in enzyme digestibility.
- Taxon
- RiceOryza sativat0
- Material
- Samples with short‐chain amylopectine0
- Outcome
- enzyme digestibilitye0
- Direction
- slow decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples with short‐chain amylopectin exhibited a slow decrease in enzyme digestibility.”
t0“Rice Endosperm”