A Study on Hot-water-insoluble Amylose Content in Rice (Oryza sativa L.)

Qingyao Shu1, Shihua Shen1, Y. J. Chen2,1, Z. Q. Zhang2, Ping Wu3
1Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
2Taizhou Institute of Agricultural Sciences, Linhai Zhejiang, China
3College of Life Sciences, Zhejiang University, Hangzhou, China

Tóm tắt

Từ khóa


Tài liệu tham khảo

AACC. 2000. Approved Methods of the AACC, 10th ed. Methods 61-02 for RVA. The Association: St. Paul, MN.

Bhattacharya KR, Sowbhaya CM, Swamy YMI (1972) Interrelationship between certain physiochemical properties of rice. J Food Sci, 37: 733–735.

Bhattacharya KR, Sowbhaya CM, Swamy YMI (1978) Importance of water-insoluble amylose as a determinant of rice quality. J Sci Food Agri, 29: 359–364.

Bhattacharya KR, Sowbhaya CM, Swamy YMI (1982) Quality profile of rice: Atentative scheme for classification. Food Sci, 47: 564–569.

Chen YJ, Zhang ZQ, Wu P, Shu QY (2001) Preliminary studies on the determination method for hot-water-soluble amylose content in rice. J Zhejiang Univ (Agricul & Life Sci), in press

Juliano BO (1968) Note on a limitation of the starch-iodine blue test for milled rice amylose. Cereal Chem, 45: 63–65.

Juliano BO (1971) A simplified assay for milled rice amylose. Ceral Sci Today, 16: 334–336, 360

Juliano BO (1985) Rice Chemistry and Technology. AACC, St.Paul, MN, pp 443–524.

Juliano BO (1996) Rice quality screening with Rapid Visco Analyser. In: Walker CE and Hazelton JL (ed), Application of the Rapid Visco Analyser. Sydney, New Scientific, 19–24.

Manner DJ (1989) Recent development in our understanding of amylopection structure. Carbohydr Polym, 11: 87–91.

NY147-88. 1988. The standard formulated by Agriculture Department R R. China, rice grain quality determination method, Chinese National Standard Publ., Shan Li He, Beijing.

Ong MH and Blanshard JMV (1995a) Texture determinants in cooked, parboiled rice I: Rice starch amylose and the fine structure of amylopection. J Cereal Sci, 21: 251–260.

Ong MH and Blanshard JMV (1995b) Texture determinants in cooked, parboiled rice II: physicochemical properties and leaching behavior of rice. J Cereal Sci, 21: 261–269.

Reddy KR, Zakiudolin Ali S and Bhattacharya KR (1993) The fine structure of rice-starch amylopection and its relation to the textuře of cooked rice. Carbohydr Poly m, 22: 267–275.

Shu QY, Wu DX, Xia YW, Gao MW and McClung A (1998a) The apparent amylose content and RVA profile characters of indica hybrid rice. J Zhejiang Agri Univ, 24: 621–626.

Shu QY, Wu DX, Xia YW, Gao MW and McClung A (1998b) Relationship between RVA profile characters and eating quality in rice. Chin J Agri Sci, 31: 25–29.

Shu, QY, Bao JS, Wu DX and Xia YW (1999a) The application of Rapid Visco Analyser on improvement of rice eating quality. In: High Quality Indica Rice Breeding and Application at Middle and Lower Reaches of Yangtze River. Zhejiang University Press, pp 125–131.

Shu QY, Wu DX, Xia YW, Gao MW and McClung A (1999b) A preliminary study on the intersubspecies difference of RVA profile characters in rice. Acta Agrono-mica Sinica, 32: 92–96.

Takeda Y, Maruta N, Hizukar S, and Juliano BO (1989) Structures of indica rice starches (IR8 and IR64) having inter mediate affinities for iodine, Carbohydr Res, 187(2): 287–291.

Tekeda Y and Hizukuri S (1987) Structure of rice amylopectins with low and high affinities for iodine. Carbohydr Res, 168: 79–88.