Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-03-04 DOI:10.1002/cche.10871

Masaki Okuda, Midori Joyo, Kei Takahashi, Nobuhiko Mukai

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引用次数: 0

Abstract

Background and Objectives

The facile low-cost evaluation of rice starch properties may help assess the suitability of rice for sake production and other applications. Herein, the starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice were simply evaluated by observing the swelling of raw rice grains in urea solutions.

Findings

Polished rice grains were soaked in urea solutions of varying concentrations to determine the concentration at which the rice grains started swelling or completely absorbed the solution. The swelling-onset concentration was strongly positively correlated with the DSC-determined gelatinization temperature and rapid visco analysis–determined pasting temperature of raw rice and negatively correlated with the enzymatic digestibility of steamed rice (R² = 0.81–0.94) while being only slightly affected by the rice polishing ratio and moisture content.

Conclusions

The starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice could be simply evaluated using the urea swelling test.

Significance and Novelty

The developed simple method does not require apparatus and flouring and provides results that are not influenced by rice moisture content and polishing ratio, thus holding promise for analyzing rice used in sake production and starch-containing food materials.

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用肉眼观察尿素溶液中溶胀行为评价米粒淀粉特性及清酒用蒸米粒酶消化率

背景与目的对大米淀粉特性进行简单、低成本的评价有助于评价大米在清酒生产和其他应用中的适用性。本研究通过观察大米颗粒在尿素溶液中的溶胀情况，简单地评价了大米的淀粉糊化特性和蒸熟大米的酶消化率。研究结果将精米粒浸泡在不同浓度的尿素溶液中，以确定在不同浓度时米粒开始肿胀或完全吸收尿素溶液的浓度。膨起浓度与dsc测定的糊化温度和快速粘度分析测定的糊化温度呈显著正相关，与蒸熟大米酶消化率呈显著负相关（R2 = 0.81-0.94），而大米抛光率和水分含量对膨起浓度的影响较小。结论尿素溶胀试验可以简单地评价大米的淀粉糊化性能和大米的酶消化率。意义与新颖性所开发的方法简单，不需要仪器和面粉，结果不受大米含水率和抛光率的影响，因此有望用于清酒生产中的大米和含淀粉食品材料的分析。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.