{"title":"Detailed analysis of amylose content of rice grains and its relation to the physical properties of cooked rice.","authors":"Eiichi Kimura","doi":"10.1093/bbb/zbaf053","DOIUrl":null,"url":null,"abstract":"<p><p>Amylose content is a critical factor in the physical characteristics of cooked rice. This study analyzed the relationship between amylose content in grain and the physical characteristics of cooked rice by analyzing amylose content in stratified layers of rice grains. Amylose content in grain differed among cultivars and showed annual change in every analyzed cultivar. Regarding amylose content and cooked rice, \"surface hardness\" was related to amylose content localized on the surface part of grain and in the central part; \"overall hardness\" was related to overall amylose content, including the central part; \"surface stickiness\" was partly related to amylose content localized on the surface part; \"surface balance degree\" was partly associated with amylose content of the surface part; and \"overall balance degree\" was correlated with amylose content of the overall part. These results provide a basis for understanding the contribution of amylose to the properties of cooked rice.</p>","PeriodicalId":9175,"journal":{"name":"Bioscience, Biotechnology, and Biochemistry","volume":" ","pages":""},"PeriodicalIF":1.4000,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioscience, Biotechnology, and Biochemistry","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1093/bbb/zbaf053","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Amylose content is a critical factor in the physical characteristics of cooked rice. This study analyzed the relationship between amylose content in grain and the physical characteristics of cooked rice by analyzing amylose content in stratified layers of rice grains. Amylose content in grain differed among cultivars and showed annual change in every analyzed cultivar. Regarding amylose content and cooked rice, "surface hardness" was related to amylose content localized on the surface part of grain and in the central part; "overall hardness" was related to overall amylose content, including the central part; "surface stickiness" was partly related to amylose content localized on the surface part; "surface balance degree" was partly associated with amylose content of the surface part; and "overall balance degree" was correlated with amylose content of the overall part. These results provide a basis for understanding the contribution of amylose to the properties of cooked rice.
期刊介绍：
Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).
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