{"title":"基于米粒加热膨胀特性的米粒淀粉特性及清酒酿造过程中大米酶消化率评价","authors":"Masaki Okuda, Midori Joyo, Kei Takahashi, Nobuhiko Mukai","doi":"10.1002/cche.10872","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>The physicochemical properties of cereal starch affect food quality and processing properties, for example, the properties of rice starch influence the suitability of rice for sake (traditional Japanese alcoholic beverage) production. This study reports a convenient method for evaluating the starch gelatinization and retrogradation properties of rice grains and enzymatic digestibility of steamed rice to determine the suitability of japonica rice for sake brewing.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The swelling properties of polished rice grains were observed during the heating of nonfloured (whole-grain) samples. The swelling-onset temperature and swelling ratio were significantly correlated with the amylopectin side-chain structure of rice starch, starch gelatinization/retrogradation properties, and enzymatic digestibility of steamed rice under sake production–like conditions. Swelling-onset temperatures at a swelling ratio of 1.2 were measured for 31 samples with a polishing ratio of 70%, and the strength of the corresponding correlations (<i>R</i><sup>2</sup> = 0.79–0.93) were comparable with those observed for gelatinization and pasting temperatures (determined by DSC and rapid visco analysis, respectively).</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>The starch properties and enzymatic digestibility of multiple steamed rice samples could be rapidly evaluated without flouring.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>The method facilitates the evaluation of rice used for sake brewing and analysis of starch properties in a wide range of food industries.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"548-562"},"PeriodicalIF":2.5000,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating\",\"authors\":\"Masaki Okuda, Midori Joyo, Kei Takahashi, Nobuhiko Mukai\",\"doi\":\"10.1002/cche.10872\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>The physicochemical properties of cereal starch affect food quality and processing properties, for example, the properties of rice starch influence the suitability of rice for sake (traditional Japanese alcoholic beverage) production. This study reports a convenient method for evaluating the starch gelatinization and retrogradation properties of rice grains and enzymatic digestibility of steamed rice to determine the suitability of japonica rice for sake brewing.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>The swelling properties of polished rice grains were observed during the heating of nonfloured (whole-grain) samples. The swelling-onset temperature and swelling ratio were significantly correlated with the amylopectin side-chain structure of rice starch, starch gelatinization/retrogradation properties, and enzymatic digestibility of steamed rice under sake production–like conditions. Swelling-onset temperatures at a swelling ratio of 1.2 were measured for 31 samples with a polishing ratio of 70%, and the strength of the corresponding correlations (<i>R</i><sup>2</sup> = 0.79–0.93) were comparable with those observed for gelatinization and pasting temperatures (determined by DSC and rapid visco analysis, respectively).</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>The starch properties and enzymatic digestibility of multiple steamed rice samples could be rapidly evaluated without flouring.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>The method facilitates the evaluation of rice used for sake brewing and analysis of starch properties in a wide range of food industries.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 3\",\"pages\":\"548-562\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-03-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10872\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10872","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating
Background and Objectives
The physicochemical properties of cereal starch affect food quality and processing properties, for example, the properties of rice starch influence the suitability of rice for sake (traditional Japanese alcoholic beverage) production. This study reports a convenient method for evaluating the starch gelatinization and retrogradation properties of rice grains and enzymatic digestibility of steamed rice to determine the suitability of japonica rice for sake brewing.
Findings
The swelling properties of polished rice grains were observed during the heating of nonfloured (whole-grain) samples. The swelling-onset temperature and swelling ratio were significantly correlated with the amylopectin side-chain structure of rice starch, starch gelatinization/retrogradation properties, and enzymatic digestibility of steamed rice under sake production–like conditions. Swelling-onset temperatures at a swelling ratio of 1.2 were measured for 31 samples with a polishing ratio of 70%, and the strength of the corresponding correlations (R2 = 0.79–0.93) were comparable with those observed for gelatinization and pasting temperatures (determined by DSC and rapid visco analysis, respectively).
Conclusions
The starch properties and enzymatic digestibility of multiple steamed rice samples could be rapidly evaluated without flouring.
Significance and Novelty
The method facilitates the evaluation of rice used for sake brewing and analysis of starch properties in a wide range of food industries.
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.
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