Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (1): 109-120.doi: 10.3864/j.issn.0578-1752.2013.01.013

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effect of Amylose Content of Different Rice Varieties on the Qualities of Rice Vermicelli

 WANG  Yong-Hui, ZHANG  Ye-Hui, ZHANG  Ming-Wei, WEI  Zhen-Cheng, TANG  Xiao-Jun, ZHANG  Rui-Fen, DENG  Yuan-Yuan, ZHANG  Yan   

  1. 1.Sericulture and Agro-Product Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640
    2.College of Food Science, South China Agricultural University, Guangzhou 510642
  • Received:2012-07-30 Online:2013-01-01 Published:2012-10-08

PDF

1579

Cited

19

Abstract: 【Objective】The purpose of the paper is to analyze the effect of amylose content in different rice varieties on the qualities of rice vermicelli, and to provide a basis for the selection criteria of suitable rice varieties for vermicelli processing.【Method】Rice vermicelli was processed by one-step molding by using 14 Indica rice varieties whose amylose content ranging from 16.45% to 29.64% as the materials. The processing effect, sensory qualities, cooking qualities and texture properties of rice vermicelli were evaluated, and the correlation between rice amylose content and the qualities of rice vermicelli was established.【Result】With the increase of rice amylose content, the processing effect of rice vermicelli significantly improved. However, when the content exceeds 26.14%, the processing effect declined instead. Chewiness, smoothness, non-stickiness, shininess and overall quality of rice vermicelli showed a significant positive correlations (P＜0.05) with rice amylose contents. A highly positive significant correlation (P＜0.01) was shown between rehydration time and rice amylose contents, and expansion ratio, broken ratio and loss ratio showed highly negative correlations (P＜0.01) with rice amylose content. Texture indexes of rice vermicelli, including hardness, chewiness, shear stress, stretch length, broken force and broken power showed highly significant positive correlations (P＜0.01) with rice amylose content.【Conclusion】The processing effect, sensory quality, cooking quality and texture properties of rice vermicelli are significantly correlated to amylose content of rice varieties. High quality rice vermicelli can be produced by one-step molding processing, using indica rice varieties of amylose content from 22.11% to 25.45%.

Key words: rice varieties , amylose , rice vermicelli , cooking qualities , texture properties

[1]陈绍光, 陈平. 方便米粉一步成型研究报告. 食品科技, 1999(1): 16-18.

Chen S G, Chen P. Instant rice noodle one-step molding research report. Food Science and Technology, 1999(1): 16-18. (in Chinese)

[2]刘惠民. 方便粉丝生产工艺及设备.西部粮油科技, 2002(1): 38-41.

Liu H M. Instant rice noodle production technology and equipment. Western Grain and Oil Technology, 2002(1): 38-41. (in Chinese)

[3]邓靖, 林亲录, 金阳海. 米粉一步成型新工艺探讨. 粮食与饲料工业, 2004(5): 18-20.

Deng J, Lin Q L, Jin Y H. Delving into the new technology of one-step shaping of rice noodles. Cereal & Feed Industry, 2004(5): 18-20. (in Chinese)

[4]陈洁, 蔡永艳, 吕莹果, 王春. 原料粒度对米粉品质的影响. 粮食与饲料工业, 2011(2): 27-32.

Chen J, Cai Y Y, Lv Y G, Wang C. Effect of material granularity on quality of rice noodles. Cereal & Feed Industry, 2011(2): 27-32. (in Chinese)

[5]Yoenyongbuddhagal S, Noomhorm A. Effect of physicochemical properties of high-amylose Thai rice flours on vermicelli quality. Cereal Chemistry, 2002, 79: 481-485.

[6]杜双奎，杨红丹, 于修烛，张亚丽，李志西. 商品粳米、籼米、糯米品质特性和糊化特性比较研究.食品科学, 2010, 31(5): 78-81.

Du S K, Yang H D, Yu X Z, Zhang Y L, Li Z X. Quality properties of commercial rice, Food Science, 2010, 31(5): 78-81. (in Chinese)

[7]李云波, 许金东, 涂丽华, 赵思明.不同品种籼米的特性研究.粮食与饲料工业, 2007(11): 4-6.

Li Y B, Xu J D, Tu L H, Zhao S M. A study on properties of milled long-grain nonglutinous rice from different varieties. Cereal & Feed Industry, 2007(11): 4-6. (in Chinese)

[8]徐金东, 李云波, 赵思明. 籼米凝胶的压缩与剪切特性研究. 食品科学, 2007, 23(5): 109-114.

Xu J D, Li Y B, Zhao S M. Study on the compression and cutting properties of indica rice gel. Food Science, 2007, 23(5): 109-114. (in Chinese)

[9]蔡一霞, 朱智伟, 王维, 张祖建, 朱庆森. 直链淀粉含量与稻米品质主要性状及米饭质地关系的研究. 扬州大学学报: 农业与生命科学版, 2005, 26(4): 52-55.

Cai Y X, Zhu Z W, Wang W, Zhang Z J, Zhu Q S. Studies on the relationships of amylose content with the grain quality and texture of cooked rice. Journal of Yangzhou University: Agricultural and Life Science Edition, 2005, 26(4): 52-55. (in Chinese)

[10]童一江, 李新华. 大米特性与米线品质的关系分析. 沈阳农业大学学报, 2010, 41(4): 488-491.

Tong Y J, Li X H. Relation analysis between characteristics of rice and rice vermicelli quality. Journal of Shenyang Agricultural University, 2010, 41(4): 488-491. (in Chinese)

[11]张兆丽, 柳熊, 赵月亮, 孙玲玲，孙庆杰. 直链淀粉与糊化特性对米粉凝胶品质影响的研究. 青岛农业大学学报: 自然科学版, 2011, 28(1): 60-64.

Zhang Z L, Liu X, Zhao Y L, Sun L L, Sun Q J. Study on effect of amylose content and pasting properties on rice noodles gels texture. Journal of Qingdao Agricultural University: Natural Science, 2011, 28(1): 60-64. (in Chinese)

[12]丁文平, 王月慧, 夏文水.米粉生产中原料选用指标的确定. 食品工业, 2004(5): 16-18.

Ding W P, Wang Y H, Xia W S. Determination of standard choice for raw material in rice noodle processing. The Food Industry, 2004(5): 16-18. (in Chinese)

[13]Jarvis C E, Walker J R L. Simultaneous, rapid, spectrophotometric determination of total starch, amylose and amylopectin. Journal of the Science of Food and Agriculture, 1993, 63(1): 53-57.

[14]Bradford M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 1976, 72: 248-254.

[15]国家卫生部, 国家标准化委员会. 中华人民共和国国家标准, 食品中脂肪的测定(GB/T 5009.6—2003), 2003.

The Health Ministry of China, Standardization Committee of China. The national standard of the People’s Republic of China. Determination of Fat in Foods, GB/T 5009.6-2003, 2003. (in Chinese)

[16]吴卫国, 张喻, 肖海秋, 蔺万煌, 李合松, 覃思. 原料大米特性与米粉产品品质关系的研究. 粮食与饲料工业, 2005(9): 21-24.

Wu W G, Zhang Y, Xiao H Q, Lin W H, Li H S, Tan S. The relationship between characteristic of rice raw material and quality of rice noodle. Cereal & Feed Industry, 2005(9): 21-24. (in Chinese)

[17]袁美兰, 鲁战会, 李里特. 淀粉凝胶质地的仪器评价方法. 食品科技, 2010, 35(6): 252-256.

Yuan M L, Lu Z H, Li L T. The instrumental assessment method of starch gel texture. Food Science and Technology, 2010, 35(6): 252-256. (in Chinese)

[18]国家进出口商品检验局. 中华人民共和国进出口商品检验行业标准, 出口米粉检验规程(SN/T0395—95), 1995.

National Import and Export Commodity Inspection Bureau. People’s Republic of import and export commodity inspection industry standards. Rules for the Inspection of Rice Stick for Export, SN/T0395-95, 1995. (in Chinese)

[19]Charutigon C, Jitpupakdree J, Namsree P, Rungsardthong V. Effects of processing conditions and the use of modi?ed starch and monoglyceride on some properties of extruded rice vermicell. LWT-Food Science and Technology, 2008, 41(4): 642-651.

[20]Yalcin S, Basman A. Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. International Journal of Food Science and Technology, 2008, 43(9): 1637-1644.

[21]李红斌, 李万芬, 詹小卉, 陈国锋, 周君, 姜发堂. 米浆中直链淀粉含量与方便米粉品质关系的研究. 食品科技, 2005(4): 29-31.

Li H B, Li W F, Zhan X H, Chen G F, Zhou J, Jiang F T. The relation of amylose content in rice slurry and quality of instant rice noodle. Food Science and Technology, 2005(4): 29-31. (in Chinese)

[22]孙庆杰,丁文平,丁霄霖, 何新益, 殷七荣. 米粉（米线）原料标准的研究. 中国粮油学报, 2004, 19(1): 12-15.

Sun Q J, Ding W P, Ding X L, He X Y, Yin Q R. Studies on the standard for rice noodle material. Chinese Cereals and Oils Association, 2004, 19(1):12-15. (in Chinese)

[23]彭荷花, 鲁战会, 李永玉, 李里特, 辰巳英三．发酵产物对发酵米粉流变性的影响．食品科学，2005, 26(12): 94-98.

Peng H H, Lu Z H, Li Y Y, Li L T, Tatsumi E. Effect of fermentation metabolites on the rheological characteristics of fermented rice noodles. Food Science, 2005, 26(12): 94-98. (in Chinese)

[24]Hermansson A, Svegmark K. Developments in the under-standing of starch functionality. Trends in Food Science & Technology, 1996(7): 345-353.

[25]Cham S, Suwannaporn P. Effect of hydrothermal treatment of rice ?our on various rice noodles quality. Journal of Cereal Science, 2010(51): 284-291.

[26]Sandhu K S, Mukesh K M. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical pasting and gel textural properties. LWT-Food Science and Technology, 2010(43): 1289-1293.
[1] ZHANG BeiJu,CHEN SongShu,LI KuiYin,LI LuHua,XU RuHong,AN Chang,XIONG FuMin,ZHANG Yan,DONG LiLi,REN MingJian. Construction and Application of Detection Model for Amylose and Amylopectin Content in Sorghum Grains Based on Near Infrared Spectroscopy [J]. Scientia Agricultura Sinica, 2022, 55(1): 26-35.
[2] ZHANG HengDong,HUANG Min,ZOU YingBin,CHEN JiaNa,SHAN Shuang Lv. Amylose Accumulation Properties in the Grains of Noodle Rice [J]. Scientia Agricultura Sinica, 2021, 54(7): 1354-1364.
[3] KE FuLai,ZHU Kai,LI ZhiHua,SHI YongShun,ZOU JianQiu,WANG YanQiu. Formation Regulating and Micro-Structure of Sorghum Starch with Different Types of Endosperm [J]. Scientia Agricultura Sinica, 2020, 53(14): 2774-2785.
[4] ZHAO ChunFang,YUE HongLiang,HUANG ShuangJie,ZHOU LiHui,ZHAO Ling,ZHANG YaDong,CHEN Tao,ZHU Zhen,ZHAO QingYong,YAO Shu,LIANG WenHua,LU Kai,WANG CaiLin. Eating Quality and Physicochemical Properties in Nanjing Rice Varieties [J]. Scientia Agricultura Sinica, 2019, 52(5): 909-920.
[5] ZHANG ChunLong, Channarong PHONGSAI, ZHANG JiangLi, YUYang, SU YaoHua, YANG Mi, GAO Liang, PU ShiHuang, LI Juan, JIN ShouLin, TAN XueLin, WEN JianCheng. Evaluation of Rice Germplasms for Grain Resistant Starch Content and Its Environmental Stability [J]. Scientia Agricultura Sinica, 2019, 52(17): 2921-2928.
[6] CHEN Yin-Ji-1, CHEN Xia-1, JIANG Wei-Xin-1, DONG Wen-2, CHEN Zhao-Bo-2, DAI Bing-Ye-2. Effect of 60Co Gamma Irradiation on Quality and Microstructure of Storage Brown Rice [J]. Scientia Agricultura Sinica, 2014, 47(11): 2214-2223.
[7] MIAO Hong-Xia-1, JIN Zhi-Qiang-1, 2 , LIU Wei-Xin-1, 3 , ZHANG Jian-Ping-1, SUN Pei-Guang-2, XU Bi-Yu-1. Changes of Resistant Starch Content and Correlation with the other Types of Starch in Banana Fruit [J]. Scientia Agricultura Sinica, 2013, 46(24): 5180-5187.
[8] ZHU Cai-mei,ZHANG Jing
. Single Nucleotide Polymorphism of Wx Gene Associated with Amylose Content in Barley Germplasm
 [J]. Scientia Agricultura Sinica, 2010, 43(5): 889-898 .
[9] LI Gui,WU Jing-lun,WANG Yi-zhuan,LIU Li-ping
. Field Evaluation of Suppressive Effect of Different Rice Varieties on Weeds in Paddy Field
 [J]. Scientia Agricultura Sinica, 2010, 43(5): 965-971 .
[10] ZHANG Ye-lun,DU Hao-yue,LI Xing-pu,LAN Su-que,BAI Feng
. Effect of SGP-A1 Null on Starch Quality in Common Wheat#br# [J]. Scientia Agricultura Sinica, 2010, 43(12): 2590-2594 .
[11] GUAN Shu-yan,WANG Pei-wu,LIU Guang-na,LIU Hui-jing,ZHAO Li-na
. Reducing the Maize Amylopectin Content Through Anti-Sense Manipulation#br# [J]. Scientia Agricultura Sinica, 2009, 42(9): 3028-3035 .
[12] WANG Xin-qi,YIN Li-qing,SHEN Ge-zhi,XU Li,LIU Qiao-quan. Analysis of Relationship Between RVA Profile and Amylose Content of the Transgenic Rice with Antisense Waxy Gene
 [J]. Scientia Agricultura Sinica, 2009, 42(6): 1881-1888 .
[13] . Analysis on Blast Resistance Phenotypes and Resistance Gene Analog Polymorphism of Rice Varieties
 [J]. Scientia Agricultura Sinica, 2009, 42(1): 1-9 .
[14]

. Relationship Between Starch Pasting, Amylose Content and Starch Granule Size in Different Chinese Chestnut Variety Groups
 [J]. Scientia Agricultura Sinica, 2009, 42(1): 251-260 .
[15] . Starch Accumulation and Enzymes Activities Associated with Starch Synthesis in Maize Kernels [J]. Scientia Agricultura Sinica, 2008, 41(7): 2174-2181 .
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
京ICP备09089781号-30
Copyright 2018 © Editorial office of Scientia Agricultura Sinica
Tel: 86-010-82106279    E-mail: zgnykx@mail.caas.net.cn
Supported by Beijing Magtech Co.Ltd