With Fengliangyou 1 sowed or harvested at different dates, the effects of sowing and harvest dates on rice amylose content, swelling power(SP), protein content, RVA viscosities and eating quality were analyzed, respectively, as well as changes of RVA viscosity and swelling power after protein removal or disulphide bond disruption, and the factors related to rice eating quality. Preincubation of all flours with dithiothreitol (DTT) or a protease increased SP. The amylose content, protein content, SP and RVA viscosity values were similar between sowing Ⅲ（13th June） and sowing Ⅳ(23th June), but the eating quality of rice for sowing Ⅲ was better. When treated with trypsin, the slope of the linear region of each curve for both samples was similar, but the liftoff from hot viscosity to the cool viscosity part varied and the hot viscosity and cool viscosity of sowing Ⅲ were significantly lower than those of sowing Ⅳ. The latter part of the RVA paste rigidity was affected by the proportion of the quantity starch to water. Paste rigidity decreased greatly and resulted low values, suggesting that the difference of water holding capacity of protein after protein hydration may play a major role in determining the eating quality of cooked rice.
XIE Lihong#, LUO Ju#, TANG Shaoqing, CHEN Neng, JIAO Guiai, SHAO Gaoneng, WEI Xiangjin, HU Peisong*
. Proteins Affect Rice Eating Quality Properties and Its Mechanism[J]. Chinese Journal OF Rice Science, 2013
, 27(1)
: 91
-96
.
DOI: 10.3969/j.issn.10017216.2013.01.013
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