Physical properties of octenyl succinic anhydride modified rice,wheat, and potato starches

The physical properties of octenyl succinic anhydride (OSA) starches prepared from rice, wheat, and potato starches were studied. Rice and wheat OSA starches had significantly higher peak viscosity (PV), hot paste viscosity (HPV), and cool paste viscosity (CPV), but potato OSA starch had only significantly higher CPV, relative to the native starch. The gel hardness was higher with lower degree of substitution (DS) but lower with higher DS OSA compared to native starch. The swelling volumes (SV) of rice and wheat OSA starches were significantly higher compared to native starch, but the SV of potato OSA starch was slightly lower at high DS. The gelatinization temperature (GT) of rice OSA starches was sharply lower at low DS; for wheat OSA starch it was slightly lower even at high DS, but potato OSA starches had higher GT than the native starch. The enthalpy of all the OSA starches decreased gradually with increased DS. This study showed that the magnitude of changes in physical properties of OSA-modified starches depends not only on their DS but also on the botanical origin of the native starches.     

Structure and functional properties of sorghum starches differing in amylose content

Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure and functionality and guide applications of these starches, amylose content, amylopectin chain-length distributions, gelatinization and retrogradation, pasting properties, dynamic rheological properties, and in vitro enzyme digestion of raw starches were analyzed. Heterowaxy sorghum starch had intermediate amylose content, pasting properties, and dynamic rheological properties. Stress relaxation was a useful indicator of cooked starch cohesiveness. Cooked heterowaxy sorghum starch (10% solids) had a viscoelastic-solid type of character, whereas cooked waxy sorghum starch behaved like a viscoelastic liquid. Amylopectin of normal sorghum starch had a slightly higher proportion of chains with degree of polymerization (DP) of 6-15 (45.5%) compared with amylopectin of heterowaxy starch (44.1%), which had a gelatinization peak temperature 2 degrees C higher than normal sorghum starch. Heterowaxy sorghum starch contained significantly lower rapidly digestible starch (RDS) and higher resistant starch (RS) than waxy sorghum starch.     

Effect of green tea catechins on the postprandial glycemic response to starches differing in amylose content

The effect of tea polyphenols (TPLs), specifically tea catechins, on the postprandial glycemic response to cooked starches differing in amylose contents was investigated. The in vivo test using a mouse model showed a moderate reduction of the postprandial glycemic response to co-cooked normal (containing 27.8% amylose) or waxy corn starch with 10% TPLs (dry weight of starch), while an augmented glycemic response with a delayed blood glucose peak was observed when high amylose corn starch (HAC, containing 79.4% amylose) was used as the starch component. Enzyme kinetics results demonstrated that TPLs noncompetitively inhibit the digestion of waxy or normal corn starch, while the digestion rate of HAC starch was increased in the presence of TPLs, which supports the observed postprandial glycemic responses. Further studies using X-ray powder diffraction showed that the diffraction intensity (area under the diffraction curves) of normal and HAC starch was increased by 45% and 74%, respectively, whereas no change was observed for waxy corn starch. Consistently, dynamic laser light scattering studies using a solution of pure amylose showed an increased hydrodynamic radius of amylose molecules from ～54 nm to ～112 nm in the presence of TPLs. These experimental results indicate that there might exist an interaction between TPLs and amylose, which facilitates the association of amylose molecules to form a special nonordered structure that can produce a high and sustained postprandial glycemic response. Thus, a combination of tea polyphenols and specific starches could be used to manipulate postprandial glycemic response for glycemic control and optimal health.     

高直链淀粉含量早籼组合优Ⅰ315的选育与应用

优Ⅰ315是用高异交率优质不育系优ⅠA为母本,与自选恢复系测315配组而成的杂交水稻早籼组合。该组合具有产量高、直链淀粉含量高(26.8%)、制种产量高等特点,可作为米粉加工型专用稻利用。该组合于2003年2月通过广西壮族自治区农作物品种审定委员会审定。文章介绍了其选育经过、特征特性及其应用技术。     

高直链淀粉含量早籼组合优I315的选育与应用

优I315是用高异交率优质不育系优IA为母本，与自选恢复系测315配组而成的杂交水稻早籼组合。该组合具有产量高、直链淀粉含量高（26．8%）、制种产量高等特点，可作为米粉加工型专用稻利用。该组合于2003年2月通过广西壮族自治区农作物品种审定委员会审定。文章介绍了其选育经过、特征特性及其应用技术。     

Mechanism and enzymatic contribution to in vitro test method of digestion for maize starches differing in amylose content

To determine the rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents in a starch sample, the addition of amyloglucosidase is often used to convert hydrolyzates from α-amylase digestion to glucose. The objectives of this study were to investigate the exact role of amyloglucosidase in determining the digestibility of starch and to understand the mechanism of enzymatic actions on starch granules. Four maize starches differing in amylose content were examined: waxy maize (0.5% amylose), normal maize (≈27% amylose), and two high-amylose starches (≈57 and ≈71% amylose). Notably, without amyloglucosidase addition, the RS content increased from 4.3 to 74.3% for waxy maize starch, 29.7 to 76.5% for normal maize starch, 65.8 to 88.0% for starch with 57% amylose, and 68.2 to 90.4% for the starch with 71% amylose. In the method without α-amylase addition, less RS was produced than without added amyloglucosidase, except in maize at 71% amylose content. Scanning electron microscopy (SEM) revealed the digestive patterns of pinholes with α-amylase and burrowing with amyloglucosidase as well as the degree of digestion between samples. To understand the roles of amyloglucosidase and α-amylase in the in vitro test, multiple analytical techniques including gel permeation chromatography, SEM, synchrotron wide-angle X-ray diffraction, and small-angle X-ray scattering were used to determine the molecular and crystalline structure before and after digestion. Amyloglucosidase has a significant impact on the SDS and RS contents of granular maize starches.     

低支链淀粉品种米的储藏性和食味品质评价

摘要：储藏米的生理品质与食味品质变化程度对于消费者的认可度至关重要。本研究讨论了不同储藏温度对低直链淀粉品种米（Yumepirika）的储藏性和食味品质影响。稻谷具有比糙米更加优越的储藏性。在低温条件下储藏,稻谷脂肪酸含量增加2.9 mg,糙米脂肪酸含量增加15.8 mg,这表明低支链淀粉糙米应该在更低的温度下保存。食味试验表明室温条件下储藏的糙米具有最低黏度值和综合评价值。经过2 a的储藏期,超低温储藏和低温储藏能够保持米的活力和食味品质与基准米相似的水平。     

早籼米制备大米蛋白和酒精的联产工艺研究

该文以早籼米为原料,采用碱法提取大米蛋白并利用残余淀粉发酵制备酒精。通过研究碱液浓度、提取温度、料液比和时间对大米蛋白提取的影响,确定了提取大米蛋白的较佳工艺条件为：碱液浓度0.05 mol/L、提取温度30℃、料液比1∶4、提取时间2 h。此条件下提取的大米蛋白纯度为94.9%,提取率为52.4%。残余淀粉中添加25%的玉米粉有较好的发酵效果：发酵时间45 h,酒精度为12.78%,残余还原糖为0.13%。     

Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches

Five cassava genotypes were investigated to identify the fine amylopectin structures and granule chemical compositions, which differentiated the starches into high (T(o) = 63.7 degrees C on average) and low (57.3 degrees C on average) gelatinization temperatures. The amylose contents (15.9-22.4%) and granular dimensions (12.9-17.2 microm) significantly differed among the starches. Diverse amylopectin structural elements resulted in significant swelling power, viscoelastic properties, and gel firmness. Debranched starches revealed a trimodal amylopectin distribution of three fractions: FIII (DP 12), FII (DP 24.31), and FI (DP 63) and FIII (DP 12), FII (DP 24.69), and FI (DP 67) for the low and high gelatinization starch groups, respectively. The higher proportion of FI long chain entanglement with amylose chain lengths to form longer helical structures was confirmed in the high gelatinization starch group, which developed "true" gels with better shear resistance, frequency independence, and higher gel firmness. Significant amounts of resistant starch fractions revealed the potential for application of these genotype starches in diverse foods.     

不同氮、钾配比对杂交水稻灌浆期直链淀粉积累的影响

选用4个不同系列的杂交水稻组合,通过施用不同量氮、钾底肥处理,对水稻开花后子粒淀粉积累、淀粉合成关键酶活性及其之间的关系进行了研究。分析不同氮、钾处理及基因型因素对直链淀粉含量的影响以及淀粉合成酶（GBSS）与直链淀粉积累的关系。结果显示:品种基因型和氮肥施用量是决定直链淀粉含量的主要因素,其他因素对子粒直链淀粉的含量影响也达到显著水平;不同因素对GBSS的影响与直链淀粉相似;GBSS活性与直链淀粉含量在灌浆期间显著正相关。不同品种最高直链淀粉含量的氮钾处理也不同,在本试验条件下各水稻品种直链淀粉含量的最佳氮钾组合为:B优827为N180K135;红优2009为N180K135; C优2009为N180K180;冈优725为N90K180。各品种中B优827直链淀粉含量最高。     

不同浓度硒肥对籼稻硒含量和产量的影响

发展富硒水稻经济效益显著。为了进一步理解籼稻组合富硒能力和产量变化规律,本研究以安康市农科所选育的优势较好的籼稻后代组合(MR、ME、MI、ML)为材料,在苗期、孕穗期和齐穗期连续喷施不同浓度的硒肥。结果表明:随着硒肥浓度增加,4个籼稻材料硒含量均出现快速增长,但后期增速减缓,富硒能力依次为:MLMRMEMI;产量随着硒肥浓度增加而增加,但是浓度过高,产量则下降,在最适硒肥浓度下,籼稻产量大小依次为:MRMLMIME。因此,籼稻后代材料MR和ML富硒能力较好,可以作为后续育种工作的重点材料。     

基于多生育期光谱变量的水稻直链淀粉含量监测

直链淀粉含量是评价稻米品质的重要指标之一,其累积生长过程是多生育期、多因素综合作用的结果。为了探究多生育期信息引入对水稻籽粒直链淀粉含量监测模型的影响,实现水稻品质信息的大规模准确监测。该研究选取水稻孕穗期、抽穗期、灌浆期和成熟期这4个有关水稻籽粒形成发育的生育期的冠层光谱,分析原光谱、植被指数、高光谱特征参数,及其变换形式与水稻籽粒直链淀粉含量的相关性,筛选得到相关性较好的光谱变量,并利用逐步回归的方法进行建模,建立基于多生育期光谱变量的直链淀粉含量预测模型。结果表明：一阶导数、差值植被指数（Difference Vegetation Index, DVI）、比值植被指数（Ratio Vegetation Index, RVI）及成熟期特征参数表现出较高敏感性,最适用于直链淀粉含量预测的生育期为成熟期,而多生育期信息的综合利用能显著提高模型预测精度,最佳多生育期预测模型为孕穗-抽穗-成熟期组合模型,建模决定系数（Coefficient of Determination, R2）为0.708,均方根误差（Root Mean Square Error, RMSE）为0.711%,平均绝对百分比误差（Mean Absolute Percent Error, MAPE）为3.22%,验证R2为0.631,RMSE为0.768%,MAPE为3.99%,证明该模型能较为精确地预测籽粒直链淀粉含量,为稻米品质指标大尺度统计监测提供一定的技术支撑和应用基础。     

籼型三系杂交稻稻米中重金属镉含量的杂种负优势效应及配合力、遗传力分析

本文采用5 个不育系与6 个恢复系进行不完全双列杂交。从配制的杂交组合中选择30 个生育期基本一致的组合, 研究籼型杂交稻稻米中重金属Cd 含量的杂种优势表现及配合力、遗传力。结果表明: 稻米中Cd 含量有明显的杂种负优势效应; 不育系和恢复系稻米中Cd 含量的一般配合力效应及二者的特殊配合力效应均达极显著水平, 说明低Cd 含量组合的选育中双亲的遗传改良和组合的评价筛选都很重要。Cd 含量的广义遗传力与狭义遗传力均较高、且相差较小, 分别为97.73%和80.10%, 说明稻米Cd 含量以基因加性作用为主, 亲本改良在早期世代选择的效果较好。     

早籼稻品种遗传改良进程中群体质量的演变特征

以1934～2006年育成,在我国南方广泛种植的16个代表性早籼稻品种为材料,参照生产实践及品种演变阶段,按育成时间将供试品种划分为高秆品种、矮秆品种、矮抗品种、优超品种4种类型,采用常规栽培方法研究其群体质量的演变特征。结果表明,早籼稻品种改良进程中,花后群体光合生产能力增强,干物质积累增加,齐穗期总颖花量增加,高效叶面积率与颖花根流量略有下降,有效叶面积率与成穗率变化不大,单茎茎鞘重呈先下降后略有上升的趋势。早籼稻群体进一步改良的有效途径是增强根系活力,促进根系水分与矿物质的吸收及根系物质向籽粒的转运;提高高效叶面积率,增加花后光合产物积累和总颖花量,进而提高粒叶比,达到源库协调。     

早籼杂交稻稻米加工品质与外观品质的相关分析和改良途径

对16个早籼杂交组合稻米的加工品质和外观品质8项指标分析表明，现有早籼杂交稻无一组合的加工品质和外观品质全部指标能达到部颁食用优质米1级或2级标准，主要差距是精米率低、垩白米率高和垩白面积大；整精米率、垩白米率和垩白面积组合间差异较大。通过相关分析看出：糙米率与精米率、整精米率；整精米率与精米率呈极显著正相关，粒长与粒型呈极显著正相关，与垩白面积呈显著正相关；粒宽与粒型呈极显著负相关，与垩白米率呈显著正相关。在优质早籼稻选育中应把降低垩白面积和垩白米率作为主攻目标，对亲本改良首先改良不育系的垩白。     

Glycemic response to a food starch esterified by 1-octenyl succinic anhydride in humans

To evaluate the glycemic response to a food starch esterified by 1-octenyl succinic anhydride (OSA), 30 healthy nondiabetic adult subjects were studied in a double-blind crossover design. After an overnight fast, subjects consumed a product containing either 25 g of glucose or 25 g of OSA-substituted starch. Finger-prick capillary blood was obtained at baseline and 15, 30, 45, 60, 90, and 120 min postprandial for glucose measurement. After OSA treatment, the rise in blood glucose was reduced (P < 0.05) at 15 and 30 min and tended (P < 0.08) to be lower at 45 min. Mean peak rise in glucose was reduced 19% (P < 0.01) by OSA (3.30 +/- 0.19 versus 2.66 +/- 0.16 mmol/L) compared to glucose, but time to peak did not differ between treatments. Net incremental area under the curve was also lower (P < 0.05) on OSA compared to glucose. Minimal effects on gastrointestinal symptoms (intensity and frequency of nausea, cramping, distention, and flatulence) were noted for both products, with no clinically significant difference between products. In conclusion, starch substitution with OSA attenuated the postprandial glycemic excursion compared to an equivalent glucose challenge and was well tolerated by fasting healthy adult subjects.     

Structure-retrogradation relationship of rice starch in purified starches and cooked rice grains: a statistical investigation

Amylose content and amylopectin chain length distribution, the two most commonly used structural parameters of starch, have significant effects on starch retrogradation. In the present work, starches were separated and purified from 18 rice cultivars. The amylopectin was purified from each starch. Amylopectin chain length distribution was analyzed by high-performance size-exclusion chromatography after debranched using isoamylase. The blue value was used to measure the amylose content before and after the defatting of starch. The amount of amylose associated with lipid was calculated. Pulsed nuclear magnetic resonance was used to follow the retrogradation of starch both in cooked rice grains and in the purified form. The Avrami equation was employed to describe the retrogradation kinetics of rice starch. To look into the relationship between the starch structure and retrogradation behavior, the structural parameters were correlated with retrogradation kinetics parameters using both Pearson and partial correlations. The results indicated the following: first, the retrogradation behavior of rice starch remains similar in both the purified form and cooked rice grains; second, the peak value of amylopectin short-chain length has a significant positive relationship with the amylopectin crystallization rate constant k; third, the amylose content after defatting has a significant positive relationship with the parameter k and a negative relationship with the Avrami exponent n; and fourth, the amount of amylose associated with lipid has a negative relationship with the parameter k.     

水稻抗氯磺隆体细胞突变体筛选研究初报

选用籼稻品种D-68成熟胚作为离体诱变材料，以氯磺隆(Chorsulfuron)为选择剂，5-溴尿嘧啶(5-BU)、2-氨基嘌呤(2-AP)及混合诱变剂(5-BU：2-AP=1：1)为化学诱变剂，研究了不同浓度的诱变剂与氯磺隆筛选复合处理对水稻愈伤组织再分化率的影响。结果表明：氯磺隆浓度为25mg／L时，极显著的抑制愈伤组织的生长；浓度超过50mg／L时存活的愈伤组织无分化能力；适宜浓度的诱变剂处理与氯磺隆筛选相结合，有提高诱发抗氯磺隆细胞突变频率的作用；与对照比，20～60mg／L化学诱变剂诱导的愈伤组织，再用25～75mg／L氯磺隆离体筛选复合处理的愈伤组织抗性增强；其中以5-BU诱变剂处理的效果最好。此外，细胞水平抗性反应与再生植株抗性反应是一致的，初步筛选出水稻抗氯磺隆的细胞突变体。     

Determination of the degree of succinylation in diverse modified starches by raman spectroscopy

A method using Raman spectroscopy was recently developed for the determination of the degree of substitution of succinate in waxy maize starch. In this paper it is demonstrated that the method can be generalized to a wide range of starches of different amylose contents and botanical origins. Raman calibration sets were used to form regression equations for five types of succinylated starches, that is, waxy, regular, and two high-amylose maize samples (47 and 66% amylose, respectively) and wheat. The derived calibration curves can be used to find the degree of substitution in samples with unknown levels of succinylation. The Raman calibration lines had linear correlation coefficients of 0.995 or better and enable the fast and nondestructive determination of the degree of substitution of succinate for different types of starches with minimal sample preparation. Also discussed is the potential utility of Raman spectroscopy to simultaneously determine the degree of substitution of succinate and amylose content, using previously determined calibration curves developed for the amylose content of maize starches.     

Analysis of genotypic and environmental effects on rice starch. 1. Apparent amylose content, pasting viscosity, and gel texture

Eight rice varieties with wide diversity in apparent amylose content (AC) were selected and planted in the early season and late season of Hangzhou and in the winter season of Hainan for two consecutive years to study the genotype x environment effects on the starch properties of the grain. Analyses of variance showed that AC, cool paste viscosity, breakdown viscosity, setback viscosity, peak time, gel hardness, adhesiveness, and cohesiveness were mainly affected by genotypic variation, whereas peak viscosity and hot paste viscosity were mainly affected by environmental variation. The year x season, year x variety, seasonx variety, and year x season x variety effects were significant for most traits, indicating significant genotype x environment interactions. AC was significantly correlated with all other parameters except PV. Because the Wx gene controls the synthesis of amylose in rice, the mechanism of how the environment affects starch properties is discussed in relation to Wx expression and regulation. The implications of the results for rice breeders and starch-based food manufacturers are discussed.