Rice Science ›› 2022, Vol. 29 ›› Issue (6): 577-588.DOI: 10.1016/j.rsci.2022.03.002
• Research Paper • Previous Articles
Wang Cuili#, Guo Wen#, Hu Peisong, Wei Xiangjin, Tang Shaoqing(
), Jiao Guiai()
Received:2021-12-10
Accepted:2022-03-02
Online:2022-11-28
Published:2022-09-09
Contact:
Tang Shaoqing, Jiao Guiai
About author:#These authors contributed equally to this work
Wang Cuili, Guo Wen, Hu Peisong, Wei Xiangjin, Tang Shaoqing, Jiao Guiai. Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains[J]. Rice Science, 2022, 29(6): 577-588.
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| Variety | Subspecies | Chalky rice rate (%) | Chalkiness degree (%) | Type | Total starch content (%) | Amylose content (%) | Protein content (%) | Fat content (%) |
|---|---|---|---|---|---|---|---|---|
| Zhongjiazao 17 | indica | 95.0 ± 4.4 a | 20.3 ± 0.7 b | T | 85.2 ± 0.2 bc | 27.7 ± 0.4 a | 8.3 ± 0.1 c | 0.3 ± 0.0 cd |
| C | 85.7 ± 0.3 ab | 25.8 ± 0.1 c | 6.6 ± 0.0 g | 0.4 ± 0.1 c | ||||
| Zhongzao 39 | indica | 98.3 ± 0.6 a | 22.4 ± 0.5 a | T | 82.6 ± 0.4 ef | 25.4 ± 0.2 c | 9.7 ± 0.3 a | 0.6 ± 0.0 b |
| C | 81.5 ± 1.1 f | 23.4 ± 0.1 e | 8.0 ± 0.0 d | 1.1 ± 0.1 a | ||||
| Zaojian 177 | indica | 83.3 ± 1.5 b | 18.2 ± 0.6 c | T | 85.8 ± 0.9 ab | 26.3 ± 0.1 b | 9.7 ± 0.2 a | 0.3 ± 0.0 cd |
| C | 85.5 ± 0.5 ab | 24.8 ± 0.4 d | 7.4 ± 0.1 e | 0.4 ± 0.0 c | ||||
| Zhonghua 11 | japonica | 14.7 ± 2.5 d | 7.9 ± 0.8 d | T | 85.9 ± 0.6 ab | 17.3 ± 0.2 f | 9.5 ± 0.1 b | 0.3 ± 0.0 d |
| C | 86.7 ± 0.8 a | 15.7 ± 0.1 g | 6.9 ± 0.0 f | 0.7 ± 0.0 b | ||||
| Nangeng 46 | japonica | 20.0 ± 2.0 c | 5.0 ± 0.2 e | T | 84.1 ± 0.5 cd | 12.6 ± 0.4 i | 8.3 ± 0.1 c | 0.2 ± 0.1 d |
| C | 83.0 ± 0.6 de | 10.3 ± 0.3 j | 7.1 ± 0.2 f | 0.3 ± 0.0 cd | ||||
| Qiutianxiaoding | japonica | 7.0 ± 1.0 e | 0.9 ± 0.1 f | T | 85.6 ± 0.6 ab | 15.7 ± 0.3 g | 8.4 ± 0.1 c | 0.4 ± 0.0 c |
| C | 86.2 ± 0.8 ab | 13.9 ± 0.2 h | 6.3 ± 0.1 h | 0.6 ± 0.0 b |
Table 1. Physicochemical properties of translucent (T) and chalky (C) flour from six rice varieties.
| Variety | Subspecies | Chalky rice rate (%) | Chalkiness degree (%) | Type | Total starch content (%) | Amylose content (%) | Protein content (%) | Fat content (%) |
|---|---|---|---|---|---|---|---|---|
| Zhongjiazao 17 | indica | 95.0 ± 4.4 a | 20.3 ± 0.7 b | T | 85.2 ± 0.2 bc | 27.7 ± 0.4 a | 8.3 ± 0.1 c | 0.3 ± 0.0 cd |
| C | 85.7 ± 0.3 ab | 25.8 ± 0.1 c | 6.6 ± 0.0 g | 0.4 ± 0.1 c | ||||
| Zhongzao 39 | indica | 98.3 ± 0.6 a | 22.4 ± 0.5 a | T | 82.6 ± 0.4 ef | 25.4 ± 0.2 c | 9.7 ± 0.3 a | 0.6 ± 0.0 b |
| C | 81.5 ± 1.1 f | 23.4 ± 0.1 e | 8.0 ± 0.0 d | 1.1 ± 0.1 a | ||||
| Zaojian 177 | indica | 83.3 ± 1.5 b | 18.2 ± 0.6 c | T | 85.8 ± 0.9 ab | 26.3 ± 0.1 b | 9.7 ± 0.2 a | 0.3 ± 0.0 cd |
| C | 85.5 ± 0.5 ab | 24.8 ± 0.4 d | 7.4 ± 0.1 e | 0.4 ± 0.0 c | ||||
| Zhonghua 11 | japonica | 14.7 ± 2.5 d | 7.9 ± 0.8 d | T | 85.9 ± 0.6 ab | 17.3 ± 0.2 f | 9.5 ± 0.1 b | 0.3 ± 0.0 d |
| C | 86.7 ± 0.8 a | 15.7 ± 0.1 g | 6.9 ± 0.0 f | 0.7 ± 0.0 b | ||||
| Nangeng 46 | japonica | 20.0 ± 2.0 c | 5.0 ± 0.2 e | T | 84.1 ± 0.5 cd | 12.6 ± 0.4 i | 8.3 ± 0.1 c | 0.2 ± 0.1 d |
| C | 83.0 ± 0.6 de | 10.3 ± 0.3 j | 7.1 ± 0.2 f | 0.3 ± 0.0 cd | ||||
| Qiutianxiaoding | japonica | 7.0 ± 1.0 e | 0.9 ± 0.1 f | T | 85.6 ± 0.6 ab | 15.7 ± 0.3 g | 8.4 ± 0.1 c | 0.4 ± 0.0 c |
| C | 86.2 ± 0.8 ab | 13.9 ± 0.2 h | 6.3 ± 0.1 h | 0.6 ± 0.0 b |
Fig. 1. X-ray diffraction patterns and relative crystallinities of starch granules in translucent (T) and chalky (C) flour from six rice varieties. A, X-ray diffraction patterns of starch granules in T and C flour from six rice varieties.. B, Relative crystallinity of starch granules. Data are Mean ± SD (n = 3). Different lowercase letters behind the mean values indicate significant difference at P < 0.05. ZJZ17, Zhongjiazao 17; ZZ39, Zhongzao 39; ZJ177, Zaojian 177; ZH11, Zhonghua 11; NG46, Nangeng 46; QTXD, Qiutianxiaoding.
Fig. 2. Starch chain length distribution in chalky and translucent flour from six rice varieties indicated by mole percent of chalky flour minus mole percent of translucent flour [Δ(mole percent)]. ZJZ17, Zhongjiazao 17; ZZ39, Zhongzao 39; ZJ177, Zaojian 177; ZH11, Zhonghua 11; NG46, Nangeng 46; QTXD, Qiutianxiaoding.
Fig. 3. Water states in translucent (T) and chalky (C) flour determined by nuclear magnetic resonance. A-F, Water states in translucent and chalky flour after soaking in water at 25 ºC for 0.5 h. G-L, Water states in translucent and chalky flour after soaking in water at 50 ºC for 0.5 h. M-R, Water states in translucent and chalky flour after cooking at 100 ºC in a water bath for 0.5 h. S-X, Water states in translucent and chalky flour after retrogradation at 4 ºC in a refrigerator for 24 h. Transverse relaxation time of 0.01-10, 10-400 and 400-6 000 ms represents bound water, constructural water and free water, respectively. ZJZ17, Zhongjiazao 17; ZZ39, Zhongzao 39; ZJ177, Zaojian 177; ZH11, Zhonghua 11; NG46, Nangeng 46; QTXD, Qiutianxiaoding.
| Rice flour | Bound water (%) | Constructural water (%) | Free water (%) | Bound water (%) | Constructural water (%) | Free water (%) |
|---|---|---|---|---|---|---|
| Soaking in water at 25 ºC for 0.5 h | Soaking in water at 50 ºC for 0.5 h | |||||
| ZJZ17-T | 38.3 ± 0.3 bc | 61.7 ± 0.5 b | / | 38.5 ± 0.3 efg | 61.5 ± 0.3 b | / |
| ZJZ17-C | 38.7 ± 0.5 b | 53.4 ± 0.6 e | 8.0 ± 0.4 c | 39.3 ± 0.7 bcde | 58.2 ± 0.3 d | 2.5 ± 0.3 c |
| ZZ39-T | 37.7 ± 0.3 c | 62.3 ± 0.3 b | / | 37.8 ± 0.8 fg | 62.2 ± 0.8 a | / |
| ZZ39-C | 38.2 ± 0.3 bc | 46.9 ± 0.5 h | 14.9 ± 0.5 a | 39.0 ± 0.8 cde | 48.3 ± 0.4 f | 12.7 ± 0.8 a |
| ZJ177-T | 37.9 ± 0.3 c | 61.9 ± 0.8 b | 0.2 ± 0.1 f | 39.9 ± 0.1 abc | 60.1 ± 0.1 c | / |
| ZJ177-C | 37.8 ± 0.1 c | 50.6 ± 0.4 g | 11.6 ± 0.4 b | 40.6 ± 0.7 a | 56.3 ± 0.7 e | 3.1 ± 0.7 c |
| ZH11-T | 37.0 ± 0.7 d | 62.4 ± 0.4 b | 0.6 ± 0.4 f | 39.7 ± 0.3 abc | 60.3 ± 0.3 c | / |
| ZH11-C | 40.7 ± 0.2 a | 51.7 ± 0.4 f | 7.6 ± 0.7 c | 39.8 ± 0.3 abc | 56.4 ± 0.1 e | 3.8 ± 0.5 b |
| NG46-T | 36.5 ± 0.1 de | 63.5 ± 0.1 a | / | 38.8 ± 0.3 de | 61.2 ± 0.3 b | / |
| NG46-C | 37.9 ± 0.2 c | 59.4 ± 0.6 c | 2.7 ± 0.1 e | 40.2 ± 0.3 ab | 59.8 ± 0.3 c | / |
| QTXD-T | 36.0 ± 0.2 e | 63.7 ± 0.2 a | 0.3 ± 0.1 f | 37.7 ± 0.1 g | 62.3 ± 0.1 a | / |
| QTXD-C | 38.3 ± 0.2 bc | 58.0 ± 0.1 d | 3.7 ± 0.7 d | 38.7 ± 0.3 ef | 61.3 ± 0.3 b | / |
| Cooking in 100 ºC boiling water for 0.5 h | Retrogradation at 4 ºC for 24 h | |||||
| ZJZ17-T | 45.3 ± 0.5 b | 54.7 ± 0.4 d | / | 42.5 ± 0.2 b | 57.5 ± 0.2 d | / |
| ZJZ17-C | 45.3 ± 0.7 b | 53.0 ± 0.6 e | 1.7 ± 0.3 a | 43.6 ± 0.3 a | 54.7 ± 0.6 e | 1.7 ± 0.7 a |
| ZZ39-T | 42.8 ± 0.3 d | 57.2 ± 0.4 b | / | 37.7 ± 0.6 f | 62.3 ± 0.5 a | / |
| ZZ39-C | 42.7 ± 0.6 d | 55.4 ± 0.0 c | 1.9 ± 0.4 a | 40.2 ± 0.3 d | 58.1 ± 0.2 cd | 1.7 ± 0.6 a |
| ZJ177-T | 45.4 ± 0.4 b | 54.6 ± 0.6 d | / | 42.4 ± 0.3 b | 57.5 ± 0.1 d | 0.1 ± 0.2 b |
| ZJ177-C | 46.2 ± 0.4 a | 52.6 ± 0.2 e | 1.2 ± 0.2 b | 43.2 ± 0.2 a | 55.2 ± 0.3 e | 1.6 ± 0.5 a |
| ZH11-T | 43.9 ± 0.5 c | 56.1 ± 0.5 c | / | 41.2 ± 0.3 c | 58.8 ± 0.3 c | / |
| ZH11-C | 44.4 ± 0.9 c | 55.7 ± 0.8 c | / | 42.5 ± 0.8 b | 57.5 ± 0.8 d | / |
| NG46-T | 42.1 ± 0.3 d | 57.9 ± 0.4 b | / | 37.8 ± 0.4 f | 62.2 ± 0.4 a | / |
| NG46-C | 44.3 ± 0.1 c | 55.7 ± 0.1 c | / | 41.2 ± 0.5 c | 58.8 ± 0.5 c | / |
| QTXD-T | 41.1 ± 0.1 e | 58.9 ± 0.1 a | / | 38.6 ± 0.2 e | 61.4 ± 0.2 b | / |
| QTXD-C | 42.7 ± 0.3 d | 57.3 ± 0.3 b | / | 39.0 ± 0.5 e | 61.0 ± 0.5 b | / |
Table 2. Proportions of different water states in translucent (T) and chalky (C) flour from six rice varieties after four treatments.
| Rice flour | Bound water (%) | Constructural water (%) | Free water (%) | Bound water (%) | Constructural water (%) | Free water (%) |
|---|---|---|---|---|---|---|
| Soaking in water at 25 ºC for 0.5 h | Soaking in water at 50 ºC for 0.5 h | |||||
| ZJZ17-T | 38.3 ± 0.3 bc | 61.7 ± 0.5 b | / | 38.5 ± 0.3 efg | 61.5 ± 0.3 b | / |
| ZJZ17-C | 38.7 ± 0.5 b | 53.4 ± 0.6 e | 8.0 ± 0.4 c | 39.3 ± 0.7 bcde | 58.2 ± 0.3 d | 2.5 ± 0.3 c |
| ZZ39-T | 37.7 ± 0.3 c | 62.3 ± 0.3 b | / | 37.8 ± 0.8 fg | 62.2 ± 0.8 a | / |
| ZZ39-C | 38.2 ± 0.3 bc | 46.9 ± 0.5 h | 14.9 ± 0.5 a | 39.0 ± 0.8 cde | 48.3 ± 0.4 f | 12.7 ± 0.8 a |
| ZJ177-T | 37.9 ± 0.3 c | 61.9 ± 0.8 b | 0.2 ± 0.1 f | 39.9 ± 0.1 abc | 60.1 ± 0.1 c | / |
| ZJ177-C | 37.8 ± 0.1 c | 50.6 ± 0.4 g | 11.6 ± 0.4 b | 40.6 ± 0.7 a | 56.3 ± 0.7 e | 3.1 ± 0.7 c |
| ZH11-T | 37.0 ± 0.7 d | 62.4 ± 0.4 b | 0.6 ± 0.4 f | 39.7 ± 0.3 abc | 60.3 ± 0.3 c | / |
| ZH11-C | 40.7 ± 0.2 a | 51.7 ± 0.4 f | 7.6 ± 0.7 c | 39.8 ± 0.3 abc | 56.4 ± 0.1 e | 3.8 ± 0.5 b |
| NG46-T | 36.5 ± 0.1 de | 63.5 ± 0.1 a | / | 38.8 ± 0.3 de | 61.2 ± 0.3 b | / |
| NG46-C | 37.9 ± 0.2 c | 59.4 ± 0.6 c | 2.7 ± 0.1 e | 40.2 ± 0.3 ab | 59.8 ± 0.3 c | / |
| QTXD-T | 36.0 ± 0.2 e | 63.7 ± 0.2 a | 0.3 ± 0.1 f | 37.7 ± 0.1 g | 62.3 ± 0.1 a | / |
| QTXD-C | 38.3 ± 0.2 bc | 58.0 ± 0.1 d | 3.7 ± 0.7 d | 38.7 ± 0.3 ef | 61.3 ± 0.3 b | / |
| Cooking in 100 ºC boiling water for 0.5 h | Retrogradation at 4 ºC for 24 h | |||||
| ZJZ17-T | 45.3 ± 0.5 b | 54.7 ± 0.4 d | / | 42.5 ± 0.2 b | 57.5 ± 0.2 d | / |
| ZJZ17-C | 45.3 ± 0.7 b | 53.0 ± 0.6 e | 1.7 ± 0.3 a | 43.6 ± 0.3 a | 54.7 ± 0.6 e | 1.7 ± 0.7 a |
| ZZ39-T | 42.8 ± 0.3 d | 57.2 ± 0.4 b | / | 37.7 ± 0.6 f | 62.3 ± 0.5 a | / |
| ZZ39-C | 42.7 ± 0.6 d | 55.4 ± 0.0 c | 1.9 ± 0.4 a | 40.2 ± 0.3 d | 58.1 ± 0.2 cd | 1.7 ± 0.6 a |
| ZJ177-T | 45.4 ± 0.4 b | 54.6 ± 0.6 d | / | 42.4 ± 0.3 b | 57.5 ± 0.1 d | 0.1 ± 0.2 b |
| ZJ177-C | 46.2 ± 0.4 a | 52.6 ± 0.2 e | 1.2 ± 0.2 b | 43.2 ± 0.2 a | 55.2 ± 0.3 e | 1.6 ± 0.5 a |
| ZH11-T | 43.9 ± 0.5 c | 56.1 ± 0.5 c | / | 41.2 ± 0.3 c | 58.8 ± 0.3 c | / |
| ZH11-C | 44.4 ± 0.9 c | 55.7 ± 0.8 c | / | 42.5 ± 0.8 b | 57.5 ± 0.8 d | / |
| NG46-T | 42.1 ± 0.3 d | 57.9 ± 0.4 b | / | 37.8 ± 0.4 f | 62.2 ± 0.4 a | / |
| NG46-C | 44.3 ± 0.1 c | 55.7 ± 0.1 c | / | 41.2 ± 0.5 c | 58.8 ± 0.5 c | / |
| QTXD-T | 41.1 ± 0.1 e | 58.9 ± 0.1 a | / | 38.6 ± 0.2 e | 61.4 ± 0.2 b | / |
| QTXD-C | 42.7 ± 0.3 d | 57.3 ± 0.3 b | / | 39.0 ± 0.5 e | 61.0 ± 0.5 b | / |
Fig. 4. Rapid Visco Analyser profiles of translucent (T) and chalky (C) flour from six rice varieties. ZJZ17, Zhongjiazao 17; ZZ39, Zhongzao 39; ZJ177, Zaojian 177; ZH11, Zhonghua 11; NG46, Nangeng 46; QTXD, Qiutianxiaoding.
| Rice flour | Onset temperature (To) (ºC) | Peak temperature (ºC) | End temperature (Te) (ºC) | Te-To (ºC) | Gelatinization enthalpy (J/g) |
|---|---|---|---|---|---|
| ZJZ17-T | 70.3 ± 0.0 d | 75.2 ± 0.0 c | 80.5 ± 0.2 c | 10.2 ± 0.2 f | 8.6 ± 0.4 de |
| ZJZ17-C | 71.4 ± 0.1 b | 75.1 ± 0.1 c | 79.8 ± 0.1 e | 8.3 ± 0.1 i | 11.6 ± 0.1 a |
| ZZ39-T | 71.6 ± 0.1 b | 76.2 ± 0.0 b | 81.0 ± 0.1 b | 9.5 ± 0.1 g | 8.3 ± 0.4 e |
| ZZ39-C | 73.2 ± 0.1 a | 77.0 ± 0.0 a | 81.7 ± 0.1 a | 8.5 ± 0.2 hi | 10.9 ± 0.4 b |
| ZJ177-T | 69.8 ± 0.1 e | 74.5 ± 0.0 d | 80.1 ± 0.1 d | 10.3 ± 0.2 f | 8.3 ± 0.2 e |
| ZJ177-C | 70.8 ± 0.0 c | 74.8 ± 0.0 cd | 79.5 ± 0.1 e | 8.7 ± 0.1 h | 10.7 ± 0.0 b |
| ZH11-T | 64.8 ± 0.1 g | 70.8 ± 0.1 e | 78.4 ± 0.2 f | 13.6 ± 0.3 c | 7.4 ± 0.2 g |
| ZH11-C | 65.5 ± 0.1 f | 70.4 ± 0.1 ef | 76.4 ± 0.1 g | 10.9 ± 0.2 e | 9.3 ± 0.2 c |
| NG46-T | 59.8 ± 0.1 k | 66.6 ± 0.0 g | 75.6 ± 0.2 i | 15.8 ± 0.3 a | 6.1 ± 0.1 i |
| NG46-C | 60.8 ± 0.1 j | 67.4 ± 0.1 i | 75.3 ± 0.1 i | 14.5 ± 0.1 b | 7.8 ± 0.1 f |
| QTXD-T | 61.1 ± 0.1 i | 69.1 ± 0.1 g | 75.9 ± 0.2 h | 14.7 ± 0.3 b | 6.8 ± 0.0 h |
| QTXD-C | 62.5 ± 0.1 h | 68.3 ± 0.1 h | 74.9 ± 0.0 j | 12.4 ± 0.1 d | 8.7 ± 0.1 d |
Table 3. Gelatinization properties of transparent (T) and chalky (C) flour from six rice varieties.
| Rice flour | Onset temperature (To) (ºC) | Peak temperature (ºC) | End temperature (Te) (ºC) | Te-To (ºC) | Gelatinization enthalpy (J/g) |
|---|---|---|---|---|---|
| ZJZ17-T | 70.3 ± 0.0 d | 75.2 ± 0.0 c | 80.5 ± 0.2 c | 10.2 ± 0.2 f | 8.6 ± 0.4 de |
| ZJZ17-C | 71.4 ± 0.1 b | 75.1 ± 0.1 c | 79.8 ± 0.1 e | 8.3 ± 0.1 i | 11.6 ± 0.1 a |
| ZZ39-T | 71.6 ± 0.1 b | 76.2 ± 0.0 b | 81.0 ± 0.1 b | 9.5 ± 0.1 g | 8.3 ± 0.4 e |
| ZZ39-C | 73.2 ± 0.1 a | 77.0 ± 0.0 a | 81.7 ± 0.1 a | 8.5 ± 0.2 hi | 10.9 ± 0.4 b |
| ZJ177-T | 69.8 ± 0.1 e | 74.5 ± 0.0 d | 80.1 ± 0.1 d | 10.3 ± 0.2 f | 8.3 ± 0.2 e |
| ZJ177-C | 70.8 ± 0.0 c | 74.8 ± 0.0 cd | 79.5 ± 0.1 e | 8.7 ± 0.1 h | 10.7 ± 0.0 b |
| ZH11-T | 64.8 ± 0.1 g | 70.8 ± 0.1 e | 78.4 ± 0.2 f | 13.6 ± 0.3 c | 7.4 ± 0.2 g |
| ZH11-C | 65.5 ± 0.1 f | 70.4 ± 0.1 ef | 76.4 ± 0.1 g | 10.9 ± 0.2 e | 9.3 ± 0.2 c |
| NG46-T | 59.8 ± 0.1 k | 66.6 ± 0.0 g | 75.6 ± 0.2 i | 15.8 ± 0.3 a | 6.1 ± 0.1 i |
| NG46-C | 60.8 ± 0.1 j | 67.4 ± 0.1 i | 75.3 ± 0.1 i | 14.5 ± 0.1 b | 7.8 ± 0.1 f |
| QTXD-T | 61.1 ± 0.1 i | 69.1 ± 0.1 g | 75.9 ± 0.2 h | 14.7 ± 0.3 b | 6.8 ± 0.0 h |
| QTXD-C | 62.5 ± 0.1 h | 68.3 ± 0.1 h | 74.9 ± 0.0 j | 12.4 ± 0.1 d | 8.7 ± 0.1 d |
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