Author
Xin Zhang
Bio: Xin Zhang is an academic researcher from Tianjin Agricultural University. The author has contributed to research in topics: Amylose. The author has an hindex of 1, co-authored 1 publications receiving 19 citations.
Topics: Amylose
Papers
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TL;DR: Chinese rice varieties are characterized by a high protein and the grain texture after cooking has high hardness and low stickiness, according to a novel formulae developed based on the iodine absorption curve obtained using milled rice.
Abstract: In this study, we evaluated 16 Japanese and Chinese rice cultivars in terms of their main chemical components, iodine absorption curve, apparent amylose content (AAC), pasting property, resistant starch content, physical properties, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and enzyme activity. Based on these quality evaluations, we concluded that Chinese rice varieties are characterized by a high protein and the grain texture after cooking has high hardness and low stickiness. In a previous study, we developed a novel formula for estimating AAC based on the iodine absorption curve. The validation test showed a determination coefficient of 0.996 for estimating AAC of Chinese rice cultivars as unknown samples. In the present study, we developed a novel formulae for estimating the balance degree of the surface layer of cooked rice (A3/A1: a ratio of workload of stickiness and hardness) based on the iodine absorption curve obtained using milled rice.
33 citations
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TL;DR: Structural analysis by size-exclusion chromatography of both the parent starch and starch leached during cooking gives knowledge and understanding of the molecular structural characteristics of starch controlling cooked-rice preference: not just high amylose but also other aspects of molecular structure.
93 citations
01 Jan 1996
TL;DR: In this article, the effects of environmental temperature during the early development of seeds on the structural characteristics of the endosperm starch were investigated using near-isogenic lines of rice plants (Taichung 65, waxy), grown under temperature controlled conditions.
Abstract: The effects of environmental temperature during the early development of seeds on the structural characteristics of the endosperm starch were investigated using near-isogenic lines of rice plants (Taichung 65, waxy), grown under temperature controlled conditions. High performance gel permeation chromatography (HPLC) demonstrated that Pseudomonas isoamylase-debranched amylopectins of rice plants grown at lower temperature (25 °C) contain increased amounts of short chains and decreased amounts of long chains as compared with amylopectins obtained from rice plants grown at higher temperature (30°C). By high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) of isoamylase-debranched amylopectins it was detected that the amount of unit chains with degree of polymerization (DP) 6 and 11-13, in the amylopectin of rice plants grown at lower temperature (25°C) had significantly increased and the amount of unit chains with DP 8, 22-24 and 29 had significantly decreased, as compared with the amylopectin of rice plants grown at higher temperature (30°C ). It was confirmed that the environmental temperature between 5 and 10 d after pollination strongly influenced the structure characteristics of the endosperm starch of rice plants.
62 citations
TL;DR: All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice.
56 citations
TL;DR: In this paper, the effect of nitrogen (N) fertilizer on rice eating and cooking quality (ECQ) was investigated, and the physicochemical foundation of ECQ, and amylopectin fine structure of two Waxy alleles japonica rice cultivars Nanjing 9108 (NJ9108) and Huaidao 5 (HD5) under four N rates (0, 150, 300, and 450 kg ha−1).
22 citations
19 citations