Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars

References

• Childs Nathan W. Rice compared with other cereals. Rice Chem. Technol. 2004:1–5.
   Google Scholar
• Childs Nathan W. China and Northeast Asia. Rice Chem. Technol. 2004; 8–9.
   Google Scholar
• Zhang X, Cui Z, Cui J, et al. Sensory test for the palatability of Japanese rice cultivars by Chinese and Japanese panels. Jpn. J. Crop Sci. 2015;84:176–181.
   Google Scholar
• Ohtsubo K. Quality control. In: Rice Post-Harvest Technology, The Food Agency MAFF Japan. 1995. p. 440–516.
   Google Scholar
• Nakamura S, Satoh H, Ohtsubo K. Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch. Biosci. Biotechnol. Biochem. 2015;79:443–455.10.1080/09168451.2014.978257
   PubMed Web of Science ®Google Scholar
• Nakamura S, Katsura J, Kato K, et al. Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch. Biosci. Biotechnol. Biochem. 2016;80:329–340.10.1080/09168451.2015.1088373
   PubMed Web of Science ®Google Scholar
• Mikami T. Development of evaluation systems for rice taste quality. Nippon Shokuhin Kogakukaishi. 2009;10:191–197.
   Google Scholar
• Juliano BO, Onate LU, Mundo AM. A simplified assay for milled rice amylose. Food Technol. 1965;19:1006–1011.
   Web of Science ®Google Scholar
• Toyoshima H, Okadome H, Ohtsubo K, et al. Cooperative test on the small-scale rapid method for the gelatinization properties test of rice flours with a rapid visco analyser (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi. 1997;44:579–584.10.3136/nskkk.44.579
   Web of Science ®Google Scholar
• Okadome H, Kurihara M, Kusuda O, et al. Multiple measurements of physical properties of cooked rice grains with different nitrogenous fertilizers. Jpn. J. Crop Sci. 1999;68:211–216.10.1626/jcs.68.211
   Google Scholar
• Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacterio phage T4. Nature. 1970;227:680–685.10.1038/227680a0
   PubMed Web of Science ®Google Scholar
• Ohtsubo K. Chemical components of rice (protein). In: Science of rice ( in Japanese), Asakurashoten, Tokyo; 1995. p. 18–47.
   Google Scholar
• Ohtsubo K. Chemical components of rice (protein). In: Science of rice ( in Japanese). Asakurashoten, Tokyo; 1995. p. 20–25.
   Google Scholar
• Gallant DJ, Bouchet B, Baldwin PM. Microscopy of starch evidence of a new level of granule organization. Carbohydr. Polym. 1997;32:177–191.10.1016/S0144-8617(97)00008-8
   Web of Science ®Google Scholar
• Nakamura Y, Sakurai A, Inaba Y, et al. The fine structure of amylopectin in endosperm from asian cultivated rice can be largely classified into two classes. Starch/Starke. 2002;54:117–131.10.1002/1521-379X(200204)54:3/4<117::AID-STAR117>3.0.CO;2-2
   Web of Science ®Google Scholar
• Hizukuri S. Polymodal distribution of the chain lengths of amylopectins and its significance. Carbohydr. Res. 1986;147:342–347.10.1016/S0008-6215(00)90643-8
   Web of Science ®Google Scholar
• Robin JP, Mercier C, Charbonniere R, et al. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chem. 1974;51:389–406.
   Web of Science ®Google Scholar
• Inouchi N, Hibiu H, Li T, et al. Structure and properties of endosperm starches from cultivated rice of asia and other countries. J. Appl. Glycosci. 2005;52:239–246.10.5458/jag.52.239
   Google Scholar
• Asaoka M, Okuno K. Effect of environmental temperature at the milky stage on amylose content and fine structure of amylopectin of waxy and nonwaxy endosperm starches of rice. Agric. Biol. Chem. 1985;49:373–379.
   Web of Science ®Google Scholar
• Inouchi N, Ando H, Asaoka M, et al. The effect of environmental temperature on distribution of unit chains of rice amylopectin. Starch/Strake. 2000;52:8–12.10.1002/(ISSN)1521-379X
   Web of Science ®Google Scholar
• Adam A, Karen AKM, Anna MM, et al. Effect of growth location in the United States on amylose content, amylopectin fine structure, and thermal properties of starches of long grain rice cultivars. Cereal Chem. 2006;83:93–98.
   Web of Science ®Google Scholar
• Umemoto T, Terashima K, Nakamura Yi, et al. Differences in amylopectin structure between two rice varieties in relation to the effects of temperature during grain-filling. Starch/Starke. 1999;51:58–62.10.1002/(ISSN)1521-379X
   Web of Science ®Google Scholar
• Nilsson AC, Ostman EM, Granfeldt Y, et al. Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. J. Clin. Nutr. 2008;87:645–654.
   Google Scholar
• Mabashi Y, Miwa Y, Ookura T, et al. Role of endogenous enzymes in milled rice of various cultivars in the accumulation of chemical components in rice grains during cooking. Jpn. Soc. Cookery Sci. 2010;43:228–236.
   Google Scholar
• Mabashi Y, Yabuki S, Ookura T, et al. Influence of milling yields on the role of endogenous enzymes in the accumulation of chemical components in rice grains during cooking. Soc. Cookery Sci. 2010;43:237–245.
   Google Scholar
• Matsuzaki A, Takano T, Sakamoto S, et al. Relation between eating quality and chemical components in milled rice and amino acid contents in cooked rice. Jpn. J. Crop Sci. 1992;61:561–567.10.1626/jcs.61.561
   Google Scholar
• Iwata H, Iwase S, Takahama K, et al. Relationship between α-glucosidase activity and physical and chemical properties of rice. Nippon Shokuhin Kagaku Kogaku Kaishi. 2001;48:482–490.10.3136/nskkk.48.482
   Web of Science ®Google Scholar
• Tsuyukubo M, Ookura T, Mabashi Y, et al. Different distributions ofα- glucosidases and amylases in milling fractions of rice grains. Food Sci. Technol. 2010;16:523–530.
   Web of Science ®Google Scholar
• Yang CZ, Shu XL, Zhang LL, et al. Starch properties of mutant rice high in resistant starch. J. Agric. Food Chem. 2006;54:523–528.10.1021/jf0524123
   PubMed Web of Science ®Google Scholar
• Jane J, Chen YY, Lee LF, et al Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem. 1999;76:629–637.10.1094/CCHEM.1999.76.5.629
   Web of Science ®Google Scholar
• Takami K, Koriyama T, Ohtsubo K. Staling characteristics of cooked low-amylose rice and a proposal of evaluation method. Nippon Shokuhin Kagaku Kogaku Kaishi. 1998;45:469–477.10.3136/nskkk.45.469
   Web of Science ®Google Scholar
• Nakamura S, Satoh H, Ohtsubo K. Characteristics of pre-gelatinized ae mutant rice flours prepared by boiling after pre-roasting. J. Agric. Food Chem. 2011;59:10665–10676.10.1021/jf200973x
   PubMed Web of Science ®Google Scholar
• Zhou Z, Robards K, Helliwell S, et al. Ageing of stored rice: changes in chemical and physical attributes. J. Cereal Sci. 2002;35:65–78.10.1006/jcrs.2001.0418
   Web of Science ®Google Scholar
• Tran TU, Suzuki K, Okadome H, et al. Detection of changes in taste of japonica and indica brown and milled rice (Oryza sativa L.) during storage using physicochemical analyses and a taste sensing system. J. Agric. Food Chem. 2005;53:1108–1118.10.1021/jf049064+
   PubMed Web of Science ®Google Scholar
• Tsujii Y, Nagafuku N, Miyake A, et al. Presence and activity of various amylases in rice: effect on texture and leached sugar composition during cooking. Food Sci. Technol. 2013;19:81–87.
   Web of Science ®Google Scholar
• Jane J, Chen YY, Lee LF, et al. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem. 1999;76:629–637.10.1094/CCHEM.1999.76.5.629
   Web of Science ®Google Scholar
• Eerlingen RC, Jacobs H, Delcour JA. Enzyme-resistant starch.5. Effect of retrogradation of waxy maize starch on enzyme susceptibility. Cereal Chem. 1994;71:351–355.
   Web of Science ®Google Scholar
• Bergman CJ, Bhattacharia KR, Ohtsubo K. Protein and Lipid Content. Rice Chem. Technol. 2004; 451–452.
   Google Scholar
• Mitsukawa N, Konishi R, Uchiki M, et al. Molecular cloning and characterization of a cystein-rich 16.6 kDa prolamin in rice seeds. Biosci. Biotechnol. Biochem. 1998;45:469–477.
   Google Scholar
• Honjyo K. Variation of protein content between rice varieties and the influences of environmental factors on the protein content. Jpn. J. Crop Sci. 1971;40:183–189.10.1626/jcs.40.183
   Google Scholar
• Matsui T, Ishizaki K, Nakamura S, Ohtsubo K. Differences in physical properties of boiled rice and gelatinization properties of rice flour between pairs of near-isogenic lines for low glutelin gene (lgc1) locus. Nippon Shokuhin Kagaku Kogaku Kaishi. 2013;60:204–211.10.3136/nskkk.60.204
   Web of Science ®Google Scholar
• Honjyo K. Effect of the fertilization on protein content and protein production in paddy grain. Jpn. J. Crop Sci. 1971;40:190–196.
   Google Scholar