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Article: Physicochemical properties of an elite rice hybrid

TitlePhysicochemical properties of an elite rice hybrid
Authors
KeywordsGelatinisation
Hybrid rice
Pasting properties
Retrogradation
Starch quality
Issue Date2002
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 2002, v. 82 n. 14, p. 1628-1636 How to Cite?
AbstractQuality parameters of both flour and starch of an elite Chinese rice hybrid (Shanyou 63) and its parental lines (Zhenshan 97B and Minghui 63) were studied. Significant differences in most traits were observed between flour and starch and between the hybrid and the parents. The paternal parent Minghui 63 had lower amylose content (AC) (11.6%), softer gel consistency (GC) (55.5 mm), lower alkali spread value (ASV) (1.0) (high gelatinisation temperature by DSC, 81.0°C) and lower protein content (7.1%) than the maternal parent Zhenshan 97B, which had higher AC (29.8%), harder GC (29.3 mm), higher ASV (7.0) (bur also high gelatinisation temperature by DSC, 78.4°C) and higher protein content (9.2%). Minghui 63 had higher retrogradation than Zhenshan 97B and the hybrid, but they all seemed not fully retrograded after 42 days of storage at 4°C. The pasting property differences between the hybrid and the parents and between flour and starch were complex, whereas the textural differences were relatively simple to explain. The hybrid had much in common with the maternal parent, but differences were also noted. Most of the differences were due to the amylose content, but this did not explain all the variation. © 2002 Society of Chemical Industry.
Persistent Identifierhttp://hdl.handle.net/10722/68614
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorTan, Yen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:09Z-
dc.date.available2010-09-06T06:06:09Z-
dc.date.issued2002en_HK
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2002, v. 82 n. 14, p. 1628-1636en_HK
dc.identifier.issn0022-5142en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68614-
dc.description.abstractQuality parameters of both flour and starch of an elite Chinese rice hybrid (Shanyou 63) and its parental lines (Zhenshan 97B and Minghui 63) were studied. Significant differences in most traits were observed between flour and starch and between the hybrid and the parents. The paternal parent Minghui 63 had lower amylose content (AC) (11.6%), softer gel consistency (GC) (55.5 mm), lower alkali spread value (ASV) (1.0) (high gelatinisation temperature by DSC, 81.0°C) and lower protein content (7.1%) than the maternal parent Zhenshan 97B, which had higher AC (29.8%), harder GC (29.3 mm), higher ASV (7.0) (bur also high gelatinisation temperature by DSC, 78.4°C) and higher protein content (9.2%). Minghui 63 had higher retrogradation than Zhenshan 97B and the hybrid, but they all seemed not fully retrograded after 42 days of storage at 4°C. The pasting property differences between the hybrid and the parents and between flour and starch were complex, whereas the textural differences were relatively simple to explain. The hybrid had much in common with the maternal parent, but differences were also noted. Most of the differences were due to the amylose content, but this did not explain all the variation. © 2002 Society of Chemical Industry.en_HK
dc.languageengen_HK
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_HK
dc.relation.ispartofJournal of the Science of Food and Agricultureen_HK
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.en_HK
dc.subjectGelatinisationen_HK
dc.subjectHybrid riceen_HK
dc.subjectPasting propertiesen_HK
dc.subjectRetrogradationen_HK
dc.subjectStarch qualityen_HK
dc.titlePhysicochemical properties of an elite rice hybriden_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-5142&volume=82&issue=14&spage=1628&epage=1636&date=2002&atitle=Physicochemical+properties+of+an+elite+rice+hybriden_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/jsfa.1229en_HK
dc.identifier.scopuseid_2-s2.0-0036829106en_HK
dc.identifier.hkuros81872en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036829106&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume82en_HK
dc.identifier.issue14en_HK
dc.identifier.spage1628en_HK
dc.identifier.epage1636en_HK
dc.identifier.isiWOS:000178946300006-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridTan, Y=7402139394en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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