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

作者：Matsui Takaaki^*; Ishizaki Kazuhiko; Nakamura Sumiko; Ohtsubo Kenichi

来源：Journal of the Japanese Society for Food Science and Technology, 2013, 60(5): 204-211.

• low glutelin
• near-isogenic line
• rice flour
• physical property
• gelatinization property

In order to investigate the effects of changes in the endosperm protein composition due to the low glutelin gene Lgc1, the processing characteristics of boiled rice and rice flour were investigated using two sets of near-isogenic line pairs for the Lgc1 locus. On measurement of gelatinization physical properties, we found that final viscosity and consistency were significantly higher in low glutelin lines. On physical property measurement with boiled rice, surface stickiness was significantly decreased in the low glutelin lines, and a significant decrease was seen in the balance of hardness to stickiness. On water absorption of the polished rice grains at 15 degrees C, a significant difference was not observed between the low glutelin lines and normal protein composition lines. In this study, the low glutelin lines showed higher amylose content than normal protein composition lines. Therefore, the differences between low glutelin lines and normal protein composition lines could not be determined based on protein composition alone. However, these differences are the cause of the low palatability of boiled rice and are responsible for the processing characteristics of flour made from low glutelin cultivars possessing the Lgc1 gene.

• 出版日期2013