ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Changes of oryzenin and starch during preharvest maturation of rice grains.

Chrastil, J.

Journal of agricultural and food chemistry. Vol: 41 Issue: 12 Pages: 2242-2244.

1993

บทคัดย่อ

Changes in oryzenin (rice storage protein) and starch during the preharvest maturation (14, 30, and 50 days after flowering) of rice grains have been studied. During the synthesis of oryzenin the cysteine content slightly decreased but the cystine bridges slightly increased. The average molecular weight of starch increased only slightly, but the average molecular weight of oryzenin decreased significantly (by 27%) during the studied maturing period. The oryzenin-starch equilibrium binding, which is important for the functional properties of cooked rice, increased during the preharvest period. The changes in oryzenin and its binding to starch in ripening rice were in sharp contrast to the changes in postharvest stored rice, which were always beneficial to the functional properties of the cooked rice grains. This reversed trend before and after harvest means that late harvest could be unfavorable to the functional properties of rice.