南粳系列水稻品种的食味品质与稻米理化特性
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摘要
【目的】明确3个优良食味南粳品种的主要蒸煮食味品质性状的特点及与亲本间的差异,为水稻优质育种提供理论依据。【方法】本研究以南粳系列优良食味粳稻品种南粳46、南粳9108、南粳5055及其父本关东194、母本武粳13和武香粳14为试验材料,比较分析稻米理化特性、支链淀粉分支结构、RVA谱黏滞性、热力学特性、米饭食味特性等25个食味品质相关性状的差异,分析稻米理化性状与米饭食味特征值间的关系、化学成分和支链淀粉分支结构与理化特性间的关系。【结果】3个南粳品种在大多数性状上具有一致性,与常规粳稻亲本武粳13和武香粳14相比,3个南粳品种均具有更小的直链淀粉含量、峰值时间、热浆黏度、最终黏度、回复值、消减值、回生焓、回生率和米饭硬度值,更大的胶稠度、崩解值、米饭黏度值和综合食味值。在支链淀粉分支结构上,3个南粳品种的A链(DP6-12)比例更大,而B1链(DP13-24)更小。3个南粳品种大多数性状均与关东194相似,说明南粳系列品种的食味品质特性遗传自关东194。3个南粳品种中亦存在差异性状,南粳46的蛋白质含量和热力学参数更低,南粳9108的脂肪含量更高,而南粳5055的成糊温度更高。相关性分析表明,除蛋白质含量、糊化温度、峰值时间外,米饭综合食味值与稻米大多数理化性状存在显著或极显著的相关性,而稻米理化特性主要受直链淀粉含量的影响。【结论】3个南粳品种食味品质的优异特性是具有更低的糊化和回生特性,更高的胶稠度和米饭黏性,更短的糊化时间和更大的崩解性能。较低的直链淀粉含量是其优良食味品质形成的主要原因,而蛋白质含量和支链淀粉分支链比例主要对糊化和回生特性起作用。
【Objective】 The aim of this study was to confirm the main characteristics of cooking and eating quality in three Nanjing rice varieties and to clarify the differences between them and their parents, so as to provide theoretical basis for improvement of high grain quality rice varieties. 【Method】 Three Japonica rice varieties(Nanjing 46, Nanjing 9108, Nanjing 5055)and their parents(Kanto 194, Wujing 13 and Wuxiangjing 14) were used as experimental materials. Twenty-five eating quality related traits, including physicochemical characteristics, amylopectin branching structure, RVA spectrum properties, thermal properties and taste characteristics of cooked rice, were measured and the differences were compared among the six rice varieties.The relationships between physicochemical properties and taste characteristics of cooked rice, and between chemical composition,amylopectin structure and functional characteristics were analyzed. 【Result】 Three Nanjing japonica rice varieties were consistent in the most of the investigated traits. Compared to Wujing 13 and Wuxiangjing 14, three Nanjing varieties contained lower amylose content, peak time, though, final, setback and consistent viscosity, retrogradation enthalpy and rate, and hardness of cooked rice, and higher gel consistency, breakdown viscosity, stickiness and comprehensive value of cooked rice. In amylopectin structure, the proportion of A-chain(DP6-12) was higher, while that of B1-chain(DP13-24) was smaller. The three Nanjing varieties were more similar to Kanto 194 in most of the investigated traits, indicating that the eating quality traits of three Nanjing varieties were inherited from Kanto 194. There were differences among three Nanjing varieties, Nanjing 46 had lower protein content and thermal parameters,Nanjing 9108 contained higher lipid content, and Nanjing 5055 had higher pasting temperature than other two Nanjing varieties.Correlation analysis showed that except for protein content, gelatinization temperature and peak time, significant or extremely significant correlations between the comprehensive value of cooked rice and most of physicochemical properties were identified.Further analysis showed that physicochemical characteristics of rice were mainly contributed by amylose content. 【Conclusion】The excellent eating quality characteristics of three Nanjing rice varieties have been mostly attributed to lower gelatinization and retrogradation, higher gel consistency and stickiness, shorter gelatinization time and greater breakdown. Lower amylose content was the main cause for high taste quality formation of cooked rice, whereas protein content and amylopectin branching ratio played roles in gelatinization and retrogradation.
【Objective】 The aim of this study was to confirm the main characteristics of cooking and eating quality in three Nanjing rice varieties and to clarify the differences between them and their parents, so as to provide theoretical basis for improvement of high grain quality rice varieties. 【Method】 Three Japonica rice varieties(Nanjing 46, Nanjing 9108, Nanjing 5055)and their parents(Kanto 194, Wujing 13 and Wuxiangjing 14) were used as experimental materials. Twenty-five eating quality related traits, including physicochemical characteristics, amylopectin branching structure, RVA spectrum properties, thermal properties and taste characteristics of cooked rice, were measured and the differences were compared among the six rice varieties.The relationships between physicochemical properties and taste characteristics of cooked rice, and between chemical composition,amylopectin structure and functional characteristics were analyzed. 【Result】 Three Nanjing japonica rice varieties were consistent in the most of the investigated traits. Compared to Wujing 13 and Wuxiangjing 14, three Nanjing varieties contained lower amylose content, peak time, though, final, setback and consistent viscosity, retrogradation enthalpy and rate, and hardness of cooked rice, and higher gel consistency, breakdown viscosity, stickiness and comprehensive value of cooked rice. In amylopectin structure, the proportion of A-chain(DP6-12) was higher, while that of B1-chain(DP13-24) was smaller. The three Nanjing varieties were more similar to Kanto 194 in most of the investigated traits, indicating that the eating quality traits of three Nanjing varieties were inherited from Kanto 194. There were differences among three Nanjing varieties, Nanjing 46 had lower protein content and thermal parameters,Nanjing 9108 contained higher lipid content, and Nanjing 5055 had higher pasting temperature than other two Nanjing varieties.Correlation analysis showed that except for protein content, gelatinization temperature and peak time, significant or extremely significant correlations between the comprehensive value of cooked rice and most of physicochemical properties were identified.Further analysis showed that physicochemical characteristics of rice were mainly contributed by amylose content. 【Conclusion】The excellent eating quality characteristics of three Nanjing rice varieties have been mostly attributed to lower gelatinization and retrogradation, higher gel consistency and stickiness, shorter gelatinization time and greater breakdown. Lower amylose content was the main cause for high taste quality formation of cooked rice, whereas protein content and amylopectin branching ratio played roles in gelatinization and retrogradation.
引文
[1]王才林,张亚东,朱镇,赵凌,陈涛,林静.优质水稻新品种南粳46的选育与应用.中国稻米,2008(3):38-40.WANG C L,ZHANG Y D,ZHU Z,ZHAO L,CHEN T,LIN J.Breeding and application of a new high quality rice variety Nanjing 46.China Rice,2008(3):38-40.(in Chinese)
[2]王才林,张亚东,朱镇,姚姝,赵庆勇,陈涛,周丽慧,赵凌.优良食味粳稻新品种南粳9108的选育与利用.江苏农业科学,2013,41(9):86-88.WANG C L,ZHANG Y D,ZHU Z,YAO S,ZHAO Q Y,CHEN T,ZHOU L H,ZHAO L.Development of a new Japonica rice variety Nan-jing 9108 with good eating quality.Jiangsu Agricultural Sciences,2013,41(9):86-88.(in Chinese)
[3]王才林,张亚东,朱镇,陈涛,赵庆勇,赵凌,周丽慧,姚姝.优良食味粳稻新品种南粳5055的选育及利用.农业科技通讯,2012(2):84-87.WANG C L,ZHANG Y D,ZHU Z,CHEN T,ZHAO Q Y,ZHAO L,ZHOU L H,YAO S.Breeding and application of new good eating quality rice variety Nanjing 5055.Bulletin of Agriculture Science and Technology,2012(2):84-87.(in Chinese)
[4]ZHANG C Q,ZHOU L H,ZHU Z B,LU H W,ZHOU X Z,QIAN YT,LI Q F,LU Y,GU M H,LIU Q Q.Characterization of grain quality and starch fine structure of two Japonica rice(Oryza Sativa)varieties with good sensory properties at different temperatures during the filling stage.Journal of Agriculture and Food Chemistry,2016,64:4048-4057.
[5]LI H Y,GILBERT R G.Starch molecular structure:The basis for an improved understanding of cooked rice texture.Carbohydrate Polymers,2018,195:9-17.
[6]ZHANG C Q,CHEN S J,REN X Y,LU Y,LIU D R,CAI X L,LI Q F,GAO J P,LIU Q Q.Molecular structure and physicochemical properties of starches from rice with different amylose contents resulting from modification of OsGBSSI activity.Journal of Agriculture and Food Chemistry,2017,65:2222-2232.
[7]WICKRAMASINGHE H A M,NODA T.Physicochemical properties of starches from Sri Lankan rice varieties.Food Science and Technology Research,2008,14(1):49-54.
[8]BAO J S.Towards understanding of the genetic and molecular basis of eating and cooking quality of rice.Cereal Foods World,2012,57:148-156.
[9]BAO J S,XIAO P,HIRATSUKA M,SUN M,UMEMOTO T.Granule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of rice starch.Starch,2009,61(8):431-437.
[10]CHUNG H J,LIU Q,LEE L,WEI D Z.Relationship between the structure,physicochemical properties and in vitro digestibility of rice starches with different amylose contents.Food Hydrocolloids,2011,25:968-975.
[11]NAKAMURA Y,SAKURAI A,INABA Y,KIMURA K,IWASAWAN,NAGAMINE T.The fine structure of amylopectin in endosperm from Asian cultivated rice can be largely classified into two classes.Starch,2002,54:117-131.
[12]HANASHIRO I,ABE J I,HIZUKURI S.A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography.Carbohydrate Research,1996,283:151-159.
[13]CHEETHAM N W H,TAO L.Variation in crystalline type with amylose content in maize starch granules:An X-ray powder diffraction study.Carbohydrate Polymers,1998,36(4):277-284.
[14]李丁鲁,张建明,王慧,李茂柏,朴钟泽.长江下游地区部分优质粳稻品种与越光稻米支链淀粉结构特征及品质性状比较.中国水稻科学,2010,24(4):379-384.LI D L,ZHANG J M,WANG H,LI M B,PIAO Z Z.Differences in amylopectin structure and grain quality of rice between some high-quality Japonica varieties from the lower Yangtze River region,China and Koshihikari from Niigata,Japan.China Journal of Rice Science,2010,24(4):379-384.(in Chinese)
[15]NAKAMURA Y,SATO A,JULIANO B O.Short-chain-length distribution in debranched rice starches differing in gelatinization temperature or cooked rice hardness.Starch,2006,58:155-60.
[16]蔡一霞,王维,朱智伟,张祖建,杨建昌,朱庆森.不同类型水稻支链淀粉理化特性及其与米粉糊化特征的关系.中国农业科学,2006,39(6):1122-1129.CAI Y X,WANG W,ZHU Z W,ZHANG Z J,YANG J C,ZHU QS.The physiochemical characteristics of amylopectin and their relationships to pasting properties of rice flour in different varieties.Scientia Agricultura Sinica,2006,39(6):1122-1129.(in Chinese)
[17]贺晓鹏,朱昌兰,刘玲珑,王方,傅军如,江玲,张文伟,刘宜柏,万建民.不同水稻品种支链淀粉结构的差异及其与淀粉理化特性的关系.作物学报,2010,36(2):276-284.HE X P,ZHU C L,LIU L L,WANG F,FU J R,JIANG L,ZHANG WW,LIU Y B,WAN J M.Difference of amylopectin structure among various rice genotypes differing in grain qualities and its relation to starch physicochemical properties.Acta Agronomica Sinica,2010,36(2):276-284.(in Chinese)
[18]TONG C,CHEN Y,TANG F,XU F,HUANG Y,CHEN H,BAO J.Genetic diversity of amylose content and RVA pasting parameters in20 rice accessions grown in Hainan,China.Food Chemistry,2014,161(11):239-245.
[19]李刚,邓其明,李双成,王世全,李平.稻米淀粉RVA谱特征与品质性状的相关性.中国水稻科学,2009,23(1):99-102.LI G,DENG Q M,LI S C,WANG S Q,LI P.Correlation analysis between RVA profile characteristics and quality in rice.China Journal of Rice Science,2009,23(1):99-102.(in Chinese)
[20]LII C Y,TSAI M L,TSENG K H.Effect of amylose content on the rheological property of rice starch.Cereal Chemistry,1996,73:415-420.
[21]SINGH N,PAL N,MAHAJAN G,SINGH S,SHEVKANI K.Rice grain and starch properties:Effects of nitrogen fertilizer application.Carbohydrate Polymers,2011,86:219-225.
[22]GU J F,CHEN J,CHEN L,WANG Z Q,ZHANG H,YANG J C.Grain quality changes and responses to nitrogen fertilizer of japonica rice varieties released in the Yangtze River Basin from the 1950s to2000s.The Crop Journal,2015,3(4):285-297.
[23]谢黎虹,罗炬,唐绍清,陈能,焦桂爱,绍高能,魏详进,胡培松.蛋白质影响水稻米饭食味品质的机理研究.中国水稻科学,2013,27(1):91-96.XIE L H,LUO J,TANG S Q,CHEN N,JIAO G A,SHAO G N,WEIX J,HU P S.Proteins affect rice eating quality properties and its mechanism.Chinese Journal of Rice Science,2013,27(1):91-96.(in Chinese)
[24]HAMAKER B R,GRIFFIN V K.Effect of disulfide bond-containing protein on rice starch gelatinization and pasting.Cereal Chemistry,1993,70:377-380.
[25]隋炯明,李欣,严松,严长杰,张蓉,汤述翥,陆驹飞,陈宗祥,顾铭洪.稻米淀粉RVA谱特征与品质性状相关性研究.中国农业科学,2005,38(4):657-663.SUI J M,LI X,YAN S,YAN C J,ZHANG R,TANG S Z,LU J F,CHEN Z X,GU M H.Studies on the rice RVA profile characteristics and its correlation with the quality.Scientia Agricultura Sinica,2005,38(4):657-663.(in Chinese)
[26]朱满山,汤述翥,顾铭洪.RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展.中国农学通报,2005,21(8):59-64.ZHU M S,TANG S Z,GU M H.Progresses in the study on the assessing,genetic and breeding of the rice starch RVA profile in rice eating quality.Chinese Agricultural Science Bulletin,2005,21(8):59-64.(in Chinese)
[27]吴殿星,舒庆尧,夏英武.利用RVA谱快速鉴别不同表观直链淀粉含量早籼稻的淀粉粘滞特性.中国水稻科学,2001,15(1):57-59.WU D X,SHU Q Y,XIA Y W.Rapid identification of starch viscosity property of early Indica rice varieties with different apparent amylose content by RVA profile.China Journal of Rice Science,2001,15(1):57-59.(in Chinese)
[28]YAN C J,TIAN Z X,FANG Y W,YANG Y C,LI J.Genetic analysis of starch paste viscosity parameters in glutinous rice(Oryza sativa L.).Theoretical and Applied Genetics,2011,122(1):63-76.
[29]VANDEPUTTE G E,VERMEYLEN R,GEEROMS J,DELCOUR JA.Rice starches.I.Structural aspects provide insight into crystallinity characteristics and gelatinization behavior of granular starch.Journal of Cereal Science,2003,38:43-52.
[30]LAI V M F,LU S,LII C Y.Molecular characteristics influencing retrogradation kinetics of rice amylopectins.Cereal Chemistry,2000,77(3):272-278.
[31]UMEMOTO T,YANO M,SATOH H,SHOMURA A,NAKAMURAY.Mapping of a gene responsible for the difference in amylopectin structure between japonica-type and indica-type rice varieties.Theoretical and Applied Genetics,2002,104:1-8.
[32]SATOH H,NISHI A,YAMASHITA K,TAKEMOTO Y,TANAKA Y,HOSAKA Y,SAKURAI A,FUJITA N,NAKAMURA Y.Starch-branching enzyme I-deficient mutation specifically affects the structure and properties of starch in rice endosperm.Plant Physiology,2003,133(3):1111.
[2]王才林,张亚东,朱镇,姚姝,赵庆勇,陈涛,周丽慧,赵凌.优良食味粳稻新品种南粳9108的选育与利用.江苏农业科学,2013,41(9):86-88.WANG C L,ZHANG Y D,ZHU Z,YAO S,ZHAO Q Y,CHEN T,ZHOU L H,ZHAO L.Development of a new Japonica rice variety Nan-jing 9108 with good eating quality.Jiangsu Agricultural Sciences,2013,41(9):86-88.(in Chinese)
[3]王才林,张亚东,朱镇,陈涛,赵庆勇,赵凌,周丽慧,姚姝.优良食味粳稻新品种南粳5055的选育及利用.农业科技通讯,2012(2):84-87.WANG C L,ZHANG Y D,ZHU Z,CHEN T,ZHAO Q Y,ZHAO L,ZHOU L H,YAO S.Breeding and application of new good eating quality rice variety Nanjing 5055.Bulletin of Agriculture Science and Technology,2012(2):84-87.(in Chinese)
[4]ZHANG C Q,ZHOU L H,ZHU Z B,LU H W,ZHOU X Z,QIAN YT,LI Q F,LU Y,GU M H,LIU Q Q.Characterization of grain quality and starch fine structure of two Japonica rice(Oryza Sativa)varieties with good sensory properties at different temperatures during the filling stage.Journal of Agriculture and Food Chemistry,2016,64:4048-4057.
[5]LI H Y,GILBERT R G.Starch molecular structure:The basis for an improved understanding of cooked rice texture.Carbohydrate Polymers,2018,195:9-17.
[6]ZHANG C Q,CHEN S J,REN X Y,LU Y,LIU D R,CAI X L,LI Q F,GAO J P,LIU Q Q.Molecular structure and physicochemical properties of starches from rice with different amylose contents resulting from modification of OsGBSSI activity.Journal of Agriculture and Food Chemistry,2017,65:2222-2232.
[7]WICKRAMASINGHE H A M,NODA T.Physicochemical properties of starches from Sri Lankan rice varieties.Food Science and Technology Research,2008,14(1):49-54.
[8]BAO J S.Towards understanding of the genetic and molecular basis of eating and cooking quality of rice.Cereal Foods World,2012,57:148-156.
[9]BAO J S,XIAO P,HIRATSUKA M,SUN M,UMEMOTO T.Granule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of rice starch.Starch,2009,61(8):431-437.
[10]CHUNG H J,LIU Q,LEE L,WEI D Z.Relationship between the structure,physicochemical properties and in vitro digestibility of rice starches with different amylose contents.Food Hydrocolloids,2011,25:968-975.
[11]NAKAMURA Y,SAKURAI A,INABA Y,KIMURA K,IWASAWAN,NAGAMINE T.The fine structure of amylopectin in endosperm from Asian cultivated rice can be largely classified into two classes.Starch,2002,54:117-131.
[12]HANASHIRO I,ABE J I,HIZUKURI S.A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography.Carbohydrate Research,1996,283:151-159.
[13]CHEETHAM N W H,TAO L.Variation in crystalline type with amylose content in maize starch granules:An X-ray powder diffraction study.Carbohydrate Polymers,1998,36(4):277-284.
[14]李丁鲁,张建明,王慧,李茂柏,朴钟泽.长江下游地区部分优质粳稻品种与越光稻米支链淀粉结构特征及品质性状比较.中国水稻科学,2010,24(4):379-384.LI D L,ZHANG J M,WANG H,LI M B,PIAO Z Z.Differences in amylopectin structure and grain quality of rice between some high-quality Japonica varieties from the lower Yangtze River region,China and Koshihikari from Niigata,Japan.China Journal of Rice Science,2010,24(4):379-384.(in Chinese)
[15]NAKAMURA Y,SATO A,JULIANO B O.Short-chain-length distribution in debranched rice starches differing in gelatinization temperature or cooked rice hardness.Starch,2006,58:155-60.
[16]蔡一霞,王维,朱智伟,张祖建,杨建昌,朱庆森.不同类型水稻支链淀粉理化特性及其与米粉糊化特征的关系.中国农业科学,2006,39(6):1122-1129.CAI Y X,WANG W,ZHU Z W,ZHANG Z J,YANG J C,ZHU QS.The physiochemical characteristics of amylopectin and their relationships to pasting properties of rice flour in different varieties.Scientia Agricultura Sinica,2006,39(6):1122-1129.(in Chinese)
[17]贺晓鹏,朱昌兰,刘玲珑,王方,傅军如,江玲,张文伟,刘宜柏,万建民.不同水稻品种支链淀粉结构的差异及其与淀粉理化特性的关系.作物学报,2010,36(2):276-284.HE X P,ZHU C L,LIU L L,WANG F,FU J R,JIANG L,ZHANG WW,LIU Y B,WAN J M.Difference of amylopectin structure among various rice genotypes differing in grain qualities and its relation to starch physicochemical properties.Acta Agronomica Sinica,2010,36(2):276-284.(in Chinese)
[18]TONG C,CHEN Y,TANG F,XU F,HUANG Y,CHEN H,BAO J.Genetic diversity of amylose content and RVA pasting parameters in20 rice accessions grown in Hainan,China.Food Chemistry,2014,161(11):239-245.
[19]李刚,邓其明,李双成,王世全,李平.稻米淀粉RVA谱特征与品质性状的相关性.中国水稻科学,2009,23(1):99-102.LI G,DENG Q M,LI S C,WANG S Q,LI P.Correlation analysis between RVA profile characteristics and quality in rice.China Journal of Rice Science,2009,23(1):99-102.(in Chinese)
[20]LII C Y,TSAI M L,TSENG K H.Effect of amylose content on the rheological property of rice starch.Cereal Chemistry,1996,73:415-420.
[21]SINGH N,PAL N,MAHAJAN G,SINGH S,SHEVKANI K.Rice grain and starch properties:Effects of nitrogen fertilizer application.Carbohydrate Polymers,2011,86:219-225.
[22]GU J F,CHEN J,CHEN L,WANG Z Q,ZHANG H,YANG J C.Grain quality changes and responses to nitrogen fertilizer of japonica rice varieties released in the Yangtze River Basin from the 1950s to2000s.The Crop Journal,2015,3(4):285-297.
[23]谢黎虹,罗炬,唐绍清,陈能,焦桂爱,绍高能,魏详进,胡培松.蛋白质影响水稻米饭食味品质的机理研究.中国水稻科学,2013,27(1):91-96.XIE L H,LUO J,TANG S Q,CHEN N,JIAO G A,SHAO G N,WEIX J,HU P S.Proteins affect rice eating quality properties and its mechanism.Chinese Journal of Rice Science,2013,27(1):91-96.(in Chinese)
[24]HAMAKER B R,GRIFFIN V K.Effect of disulfide bond-containing protein on rice starch gelatinization and pasting.Cereal Chemistry,1993,70:377-380.
[25]隋炯明,李欣,严松,严长杰,张蓉,汤述翥,陆驹飞,陈宗祥,顾铭洪.稻米淀粉RVA谱特征与品质性状相关性研究.中国农业科学,2005,38(4):657-663.SUI J M,LI X,YAN S,YAN C J,ZHANG R,TANG S Z,LU J F,CHEN Z X,GU M H.Studies on the rice RVA profile characteristics and its correlation with the quality.Scientia Agricultura Sinica,2005,38(4):657-663.(in Chinese)
[26]朱满山,汤述翥,顾铭洪.RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展.中国农学通报,2005,21(8):59-64.ZHU M S,TANG S Z,GU M H.Progresses in the study on the assessing,genetic and breeding of the rice starch RVA profile in rice eating quality.Chinese Agricultural Science Bulletin,2005,21(8):59-64.(in Chinese)
[27]吴殿星,舒庆尧,夏英武.利用RVA谱快速鉴别不同表观直链淀粉含量早籼稻的淀粉粘滞特性.中国水稻科学,2001,15(1):57-59.WU D X,SHU Q Y,XIA Y W.Rapid identification of starch viscosity property of early Indica rice varieties with different apparent amylose content by RVA profile.China Journal of Rice Science,2001,15(1):57-59.(in Chinese)
[28]YAN C J,TIAN Z X,FANG Y W,YANG Y C,LI J.Genetic analysis of starch paste viscosity parameters in glutinous rice(Oryza sativa L.).Theoretical and Applied Genetics,2011,122(1):63-76.
[29]VANDEPUTTE G E,VERMEYLEN R,GEEROMS J,DELCOUR JA.Rice starches.I.Structural aspects provide insight into crystallinity characteristics and gelatinization behavior of granular starch.Journal of Cereal Science,2003,38:43-52.
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