Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68958
標題: Non-starch polysaccharide compositions of rice grains with respect to rice variety and degree of milling
作者: Lai, V.M.F.
Lu, S.
He, W.H.
Chen, H.H.
關鍵字: rice;cell wall materials;hemicellulose;non-starch polysaccharide;arabinoxylans;cell-wall preparations;physicochemical properties;dietary fiber;milled rice;monosaccharides;arabinoxylans;bran
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 101, Issue 3, Page(s) 1205-1210.
摘要: 
The chemical compositions of cell wall materials (CWM) in brown and milled rice were investigated using four rice varieties, Taichung Sen 10 TCS 10, indica), Tainung 67 (TNu67, japonica), Taichung Sen Waxy 1 (TCSW 1, indica waxy), and Taichung Waxy 70 (TCW70, japonica waxy). The yield of CWM preparation, equivalent to total dietary fiber content, followed the order of TNu67 > TCS 10 > the waxy cultivars. This order also held for the water solubility and pectic substance content of the CWM preparations and the compositional ratio of arabinose to xylose of all CWM samples. Comparatively, the nonwaxy CWM were rich in pectic substances and glucans; whereas the waxy CWM counterparts were dominant with hemicellulose plus cellulose and arabinoxylan-related polysaccharides. These results were more significant for the hot-water-soluble than insoluble parts and mainly dependent of rice variety rather than the degree of milling. (c) 2006 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/68958
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2006.03.024
Appears in Collections:期刊論文

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