Current research frequently concentrates on a restricted range of rice cultivars or predominantly investigates indica rice varieties, resulting in a scarcity of data concerning the physicochemical and digestion characteristics of japonica cultivars. The objective of this study is to fill these voids by offering an intricate analysis of commercial japonica rice strains, namely, Nanatsuboshi (NS), Tsuyahime (TH), and Yumepirika (YP), thus enhancing comprehension of their nutritional value and technological capabilities. Analysis of cooking characteristics revealed that YP exhibited the longest minimum cooking temperature (MCT), the highest water uptake ratio (WUR), and the greatest grain elongation ratio (GER), followed by TH and NS. All three types displayed low levels of resistant starch (RS), ranging from 1.4 to 1.6%. Additionally, all three varieties exhibit similar glycemic index (GI) ranging between 74 and 76. The rheological properties of these rice types retrograded at 4 °C revealed significant variations. The study also delved into the physicochemical properties of starch extracted from these rice types, employing techniques such as scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). YP’s starch exhibited the highest gelatinization temperature (113.19 °C), whereas NS had the lowest (75.99 °C). The research aimed to uncover potential health benefits by examining the rheological, structural, and physicochemical traits. This research offers potential for addressing health issues related to high glycemic carbohydrates and enhancing the versatile use of japonica rice.

中文翻译：

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探索商品水稻品种的退化行为和各提取淀粉的理化性质

目前的研究经常集中在有限的水稻品种上或主要研究籼稻品种，导致粳稻品种理化和消化特性的数据匮乏。本研究的目的是通过对商业粳稻品种（即 Nanatsuboshi (NS)、Tsuyahime (TH) 和 Yumepirika (YP)）进行复杂分析来填补这些空白，从而增强对其营养价值和技术能力的理解。蒸煮特性分析表明，YP 具有最长的最低蒸煮温度（MCT）、最高的吸水率（WUR）和最大的籽粒伸长率（GER），其次是 TH 和 NS。所有三种类型均显示出较低水平的抗性淀粉 (RS)，范围为 1.4% 至 1.6%。此外，所有三个品种都表现出相似的血糖指数 (GI)，范围在 74 到 76 之间。这些水稻类型在 4 °C 下的流变特性显示出显着的差异。该研究还采用扫描电子显微镜 (SEM)、X 射线衍射 (XRD)、傅里叶变换红外 (FTIR) 光谱和差示扫描量热法 (DSC) 等技术，深入研究了从这些大米中提取的淀粉的理化特性。 。 YP 的淀粉糊化温度最高（113.19 °C），而 NS 的糊化温度最低（75.99 °C）。该研究旨在通过检查流变学、结构和物理化学特性来发现潜在的健康益处。这项研究为解决与高血糖碳水化合物相关的健康问题和增强粳米的多功能用途提供了潜力。