Rice grain structural characteristics of sake rice cultivar<i>Hakutsurunishiki</i>for<i>daiginjo-shu</i>brewing
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- Takafumi Kubodera
- H , Kobe, Hyogo , Japan
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- Yoshihiro Tamada
- H , Kobe, Hyogo , Japan
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- Takuya Asai
- H , Kobe, Hyogo , Japan
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- Shuichi Shimma
- Department of Biotechnology, Graduate School of Engineering, Osaka University , Suita, Osaka , Japan
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- Takahiro Akashi
- H , Kobe, Hyogo , Japan
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- Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University , Suita, Osaka , Japan
書誌事項
- 公開日
- 2024-02-07
- 権利情報
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- https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model
- DOI
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- 10.1093/bbb/zbae002
- 公開者
- Oxford University Press (OUP)
説明
<jats:title>ABSTRACT</jats:title><jats:p>Hakutsurunishiki is a sake rice cultivar bred using Yamadabo (seed parent) and Wataribune 2 (pollen parent), equivalent to a Yamadanishiki sibling. This study evaluated the structural characteristics of the Hakutsurunishiki rice grain that contribute to the brewing characteristics of daiginjo-shu, via a comparison with Yamadanishiki. Hakutsurunishiki brown rice was a little heavy and had a large white core. Observing a cross-section of white rice after soaking revealed that the rice grain structure of Hakutsurunishiki was different from that of Yamadanishiki. Hakutsurunishiki white rice showed fewer voids than Yamadanishiki, promoting a slower water absorption rate. Glucose distribution in rice koji obtained by mass spectrometry imaging showed that Hakutsurunishiki rice koji, like Yamadanishiki, is tsuki-haze type, suggesting that its grain structure is suitable for making rice koji for daiginjo-shu. With these observations, we were able to clarify the structural characteristics of Hakutsurunishiki rice grain.</jats:p>
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 88 (4), 445-452, 2024-02-07
Oxford University Press (OUP)
