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Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing.
- Source :
-
Bioscience, Biotechnology & Biochemistry . Apr2024, Vol. 88 Issue 4, p445-452. 8p. - Publication Year :
- 2024
-
Abstract
- 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- *RICE wines
*RICE
*BROWN rice
*RICE breeding
*MASS spectrometry
Subjects
Details
- Language :
- English
- ISSN :
- 09168451
- Volume :
- 88
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Bioscience, Biotechnology & Biochemistry
- Publication Type :
- Academic Journal
- Accession number :
- 176725448
- Full Text :
- https://doi.org/10.1093/bbb/zbae002