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- Title
Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing.
- Authors
Tamada, Yoshihiro; Asai, Takuya; Kubodera, Takafumi; Akashi, Takahiro; Fukusaki, Eiichiro; Shimma, Shuichi
- 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.
- Subjects
RICE wines; RICE; BROWN rice; RICE breeding; MASS spectrometry
- Publication
Bioscience, Biotechnology & Biochemistry, 2024, Vol 88, Issue 4, p445
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1093/bbb/zbae002