51
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Ghanghas N, M. T. M, Sharma S, Prabhakar PK. Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733596] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Neeraj Ghanghas
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Mukilan M. T.
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Shikha Sharma
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
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52
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Yan X, Liu C, Huang A, Chen R, Chen J, Luo S. The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102927] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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53
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Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour. Int J Biol Macromol 2020; 146:524-529. [DOI: 10.1016/j.ijbiomac.2020.01.048] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/29/2019] [Accepted: 01/06/2020] [Indexed: 02/06/2023]
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54
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Liang Y, Yan C, Qin X, Nan W, Zhang H. Construction of three half-sib SSR linkage maps derived from overwintering cultivated rice and segregation distortion loci mapping. Genome 2020; 63:239-251. [PMID: 32053407 DOI: 10.1139/gen-2019-0160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Segregation distortion is a common phenomenon that has been observed in genetics and plant breeding; however, the mechanism of segregation distortion is unknown. In the present study, three half-sib F2 populations derived from three japonica overwinter (perennial) rice varieties (W1, W2, and W3) crossed to the indica rice variety Minghui725 (MH725) were developed to construct three half-sib linkage maps. We established linkage map lengths of 2032.8, 2317.4, and 2108.7 cM with average intervals of 20.1, 20.5, and 19.7 cM using 101, 113, and 107 SSR markers in W1/MH725, W2/MH725, and W3/MH725, respectively. Discrepancies in marker order and genetic linkage distance occurred in the three half-sib linkage maps due to segregation distortion. A total of 88 markers exhibited segregation distortion across the three linkage maps at P < 0.01 level, 42 segregation distortion loci (SDLs) were detected across the three half-sib populations and exhibited variable LOD value that ranged from 3.2 (SDL2f) to 30.1 (SDL5d), and 13 of the 42 SDLs were repeatedly located at the same chromosomal regions of the previously published hybrid sterility quantitative trait loci. Data from this study provide an extensive archive for investigating the genetic characteristic of overwintering cultivated rice and the future exploration and innovation of overwintering rice breeding.
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Affiliation(s)
- Yongshu Liang
- Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China.,Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China
| | - Chao Yan
- Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China.,Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China
| | - Xiaojian Qin
- Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China.,Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China
| | - Wenbin Nan
- Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China.,Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China
| | - Hanma Zhang
- Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China.,Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations, Chongqing Normal University, Chongqing 401331, P.R. China
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55
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Li D, Zhang C, Zhang A, Qian L, Zhang D. Changes of liposome and antioxidant activity in immature rice during seed development. J Food Sci 2020; 85:86-95. [DOI: 10.1111/1750-3841.14967] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 11/01/2019] [Accepted: 11/05/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Dan Li
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| | - Chao Zhang
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| | - Ai‐wu Zhang
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| | - Li‐li Qian
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| | - Dong‐jie Zhang
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
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56
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Efficacy of N-Methyl-N-Nitrosourea Mutation on Physicochemical Properties, Phytochemicals, and Momilactones A and B in Rice. SUSTAINABILITY 2019. [DOI: 10.3390/su11236862] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Attempts regarding the improvement and development of novel rice with better quality and higher productivity have been increasing. Among approaches, mutation is a direct alteration on the genome and considered as one of the most beneficial routes to acquire new beneficial traits in rice. An experiment was carried out to explore the effects of N-methyl-N-nitrosourea (MNU) mutation on the antioxidant activities, phytochemical compounds, and momilactones A (MA) and B (MB) in rice. Two rice cultivars, K1 (an original cultivar DT84) and K2 (mutated DT84), were examined. Antioxidant activities, phenolic compounds, and momilactones of the rice grain, husk, and straw portions were measured and quantified. Antioxidant activities were higher in grain and straw of K2, whereas K1 showed greater antioxidant activity in rice husk. Additionally, K2 displayed higher total phenolic contents (TPC) in grain and straw as well as lower of it in the husk, but these variations significantly differed only in the straw portion. An increase in total flavonoid contents (TFC) was observed in the husk of K1, while K2 significantly enhanced TFC in straw. Both MA and MB, two compounds obtaining antidiabetes, anticancer, antimicrobial, antigout, and antiobesity properties, were detected and quantified in grain, husk, and straw of K1 and K2 samples. Generally, the contents of MA were higher than MB in all tested portions of rice crop. MA and MB were higher in straw followed by those in husk and grain, respectively. K2 contained higher amounts of MA and MB in straw and husk, but lower contents in grain compared with those in K1. This study illustrates that MNU mutation can improve grain quality and enhance bioactive compounds in straw, husk, and grain of rice. This approach has the potential to develop functional foods from rice, and therefore help farmers in developing countries to improve value in rice production.
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57
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JINAKOT I, JIRAPAKKUL W. Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling. J Nutr Sci Vitaminol (Tokyo) 2019; 65:S231-S234. [DOI: 10.3177/jnsv.65.s231] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Issaraporn JINAKOT
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
| | - Wannee JIRAPAKKUL
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
- Center of Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies, Kasetsart University
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58
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Azizi R, Capuano E, Nasirpour A, Pellegrini N, Golmakani MT, Hosseini SMH, Farahnaky A. Varietal differences in the effect of rice ageing on starch digestion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.057] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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59
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Zhang X, Shen Y, Zhang N, Bao J, Wu D, Shu X. The effects of internal endosperm lipids on starch properties: Evidence from rice mutant starches. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102804] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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60
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Lee N, Seo JM, Kim HS, Seo DH, Kim J, Choi H, Lee BH. Citric-acid treatment during rice processing increases the level of slowly digestible starch with a potential to regulate the post-prandial blood glucose level. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102821] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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61
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Khatun A, Waters DLE, Liu L. A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing. STARCH-STARKE 2019. [DOI: 10.1002/star.201900090] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Amina Khatun
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
| | - Daniel L. E. Waters
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
- ARC ITTC for Functional Grains, Charles Sturt UniversityWagga WaggaNSW2650Australia
| | - Lei Liu
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
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62
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Gunaratne A, Wu K, Kong X, Gan R, Sui Z, Kumara K, Ratnayake UK, Senarathne K, Kasapis S, Corke H. Physicochemical properties, digestibility and expected glycaemic index of high amylose rice differing in length‐width ratio in Sri Lanka. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14232] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anil Gunaratne
- Sabaragamuwa University of Sri Lanka P.O. Box 02 Belihuloya Sri Lanka
- School of Applied Sciences RMIT University Bundoora West Campus Melbourne Vic.3001Australia
| | - Kao Wu
- Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology Wuhan430068China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology Zhejiang University Hangzhou310029China
| | - Ren‐You Gan
- Department of Food Science & Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Kapila Kumara
- Sabaragamuwa University of Sri Lanka P.O. Box 02 Belihuloya Sri Lanka
| | | | | | - Stefan Kasapis
- School of Applied Sciences RMIT University Bundoora West Campus Melbourne Vic.3001Australia
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
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63
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Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein. Carbohydr Polym 2019; 216:197-203. [DOI: 10.1016/j.carbpol.2019.04.031] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 03/25/2019] [Accepted: 04/07/2019] [Indexed: 11/18/2022]
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64
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Saleh ASM, Wang P, Wang N, Yang L, Xiao Z. Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies. Compr Rev Food Sci Food Saf 2019; 18:1070-1096. [DOI: 10.1111/1541-4337.12449] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/05/2019] [Accepted: 03/22/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmed S. M. Saleh
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
- Dept. of Food Science and Technology, Faculty of AgricultureAssiut Univ. Assiut 71526 Egypt
| | - Peng Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Na Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Liu Yang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Zhigang Xiao
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
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65
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The increased stickiness of non-glutinous rice by alkali soaking and its molecular causes. Int J Biol Macromol 2019; 135:394-399. [PMID: 31145949 DOI: 10.1016/j.ijbiomac.2019.05.184] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 05/22/2019] [Accepted: 05/25/2019] [Indexed: 11/24/2022]
Abstract
Non-glutinous rice is always less sticky than glutinous rice. By soaking two non-glutinous rice (Jingmi and Xianmi) with different concentrations of NaOH solution, the stickiness of cooked non-glutinous rice is significantly increased, which is closely associated with the removal of surface proteins of these treated rice grains. By investigating starch leaching characteristics and the molecular structure of leached starch, we find: (i) total solids and amylopectin amount in the leached materials increase by raising NaOH concentration; (ii) the molecular size and chain-length distributions (CLDs) of leached starch significantly differ between samples with different soaking treatments; (iii) a strong correlation between stickiness of cooked rice and total amount of leached amylopectin is established. (iv) molecular causes for the increased stickiness of alkali-soaked rice are put forward to explain the above observations. This study could broaden the applications of non-glutinous rice by altering its stickiness attribute with alkali soaking.
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66
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Chi C, Li X, Zhang Y, Chen L, Li L. Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.040] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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67
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Ahmad N, Rajab A. Textural and cooking qualities of dry Laksa
noodle made from semi-wet and wet MR253 flours. Cereal Chem 2018. [DOI: 10.1002/cche.10105] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Noorlaila Ahmad
- Faculty of Applied Sciences; Universiti Teknologi MARA; Shah Alam Selangor Malaysia
| | - Asmeda Rajab
- Faculty of Applied Sciences; Universiti Teknologi MARA; Shah Alam Selangor Malaysia
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68
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Ding C, Khir R, Pan Z, Wood DF, Venkitasamy C, Tu K, El-Mashad H, Berrios J. Influence of infrared drying on storage characteristics of brown rice. Food Chem 2018; 264:149-156. [DOI: 10.1016/j.foodchem.2018.05.042] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 04/26/2018] [Accepted: 05/07/2018] [Indexed: 10/17/2022]
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69
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Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice 'Cheonjihyang-1-se '. Food Sci Biotechnol 2018; 27:383-392. [PMID: 30263761 DOI: 10.1007/s10068-017-0259-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 10/27/2017] [Accepted: 11/10/2017] [Indexed: 12/11/2022] Open
Abstract
To understand effects of milling, scented rice 'Cheonjihyang-1-se' was milled from 10 to 140 s and changes in volatiles, phytonutrients, and fatty acids were evaluated. Among 43 identified odor-active compounds, four volatiles, including hexan-3-one, exhibited decreases of up to 78%, while four others including (E)-non-2-enal, increased following milling. Levels of 2-acetyl-1-pyrroline, the most distinctive popcorn-flavoring compound in scented rice, were not affected by the degree of milling (DM). Partial least squares discriminant analyses of volatiles were able to differentiate white rice according to the DM. Benzene and 2-pentylfuran showed the highest variable importance in projection scores, which could be applied in estimating the DM of rice. Milling significantly decreased tocopherols, tocotrienols, squalene, phytosterols contents and oleic acid composition, while palmitic acid composition was increased. These results suggest milling-dependent variations in phytonutrient levels and lipid composition, as well as changes in aroma and subsequent market quality, in 'Cheonjihyang-1-se' rice.
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70
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Chi C, Li X, Feng T, Zeng X, Chen L, Li L. Improvement in Nutritional Attributes of Rice Starch with Dodecyl Gallate Complexation: A Molecular Dynamic Simulation and in Vitro Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9282-9290. [PMID: 30114360 DOI: 10.1021/acs.jafc.8b02121] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To improve starch functionalities such as digestibility and antioxidant activity, rice starch was complexed with antioxidant dodecyl gallate (DG). Molecular dynamics simulation showed that the starch-DG inclusion complex was favorable, and in 50 ns, the dodecyl segment resided in the helix of the amylose cavities but the gallate tail left outside. This theoretical finding was validated by UV-vis spectroscopy, calorimetric, and crystalline measurements, indicating V-type crystalline structures containing type I and type II inclusion complexes can be formed after DG complexation. Meritedly, starch digestibility was mitigated by synchronously increasing slowly digestible starch (5.12-22.83%) and resistant starch content (8.69-14.17%), and the antioxidant activity was also significantly increased. Such inclusion complexes thereby acted as a carrier for targeting delivery of DG to the human lower gastrointestinal tract with potent antioxidant activity. Complexation with DG synergistically improved starch digestibility and antioxidant activity, favoring the intervention against chronic diseases, by ameliorating the postprandial glycemic response and oxidative stress.
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Affiliation(s)
- Chengdeng Chi
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Tao Feng
- School of Perfume and Aroma Technology , Shanghai Institute of Technology , No. 100 Haiquan Road , Shanghai 201418 , China
| | - Xiaolan Zeng
- School of Perfume and Aroma Technology , Shanghai Institute of Technology , No. 100 Haiquan Road , Shanghai 201418 , China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
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71
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Metabotyping of rice (Oryza sativa L.) for understanding its intrinsic physiology and potential eating quality. Food Res Int 2018; 111:20-30. [DOI: 10.1016/j.foodres.2018.05.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 11/21/2022]
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72
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Matmin J, Affendi I, Endud S. Direct-Continuous Preparation of Nanostructured Titania-Silica Using Surfactant-Free Non-Scaffold Rice Starch Template. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E514. [PMID: 29996468 PMCID: PMC6071009 DOI: 10.3390/nano8070514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 07/03/2018] [Accepted: 07/03/2018] [Indexed: 02/05/2023]
Abstract
The conventional synthesis route of nanostructured titania-silica (Ti-SiNS) based on sol-gel requires the use of a surfactant-type template that suffers from hazardous risks, environmental concerns, and a tedious stepwise process. Alternatively, biomaterials have been introduced as an indirect template, but still required for pre-suspended scaffold structures, which hinder their practical application. Herein, we report an easy and industrially viable direct-continuous strategy for the preparation of Ti-SiNS from nanostructured-silica (SiNS) using a hydrolyzed rice starch template. This strategy fits into the conventional industrial process flow, as it allows starch to be used directly in time-effective and less complicated steps, with the potential to upscale. The formation of Ti-SiNS is mainly attributed to Ti attachment in the SiNS frameworks after the polycondensation of the sol-gel composition under acidic-media. The SiNS had pseudo-spherical morphology (nanoparticles with the size of 13 to 22 nm), short order crystal structure (amorphous) and high surface area (538.74 m²·g−1). The functionalized SiNS into Ti-SiNS delivered considerable catalytic activity for epoxidation of 1-naphtol into 1,4-naphthoquinone. The described direct-continuous preparation shows great promise for a cheap, green, and efficient synthesis of Ti-SiNS for advanced applications.
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Affiliation(s)
- Juan Matmin
- Centre of Foundation Studies UiTM, Universiti Teknologi MARA (UiTM), Cawangan Selangor, Kampus Dengkil, Dengkil 43800, Selangor, Malaysia.
- Chemistry Department, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia.
| | - Irwan Affendi
- Centre of Foundation Studies UiTM, Universiti Teknologi MARA (UiTM), Cawangan Selangor, Kampus Dengkil, Dengkil 43800, Selangor, Malaysia.
| | - Salasiah Endud
- Chemistry Department, Faculty of Science, Universiti Teknologi Malaysia (UTM), Skudai 81310, Johor, Malaysia.
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73
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Shi L, Gui T, Zhao S, Xu J, Wang F, Sui C, Zhang Y, Hu D. Degradation and residues of indoxacarb enantiomers in rice plants, rice hulls and brown rice using enriched S-
indoxacarb formulation and enantiopure formulation. Biomed Chromatogr 2018; 32:e4301. [DOI: 10.1002/bmc.4301] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/17/2018] [Accepted: 05/23/2018] [Indexed: 01/28/2023]
Affiliation(s)
- Lihong Shi
- Guizhou University; State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education; Guiyang People's Republic of China
| | - Ting Gui
- Guizhou University; State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education; Guiyang People's Republic of China
| | - Shan Zhao
- Guizhou University; State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education; Guiyang People's Republic of China
| | - Jin Xu
- Guizhou University; State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education; Guiyang People's Republic of China
| | - Fei Wang
- Guizhou University; State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education; Guiyang People's Republic of China
| | - Changling Sui
- Guizhou University; State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education; Guiyang People's Republic of China
| | - Yuping Zhang
- Guizhou University; State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education; Guiyang People's Republic of China
| | - Deyu Hu
- Guizhou University; State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education; Guiyang People's Republic of China
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74
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Casas GA, Overholt MF, Dilger AC, Boler DD, Stein HH. Effects of full fat rice bran and defatted rice bran on growth performance and carcass characteristics of growing-finishing pigs. J Anim Sci 2018; 96:2293-2309. [PMID: 29668980 PMCID: PMC6095376 DOI: 10.1093/jas/sky145] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Accepted: 04/14/2018] [Indexed: 11/14/2022] Open
Abstract
The objective was to test the hypothesis that increasing inclusion levels of full fat rice bran (FFRB) or defatted rice bran (DFRB) are not detrimental to growth or carcass characteristics, longissimus muscle (LM) quality, or fat quality when fed to growing-finishing pigs. A total of 224 barrows and gilts were randomly allotted to 7 treatments, with 4 pigs per pen and 8 pen replicates per treatment. Pigs had an average initial BW of 28.2 ± 4.1 kg and a 3-phase feeding program was used. A basal diet containing corn and soybean meal, 3 diets containing corn, soybean meal, and 10, 20, or 30% FFRB, and 3 diets containing corn, soybean meal, and 10, 20, or 30% DFRB were formulated within each phase. Daily feed allotments and pig BW at the start of the experiment and at the conclusion of each phase were recorded. On the last day of the experiment, 1 pig per pen was harvested and carcass characteristics, LM quality, and fat quality were determined. For the overall experimental period, no effects of dietary treatments were observed for average daily gain. However, average daily feed intake (ADFI) decreased (linear, P < 0.05) and gain to feed ratio (G:F) increased (linear, P < 0.05) for pigs fed diets with increasing concentrations of FFRB. In contrast, ADFI increased linearly (P < 0.05) and G:F decreased (linear, P < 0.05) as DFRB was included in the diets. There were no effects of dietary treatments on LM quality. The length of the bellies decreased (linear and quadratic, P < 0.05) as the inclusion of FFRB or DFRB increased in the diets. The concentration of crude fat in the adipose tissue of pigs increased linearly (P < 0.05) as the concentration of FFRB or DFRB increased in the diets. The concentration of saturated fatty acids in the adipose tissue of pigs fed diets containing FFRB decreased (linear, P < 0.05), whereas the concentration of polyunsaturated fatty acids (PUFA) increased (linear, P < 0.05). In contrast, addition of DFRB did not affect the concentration of fatty acids in adipose tissues. In conclusion, 30% FFRB included in diets for growing-finishing pigs may improve G:F without affecting carcass characteristics or LM quality with the exception that PUFA in adipose tissues will increase. However, inclusion of DFRB in diets for growing-finishing pigs will reduce G:F without affecting the LM quality or composition of adipose tissues.
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Affiliation(s)
- Gloria A Casas
- Department of Animal Sciences, University of Illinois, Urbana, IL
- Departamento de Producción Animal, Facultad de Medicina Veterinaria y de Zootecnia, Universidad Nacional de Colombia, Bogotá, Colombia
| | | | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana, IL
- Division of Nutritional Sciences, University of Illinois, Urbana, IL
| | - Dustin D Boler
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Hans H Stein
- Department of Animal Sciences, University of Illinois, Urbana, IL
- Division of Nutritional Sciences, University of Illinois, Urbana, IL
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75
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Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure. Journal of Food Science and Technology 2018; 55:2985-2993. [PMID: 30065407 DOI: 10.1007/s13197-018-3216-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/03/2018] [Accepted: 05/09/2018] [Indexed: 10/16/2022]
Abstract
The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among functional attributes and starch structure. Morphological changes were corroborated by scanning electron microscopy. Peak time (Pt), pasting temperature (PT), peak and final viscosities from rapid visco-analysis showed a significant decrease with increasing of milling severity. The reduction in final viscosity (FV up to 4770 mPa s), particularly for the refined flour fraction (volume median diameter, D50 < 140 µm), evidenced the poor capacity of damaged starch to bind water during heating step. In comparison with native flour, the modified flours presented higher values of damaged starch (DS 5.94-16.46%), and viscosities as well as lower values of gelatinization enthalpy (ΔH 4.67-0.71 J/g), Pt and PT denoting a lower resistance to shear stress and cooking. Such behavior is desirable in mixture design to enhance flour particles dispersion and to facilitate the interaction among food ingredients. Structural changes of starch were strongly associated to pasting behavior as it can be appreciated from the significant correlations founded: FV-DS, setback viscosity (SB)-DS, SB-D50, SB-ΔH. Planetary ball milling is a novel green method to obtain physically modified rice flours with distinctive characteristics regarding native flours, which could be well controlled by selecting suitable milling conditions. More studies should be required to expand the applications of the modified rice flours, in food and non-food products, with specific functional requirements.
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76
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Behera G, Sutar P. A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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77
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Wang H, Liu Y, Chen L, Li X, Wang J, Xie F. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch. Food Chem 2018; 242:323-329. [DOI: 10.1016/j.foodchem.2017.09.014] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 08/10/2017] [Accepted: 09/04/2017] [Indexed: 11/29/2022]
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78
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Preparation and characterization of edible chicken skin gelatin film incorporated with rice flour. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2017.12.009] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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79
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Ultra-trace determination of bromine and iodine in rice by ICP-MS after microwave-induced combustion. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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80
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Evans DE, Collins H, Eglinton J, Wilhelmson A. Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-63-0185] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- Tasmanian Institute of Agricultural Research (TIAR), University of Tasmania, Private Bag 54, Hobart, Tas 7001, Australia
| | - Helen Collins
- School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia
| | - Jason Eglinton
- School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia
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81
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Moisture mediated effects of γ-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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82
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Balindong JL, Ward RM, Liu L, Rose TJ, Pallas LA, Ovenden BW, Snell PJ, Waters DL. Rice grain protein composition influences instrumental measures of rice cooking and eating quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.09.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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83
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Meng X, Lv Y, Mujahid H, Edelmann MJ, Zhao H, Peng X, Peng Z. Proteome-wide lysine acetylation identification in developing rice (Oryza sativa) seeds and protein co-modification by acetylation, succinylation, ubiquitination, and phosphorylation. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2017; 1866:451-463. [PMID: 29313810 DOI: 10.1016/j.bbapap.2017.12.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 11/20/2017] [Accepted: 12/03/2017] [Indexed: 12/31/2022]
Abstract
Protein lysine acetylation is a highly conserved post-translational modification with various biological functions. However, only a limited number of acetylation sites have been reported in plants, especially in cereals, and the function of non-histone protein acetylation is still largely unknown. In this report, we identified 1003 lysine acetylation sites in 692 proteins of developing rice seeds, which greatly extended the number of known acetylated sites in plants. Seven distinguished motifs were detected flanking acetylated lysines. Functional annotation analyses indicated diverse biological processes and pathways engaged in lysine acetylation. Remarkably, we found that several key enzymes in storage starch synthesis pathway and the main storage proteins were heavily acetylated. A comprehensive comparison of the rice acetylome, succinylome, ubiquitome and phosphorylome with available published data was conducted. A large number of proteins carrying multiple kinds of modifications were identified and many of these proteins are known to be key enzymes of vital metabolic pathways. Our study provides extending knowledge of protein acetylation. It will have critical reference value for understanding the mechanisms underlying PTM mediated multiple signal integration in the regulation of metabolism and development in plants.
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Affiliation(s)
- Xiaoxi Meng
- Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State University, Starkville, MS, United States
| | - Yuanda Lv
- Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State University, Starkville, MS, United States; Provincial Key Laboratory of Agrobiology, Institute of Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Hana Mujahid
- Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State University, Starkville, MS, United States
| | - Mariola J Edelmann
- Department of Microbiology and Cell Science, University of Florida, Gainesville, FL, United States
| | - Han Zhao
- Provincial Key Laboratory of Agrobiology, Institute of Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Xiaojun Peng
- Department of Bioinformatics, Jingjie PTM Biolab Co. Ltd, Hangzhou, Zhejiang, China
| | - Zhaohua Peng
- Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State University, Starkville, MS, United States.
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84
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Li H, Wen Y, Wang J, Sun B. The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.015] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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85
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Chung SI, Lee SC, Kang MY. Physicochemical properties of giant embryo rice Seonong 17 and Keunnunjami. Biosci Biotechnol Biochem 2017; 81:972-978. [PMID: 28388358 DOI: 10.1080/09168451.2016.1277510] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
This study was carried out to determine the physicochemical properties of giant embryo rice "Seonong 17" and "Keunnunjami" in comparison with the normal embryo rice. Scanning electron microscopy revealed that Seonong 17 and Keunnunjami have larger embryo and that starch granules from Keunnunjami were more tightly packed with smaller air spaces between granules. Seonong 17 exhibited the lowest amylose content. Keunnunjami showed the highest protein content, pasting temperature, peak and breakdown viscosities, and gelatinization temperature and enthalpy. Both giant embryo rice samples contained significantly higher amounts of essential amino acids and unsaturated fatty acids than the normal rice. Proteomic analysis using two-dimensional gel electrophoresis revealed differences in the protein profile of Seonong 17 and Keunnunjami. The results could serve as baseline information in evaluating the quality of these two giant embryo rice cultivars and provide a better understanding of their potential uses and food industry applications.
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Affiliation(s)
- Soo Im Chung
- a Department of Food Science and Nutrition, Brain Korea 21 Plus , Kyungpook National University , Daegu , Korea
| | - Sang Chul Lee
- b School of Applied Biosciences, Kyungpook National University , Daegu , Korea
| | - Mi Young Kang
- a Department of Food Science and Nutrition, Brain Korea 21 Plus , Kyungpook National University , Daegu , Korea
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86
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Polesi LF, Lima DC, Sarmento SB, Canniatti-Brazaca SG. Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1811-1818. [PMID: 27485521 DOI: 10.1002/jsfa.7979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 07/17/2016] [Accepted: 07/28/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Little has been reported about the effects of gamma radiation on the physical and sensory characteristics of rice. Samples were irradiated with 60 Co in doses 0, 1, 2 and 5 kGy, on a rate of 0.4 kGy h-1 . RESULTS The evaluation of instrumental color showed that increasing doses promoted the yellowing (higher b* value) of the rice grains. Hardness was decreased and stickiness was increased in cooked rice with increasing doses. Sensory evaluation using quantitative descriptive analysis showed that increasing doses promoted higher occurrence of yellowish appearance, emergence of burnt aroma, and an increase of bitter and burnt taste. The sensory acceptance test by 9-point hedonic scale showed alteration of the samples irradiated with 5 kGy in all evaluated attributes (appearance, color, aroma, taste and texture). The lowest dose (1 kGy), however, had good acceptability by the panelists. CONCLUSION Rice may be subjected to 1 kGy dose of gamma radiation without changes or with small changes in physical properties and with good overall acceptability. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Luís F Polesi
- Center for Nuclear Energy in Agriculture, University of São Paulo, 13416-903, Piracicaba, SP, Brazil
| | - Dâmaris C Lima
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, 13418-900, Piracicaba, SP, Brazil
| | - Silene Bs Sarmento
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, 13418-900, Piracicaba, SP, Brazil
| | - Solange G Canniatti-Brazaca
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, 13418-900, Piracicaba, SP, Brazil
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87
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Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour. Food Sci Biotechnol 2017; 26:43-48. [PMID: 30263508 DOI: 10.1007/s10068-017-0006-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 11/06/2016] [Accepted: 12/04/2016] [Indexed: 10/20/2022] Open
Abstract
Producing good-quality, fine rice flour is more difficult than wheat flour because the rice grain is harder. The non-glutinous Japonica-type variety Seolgaeng, derived from N-methyl-N-nitrosourea (MNU) mutagenesis, and four other varieties, representing a range of amylose contents, were evaluated in this study. Dry-milled Seolgaeng rice flour exhibited an average particle size that is <70 μm, a more uniform particle-size proportion than other varieties. Moreover, we noted significant differences in the damaged starch content in flour from Seolgaeng compared to the other varieties (p<0.05). Seolgaeng flour showed a round starch structure, which would lead to better friability, finer particle size, and less damage to the endosperm during dry milling. Indeed, among all varieties evaluated in this study, dry-milled Seolgaeng flour had the finest particle size (averaging <70 μm) and exhibited less damaged starch. With its round starch granules, Seolgaeng is a suitable candidate for drymilled rice flour.
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88
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Oliveira LC, Lima DCN, Bailoni MA, Risso EM, Schmiele M, Steel CJ, Chang YK. Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours. Cereal Chem 2017. [DOI: 10.1094/cchem-05-16-0129-fi] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Diana C. N. Lima
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
- Federal Center of Technological Education Celso Suckow da Fonseca (CEFET/RJ), Voluntários da Pátria, 30, Valença, RJ, 27600-000, Brazil
| | - Marcio A. Bailoni
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Eder M. Risso
- University of Campinas, School of Food Engineering, Department of Food and Nutrition, Campinas, SP, 13083-862, Brazil
| | - Marcio Schmiele
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Caroline J. Steel
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Yoon K. Chang
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
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89
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Yamazaki E, Kubo T, Umetani K, Fujiwara T, Kurita O, Matsumura Y. Rapid evaluation of the rheological change caused by starch retrogradation with repeating freeze-thaw cycles. STARCH-STARKE 2017. [DOI: 10.1002/star.201600094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Eiji Yamazaki
- Mie Prefecture Industrial Research Institute; Tsu Mie Japan
| | - Tomoko Kubo
- Mie Prefecture Industrial Research Institute; Tsu Mie Japan
| | - Kaori Umetani
- Mie Prefecture Industrial Research Institute; Tsu Mie Japan
| | | | - Osamu Kurita
- Mie Prefecture Industrial Research Institute; Tsu Mie Japan
| | - Yasuki Matsumura
- Division of Agronomy and Horticultural Science; Laboratory of Quality Analysis and Assessment; Graduate School of Agriculture; Kyoto University; Gokasho, Uji Kyoto Japan
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90
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Pang Y, Ali J, Wang X, Franje NJ, Revilleza JE, Xu J, Li Z. Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties. PLoS One 2016; 11:e0168483. [PMID: 27992591 PMCID: PMC5167365 DOI: 10.1371/journal.pone.0168483] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Accepted: 11/30/2016] [Indexed: 11/18/2022] Open
Abstract
A total of 787 non-waxy rice lines– 116 hybrids and 671 inbreds–were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The investigated traits showed a wide range of diversity for both hybrid (HG) and inbred (IG) groups. The combinations of the different categories of AAC and GT were random in HG but were non-random in IG. For inbred lines, the high level of AAC tended to combine with the low level of GT, the intermediate level of AAC tended to have high or intermediate GT, and the low level of AAC tended to have high or low GT. Some stable correlations of the AAC, GT, and RVA properties may be the results derived from the physicochemical relationships among these traits, which rice breeders could utilize for selection in advanced breeding generations. Through cluster analysis, IG and HG were divided into 52 and 31 sub-clusters, respectively. Identifying the cultivars having AAC, GT, and RVA properties similar to that of popular high-quality rice varieties seems to be an interesting strategy and could be directly used for adaptation trials to breed high-quality rice varieties in targeted areas in a more customized manner.
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Affiliation(s)
- Yunlong Pang
- Institute of Crop Science/National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing, China
- International Rice Research Institute, Metro Manila, Philippines
| | - Jauhar Ali
- International Rice Research Institute, Metro Manila, Philippines
- * E-mail:
| | - Xiaoqian Wang
- Institute of Crop Science/National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing, China
- International Rice Research Institute, Metro Manila, Philippines
| | | | | | - Jianlong Xu
- Institute of Crop Science/National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhikang Li
- Institute of Crop Science/National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing, China
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91
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Pilot scale production and in vitro gastro-small intestinal digestion of self-assembled recrystallised starch (SARS) structures. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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92
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Tiwari GJ, Liu Q, Shreshtha P, Li Z, Rahman S. RNAi-mediated down-regulation of the expression of OsFAD2-1: effect on lipid accumulation and expression of lipid biosynthetic genes in the rice grain. BMC PLANT BIOLOGY 2016; 16:189. [PMID: 27581494 PMCID: PMC5007732 DOI: 10.1186/s12870-016-0881-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2016] [Accepted: 08/24/2016] [Indexed: 05/25/2023]
Abstract
BACKGROUND The bran from polished rice grains can be used to produce rice bran oil (RBO). High oleic (HO) RBO has been generated previously through RNAi down-regulation of OsFAD2-1. HO-RBO has higher oxidative stability and could be directly used in the food industry without hydrogenation, and is hence free of trans fatty acids. However, relative to a classic oilseed, lipid metabolism in the rice grain is poorly studied and the genetic alteration in the novel HO genotype remains unexplored. RESULTS Here, we have undertaken further analysis of role of OsFAD2-1 in the developing rice grain. The use of Illumina-based NGS transcriptomics analysis of developing rice grain reveals that knockdown of Os-FAD2-1 gene expression was accompanied by the down regulation of the expression of a number of key genes in the lipid biosynthesis pathway in the HO rice line. A slightly higher level of oil accumulation was also observed in the HO-RBO. CONCLUSION Prominent among the down regulated genes were those that coded for FatA, LACS, SAD2, SAD5, caleosin and steroleosin. It may be possible to further increase the oleic acid content in rice oil by altering the expression of the lipid biosynthetic genes that are affected in the HO line.
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Affiliation(s)
- Gopal Ji Tiwari
- School of Science, Monash University Malaysia, 46150 Bandar Sunway, Selangor, Malaysia
- Monash University Malaysia Genomics Facility, 46150 Bandar Sunway, Selangor, Malaysia
| | - Qing Liu
- CSIRO Agriculture & Food, PO Box 1600, Canberra, ACT, 2601, Australia
| | - Pushkar Shreshtha
- CSIRO Agriculture & Food, PO Box 1600, Canberra, ACT, 2601, Australia
| | - Zhongyi Li
- CSIRO Agriculture & Food, PO Box 1600, Canberra, ACT, 2601, Australia
| | - Sadequr Rahman
- School of Science, Monash University Malaysia, 46150 Bandar Sunway, Selangor, Malaysia.
- Monash University Malaysia Genomics Facility, 46150 Bandar Sunway, Selangor, Malaysia.
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93
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Thu Ha PT, Khang DT, Tuyen PT, Minh TN, Xuan TD, Thi Lang N, Buu BC. Study on Physical-Chemical Characters and Heritability for Yield Components in Rice (<i>Oryza sativa</i> L.). INTERNATIONAL LETTERS OF NATURAL SCIENCES 2016. [DOI: 10.56431/p-xw132s] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Present study was performed to analysis both physical and chemical properties of rice germplasm and heritability for yield components in combinations. A total of 44 lines/varieties obtained from Cuu Long Rice Research Institute genebank, and 30 F1 generation combinations were evaluated. The results showed that the rice line IR79008-B-11-B-B-1 showed overall good physical characters (head rice, grain length, grain width, chalkiness). In terms of chemical characteristics, three varieties IR75499-73-1-B, OM6162, and OM4900 were found to have good amylose content, gel consistency, protein content, gelatinization temperature, and aroma. A very notable finding was that the cross between OM6162/SwarnaSub1 that low amylose content (20.2%), high gel consistency (78.2 mm), high protein content (8.1%), appropriate gelatinization temperature (scale 5), low chalkiness (level 0), high heritability (0.9) for grain yield trait/cluster, and (0.84) for the number of panicles/cluster. Moreover these characters consist of plant height, panicles lenght, number of panicles/cluster, number of filled grains/panicle, number of unfilled/panicle, and grain yield/ cluster showed moderate to high heritability of mean for combination OM6162/SwarnaSub1. The results suggest that the grain yield trait/cluster and the number of panicles/cluster are important yield contributing traits to rice breeders for selecting ideal combinations for higher yield and quality of next generations.
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Affiliation(s)
| | | | | | | | | | | | - Bui Chi Buu
- Institute of Agricultural Sciences for Southern Vietnam (IAS)
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94
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Thu Ha PT, Khang DT, Tuyen PT, Minh TN, Xuan TD, Thi Lang N, Buu BC. Study on Physical-Chemical Characters and Heritability for Yield Components in Rice (<i>Oryza sativa</i> L.). INTERNATIONAL LETTERS OF NATURAL SCIENCES 2016. [DOI: 10.18052/www.scipress.com/ilns.57.67] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Present study was performed to analysis both physical and chemical properties of rice germplasm and heritability for yield components in combinations. A total of 44 lines/varieties obtained from Cuu Long Rice Research Institute genebank, and 30 F1 generation combinations were evaluated. The results showed that the rice line IR79008-B-11-B-B-1 showed overall good physical characters (head rice, grain length, grain width, chalkiness). In terms of chemical characteristics, three varieties IR75499-73-1-B, OM6162, and OM4900 were found to have good amylose content, gel consistency, protein content, gelatinization temperature, and aroma. A very notable finding was that the cross between OM6162/SwarnaSub1 that low amylose content (20.2%), high gel consistency (78.2 mm), high protein content (8.1%), appropriate gelatinization temperature (scale 5), low chalkiness (level 0), high heritability (0.9) for grain yield trait/cluster, and (0.84) for the number of panicles/cluster. Moreover these characters consist of plant height, panicles lenght, number of panicles/cluster, number of filled grains/panicle, number of unfilled/panicle, and grain yield/ cluster showed moderate to high heritability of mean for combination OM6162/SwarnaSub1. The results suggest that the grain yield trait/cluster and the number of panicles/cluster are important yield contributing traits to rice breeders for selecting ideal combinations for higher yield and quality of next generations.
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Affiliation(s)
| | | | | | | | | | | | - Bui Chi Buu
- Institute of Agricultural Sciences for Southern Vietnam (IAS)
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95
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Xu G, Liang C, Huang P, Liu Q, Xu Y, Ding C, Li T. Optimization of rice lipid production from ultrasound-assisted extraction by response surface methodology. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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96
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Srikaeo K, Boonrod C, Rahman MS. Effect of storage temperatures on the head rice yield in relation to glass transition temperatures and un-freezable water. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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97
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Jing L, Dombinov V, Shen S, Wu Y, Yang L, Wang Y, Frei M. Physiological and genotype-specific factors associated with grain quality changes in rice exposed to high ozone. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2016; 210:397-408. [PMID: 26807986 DOI: 10.1016/j.envpol.2016.01.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 01/08/2016] [Accepted: 01/08/2016] [Indexed: 05/22/2023]
Abstract
Rising tropospheric ozone concentrations in Asia affect the yield and quality of rice. This study investigated ozone-induced changes in rice grain quality in contrasting rice genotypes, and explored the associated physiological processes during the reproductive growth phase. The ozone sensitive variety Nipponbare and a breeding line (L81) containing two tolerance QTLs in Nipponbare background were exposed to 100 ppb ozone (8 h per day) or control conditions throughout their growth. Ozone affected grain chalkiness and protein concentration and composition. The percentage of chalky grains was significantly increased in Nipponbare but not in L81. Physiological measurements suggested that grain chalkiness was associated with a drop in foliar carbohydrate and nitrogen levels during grain filling, which was less pronounced in the tolerant L81. Grain total protein concentration was significantly increased in the ozone treatment, although the albumin fraction (water soluble protein) decreased. The increase in protein was more pronounced in L81, due to increases in the glutelin fraction in this genotype. Amino acids responded differently to the ozone treatment. Three essential amino acids (leucine, methionine and threonine) showed significant increases, while seven showed significant treatment by genotype interactions, mostly due to more positive responses in L81. The trend of increased grain protein was in contrast to foliar nitrogen levels, which were negatively affected by ozone. A negative correlation between grain protein and foliar nitrogen in ozone stress indicated that higher grain protein cannot be explained by a concentration effect in all tissues due to lower biomass production. Rather, ozone exposure affected the nitrogen distribution, as indicated by altered foliar activity of the enzymes involved in nitrogen metabolism, such as glutamine synthetase and glutamine-2-oxoglutarate aminotransferase. Our results demonstrate differential responses of grain quality to ozone due to the presence of tolerance QTL, and partly explain the underlying physiological processes.
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Affiliation(s)
- Liquan Jing
- Key Lab of Crop Genetics & Physiology of Jiangsu Province, Yangzhou University, PR China
| | - Vitalij Dombinov
- Institute of Crop Science and Resource Conservation (INRES), University of Bonn, Germany
| | - Shibo Shen
- Key Lab of Crop Genetics & Physiology of Jiangsu Province, Yangzhou University, PR China
| | - Yanzhen Wu
- Key Lab of Crop Genetics & Physiology of Jiangsu Province, Yangzhou University, PR China
| | - Lianxin Yang
- Key Lab of Crop Genetics & Physiology of Jiangsu Province, Yangzhou University, PR China
| | - Yunxia Wang
- College of Environmental Science and Engineering, Yangzhou University, PR China
| | - Michael Frei
- Institute of Crop Science and Resource Conservation (INRES), University of Bonn, Germany.
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98
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99
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Polesi LF, Sarmento SBS, Moraes JD, Franco CML, Canniatti-Brazaca SG. Physicochemical and structural characteristics of rice starch modified by irradiation. Food Chem 2016; 191:59-66. [DOI: 10.1016/j.foodchem.2015.03.055] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2014] [Revised: 03/11/2015] [Accepted: 03/17/2015] [Indexed: 11/27/2022]
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100
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Butardo VM, Sreenivasulu N. Tailoring Grain Storage Reserves for a Healthier Rice Diet and its Comparative Status with Other Cereals. INTERNATIONAL REVIEW OF CELL AND MOLECULAR BIOLOGY 2016; 323:31-70. [DOI: 10.1016/bs.ircmb.2015.12.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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