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Mo X, Zhu H, Yi C, Deng Y, Yuan J. Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening. Int J Biol Macromol 2024; 269:131738. [PMID: 38670177 DOI: 10.1016/j.ijbiomac.2024.131738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 04/17/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024]
Abstract
The processing quality of indica rice must undergo ripening after harvest to achieve stability and improvement. However, the mechanism underlying this process remains incompletely elucidated. Starch, the predominant component in indica rice, plays a crucial role in determining its properties. This study focused on analyzing the rheological properties and starch fine structure, as well as the related biosynthetic enzymes of indica rice during the after-ripening process. The results showed that after-ripened rice exhibited increased elastic modulus (G') and viscous modulus (G″), accompanied by a decrease in the loss tangent (Tan δ), indicating an enhancement in viscoelasticity and the gel network structure. Moreover, the proportions of amylopectin super long chains (DP 37-60) decreased, while those of medium chains (DP 13-24 and DP 25-36) or short chains (DP 6-12) of amylopectin increased. Additionally, the activities of starch branching enzyme (SBE) and starch debranching enzyme (DBE) declined over the after-ripening period. Pearson correlation analysis revealed that the rheological properties of after-ripened rice were correlated with the chain length distribution (CLD) of starch, which, in turn, was associated with its related endogenous enzymes. These findings provied new insights into understanding the quality changes of after-ripened indica rice.
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Affiliation(s)
- Xiya Mo
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| | - Hong Zhu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| | - Cuiping Yi
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China.
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Jieyao Yuan
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
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2
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Dada MA, Bello FA, Omobulejo FO, Olukunle FE. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut. Heliyon 2023; 9:e22477. [PMID: 38034758 PMCID: PMC10687072 DOI: 10.1016/j.heliyon.2023.e22477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 12/02/2023] Open
Abstract
This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22-18.36 %, 13.27-19.15 %, 0.98-0.99 %, 3.96-7.43 %, 59.97-62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults.
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Affiliation(s)
- Mopelola A. Dada
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Florence A. Bello
- Department of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom State, Nigeria
| | - Franca O. Omobulejo
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Funmilayo E. Olukunle
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
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3
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Tian W, Guo Y, Zhu X, Tu K, Dong P. Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3907-3914. [PMID: 36329649 DOI: 10.1002/jsfa.12314] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 10/20/2022] [Accepted: 11/01/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND The pasting properties of rice change markedly after aging, although the mechanism for this still remains unknown. Aged and fresh rice grains were ground and the flours were fractionated by particle size, and then the pasting properties, particle size distribution and microscopic morphology of the heated flour fractions were evaluated. RESULTS Compared to the corresponding fresh flour fractions with the same particle size, a lower peak viscosity for those aged flour fractions from 80 μm to 450 μm and a higher peak viscosity for those aged flour fractions from 20 μm to 60 μm were observed. The amounts of smaller particles disaggregated from the aged flour fractions were significantly less and the separated entities were always larger than the corresponding fresh rice fractions. CONCLUSION Disaggregation difficulty of starch granules was the reason for the changes in the pasting properties of rice after aging. This finding is helpful for understanding rice aging mechanisms and regulating eating quality of rice flour as an ingredient. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wennan Tian
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Yubao Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Xiuling Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Peng Dong
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
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4
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Lv P, Liu J, Wang Q, Zhang D, Duan X, Sun H. Influence of accelerating storage of foxtail millet on the edible and cooking quality of its porridge: An insight into the structural alteration of the in-situ protein and starch and physicochemical properties. Int J Biol Macromol 2023; 240:124375. [PMID: 37028630 DOI: 10.1016/j.ijbiomac.2023.124375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/01/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023]
Abstract
This study aimed to elucidate the effect of the accelerating storage (40 °C, 10 weeks) of foxtail millet on the edible and cooking quality of its porridge. The structural alteration of the in-situ protein and starch in foxtail millet, as well as the physicochemical properties were investigated. Both the homogeneity and palatability of millet porridge were significantly improved after 8-week storage of millet, while its proximate compositions remained unchanged. Meanwhile, the accelerating storage increased the water absorption and swelling of millet by 20 % and 22 %, respectively. The morphological studies (using the SEM, CLSM and TEM) revealed that the starch granules in the stored millet became easier to swell and melt, leading to better gelatinization with a higher coverage extension in protein bodies. FTIR results showed that the protein hydrogen bonds in the stored millet became stronger and the starch ordered degree was reduced. Compared to the native foxtail millet, the peak, trough, final, and setback viscosity of the stored sample increased by 27 %, 76 %, 115 % and 143 %, respectively, while the onset, peak, and conclusion temperature increased by 0.80, 1.10 and 0.80 °C, respectively. Besides, the G' and G″ of the stored foxtail millet were significantly higher than its native counterpart.
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Affiliation(s)
- Ping Lv
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Jianlei Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Qian Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Dong Zhang
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China.
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China.
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5
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Ugwuona F, Ukom A, Ejinkeonye B, Obeta N, Ojinnaka M. Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour. FOOD SCI TECHNOL INT 2023; 29:105-114. [PMID: 34841937 DOI: 10.1177/10820132211062709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study explored the possibilities of some selected flour blends vis-a-vis the physicochemical and functional properties of wheat flour. Ten flour blends from potato starch, cassava, maize and soybean flours and wheat flour were made and evaluated for physicochemical, functional and anti-nutritional properties. The range of proximate values were for moisture (3.76%-6.67%), protein (4.33-8.96%), ash (1.35-1.96%), fat (3.37-4.88%), fibre (1.22-1.89%) and carbohydrate (78.35-84.94%), whereas wheat flour had moisture (9.45%), protein (11.31%), ash (2.54%), fat (3.78%), fibre (1.31%) and carbohydrate (73.90%). Cyanogenic glucoside, saponion and tannin contents increased with increase substitution of cassava and soybean flours. Pasting temperatures of flour blends ranged from 69.03 °C to 78.83 °C, while wheat flour had 78.05 °C. Peak, hot paste, breakdown, setback and cold paste viscosities were 1514-2822, 1036-1597, 487-1225, 580-884 and 1616-2461 cp in flour blends compared to 2361, 1360, 1001, 1079 and 2439 cp of wheat flour. Substitutions with soy flour decreased the peak, hot paste, breakdown and cold paste viscosities but increased the pasting temperatures. L*, a* and b* values ranged from 78.56 to 87.65, -0.34 to 0.71 and 10. 95 to 13.50 in flour blends while the wheat flour varied significantly at 2361.00, 1360.00 and 1001.00. The nutritional and pasting properties of some of flour blends were closely related to wheat flour and may be used for bakery requirements.
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Affiliation(s)
- Fabian Ugwuona
- Department of Food Science & Technology, 107680Michael Okpara University of Agriculture, Nigeria
| | - Anthony Ukom
- Department of Food Science & Technology, 107680Michael Okpara University of Agriculture, Nigeria
| | - Bridget Ejinkeonye
- Department Hospitality Management & Tourism, 107680Michael Okpara University of Agriculture, Nigeria
| | - Nwamaka Obeta
- Department of Food Science & Technology, 107769University of Nigeria, Nsukka, Nigeria
| | - Maureen Ojinnaka
- Department of Food Science & Technology, 107680Michael Okpara University of Agriculture, Nigeria
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6
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Sahoo B, Kumari A, Sarkhel S, Jha S, Mukherjee A, Jain M, Mohan A, Roy A. Rice Starch Phase Transition and Detection During Resistant Starch Formation. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2163498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Arunima Mukherjee
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Mahima Jain
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
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7
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Zhu D, Li M, Fang C, Yu J, Zhu Z, Yu Y, Shao Y. Effects of storage on the starch fine structure and physicochemical properties of different rice variety types. Carbohydr Polym 2022; 300:120273. [DOI: 10.1016/j.carbpol.2022.120273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/10/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022]
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8
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Wang Y, Zheng Y, Zhou R, Ma M. Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Li X, Han X, Gao G, Wu J. Rice freshness determination during paddy storage based on solvent retention capacity. Cereal Chem 2022. [DOI: 10.1002/cche.10521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xingjun Li
- Institute of Grain Storage and Transportation Academy of the National Food and Strategic Reserves Administration Beijing China
| | - Xu Han
- Institute of Grain Storage and Transportation Academy of the National Food and Strategic Reserves Administration Beijing China
| | - Guangbiao Gao
- Institute of Grain Storage and Transportation Academy of the National Food and Strategic Reserves Administration Beijing China
- College of Grain, Oil and Food Henan University of Technology Zhengzhou China
| | - Jianzhang Wu
- College of Grain, Oil and Food Henan University of Technology Zhengzhou China
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10
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Shi S, Pan K, Yu M, Li L, Tang J, Cheng B, Liu J, Cao C, Jiang Y. Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice. Curr Res Food Sci 2022; 5:1379-1385. [PMID: 36092020 PMCID: PMC9459690 DOI: 10.1016/j.crfs.2022.08.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/25/2022] [Accepted: 08/22/2022] [Indexed: 11/26/2022] Open
Abstract
With the continuous improvement of rice production capacity and the accumulation of reserves year by year, rice sometimes has to be stored for a long time. However, long-term storage of rice has poor sensory properties, which may be related to the structural changes of starch. Different from the previous studies on short-term storage of rice (often 3–12 months), the focus of this study was to understand the differences in starch multi-layer structure, pasting, and rice eating quality between 7 years stored rice and fresh rice. Our research indicated that 7 years stored rice showed higher hardness and lower stickiness compared to fresh rice, which ultimately led to poorer eating quality. These bad changes were related to differences in starch multi-layer structure. The 7 years stored rice had lower amylose content, a lower thickness of crystalline lamellae and short-range ordered structure of starch, and more large starch granules. In particular, the volume mean diameter of 7 years starch was more than 4 times that of fresh starch. 7 years stored rice had more large granular starch and unstable crystal structure, which led to the increase of pasting temperature and the decrease of gelatinization enthalpy during starch gelatinization, and ultimately reduced the eating quality of the rice. 7 years stored rice had higher hardness and poorer eating quality. Volume mean diameter of 7 years stored starch was 4 times larger than fresh starch. 7 years stored rice had lower short-range order structure of starch. The pasting temperature of 7 years stored starch was higher than fresh starch. Higher pasting temperature and lower gelatinization enthalpy reduced the eating quality.
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11
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Nitrogen fertilizer application rate impacts eating and cooking quality of rice after storage. PLoS One 2021; 16:e0253189. [PMID: 34143820 PMCID: PMC8213157 DOI: 10.1371/journal.pone.0253189] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 05/31/2021] [Indexed: 11/19/2022] Open
Abstract
The effect of nitrogen fertilizer application on the quality of rice post-storage is not well understood. The eating and cooking quality (ECQ) of rice treated with 0 (CK, control), 160 (IN, insufficient nitrogen), 260 (AN, adequate nitrogen), and 420 (EN, excessive nitrogen) kg N/ha was analyzed over 12 months of storage. Results showed that the rate of nitrogen fertilizer application had no significant impact on the changes in taste value during storage. However, EN application significantly increased the hardness (p < 0.05), reduced the gumminess (p < 0.05), and delayed the decline in the viscosity of rice paste by two months after one-year storage, compared with other treatments. In conclusion, although EN application resulted in an inferior texture of rice, it delayed the quality change by two months during storage. It was demonstrated that a rational nitrogen application rate (0-260 kg N/ha) for rice cultivation is particularly important to obtain high ECQ; however, EN may be beneficial for the stability of the ECQ during storage.
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12
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Ma Z, Guan X, Gong B, Li C. Chemical components and chain-length distributions affecting quinoa starch digestibility and gel viscoelasticity after germination treatment. Food Funct 2021; 12:4060-4071. [PMID: 33977982 DOI: 10.1039/d1fo00202c] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
A germination treatment was explored in this study as a green strategy to reduce the in vitro starch digestibility of cooked quinoa. The alterations of chemical compositions, starch chain-length distributions (CLDs) and rheological characteristics of quinoa flours after the germination treatment were characterized. Results showed that a significant alteration of amylose CLDs and the starch digestibility was observed for cooked quinoa flours after different germination times. By fitting starch digestograms to the logarithm of slop (LOS) plot and the combination of parallel and sequential kinetics model (CPS), two starch digestible fractions with distinct rate constants were identified. Pearson correlation analysis further found that the observed starch digestive characteristics could be largely explained by the alterations of amylose CLDs caused by the germination treatment. More specifically, the rapidly digestible starch fraction mainly consisted of amorphous amylopectin molecules and amylose intermolecular crystallites. On the other hand, the slowly digestible starch fraction was largely formed by intramolecular interactions among amylose short chains (degree of polymerization (DP) < 500). These results suggest that germination may be a promising way to develop cereal products with slower starch digestibility.
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Affiliation(s)
- Zhimin Ma
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. and National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China and Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, P.R. China
| | - Bo Gong
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, P.R. China
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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13
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Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage. Food Chem 2019; 295:484-492. [DOI: 10.1016/j.foodchem.2019.05.168] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 04/15/2019] [Accepted: 05/23/2019] [Indexed: 12/17/2022]
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14
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Liu JB, Yan HL, Zhang Y, Hu YD, Zhang HF. Effects of stale maize on growth performance, immunity, intestinal morphology and antioxidant capacity in broilers. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:605-614. [PMID: 31480160 PMCID: PMC7054606 DOI: 10.5713/ajas.19.0224] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 07/23/2019] [Indexed: 01/08/2023]
Abstract
OBJECTIVE This study was conducted to determine the effects of stale maize on growth performance, immunity, intestinal morphology, and antioxidant capacity in broilers. METHODS A total of 800 one-day-old male Arbor Acres broilers (45.4±0.5 g) were blocked based on body weight, and then allocated randomly to 2 treatments with 20 cages per treatment and 20 broilers per cage in this 6-week experiment. Dietary treatments included a basal diet and diets with 100% of control maize replaced by stale maize. RESULTS The content of fat acidity value was higher (p<0.05) while the starch, activities of catalase and peroxidase were lower (p<0.05) than the control maize. Feeding stale maize diets reduced (p<0.05) average daily feed intake (ADFI) throughout the experiment, feed conversion ratio (FCR) during d 0 to 21 and the whole experiment as well as relative weight of liver, spleen, bursa of Fabricius and thymus (p<0.05) on d 21. Feeding stale maize diets decreased jejunum villus height (VH) and VH/crypt depth (CD) (p<0.05) on d 21 and 42 as well as ileum VH/CD on d 42. The levels of immunoglobulin G, acid α-naphthylacetate esterase positive ratios and lymphocyte proliferation on d 21 and 42 as well as lysozyme activity and avian influenza antibody H5N1 titer on d 21 decreased (p<0.05) by the stale maize. Feeding stale maize diets reduced (p<0.05) serum interferon-γ, tumor necrosis factor-α, interleukin-2 on d 21 and interleukin-6 on d 21 and 42. Broilers fed stale maize diets had lower levels of (p<0.05) total antioxidative capacity on d 42, superoxide dismutase and glutathione peroxidase on d 21 and 42, but higher (p<0.05) levels of malondialdehyde on d 21 and 42. CONCLUSION Feeding 100% stale maize decreased ADFI and FCR, caused adverse effects on immunity and antioxidant function and altered intestinal morphology in broilers.
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Affiliation(s)
- J B Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, China.,State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - H L Yan
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, China
| | - Y Zhang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan 621010, China
| | - Y D Hu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - H F Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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15
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Wu P, Li C, Bai Y, Yu S, Zhang X. A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice. Food Chem 2019; 284:270-278. [DOI: 10.1016/j.foodchem.2019.01.065] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 01/03/2019] [Accepted: 01/11/2019] [Indexed: 11/27/2022]
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16
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Tong C, Gao H, Luo S, Liu L, Bao J. Impact of Postharvest Operations on Rice Grain Quality: A Review. Compr Rev Food Sci Food Saf 2019; 18:626-640. [DOI: 10.1111/1541-4337.12439] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 02/10/2019] [Accepted: 02/18/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Chuan Tong
- Food Science Inst.Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
- Inst. of Nuclear Agricultural Sciences, College of Agriculture and BiotechnologyZhejiang Univ. Huajiachi Campus Hangzhou 310029 China
| | - Haiyan Gao
- Food Science Inst.Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and TechnologyNanchang Univ. Nanchang 330047 China
| | - Lei Liu
- Southern Cross Plant ScienceSouthern Cross Univ. Lismore NSW 2480 Australia
| | - Jinsong Bao
- Inst. of Nuclear Agricultural Sciences, College of Agriculture and BiotechnologyZhejiang Univ. Huajiachi Campus Hangzhou 310029 China
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17
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Lii E, Mauromoustakos A, Wang YJ. Effects of cultivar and aging on parboiled rice properties. Cereal Chem 2018. [DOI: 10.1002/cche.10082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Eric Lii
- Department of Food Science; University of Arkansas; Fayetteville Arkansas
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory; University of Arkansas; Fayetteville Arkansas
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; Fayetteville Arkansas
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18
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Wongsaipun S, Krongchai C, Jakmunee J, Kittiwachana S. Rice Grain Freshness Measurement Using Rapid Visco Analyzer and Chemometrics. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1031-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Haydon KN, Siebenmorgen TJ. Impacts of Delayed Drying on Discoloration and Functionality of Rice. Cereal Chem 2017. [DOI: 10.1094/cchem-10-16-0257-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kathryn N. Haydon
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | - Terry J. Siebenmorgen
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
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Ziegler V, Ferreira CD, Goebel JTS, El Halal SLM, Santetti GS, Gutkoski LC, Zavareze EDR, Elias MC. Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures. Food Chem 2017; 216:194-200. [DOI: 10.1016/j.foodchem.2016.08.045] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 08/11/2016] [Accepted: 08/16/2016] [Indexed: 01/18/2023]
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21
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Jungtheerapanich S, Tananuwong K, Anuntagool J. Aging kinetics of low amylose rice during storage at ambient and chilled temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1223127] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sunee Jungtheerapanich
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, Thailand
| | - Jirarat Anuntagool
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, Thailand
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22
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Ferreira CD, Ziegler V, El Halal SLM, Vanier NL, Zavareze EDR, de Oliveira M. Characteristics of starch isolated from black beans (Phaseolus vulgaris
L.) stored for 12 months at different moisture contents and temperatures. STARCH-STARKE 2016. [DOI: 10.1002/star.201600229] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Valmor Ziegler
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
| | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
| | | | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
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23
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Detchewa P, Thongngam M, Jane JL, Naivikul O. Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3485-3494. [PMID: 27777454 PMCID: PMC5069250 DOI: 10.1007/s13197-016-2323-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2016] [Accepted: 08/25/2016] [Indexed: 10/21/2022]
Abstract
The objective of this study was to investigate the effect of soy protein isolate on functional properties and consumer acceptance of gluten-free rice spaghetti (GFRS) made from rice flour. Dry-milled high-amylose (Chai Nat 1) rice flour was premixed with dry-milled waxy (RD 6) rice flour at a ratio of 90:10 (w/w) with the soy protein isolate (SPI) concentration varying between 0, 2.5, 5.0, 7.5, 10.0 %, db. The GFRS formulation was processed using a co-rotating twin-screw extruder up to 95 °C with a screw speed of 220 rpm, 32 % moisture content, and then dried at 40 °C. The GFRS samples were analyzed by differential scanning calorimetry (DSC), X-ray diffraction, scanning electron microscopy (SEM) and texture parameters. Increasing SPI decreased the starch retrogradation of GFRS, whereas the enthalpy change of the amylose-lipid complex increased and crystallinity decreased. SEM revealed that the surface of GFRS containing SPI was much more porous than that of GFRS without SPI. The cooked GFRS containing 5.0 % SPI showed the best eating quality with increased firmness and tensile strength, and decrease stickiness. The GFRS samples were evaluated on the bases of cooking qualities and sensory evaluation. The results showed that the GFRS containing 5.0 % SPI decrease the cooking time from 17.6 to 13.7 min and cooking loss from 25.4 to 17.0 %. Overall acceptability of cooked GFRS containing 5.0 % SPI was the highest among all GFRS samples.
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Affiliation(s)
- Pakkawat Detchewa
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Lat Yao, Chatuchak, Bangkok 10900 Thailand
| | - Masubon Thongngam
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Lat Yao, Chatuchak, Bangkok 10900 Thailand
| | - Jay-Lin Jane
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011 USA
| | - Onanong Naivikul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Lat Yao, Chatuchak, Bangkok 10900 Thailand
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24
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Wu J, McClements DJ, Chen J, Liu W, Luo S, Liu C. Improvement in storage stability of lightly milled rice using superheated steam processing. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.08.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Thanathornvarakul N, Anuntagool J, Tananuwong K. Aging of low and high amylose rice at elevated temperature: Mechanism and predictive modeling. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Han A, Jinn JR, Mauromoustakos A, Wang YJ. Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium- and Long-Grain Germinated Brown Rice. Cereal Chem 2016. [DOI: 10.1094/cchem-01-15-0013-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ashley Han
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Jia-Rong Jinn
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR 72701, U.S.A
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
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27
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Ding C, Khir R, Pan Z, Zhang J, Tu K, El-Mashad H. Effect of Infrared and Conventional Drying Methods on Physicochemical Characteristics of Stored White Rice. Cereal Chem 2015. [DOI: 10.1094/cchem-11-14-0232-r] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chao Ding
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang St., Nanjing, Jiangsu 210095, China
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, U.S.A
| | - Ragab Khir
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, U.S.A
- Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, U.S.A
- Healthy Processed Foods Research Unit, Western Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, CA 94710, U.S.A
| | - Jianyou Zhang
- Ocean College, Zhejiang University of Technology, No. 18 Chaowang Road, Hangzhou, Zhejiang 310014, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang St., Nanjing, Jiangsu 210095, China
| | - Hamed El-Mashad
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, U.S.A
- Agricultural Engineering Department, Faculty of Agriculture, Mansoura University, Daqahlia, Egypt
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28
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Guo Y, Cai W, Tu K, Wang S, Zhu X. Key Proteins Causing Changes in Pasting Properties of Rice During Aging. Cereal Chem 2015. [DOI: 10.1094/cchem-05-14-0104-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yubao Guo
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Weirong Cai
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Shunmin Wang
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
| | - Xiuling Zhu
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
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29
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Ding C, Khir R, Pan Z, Zhao L, Tu K, El-Mashad H, McHugh TH. Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1480-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Saleh MI, Abu-Waar ZY, Akash MW, Al-Dabbas M. Effect of Stabilized Rice Bran Fractions on the Formation of Rice Flour Pasting Properties. Cereal Chem 2014. [DOI: 10.1094/cchem-01-14-0002-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mohammed I. Saleh
- Department Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
- Corresponding author. Phone: +962-6-5355000, ext. 22426
| | - Ziad Y. Abu-Waar
- Department of Physics, Faculty of Science, The University of Jordan, Amman, Jordan
| | - Muhanad W. Akash
- Department of Horticulture and Crop Science, Faculty of Agriculture, The University of Jordan, Amman, Jordan
| | - Maher Al-Dabbas
- Department Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
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31
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Characteristics of the starch fine structure and pasting properties of waxy rice during storage. Food Chem 2014; 152:432-9. [DOI: 10.1016/j.foodchem.2013.11.144] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2013] [Revised: 11/11/2013] [Accepted: 11/24/2013] [Indexed: 11/22/2022]
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32
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Ketthaisong D, Suriharn B, Tangwongchai R, Lertrat K. Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage. Food Chem 2014; 151:561-7. [DOI: 10.1016/j.foodchem.2013.11.104] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Revised: 10/06/2013] [Accepted: 11/19/2013] [Indexed: 11/16/2022]
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33
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Lee Y, Mauromoustakos A, Wang YJ. Effects of Heat Treatments on the Milling, Physicochemical, and Cooking Properties of Two Long-Grain Rice Cultivars During Storage. Cereal Chem 2014. [DOI: 10.1094/cchem-02-13-0029-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Youngbum Lee
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, U.S.A
| | | | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, U.S.A
- Corresponding author. Phone: (479) 575-3871. Fax: (479) 575-6936. E-mail:
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Mar NN, Umemoto T, Ismail M, Abdullah SNA, Maziah M. Determination of amylopectin structure and physicochemical properties in rice endosperm starch of mutant lines derived from Malaysian rice cultivar MR219. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:110-117. [PMID: 22821180 DOI: 10.1002/jsfa.5737] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2012] [Revised: 04/16/2012] [Accepted: 04/16/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Characterization of starch properties and functionality can apply breeding program selection for desirable traits such as eating, cooking and processing qualities to meet consumer preference. Low amylose content is generally preferred in Malaysia because of cohesive, tender and glossy cooked rice. Rice high in short-chain amylopectin has a lower transition temperature of starch gelatinization. In the continuing search for improved starch quality in rice cultivars a study was carried out with new mutant lines MR219-4 and MR219-9, derived from MR219. RESULTS MR219 and its mutant lines contain L-type amylopectin, being high in amylopectin of intermediate chain length with degree of polymerization 12-21. The apparent amylose content (AAC) in MR219-4 had lower AAC value (19.2%) compared to other lines. A strongly negative correlation was found between chain-length fraction of amylopectin and transition temperatures-onset temperature peak temperature, and conclusion temperature (0.992, 0.958, 0.950; P < 0.01)-with fraction b1 (fb1), respectively. CONCLUSION The Malaysian lines studied contain L-type amylopectin and offer a better understanding of grain quality improvement in terms of starch properties and functionality. This information will be directly applicable to select for desirable traits in future breeding programs.
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Affiliation(s)
- Nyo Nyo Mar
- Institute of Bioscience, Universiti Putra Malaysia, Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia
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35
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High-Performance Anion-Exchange Chromatography Coupled with Pulsed Electrochemical Detection as a Powerful Tool to Evaluate Carbohydrates of Food Interest: Principles and Applications. ACTA ACUST UNITED AC 2012. [DOI: 10.1155/2012/487564] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Specific HPLC approaches are essential for carbohydrate characterization in food products. Carbohydrates are weak acids with pKa values in the range 12–14 and, consequently, at high pH can be transformed into oxyanions, and can be readily separated using highly efficient anion-exchange columns. Electrochemical detection in HPLC has been proven to be a powerful analytical technique for the determination of compounds containing electroactive groups; pulsed amperometric detection of carbohydrates is favourably performed by taking advantage of their electrocatalytic oxidation mechanism at a gold working electrode in a basic media. High-performance Anion Exchange Chromatography (HPAEC) at high pH coupled with pulsed electrochemical detection (PED) is one of the most useful techniques for carbohydrate determination either for routine monitoring or research application. This technique has been of a great impact on the analysis of oligo- and polysaccharides. The compatibility of electrochemical detection with gradient elution, coupled with the high selectivity of the anion-exchange stationary phases, allows mixtures of simple sugars, oligo- and polysaccharides to be separated with high resolution in a single run. A few reviews have been written on HPAEC-PED of carbohydrates of food interest in the last years. In this paper the recent developments in this field are examined.
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36
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Setiawan S, Widjaja H, Rakphongphairoj V, Jane JL. Effects of drying conditions of corn kernels and storage at an elevated humidity on starch structures and properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12260-12267. [PMID: 21062021 DOI: 10.1021/jf102838j] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The objective of this study was to understand effects of sun drying (35 °C) and machine drying (80 °C) of corn kernels followed by storage at 27 °C and 85-90% relative humidity for up to 6 months on starch structures and properties. The peak viscosity and starch hydrolysis rate using porcine pancreatic α-amylase of finely ground samples decreased with storage of both sun-dried and machine-dried corn kernels. The rate of enzymatic hydrolysis of the isolated starch obtained from the sun-dried corn increased with storage time, but that from the machine-dried corn decreased. The gelatinization temperature, pasting temperature, and percentage crystallinity of the isolated starch increased but the gelatinization enthalpy-change and peak viscosity of the starch decreased with storage time. Numbers of damaged starch granules and starch granules with pinholes increased but the molecular weight of starch and long branch-chains of amylopectin decreased with storage time. The results indicated that endogenous enzyme activity remained after sun drying, which hydrolyzed starch and reduced viscosity.
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Affiliation(s)
- Stephen Setiawan
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011
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37
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Patindol J, Gu X, Wang YJ. Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics. STARCH-STARKE 2010. [DOI: 10.1002/star.200900181] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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38
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Jang EH, Lim ST, Kim SS. Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice. Cereal Chem 2009. [DOI: 10.1094/cchem-86-5-0549] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eun-Hee Jang
- Food Marketing and Distribution Research Group, Korea Food Research Institute, Korea
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Seung-Taik Lim
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Sang-Sook Kim
- Food Marketing and Distribution Research Group, Korea Food Research Institute, Korea
- Corresponding author: Phone: 82-31-780-9042. Fax: 82-31-780-9059. E-mail:
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39
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Patindol J, Gu X, Wang YJ. Chemometric Analysis of the Gelatinization and Pasting Properties of Long-grain Rice Starches in Relation to Fine Structure. STARCH-STARKE 2009. [DOI: 10.1002/star.200800022] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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40
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Patindol JA, Gonzalez BC, Wang YJ, McClung AM. Starch fine structure and physicochemical properties of specialty rice for canning. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2006.08.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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