Chemistry, structure, functionality and applications of rice starch

Amagliani, Luca; O’Regan, Jonathan; Kelly, Alan L.; O’Mahony, James A.

doi:10.1016/j.jcs.2016.06.014

Cited by 195 publications

(86 citation statements)

References 144 publications

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“…Rice quality properties, mainly milling quality, physical appearance quality, cooking and eating quality, and nutritional and healthy quality (Han et al, 2004;Koutroubas et al, 2004), are influenced both genetically and environmentally Amagliani et al, 2016). Rice quality properties, mainly milling quality, physical appearance quality, cooking and eating quality, and nutritional and healthy quality (Han et al, 2004;Koutroubas et al, 2004), are influenced both genetically and environmentally Amagliani et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…With the rapid improvement in people's living standard, demand for good quality is growing. Rice quality properties, mainly milling quality, physical appearance quality, cooking and eating quality, and nutritional and healthy quality (Han et al, 2004;Koutroubas et al, 2004), are influenced both genetically and environmentally Amagliani et al, 2016). Water management, a very important environmental factor and practice, greatly Fig.…”

Section: Discussionmentioning

confidence: 99%

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Response of Grain Quality to Alternate Wetting and Moderate Soil Drying Irrigation in Rice

et al. 2019

Crop Science

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Alternate wetting and moderate soil drying irrigation (WMD) has been widely adopted in rice (Oryza sativa L.) production for saving irrigation water and increasing grain yield. However, limited information is available about the effect of WMD on rice grain quality. The main purpose of this study was to evaluate the characteristics of grain quality in response to WMD. Two rice varieties, Yangdao 6 (YD6, indica) and Hanyou 8 (HY8, japonica), were grown in the field, with two water management treatments, well‐watered (WW) and WMD from 10 d after transplanting to maturity. In comparison with WW, WMD prominently increased grain yield by 7.57 to 9.72%, and improved some grain quality parameters such as milling, appearance, and eating and cooking qualities, including increases in head rice and decreases in chalkiness. The two varieties showed the same tendency. However, WMD had a negative impact on some nutritional quality traits in rice grains, such as reduction in the contents of amino acids and the micronutrient elements Cu, Fe, Mn, Mo, Se, and Zn. The WMD treatment also markedly decreased As content and exhibited no significant effect on Cd content in grains. The results demonstrated that WMD has an overall impact on rice grain quality with both positive and negative effects.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Response of Grain Quality to Alternate Wetting and Moderate Soil Drying Irrigation in Rice

et al. 2019

Crop Science

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“…Research on rice drying has been more restricted to optimization of methods, mainly based on physical parameters such as cracks and broken, with emphasis on continuous drying methods, intermittent and sun‐drying . Rice physical structure is influenced by chemical components, such as fibers, proteins, and starch …”

Section: Introductionmentioning

confidence: 99%

“…[1] Rice physical structure is influenced by chemical components, such as fibers, proteins, and starch. [3] Rice starch correspond to %90% of the whole grain. [4] Rice starch granules present polyhedral shape, apparent amylose content between 8 and 37%, and relative crystallinity between 25 and 42%, [3,5] allowing multiple applications of starch in both food and non-food industries and can be affected by post-harvest operations.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

et al. 2019

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Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study is to evaluate the changes in red rice flour and starch submitted to sun‐drying, continuous drying at 40 °C, continuous drying at 100 °C and intermittent drying. In general, the significant changes are found in continuous drying at 100 °C, followed by intermittent drying, continuous drying at 40 °C and sun‐drying. Continuous drying at 100 °C reduces starch extraction yield and increases residual protein, leading to starch with dark reddish stains. At higher temperatures, increases in TO and relative crystallinity and lower solubility, swelling power, ΔT occur. The flour gel presents higher values when intermittent drying is applied, differing from the starch gel, which higher hardness found at continuous drying method at 40 °C probably due to the macromolecules from rice pericarp. According to the increase in grain drying temperature, there are reductions in final viscosity and setback in the starch and increases in final viscosity and setback in the flour, attributed mainly to the high amount of protein. The parameters of RVA and texture demonstrates that the higher purity of the starch promotes a gel with greater stability in refrigeration.

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“…Este biopolímero natural se oxida fácilmente (a temperaturas próximas a 500ºC), es barato y ecológico. El almidón es una mezcla polimérica de dos tipos de α-glucanos, amilosa y amilopectina [87,[96][97][98][99][100][101][102][103]: Sin embargo, debido a que esta sustancia procede de fuentes naturales (patata, guisante, maíz, trigo, etc.,) y está sujeta a diferentes procesos de extracción y acondicionamiento, presenta un amplio intervalo de características que pueden afectar a las propiedades finales de la membrana obtenida. No obstante, la naturaleza del almidón, así como sus características y contenido en cenizas, no suele considerarse en los estudios de membranas cerámicas de bajo coste, empleando en muchos de estos estudios solamente un tipo de almidón del que, en numerosas ocasiones, ni siquiera se especifica el origen.…”

Section: Materiales Generadores De Porosunclassified

Membranas cerámicas de bajo coste para el tratamiento de aguas residuales

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Chemistry, structure, functionality and applications of rice starch

Cited by 195 publications

References 144 publications

Response of Grain Quality to Alternate Wetting and Moderate Soil Drying Irrigation in Rice

Response of Grain Quality to Alternate Wetting and Moderate Soil Drying Irrigation in Rice

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

Membranas cerámicas de bajo coste para el tratamiento de aguas residuales

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