Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties

Wang, Hongwei; Xiao, Naiyong; Ding, Jiangtao; Zhang, Yanyan; Liu, Xingli; Zhang, Hua

doi:10.1016/j.ijbiomac.2019.10.063

Cited by 56 publications

(35 citation statements)

References 33 publications

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“…The TV, FV, BD and SB values obtained from the RVA pro les were signi cantly correlated with AC content. This is consistent with previous research ndings [16,17], but the correlation coe cient in this study was slightly lower than that of indica or japonica subspecies [18]. This is probably attributable to the complex genetic background of indica-japonica hybrid offspring, with more uncertainty regarding in uencing factors [19].…”

Section: Discussionsupporting

confidence: 91%

Analysis Strategy for Assisted Selection of Rice Eating Quality by Using Starch Properties

Li¹,

Mei²,

Wang³

et al. 2020

Preprint

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Abstract Background Eating quality is the main factor affecting the commodity value of commercial rice. However, its determination relies on sensory evaluations, which require large samples, are easily influenced by subjective factors and are time consuming. In order to make the determination of eating quality more efficient, a set of recombinant inbred lines (RILs) obtained from the hybridization of indica and japonica rice was used as the test material to analyze the relationship between starch characteristics and the eating quality (EQ) score, from sensory evaluation. An implementation protocol was proposed for starch assisted-selection of eating quality. Results Among the RILs, the values of the measured parameters for amylose content (AC), trough viscosity (TV), final viscosity (FV), breakdown (BD) and setback (SB) were significantly correlated with the EQ values obtained by sensory evaluation. The RILs with higher EQ scores, generally had low AC, TV, FV and SB, but high BD. By normalizing and summing the AC, TV, FV, SB and BD indicators, a comprehensive indicator—viz., the starch properties quality (SPQ)—was established, to assess starch quality. The SPQ value was better correlated with EQ than any of the individually measured parameters, suggesting that the model is valid. This method requires much smaller rice samples than sensory evaluations, i.e., three grams of milled rice flour. Conclusions Therefore, the SPQ indicator is a rapid, objective and convenient technique for the rapid assessment of rice eating quality in a large number of crossbreeding progeny, especially early-generation progeny, from which only small samples of rice grains are available.

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Section: Discussionsupporting

confidence: 91%

Analysis Strategy for Assisted Selection of Rice Eating Quality by Using Starch Properties

Li¹,

Mei²,

Wang³

et al. 2020

Preprint

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“…Additionally, the reduced paste viscosity could be attributed to the formation of compact starch granules during high temperature treatment, which had higher resistance to heat and shear during pasting. The decline in PV of FBP might be caused by amylopectin degradation, disruption of granular structures, and disordering of hierarchical structures of starch ( 8 ).…”

Section: Resultsmentioning

confidence: 99%

“…Pasting properties were determined by the method described by H. Wang et al ( 8 ) with some modifications. Briefly, the pasting properties of samples were measured by a rapid visco-analyzer (RVA) combined with the Thermocline for Windows (TCW 3 ) software.…”

Section: Methodsmentioning

confidence: 99%

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

et al. 2022

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In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.

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“…The onset (T o ) and conclusion (T c ) temperatures of rice flours varied from 64.43 °C (WRF) to 66.78 °C (GWRF-48 h) and 89.82 °C (WRF) to 90.64 °C (GWRF-48 h), respectively. Wu et al, (2013) and Wang et al, (2019a) found that germination contributed to an elevation of gelatinisation temperatures, which may attribute to the structural alterations of rice polymers during germination. Generally, the changes in gelatinisation temperature of rice flour are closely correlated with its intrinsic molecular structure and extrinsic parameters including sugar, amino acid and lipid contents (Lund & Lorenz, 1984).…”

Section: Thermal Properties Of Rice Floursmentioning

confidence: 99%

Textural quality of sweet dumpling: effect of germination of waxy rice

She

Wang

et al. 2021

Int J of Food Sci Tech

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Effects of germination on components and structural changes of rice flours and, in turn, rheological properties and textural attributes of sweet dumplings were investigated in this study. Germination decreased starch, protein and lipid content, while slightly increased free amino acids content. Starch granular surface corroded, crystalline structure disrupted, and short-range ordered structures and helical structures decreased with germination. Moreover, germination resulted in a decreased paste viscosity and gel intensity of flour and a reduction of hardness and adhesiveness of dumplings. According to the Pearson's correlation analysis, flours components and starch structures were significantly correlated with flours rheological properties that determined textural attributes of sweet dumplings. The germination contributed to significant changes in flours components and starch structures, which suggested the pretreatment of germination of waxy rice could be a promising pathway to control textural properties of sweet dumplings.

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Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties

Cited by 56 publications

References 33 publications

Analysis Strategy for Assisted Selection of Rice Eating Quality by Using Starch Properties

Analysis Strategy for Assisted Selection of Rice Eating Quality by Using Starch Properties

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Textural quality of sweet dumpling: effect of germination of waxy rice

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