Effects of prolamin on the textural and pasting properties of rice flour and starch

Baxter, Graeme; Blanchard, Christopher L.; Zhao, Jian

doi:10.1016/j.jcs.2004.07.004

Cited by 93 publications

(64 citation statements)

References 12 publications

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“…2G-2I); therefore, LGC-Jun would also be useful in a low protein diet. The PB amount and the related polypeptide content have been reported to be closely related not only to protein digestibility, but also to cooking and sake brewing properties (Baxter et al 2004, Furukawa et al 2006. Thus, it is important to clarify the PB structure in order to evaluate the processing aptitude of mutant rice with altered storage protein composition.…”

Section: Ultrastructure Of Protein Bodies During Seed Developmentmentioning

confidence: 99%

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

et al. 2011

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Many rice mutants with altered storage protein composition, which relate to protein body II (PB-II), have been produced in order to obtain rice with new cooking properties or lowered protein digestibility, but the PB structures in the endosperm of such mutants remain obscure. We examined the polypeptide composition and ultrastructure of the endosperm during seed development using rice mutants with the low-glutelin-content gene (Lgc1) and/or 26 kDa globulin deficient gene (glb1). Lgc1 and glb1 have deletions of a region including glutelin structural genes and 26 kDa globulin gene, respectively. Mutants with Lgc1 accumulated prolamin polypeptides from an early stage of seed development, and numerous intact PB-I and a few, small, chipped PB-II were observed in the endosperm. The glb1 mutant showed deformed PB-II structures, which had similar electron density to wild-type PB-II. Both glutelins and globulins accumulate in PB-II, but the influence of the change in their composition on PB-II structure would be different. The unique PB-II structure in the glb1 mutant may bring about new processing properties for rice.

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Section: Ultrastructure Of Protein Bodies During Seed Developmentmentioning

confidence: 99%

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

et al. 2011

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“…In a previous communication (Baxter et al, 2004), we have shown that the storage protein, prolamin, can significantly affect both the pasting and textural properties of rice flour. Charastil (1992) reported that the other storage protein, glutelin, can affect the textural properties, and that the gel adhesiveness of rice flour increase with the amount of glutelin it contains.…”

Section: Discussionmentioning

confidence: 91%

“…For example, an increase in the concentration of prolamin resulted in a decrease in pasting temperature, gel hardness and adhesiveness, but an increase breakdown viscosity, whereas the exact opposite trends were observed with an increase in the concentration glutelin. We have previously reported (Baxter et al 2004) the contrasting effects of prolamin and glutelin on textural properties of rice. The current study has shown that similar phenomenon also occurs in some of the pasting characteristics of rice.…”

Section: Discussionmentioning

confidence: 99%

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How Do Endosperm Proteins Affect the Pasting and Texture of Rice? A Study of the Physiochemical Properties of Rice Using a Model System

Zhao

Baxter

Blanchard

2006

13th World Congress of Food Science &Amp; Technology

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Protein is the second most abundant component of rice, but its influence on the physiochemical properties of rice is not clear. Albumin, globulin, prolamin and glutelin were added separately to rice starch at pre-determined concentrations, and the pasting and textural properties of the resultant mixtures were analysed by the Rapid ViscoAnalyser (RVA) and the TA XT2 Textual Analyser. Addition of albumin to rice starch caused significant (P < 0.01) increases in all the pasting parameters measured and the textural property of gel hardness, but significant decreases in gel adhesiveness. In contrast, addition of globulin caused significant (P < 0.01) decreases in all the pasting parameters and gel adhesiveness, but increases in hardness. For the two storage proteins, increasing the concentration of prolamin in starch resulted in decreases in pasting temperature, peak and final viscosities, gel hardness and adhesiveness, but increases in breakdown viscosity. In contrast, increasing the concentration of glutelin resulted in decreases in peak, breakdown and final viscosities, but increases in pasting temperature, gel hardness and adhesiveness. A model rice system was created by adding to rice starch albumin, globulin, prolamin and glutelin in different ratios and the pasting and textural properties of the resultant model rice flour were compared with those of rice starch control. The results show that the physiochemical properties of the model rice system are broadly comparable with native rice of similar composition. Our results indicate that such a model system can be a useful tool for studying the physiochemical properties of rice.

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“…Proteins absorb a large amount of water as they swell during heating 27,28 , and the more protein in the grain, the more water required for cooking 29 . When water content is not increased to account for protein, as is usually the case when using the RVA, higher levels of protein cause the paste to become thicker, leading to higher viscosity curves 13 .…”

Section: Qualitymentioning

confidence: 99%

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Boualaphanh¹,

Calingacion²,

Cuevas³

et al. 2011

ScienceAsia

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Improvements in its political and tourism sectors have encouraged Lao PDR to explore export options for its traditional waxy rice varieties. As such, farmers and agriculturists are exploring ways to enhance yield and capture high-quality traits into improved varieties such as Thasano1 (TSN1) and Thadokkham1 (TDK1). In this study, the effects of nitrogen (N) on yield and quality traits were investigated in two traditional varieties, Hom Nang Nouane (HNN) and Kai Noy Leuang (KNL), and in two popular improved varieties, TDK1 and TSN1. The plants were cultivated during the 2006 wet season at the Rice and Cash Crop Research Centre, NAFRI, Lao PDR, and were subjected to four N rates. Results showed that while increased N rates enhanced yields and yield components in TDK1 and TSN1, the two traditional varieties, HNN and KNL, were not as responsive. In contrast, the quality traits assessed in this study of the four varieties were not affected by N. Yield and textural attributes further suggest that TSN1 is a better candidate than TDK1 for breeding programs aimed at combining quality traits from HNN and KNL into improved varieties.

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Effects of prolamin on the textural and pasting properties of rice flour and starch

Cited by 93 publications

References 12 publications

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

How Do Endosperm Proteins Affect the Pasting and Texture of Rice? A Study of the Physiochemical Properties of Rice Using a Model System

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Effects of prolamin on the textural and pasting properties of rice flour and starch

Cited by 93 publications

References 12 publications

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

Ultrastructure of protein bodies in mutant rice (Oryza sativa L.) with altered storage protein composition

How Do Endosperm Proteins Affect the Pasting and Texture of Rice?  A Study of the Physiochemical Properties of Rice Using a Model System

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How Do Endosperm Proteins Affect the Pasting and Texture of Rice? A Study of the Physiochemical Properties of Rice Using a Model System