Effects of protein oxidation on gelatinization characteristics during rice storage

Shi, Jiayi; Wu, Meidan; Quan, Mengmeng

doi:10.1016/j.jcs.2017.04.013

Cited by 25 publications

(16 citation statements)

References 15 publications

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“…The occurrence of protein oxidation in rice during storage at 49 °C and under 85% relative humidity for up to 90 days was monitored by Shi, Wu, and Quan [ 28 ], and the impact on the rice gelatinization behavior was examined. The two major protein fractions, gliadin and glutelin, both displayed significant structural changes during storage.…”

Section: Protein Oxidation and Functionality Changesmentioning

confidence: 99%

“…Several early investigations have shown that, as is in living tissues, ROS can cause food proteins to polymerize, degrade, and interact with other food components to produce complexes [ 5 , 6 , 7 , 8 ]. Subsequent research, including recent studies, has produced ample new evidence that ROS-induced physicochemical modifications could significantly alter the functionality (i.e., gelation, emulsification, foaming, film formation, and water-binding) of muscle [ 9 , 10 , 11 , 12 , 13 , 14 , 15 ], egg [ 16 , 17 ], dairy [ 18 , 19 , 20 , 21 ], legume [ 22 , 23 , 24 , 25 ], and cereal [ 26 , 27 , 28 ] proteins. Table 1 lists the proteins from different commodity food groups that have been widely subjected to oxidative studies.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Xiong

Guo

2020

Foods

109

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Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant changes in solubility and functionality, such as gelation, emulsification, foaming, and water-holding. Oxidant dose-dependent effects have been widely reported, i.e., mild-to-moderate oxidation may enhance the functionality while strong oxidation leads to insolubilization and functionality losses. Therefore, controlling the extent of protein oxidation in both animal and plant protein foods through oxidative and antioxidative strategies has been of wide interest in model system as well in in situ studies. This review presents a historical perspective of food protein oxidation research and provides an inclusive discussion of the impact of chemical and enzymatic oxidation on functional properties of meat, legume, cereal, dairy, and egg proteins based on the literature reports published in recent decades.

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Section: Protein Oxidation and Functionality Changesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Xiong

Guo

2020

Foods

109

View full text Add to dashboard Cite

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“…() found a reduction in free amino acids such as glutamic acid and aspartic acid of japonica , hybrid, and indica brown and milled rice stored at room temperature, which may directly influence the umami taste of cooked rice. Recently, Shi, Wu, and Quan () evaluated the changes in the major storage proteins, particularly in prolamin and glutelin, during rice storage at 49 °C under 85% RH. They found that the content of carbonyl compounds in rice prolamin and glutelin increased from 333.6 to 787.7 nmol/ng and from 432.2 to 1160.0 nmol/ng, respectively, as storage time increased.…”

Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 99%

Impact of Postharvest Operations on Rice Grain Quality: A Review

Tong

Gao

Luo

et al. 2019

Comp Rev Food Sci Food Safe

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Postharvest operations, such as drying, storage, and milling, have been used to ameliorate the aging of rice grains and to achieve and maintain desirable rice grain quality, and thus play a key role in determining rice commercial quality and value. This review summarizes publications from the past decade and outlines the evidence supporting attribution of grain quality changes induced by postharvest processes to changes in the physical properties and chemical composition of the rice grain (starch, protein, lipids, and antioxidants). Rice drying mainly affects rice milling quality as rice kernel fissuring that may occur during drying leads to head rice yield reduction. Rice grain aging occurring during storage is inevitable and responsible for the changes in rice appearance, milling, eating, cooking, and nutritional quality. As milling significantly changes the chemical composition of rice by removing protein‐ and lipid‐rich bran layers, milling can alter the aging process of rice and also affect rice appearance, eating, and sensory quality, but mainly affects the nutritional quality. Therefore, drying methods, storage conditions, and milling methods warrant further research to achieve and maintain the desired rice grain quality. This review may contribute to better understanding of the impacts of postharvest processes on rice grain quality, and provide insights into potential improvements in these practices for rice production and utilization in the whole rice industry.

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“…The changes in gelatinization properties that occur during rice storage cause the rice grains to become hard owing to the decreased viscosity. The rapid visco analyzer (RVA) has an advantage that it can evaluate the change in the gelatinization properties of rice under different storage temperatures and different storage times (Shi et al., 2017). The gelatinization curves and main characteristic indexes of the aging process, including peak viscosity (PV), trough viscosity (TV), breakdown (BD), final viscosity (FV), and setback (SB), were determined by RVA.…”

Section: Introductionmentioning

confidence: 99%

Effects of glutelin and lipid oxidation on the physicochemical properties of rice starch

et al. 2021

Self Cite

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Background and objectives Starch properties are closely related to the rice quality as starch interacts with other components during rice storage. However, several studies have neglected that the changes in proteins and lipids influence the properties of starch in rice. Herein, we used an artificial climate chest to characterize the effect of glutelin and lipid oxidation on the physicochemical properties of starch during rice storage. Findings Oxidation occurs in glutelin and lipids during the rice storage stage (p < .01). The oxidation indexes of glutelin and lipids showed the same significant negative correlation in peak viscosity (PV), breakdown (BD), and setback (SB). In contrast, concerning amylose content, final viscosity (FV), and SB, the oxidation of glutelin rather than lipids was more closely related to the changes observed in starch properties (p < .01). Lipid oxidation significantly correlated with trough viscosity (TV) and amylopectin content than glutelin oxidation (p < .01). Conclusions All the oxidation indicators of glutelin and lipids were inversely correlated with BD and SB (p < .01). Carbonyl compound content and fatty acid oxidation were significantly correlated with the physicochemical properties of rice starch. Significance and novelty The physicochemical changes in starch are closely related to the oxidation of glutelin and lipids, which can be used as indicators for assessing rice quality.

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Effects of protein oxidation on gelatinization characteristics during rice storage

Cited by 25 publications

References 15 publications

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Impact of Postharvest Operations on Rice Grain Quality: A Review

Effects of glutelin and lipid oxidation on the physicochemical properties of rice starch

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