Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

Kaur, Parmeet; Pal, Priyanka; Virdi, Amardeep Singh; Kaur, Amritpal; Singh, Narpinder; Mahajan, Gulshan

doi:10.1007/s13197-016-2293-x

Cited by 31 publications

(26 citation statements)

References 37 publications

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“…Pasting parameters were determined with a Rapid Visco Analyzer (RVA) (Model RVA 3D+, Newport Scientific Australia) as described by Kaur et al. ().…”

Section: Methodsmentioning

confidence: 99%

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Pal

Singh

Kaur

et al. 2018

Journal of Food Science

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The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. Practical Application The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p‐coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).

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“…Pasting parameters were determined with a Rapid Visco Analyzer (RVA) (Model RVA 3D+, Newport Scientific Australia) as described by Kaur et al. ().…”

Section: Methodsmentioning

confidence: 99%

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Pal

Singh

Kaur

et al. 2018

Journal of Food Science

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“…The varieties exhibited lower BV suggesting their lower amylose content. It has been reported that variation in amylose content and PC depends on different environmental conditions during day and nighttime as reported by (Kaur, Pal et al., ). IPV showed higher BV as compared to TPV, except PR127.…”

Section: Resultsmentioning

confidence: 86%

“…IPV alone can add 20%–25% to increased productivity, even if other components of production remain the same which is valuable for farmers and consumers for future use. Physicochemical characteristics of rice are dependent on the variety type, genetic background, and environmental conditions during the development stage of grain filling (Kaur, Pal et al., ). Rice protein has well‐balanced amino acid profiles having higher lysine content as compared to wheat, corn, millet, and sorghum (Hegsted, ) which has a great potential to improve human nutrition in rural families in Asia and become a major objective of rice breeding.…”

Section: Introductionmentioning

confidence: 99%

Traditional and improved paddy varieties: Composition, protein, pasting, and gluten‐free chapati making properties

et al. 2018

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Background and objectives Physicochemical, amino acids, phenolic acids, protein profiling, and rheological characteristics of milled rice (MR) from different traditional (IC362109, IC568259, and IC548363) and improved paddy varieties (PR113, PR127, and PB1121) and its utilization for making gluten‐free chapatis using pearl millet (PM) flour were investigated. Findings Higher L*, antioxidant activity, protein content, phosphorus (P), potassium (K), foaming, and water absorption capacity were observed for MR from improved paddy varieties (IPV) as compared to traditional paddy varieties (TPV). The higher accumulations of gallic acid, catechin, ferulic acid, p‐coumaric acid, and protocatechuic acid were found in MR from IPV. Histidine, iso‐leucine, lysine, methionine, phe‐alanine, valine, and threonine were higher for MR from IPV as compared to TPV. Higher accumulation of glutelins (33 and 31 kDa; 22 and 20 kDa) and prolamins (18, 16, and 15 kDa) was observed in MR from IPV. MR from IPV showed better rheological properties as compared to TPV. Rheological parameters (Gʹ, Gʹʹ, and tan δ) of dough from PM flour were increased with increasing incorporation of rice flour. The chapati made from PB1121 (IPV) showed higher consumers’ acceptability and increasing health benefits. MR from IPV showed high nutritive value and was used in food industries. Conclusions Milled rice from IPV showed better nutritional and rheological properties and was more useful in making gluten‐free chapatis (highly nutritious and acceptable). Chapati made from 20% MR from PB1121 (IPV) was better in appearance, taste, texture, and palatability. Significance and novelty The research appears to have greater potential to highlight the gluten‐free aspect and also health and nutritional benefits of the IPV for food products for the future and application in additional composite‐style products.

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“…This is most probably due to cross reactivity of other rice proteins that may have co-purified with gliadin in the extraction procedure. 42,43 The findings of this study could potentially be used to produce wheat-like rice. To achieve this goal, all three genes (gliadin, LMW and HMW glutenin) have to be expressed in a single rice plant.…”

Section: Discussionmentioning

confidence: 96%

Molecular characterization and expression of α-gliadin genes from wheat cultivar Dacke in Bg 250 rice variety

et al. 2019

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The main seed storage protein in wheat is gluten. It consists of gliadin and glutenins. Gluten gives high elasticity and extensibility during bread making, facilitating the formation of the dough. Rice is the staple food of Sri Lankans but, it has poor dough making ability compared to wheat. The aim of the present work was to characterize, clone and express α-gliadin in the T 0 generation of Bg 250 rice variety as a preliminary step in improving the dough making ability of rice flour. Five α-gliadin recombinant pCR™2.1-TOPO® clones were selected for sequence analysis. Of the five clones, two functional genes and three pseudogenes were identified. Phylogenetic analysis revealed the two functional genes, (accession numbers KC660359 and KC660358) to be closely related to the α-gliadin genes of Triticum monococcum. The α-gliadin gene (KC660359) contained five cysteine residues, one less than the normal occurrence of cysteine residues in α-gliadin genes. To date there are no reports on expression of gliadin gene in transgenic rice. This novel gene was successfully expressed in the Sri Lankan rice variety Bg 250 under the control of the rice GluB-1 endosperm specific promoter.

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Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

Cited by 31 publications

References 37 publications

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Traditional and improved paddy varieties: Composition, protein, pasting, and gluten‐free chapati making properties

Molecular characterization and expression of α-gliadin genes from wheat cultivar Dacke in Bg 250 rice variety

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