Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

doi:10.21275/art20164500

Cited by 3 publications

(4 citation statements)

References 10 publications

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“…However, by month four of storage, the amylose content did not differ between the RF-treated and untreated rice (Table 3). This result correlated with Patindol et al (2005) and Abeysundara et al (2017), who showed that high storage temperatures lowered amylose content in stored rice. The storage temperatures began to climb in the fourth month of our study, coincident with the arrival of the hot season.…”

Section: Discussionsupporting

confidence: 81%

Effects of Radio Frequency Heating and Storage Time on Physical and Chemical Properties of Rough Rice cv. Khao Dawk Mali 105

Wangspa¹,

Vearasilp²,

Chanbang³

2018

CMUJNS

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As shown in prior research (Wangspa et al., 2015), radio frequency (RF) heat treatment at 65°C for 120 seconds is the appropriate combination to completely kill all stages of rice weevil (Sitophilus oryzae L.) in rough rice cv. Khao Dawk Mali 105. As a follow-on, this study evaluated the effects of this optimal RF combination on various properties of the rice relative to untreated control during storage for up to six months. Rough rice samples were treated with RF 65°C for 120 seconds, and packed in gunny-sacks and stored for up to six months at 25-32°C, alongside the control. Every month, a portion of the untreated and RF-treated rice was removed, milled and tested for physical (moisture content, color, and pasting) and chemical properties (amylose, protein, and 2-acetylpyrroline content) important to rice quality. Before storage, all properties of the untreated and RF-treated rice were similar, except for small, but significant changes, in amylose and 2-acetyl-1-pyrroline (2-AP). The storage-induced changes in the moisture content, head rice, amylose content, and protein content of the rice did not very between the untreated and RF-treated rice over the entire period. Although there were small but significant differences in color (after many months of storage), pasting properties (during the middle months), and 2-AP (in some months) between the untreated and RF-treated rice during storage, the differences were all small enough to not significantly affect the quality or consumer acceptance of the rice compared to the untreated rice. Thus, RF-treatment (at 65°C for 120 seconds) can effectively control weevils in Thai Hom Mali rough rice, without adversely affecting important physical and chemical properties of the rice during storage compared to untreated rice.

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Section: Discussionsupporting

confidence: 81%

Effects of Radio Frequency Heating and Storage Time on Physical and Chemical Properties of Rough Rice cv. Khao Dawk Mali 105

Wangspa¹,

Vearasilp²,

Chanbang³

2018

CMUJNS

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“…High temperatures cause faster degradation reactions so that materials stored at high temperatures will experience a faster reduction in amylose content. The same results were also observed by Abeysundara et al (2017) with 13 weeks of storage in the Bathalegoda and Ambalangoda rice varieties (Sri Lanka rice varieties) a decrease in amylose levels. The decrease in amylose content was 0.72% for the bathalegoda variety.…”

Section: Chemical Parametersupporting

confidence: 80%

“…The amylose content of rice in all samples decreased (Figure 6), this was because amylose was used as energy for metabolism during storage (Abeysundara et al, 2017). The amylose enzyme remained active during rice storage although its activity decreased over time.…”

Section: Chemical Parametermentioning

confidence: 96%

“…The difference in the decrease in amylose content could be due to differences in rice varieties and storage conditions. Abeysundara et al (2017) storage conditions are 26-30 C with an RH of 70% -80%. Based on statistical tests, it was found that there was an interaction between time*variety*temperature, time*variety, and time*temperature on the amylose content of rice.…”

Section: Chemical Parametermentioning

confidence: 99%

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Statistical Analysis of Changes in Physical and Chemical Parameters and Cooking Quality of Rice with a Combination of Temperature Treatment and Amylose Content During Storage

Hati,

Karyadi,

Bintoro

2023

JTEP-L

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Rice is one of the staple foods produced in Indonesia. One of the postharvest processes experienced by rice is storage. During the storage process, rice changes cooking quality, physical and physicochemical qualities. This research aims to analyze changes in cooking, physical and physicochemical qualities of Indonesian rice varieties. The rice varieties used, namely Sintanur, Ciherang, and IR 42 were stored at storage room temperatures of 30˚C, 20˚C, and 10˚C. Rice taken from farmers was stored for 4 months and changes were measured for parameters of water content, color (chroma, hue, whiteness), amylose, elongation ratio, gel consistency, alkali spreading value (ASV), water absorption, and texture profile (packability, hardness, cohesiveness, extrudability, chewiness). The results showed that the lowest water content was at sintanur which was stored at 10 ˚C, namely 3.09% wb, elongation, and ASV increased with the highest final value at sintanur 30 ˚C, namely 2.07 and 4.45, the consistency of the gel decreased in the first week then stable in the following week, on the other hand, water absorption increased at the beginning of storage and did not change much until the end of storage. Statistical tests showed that there was an interaction between time*variety*temperature on the parameters of water content, whiteness, elongation ratio, water absorption, amylose, and chewiness. Based on the research results, it was found that several parameters did not interact with temperature, namely hue, packability, hardness, and extrudability. Keywords: Amylose content, Cooking quality of rice, Physical quality of rice, Rice storage

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Mechanism of Degradation of Rice Starch Amylopectin by Oryzenin Using ONIOM Quantum Calculations [DFT/B3LYP/6-31+G(D, P): AM1]

Sawaliho¹,

Robert²

2022

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Understanding the molecular factors of rice degradation during its aging concerns our research team. This article emphasizes oryzenin-amylopectin. It aims to reveal the mechanism of amylopectin deterioration during rice aging. The research exploits the Natural Bond Analysis and ONION method at theory level DFT/B3LYP/6-31+G(d, p) and AM1. This methodological approach allows highlighting amylopectin transformation; oryzenin converts amylopectin into amyloidosis in continuous. This led to monosaccharides and disaccharides.

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Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

Cited by 3 publications

References 10 publications

Effects of Radio Frequency Heating and Storage Time on Physical and Chemical Properties of Rough Rice cv. Khao Dawk Mali 105

Effects of Radio Frequency Heating and Storage Time on Physical and Chemical Properties of Rough Rice cv. Khao Dawk Mali 105

Statistical Analysis of Changes in Physical and Chemical Parameters and Cooking Quality of Rice with a Combination of Temperature Treatment and Amylose Content During Storage

Mechanism of Degradation of Rice Starch Amylopectin by Oryzenin Using ONIOM Quantum Calculations [DFT/B3LYP/6-31+G(D, P): AM1]

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