Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

Pal, Priyanka; Kaur, Parmeet; Singh, Narpinder; Kaur, Amritpal; Misra, N.N.; Tiwari, Brijesh K.; Cullen, Patrick J.; Virdi, Amardeep Singh

doi:10.1016/j.foodres.2015.12.019

Cited by 110 publications

(70 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The SDS-PAGE profile of genotypes in the current study was found to be similar to the banding pattern obtained by Wen & Luthe (1985), where an α-glutelin polypeptide group with three bands had an average molecular weight of 29.6 kD and the smaller group, β-glutelin with two bands, had an average molecular weight of 21.1 kD. But other researchers (Mahmoud et al 2008;Jiang et al 2014;Pal et al 2016) obtained slightly higher molecular weights forα-glutelin. This might be due to differences in the gel systems.…”

Section: Genotype × Environment Interaction and Identification Of Stasupporting

confidence: 88%

Development of recombinant high yielding lines with improved protein content in rice (Oryza sativaL.)

et al. 2018

View full text Add to dashboard Cite

Rice has the lowest grain protein content (GPC) among cereals. Efforts have been made to improve GPC through the modified bulk-pedigree method of selection. A total of 1780 F8 recombinant lines were derived in the year 2013 from five different cross combinations involving two high-GPC landraces, namely ARC10075 and ARC10063, three high-yielding parents, namely Swarna, Naveen and IR64, and one parent, namely Sharbati, known for superior grain quality with high micronutrient content. Near-infrared spectroscopy was used to facilitate high-throughput selection for GPC. Significant selection differential, response to selection and non-significant differences between the predicted and observed response to selection for GPC and protein yield indicated the effectiveness of this selection process. This resulted in lines with high GPC, protein yield and desirable levels of amylose content. Further, based on high mean and stability for GPC and protein yield over the environments in the wet seasons of 2013, 2014 and the dry season of 2014, 12 elite lines were identified. Higher accumulation of glutelin fraction and non-significant change in prolamin/glutelin ratio in the grain suggested safe guarding of the nutritional value of rice grain protein of most of these identified lines. Since rice is the staple food of millions, the output of breeding for high GPC could have a significant role in alleviating protein malnutrition, especially in the developing world.

show abstract

Section: Genotype × Environment Interaction and Identification Of Stasupporting

confidence: 88%

Development of recombinant high yielding lines with improved protein content in rice (Oryza sativaL.)

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The clear increase of SV was also found after APPJ treatment of MS with different RC for 5 min (Table 2). Pal et al (2016) also found a similar increase of SV in short and long-grain rice after the plasma treatment. The changes of WBC and SV might be due to two reasons.…”

Section: Ph Water Binding Capacity and Swelling Volumesupporting

confidence: 65%

“…Pal et al . () also found a similar increase of SV in short and long‐grain rice after the plasma treatment. The changes of WBC and SV might be due to two reasons.…”

Section: Resultsmentioning

confidence: 99%

Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity

Yan

Zhou

Shi

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study demonstrated the effect on microcrystalline starch (MS) with different relative crystallinity (RC) by atmospheric pressure plasma jet (APPJ) treatment for 1, 3, 5 or 7 min. The morphology of MS granules was destroyed according to Scanning electron microscopy (SEM) analysis. APPJ treatment did not change the crystalline type of MS, but obviously decreased the RC of MS. Short‐range molecular order of MS was clearly decreased after APPJ treatment though the Fourier transform infrared (FTIR) and Raman spectroscopy. Notably, the effect of APPJ on crystalline and short‐range order structure of MS was gradually increased with the increase of RC, which revealed that the crystalline region of MS might be destroyed by APPJ. Furthermore, the pH of MS was decreased while water binding capacity (WBC) and swelling volume (SV) of MS were increased. Therefore, the APPJ treatment could be used as an alternative physical technology for starch modification.

show abstract

“…Iodine absorption spectra and blue value (BV) of different MR varieties were determined by the method described by Pal, Kaur et al. (). Briefly, MR (100 mg) was suspended in 1.0 ml of ethanol and 9.0 ml of 1.0 M NaOH, followed by heating in a boiling water bath for 10 min with intermittent shaking to completely dissolve the starch.…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2018

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

Cited by 110 publications

References 52 publications

Development of recombinant high yielding lines with improved protein content in rice (Oryza sativaL.)

Development of recombinant high yielding lines with improved protein content in rice (Oryza sativaL.)

Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity

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

Contact Info

Product

Resources

About