Effect of storage temperature on rice thermal properties

Effect of storage proteins on pasting properties and microstructure of Thai rice

“…The influences of rice storage proteins on RVA pasting profiles of rice flour reported here corroborated the works reported by Hamaker and Griffin (1993), Martin and Fitzgerald (2002), Teo et al (2000), Zhou et al (2002Zhou et al ( , 2003Zhou et al ( , 2010, Derycke et al (2005) and Tulyathan and Leeharatanaluk (2007). However, our investigation further revealed the significant roles of rice storage protein in relation to amylose.…”

“…The functional properties of rice grains and flours are determined by the glutelin fraction, called oryzenin, through disulfide bonds (Martin & Fitzgerald, 2002;Teo et al, 2000;Tulyathan & Leeharatanaluk, 2007;Zhou, Robards, Helliwell, & Blanchard, 2002, 2003, 2010. The formation of disulfide bonds restricts the expansion of the starch fraction during gelatinisation.…”

Structural and technological characteristics of starch isolated from sorghum as a function of drying temperature and storage time

“…However, after three months of storage, there was a slight increase in the values of gelatinization enthalpy of starches as the drying temperature was increased. According to Zhou, Robards, Helliwell, and Blanchard (2010), the thermal properties of rice stored in different conditions are affected by the temperature and storage time. Malumba et al (2010a,b) reported that high temperatures applied during the drying of corn increased the starch gelatinization temperatures and decreased their residual enthalpy.…”

The ageing mechanism of stored rice: A concept model from the past to the present

“…One of the most sensitive indices of the ageing process in rice is the changes in its pasting properties, as measured by thermoviscometry and particularly amylography (Perdon et al, 1999;Sowbhagya and Bhattacharya, 2001;Toyoshima et al, 1997). Changes in rice pasting and thermal properties following storage have been studied extensively (Likitwattanasade and Hongsprabhas, 2010;Villareal et al, 1976;Zhou et al, 2010), and the results implied that the changes in rice pasting and thermal properties were highly dependent on storage temperature and duration.…”