Fatty Acid Compositions of Rice Lipid and their Changes during Storage

Yasumatsu, Katsuharu; Moritaka, Shintaro

doi:10.1080/00021369.1964.10858241

Cited by 45 publications

(34 citation statements)

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“…Similar trends were observed in Dasan, even though there were slight differences in the proportion of oleic acid (4), linoleic acid (6) and a-linolenic acid (7) at the 5th DAF. The fatty acid composition of lipid extracts is affected by several factors, such as the genotype of the plant, grain development, location of cultivation, and temperature (Goffman et al, 2003;Khatoon and Gopalakrishna, 2004;Ramezanzadeh et al, 2000;Taira et al, 1988;Yasumatsu and Moritaka, 1964;Zhou et al, 2003). Changes in composition of major fatty acids in rice lipids during development of rice grain were investigated by Choudhury and Juliano (1980).…”

Section: Resultsmentioning

confidence: 99%

Changes in lipid substances in rice during grain development

et al. 2015

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Section: Resultsmentioning

confidence: 99%

Changes in lipid substances in rice during grain development

et al. 2015

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“…The trends in changes in MAG and DAG were similar to those observed for total FA on milled rice in storage by Lam and Proctor (5), who observed similar phases of an initial short-lived rapid increase (1-3 d) and, thereafter, a steady increase beyond 3 d. The linoleoyl glycerols increased to higher concentrations than the oleoyl glycerols, which in turn increased more than the linoleneoyl glycerols for both DAG and MAG after 3 d of storage. The observed levels of increase in the glycerol species reflect the FA composition of rice lipids (7).…”

Section: Changes In Acylglycerol and Phospholipid Hydrolysis Productsmentioning

confidence: 96%

“…Takano (4) indicated that phospholipids decomposed rapidly at the beginning of rice bran storage, but no study has been conducted on milled rice. Other studies of triglycerol decomposition in rice bran (6)(7)(8)(9) investigated FA composition, oxidative changes, and prevention of lipid hydrolysis. A study into the nature of triglycerol and phospholipid hydrolysis in milled rice would provide insight into their relative contributions to FFA formation.…”

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confidence: 99%

Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage

Lam

Proctor

2004

J Americ Oil Chem Soc

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The relative contribution of acylglycerols and phospholipids to the lipid hydrolysis in milled rice was investigated during storage at 37°C and 70% RH for 50 d. The MAG, DAG, and lysophospholipid contents of surface lipid were determined by reversed-phase HPLC. The MAG and DAG content of milled rice increased during storage from 0.06 to 0.18% (w/w milled rice), with the MAG content increasing more than that of the DAG. Lysophosphatidylcholine increased throughout the study from 0.013 to 0.034% (w/w), whereas lysophosphatidylinositol and lysophosphatidylethanolamine contents initially increased from 0.002 to 0.003% and from 0.005 to 0.009% (w/w), respectively, and then stabilized until day 50. The relative percentage of TAG and phospholipids hydrolyzed in milled rice increased rapidly during the first 3 d of storage from 12.3 to 37.6% and 25.0 to 62.5% (w/w), respectively, and steadily increased to 53.1 and 73.8% (w/w) on day 50. A higher percentage (62.5%) of phospholipids was hydrolyzed relative to TAG (37.6%) after 3 d and probably contributed significantly to milled rice lipid hydrolysis during early storage. However, TAG concentration (0.57%, w/w) was much higher relative to phospholipids (0.08%, w/w) in surface lipids, and therefore TAG hydrolysis was the major contributor to FFA development and the quality of stored milled rice.Rice bran lipid is prone to hydrolysis due to the presence of endogenous lipases (1). Bran streaks on commercially milled rice contain rice bran lipid, 85% of which is TAG that readily hydrolyze to FFA. The TAG FA are mainly unsaturated and rapidly oxidize, compromising the milled rice flavor quality. Phospholipids constitute about 2% of the total rice bran lipid (2) and form the membranes of the spherosomes, which contain rice bran TAG (3). They decompose immediately after milling (4). Lipid hydrolysis and oxidation in rice bran streaks on milled rice plays an important role in milled rice quality. Brewers are a major rice user in the United States, and they are particularly concerned about lipid hydrolysis and oxidation that can cause flavor problems in beer.We have determined that linoleic and oleic acids were the main FA released during milled rice surface lipid hydrolysis (5). However, it was not clear whether the FA originated primarily from acylglycerol or phospholipid hydrolysis. Takano (4) indicated that phospholipids decomposed rapidly at the beginning of rice bran storage, but no study has been conducted on milled rice. Other studies of triglycerol decomposition in rice bran (6-9) investigated FA composition, oxidative changes, and prevention of lipid hydrolysis. A study into the nature of triglycerol and phospholipid hydrolysis in milled rice would provide insight into their relative contributions to FFA formation.The objective of this study was to determine the origin of FFA and acylglycerol products of TAG and phospholipid hydrolysis on milled rice, and the relative contributions of TAG and phospholipids to the total milled rice lipid hydrolysis. EXPERIMENTAL PROCEDURES...

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“…[29,35,[51][52][53] Although the total amount of starch, protein, lipids unchanged during storage, [30,32,34,52] the increase in pasting viscosities has been reported to be due to the increase in free fatty acids, which can form complexes with amylose. [51,54] It has also been suggested that rice aging is associated with changes in protein components such as protein oxidation, an increase in disulphide bridges during storage, and an increase in the average molecular weight of oryzenin. [50] These factors contribute to limiting the swelling capacity of rice starch granules.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Changes in Cracking Behavior and Milling Quality of Selected Australian Rice Varieties Due to Postdrying Annealing and Subsequent Storage

et al. 2012

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This study investigated the effect of drying temperatures, annealing regimes, and storage conditions on the level of rice kernel fissuring, mechanical strength, and head rice yield of three Australiangrown rice varieties, namely, Kyeema (long grain), Amaroo, and Reiziq (medium grains). Paddy samples were dried at 40, 60, and 80 C and then annealed for 0, 40, 80, and 120 min at the same drying temperature. It was found that annealing slightly improved the head rice yield with an increase in stiffness of rice kernels. The number of fissured kernels decreased with prolonged annealing duration of 80-120 min. During the storage period of up to 4 months at 4, 20, and 38 C, all measured parameters, such as percentage of fissured kernels, hardness, stiffness, head rice yield, and pasting properties, also showed increasing trends. A relatively rapid change in these physical properties of all rice samples was observed during storage at 38 C. A significant increase in stiffness of rice during storage at 38 C suggested that physical aging occurs during storage of rice below its glass transition temperature (55 C).

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Fatty Acid Compositions of Rice Lipid and their Changes during Storage

Cited by 45 publications

References 0 publications

Changes in lipid substances in rice during grain development

Changes in lipid substances in rice during grain development

Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage

Changes in Cracking Behavior and Milling Quality of Selected Australian Rice Varieties Due to Postdrying Annealing and Subsequent Storage

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