Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content

Peng, Yan; Mao, Bigang; Zhang, Changquan; Shao, Ye; Wu, Tianhao; Hu, Liming; Hu, Yuanyi; Tang, Li; Li, Yaokui; Tang, Wenbang; Xiao, Yinghui; Zhao, Baisuo

doi:10.1016/j.foodchem.2021.129461

Cited by 66 publications

(49 citation statements)

References 36 publications

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“…Besides grain yield, grain quality attributes such as milling, nutrients, aroma, texture and appearance are the factors that influenced the income of rice production [21][22][23]. The results of the present study showed that exogenous BR application (BR2 for Meixiangzhan-2, BR3 and BR4 for Xiangyaxiangzhan) improved the head rice rate of fragrant rice although other quality characters such as amylose concentration and protein concentration had no remarkable response to BR treatments.…”

Section: Discussionmentioning

confidence: 60%

Foliar Application of Brassinolide Induced Regulation of Grain Yield and Quality, Antioxidant Responses and Aroma in Fragrant Rice

Liu¹,

Lai²,

He³

et al. 2022

Phyton

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Brassinolide (BR) is a new green plant growth regulator. The present field study was conducted on two fragrant rice cultivars (i.e., Meixiangzhan-2 and Xiangyaxiangzhan) to study the effects of foliar application of BR on fragrant rice performance. At the heading stage, BR solutions at 0.05, 0.15, 0.25 and 0.50 mg L-1 were sprayed on fragrant rice at 600 liters per hectare; these treatments were named as BR1, BR2, BR3 and BR4, respectively. The treatment sprayed with distilled water was taken as a control (CK). Compared with CK, the BR2 treatment significantly enhanced the chlorophyll concentration and net photosynthetic rate for Meixiangzhan-2, and Xiangyaxiangzhan. The BR3 and BR4 treatments increased the concentrations of chlorophyll a, chlorophyll b and carotenoid, and also enhanced net photosynthetic rate by 31.91% and 40.43%, respectively. Higher grain yields were recorded in the BR2 treatment than on CK on Meixiangzhan-2, while on Xiangyaxiangzhan, the BR3 and BR4 treatments increased grain yield compared with CK. In relation to CK, higher head rice rates were recorded in the BR2 treatment for Meixiangzhan-2, and in the BR3 and BR4 treatments for Xiangyaxiangzhan. BR treatments (BR2 for Meixiangzhan-2, BR3 and BR4 for Xiangyaxiangzhan) also significantly enhanced the activities of GPX, SOD and CAT by 10.22% to 23.00%, and reduced the malonaldehyde concentration. In addition, we observed that some BR treatments (BR2 for Meixiangzhan-2, BR3 and BR4 for Xiangyaxiangzhan) decreased the grain 2-acetyl-1-pyrroline concentration of fragrant rice.

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Section: Discussionmentioning

confidence: 60%

Foliar Application of Brassinolide Induced Regulation of Grain Yield and Quality, Antioxidant Responses and Aroma in Fragrant Rice

Liu¹,

Lai²,

He³

et al. 2022

Phyton

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“…Rice with a high amylose level has a hard texture, low viscosity, dark color, and the rice grains are dry and fluffy with no scent under normal conditions, whereas rice with a low amylose content has a soft texture, high viscosity, and poor elasticity [ 35 , 36 ]. Research has shown that rice with a higher amylose content and lower protein content tends to have a better aroma and flavor [ 37 , 38 ]. Inappropriate drying conditions will alter some intrinsic physicochemical characteristics of rice, thus destroying the expected aroma and flavor.…”

Section: Resultsmentioning

confidence: 99%

“…Figure 5 and Table 7 depict the rapid visco-analyzer (RVA) profiles of rice flour samples, as well as data such as the peak viscosity (PV), breakdown, final viscosity (FV), and pasting temperature (PT) [ 24 ]. It has been shown that higher proportions of amylopectin short chains and smaller proportions of amylopectin long chains may result in higher peak viscosity and breakdown values, as well as a softer and stickier texture in cooked rice [ 38 ]. Rice hardness has a highly significant positive association with setback values and a highly significant negative correlation with breakdown values, indicating that the RVA profile of paddy rice is closely related to its eating quality.…”

Section: Resultsmentioning

confidence: 99%

Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice

Zhao

et al. 2022

Foods

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The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption.

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“…This polymer contains two types of glucan polymers, including amylose (molar mass: ~10 6 g/mol) and amylopectin (molar mass: 10 7 –10 8 g/mol) [ 1 ]; these two polymers are organized on different length scales to form a multi-scale structure, involving the starch granule (3–100 μm), growth rings (120–500 nm), blocklets (20–50 nm), lamellae (9–10 nm), long-range crystallites, and short-range helices [ 1 , 2 ]. The structural characteristics of native starch are closely related to its physicochemical properties, such as thermal and texture properties [ 3 , 4 ]. Before consumption, starch often needs a cooking treatment.…”

Section: Introductionmentioning

confidence: 99%

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Xiong

Qiao

Niu

et al. 2022

Foods

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The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products.

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Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content

Cited by 66 publications

References 36 publications

Foliar Application of Brassinolide Induced Regulation of Grain Yield and Quality, Antioxidant Responses and Aroma in Fragrant Rice

Foliar Application of Brassinolide Induced Regulation of Grain Yield and Quality, Antioxidant Responses and Aroma in Fragrant Rice

Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

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