Long-term storability of rough rice and brown rice under different storage conditions

Qiu, Songbai; Kawamura, Shuso; Fujikawa, Sakiko; Doi, Takamasa

doi:10.1016/j.eaef.2013.12.007

Cited by 9 publications

(3 citation statements)

References 24 publications

(23 reference statements)

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“…Regardless of the processing of incomplete rice grains (rice flour, rice noodles, etc. ), shelling has a great impact on the storage of rice under room temperature [ 50 ]. Therefore, this study adopted the same post-processing method before storage to ensure the comparability of the processing groups.…”

Section: Resultsmentioning

confidence: 99%

Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)

Wang

Zhang

Liu

et al. 2022

Foods

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Rice quality changes during storage. However, few studies have reported the difference in protein structure between the indica and japonica varieties of rice during storage. The current research characterized the structural properties of the rice protein, and further investigated the proteomic profiles of Jianzhen 2 (indica rice) and Nanjing 9108 (japonica rice) during storage using the TMT labeling method. A significant reduction in free sulfhydryl content and an increase in disulfide bonds content and surface hydrophobicity were observed in both varieties after storage. The results of FTIR indicated that the changes in the protein’s secondary structure of Nanjing 9108 (japonica rice) were more significant than in Jianzhen 2 (indica rice). A total of 4039 proteins in Nanjing 9108 and 4301 proteins in Jianzhen 2 were identified by TMT-labeled proteomics analysis in this study. Significantly, changes were detected in 831 proteins in Nanjing 9108, while only in 60 proteins in Jianzhen 2. Protein processing in endoplasmic reticulum, starch, and sucrose metabolism were both accelerated in both varieties, while oxidative phosphorylation in mitochondria, glycolysis, fatty acid metabolism, and glutathione metabolism were enhanced in Nanjing 9108 (japonica rice). This study provides insight into the proteomic changes and protein structure in rice induced by storage.

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Section: Resultsmentioning

confidence: 99%

Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)

Wang

Zhang

Liu

et al. 2022

Foods

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“…Sun, Jian, Jayas, and White (2014) studied the effect of moisture and temperature during the storage of canola to preserve the amount and acidity of oil and to minimize losses caused by fungi. Qiu, Kawamura, Fujikawa, and Doi (2014) investigate long-term storability of rough rice and brown rice under different storage conditions. The influence of storage on the physicochemical properties of maize was studied by Paraginski, Vanier, Berrios, Oliveira, and Elias (2014).…”

Section: Practical Applicationsmentioning

confidence: 99%

Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions

Pohndorf

Meneghetti

Paiva

et al. 2018

J Food Process Preserv

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The aim of this study was to evaluate the quality of soybean grains stored at different temperatures (8, 13, 18, 23, and 28°C) and with different wet basis moisture content (12% and 16%). For this, kinetic models of pseudo‐zero and pseudo‐first‐order and Arrhenius law were used to verify the changes in color, lipid oxidation, and fatty acids profile. Color loss and lipid oxidation were affected by moisture content and storage temperature, with the most prominent influence observed after the fourth month of storage. The activation energy of the lipid oxidation of grains stored with a moisture content of 12% and 16% were 21.1 kJ mol−1 and 6.2 kJ mol−1, respectively. At low temperatures (8 and 13°C), there was an efficient conservation of soybeans stored with a moisture content of 16%, since the color, lipid oxidation, and profile of fatty acids were preserved for at least 6 months. Practical applications Soybeans are a commodity of high economic interest, and improper storage conditions may reduce the quality of the grain. Hence, knowledge of the degradation rate constants of soybean physicochemical properties may help reduce the loss of quality and establish proper storage conditions in the soybean processing industry. This study also supports the development of technologies for controlling temperature and relative humidity to conduct aeration of soybeans during storage, especially in hot and humid regions.

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“…A great deal of research has dealt with the effect of short‐term storage on the physicochemical characteristics and rheological properties of rice (An et al., 2018; Likitwattanasade & Hongsprabhas, 2010; Park et al., 2012; Sung et al., 2014). However, only a few studies have reported the influence of longer‐term storage on rice deterioration and thermal properties (Qiu et al., 2014; Zhou et al., 2010). Therefore, there is a need to evaluate paddy quality during storage by screening for suitable biochemical and thermodynamic parameters.…”

Section: Introductionmentioning

confidence: 99%

Rice freshness determination during paddy storage based on solvent retention capacity

Han

Gao

et al. 2022

Cereal Chem

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Background and objectives Rice is an important staple food that is often stored for long periods (e.g., 2 years) but is subject to aging effects that reduce quality. Therefore, a sensitive freshness detection method for long‐term paddy storage is required. Findings This study stored five varieties of Chinese paddy at 4°C, 15°C, 20°C, or 35°C for 10 months, and then analyzed their solvent retention capacity (SRC), freshness index, contents of fatty acids, amylose, protein and soluble amino acids, and their thermal and thermomechanical properties. The results show that the SRC values in water, 5% NaHCO3, 5% lactic acid, and 50% sucrose solution decreased with increases in storage temperature and duration, with no differences among the five varieties. The four SRC values were negatively correlated with an existing freshness index (D615–D690), which could not distinguish between the effects of storage temperature and duration. With the SRC values for newly harvested paddy stored at 4°C used as a reference, the mean and accumulated SRC reductions were found to increase with storage temperature and duration. A protocol for rice freshness detection was developed based on these four SRC values. Conclusion Paddy with a mean SRC reduction of ≤25% is eligible for preservation, that with a mean of 25%–30% is slightly ineligible for preservation, and that with a mean of >30% is unfit for preservation. If the sum of the four SRC reductions is ≤100%, the paddy is eligible for preservation, a sum of 100%–120% indicates that it is slightly ineligible for preservation, and a sum >120% indicates that it is unfit for preservation. Significance and novelty This novel method based on SRC values provides an improved way to assess the freshness of stored rice.

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Long-term storability of rough rice and brown rice under different storage conditions

Cited by 9 publications

References 24 publications

Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)

Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)

Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions

Rice freshness determination during paddy storage based on solvent retention capacity

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