Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China
The relationships between chemical composition, structure and physicochemical properties such as pasting, thermal, and textural properties of 12 temperate rice cultivars grown in Heilongjiang Province, China were investigated in this study. There were significant differences in the content of fat, p...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2021-01-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301531 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832546501473075200 |
|---|---|
| author | Yinyuan He Fenglian Chen Yanguo Shi Zhexian Guan Na Zhang Osvaldo H. Campanella |
| author_facet | Yinyuan He Fenglian Chen Yanguo Shi Zhexian Guan Na Zhang Osvaldo H. Campanella |
| author_sort | Yinyuan He |
| collection | DOAJ |
| description | The relationships between chemical composition, structure and physicochemical properties such as pasting, thermal, and textural properties of 12 temperate rice cultivars grown in Heilongjiang Province, China were investigated in this study. There were significant differences in the content of fat, protein, ash, amylose, damaged starch among 12 cultivars. Brabender Viscograph results showed that gelatinization time, peak viscosity, pasting and peak temperature ranged from 9 min to 15 min, 2100 BU to 2500 BU, 58.75 ℃ to 72.00 ℃ and 63.75 ℃ to 84.45 ℃, respectively, except for the waxy one Longjing 9. To, Tp, Tc and ΔH were found in the range of 58.34 ℃ to 67.96 ℃, 65.39 ℃ to 75.38 ℃, 78.47 ℃ to 90.69 ℃ and 2.036 J/g to 3.127 J/g respectively. Scanning Electron Micro-photograph results showed that all starch granules were polyhedral with irregular shapes, except Longjing 9 showing signs of the loss of physical integrity. The hardness, adhesiveness, springiness, gumminess, cohesiveness and resilience ranged from 395.87 g to 1161.76 g, -90.842 g·mm to -36.4 g·mm, 0.498 to 0.747, 78.631 g to 466.837 g, 0.199 to 0.569, 0.321 to 0.504, respectively. Correlation studies indicated that amylose, damaged starch, protein, fat and ash played a more important role in determining the rice properties of pasting, thermal, crystallinity and texture. |
| format | Article |
| id | doaj-art-f6fa837d84e54e34b7594c4814920fb1 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-f6fa837d84e54e34b7594c4814920fb12025-02-03T06:51:28ZengTsinghua University PressFood Science and Human Wellness2213-45302021-01-011014553Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of ChinaYinyuan He0Fenglian Chen1Yanguo Shi2Zhexian Guan3Na Zhang4Osvaldo H. Campanella5College of Food Science and Engineering, Harbin University of Commerce, Heilongjiang, Harbin, 150076, ChinaCollege of Food Science and Engineering, Harbin University of Commerce, Heilongjiang, Harbin, 150076, China; Corresponding author.College of Food Science and Engineering, Harbin University of Commerce, Heilongjiang, Harbin, 150076, ChinaCollege of Food Science and Engineering, Harbin University of Commerce, Heilongjiang, Harbin, 150076, ChinaCollege of Food Science and Engineering, Harbin University of Commerce, Heilongjiang, Harbin, 150076, China; Corresponding author.Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN, 47907, USAThe relationships between chemical composition, structure and physicochemical properties such as pasting, thermal, and textural properties of 12 temperate rice cultivars grown in Heilongjiang Province, China were investigated in this study. There were significant differences in the content of fat, protein, ash, amylose, damaged starch among 12 cultivars. Brabender Viscograph results showed that gelatinization time, peak viscosity, pasting and peak temperature ranged from 9 min to 15 min, 2100 BU to 2500 BU, 58.75 ℃ to 72.00 ℃ and 63.75 ℃ to 84.45 ℃, respectively, except for the waxy one Longjing 9. To, Tp, Tc and ΔH were found in the range of 58.34 ℃ to 67.96 ℃, 65.39 ℃ to 75.38 ℃, 78.47 ℃ to 90.69 ℃ and 2.036 J/g to 3.127 J/g respectively. Scanning Electron Micro-photograph results showed that all starch granules were polyhedral with irregular shapes, except Longjing 9 showing signs of the loss of physical integrity. The hardness, adhesiveness, springiness, gumminess, cohesiveness and resilience ranged from 395.87 g to 1161.76 g, -90.842 g·mm to -36.4 g·mm, 0.498 to 0.747, 78.631 g to 466.837 g, 0.199 to 0.569, 0.321 to 0.504, respectively. Correlation studies indicated that amylose, damaged starch, protein, fat and ash played a more important role in determining the rice properties of pasting, thermal, crystallinity and texture.http://www.sciencedirect.com/science/article/pii/S2213453020301531Rice flourGelatinizationThermalMorphologyTexture |
| spellingShingle | Yinyuan He Fenglian Chen Yanguo Shi Zhexian Guan Na Zhang Osvaldo H. Campanella Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China Food Science and Human Wellness Rice flour Gelatinization Thermal Morphology Texture |
| title | Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China |
| title_full | Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China |
| title_fullStr | Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China |
| title_full_unstemmed | Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China |
| title_short | Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China |
| title_sort | physico chemical properties and structure of rice cultivars grown in heilongjiang province of china |
| topic | Rice flour Gelatinization Thermal Morphology Texture |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301531 |
| work_keys_str_mv | AT yinyuanhe physicochemicalpropertiesandstructureofricecultivarsgrowninheilongjiangprovinceofchina AT fenglianchen physicochemicalpropertiesandstructureofricecultivarsgrowninheilongjiangprovinceofchina AT yanguoshi physicochemicalpropertiesandstructureofricecultivarsgrowninheilongjiangprovinceofchina AT zhexianguan physicochemicalpropertiesandstructureofricecultivarsgrowninheilongjiangprovinceofchina AT nazhang physicochemicalpropertiesandstructureofricecultivarsgrowninheilongjiangprovinceofchina AT osvaldohcampanella physicochemicalpropertiesandstructureofricecultivarsgrowninheilongjiangprovinceofchina |