scholarly journals Effect of Acetylation, Hydroxypropylation and Dual Acetylation-Hydroxypropylation on Physicochemical and Digestive Properties of Rice Starches with Different Amylose Content

2021 ◽  
Vol 12 (5) ◽  
pp. 6788-6803
Keyword(s):  
Amylose Content ◽  
Oryza Sativa L ◽  
Cooking Time ◽  
Side Chain ◽  
Gelatinization Temperature ◽  
Freeze Thaw ◽  
Modification Method ◽  
Modified Starches ◽  
Structural Retention ◽  
Xrd Patterns

Four rice (Oryza sativa L.) starches widely differing in amylose content were subjected to acetylation, hydroxypropylation, and dual modification involving acetylation followed by hydroxypropylation. The starches showed a higher affinity to hydroxypropyl substitution. However, acetylation caused a significant alteration in the glycosidic matrices. The changes in physicochemical properties were most prominent in the dual-modified samples. Hydroxypropylated and dual-modified granules showed greater swelling power with structural retention. Degrees of acetylation were high in the amorphous regions of waxy and low amylose starches (0.04 and 0.05). Minor granular swelling was observed under SEM. Substitution partially dissociated side-chain superhelices, lowering crystallinity values by 3.12-4.58%, however retaining the native A-type XRD patterns. Glycosidic dissociation and enhanced hydrophilicity caused a significant lowering of gelatinization temperature (To, Tp, Tc), enthalpy (H), and cooking time as observed from DSC and RVA results. Low setback viscosity and low syneresis during freeze-thaw cycles indicated the decreased tendency of modified starch chains to realign. Dual modified starches could be cooked to thinner and more precise pastes, which are highly resilient to retrogradation. Significant increases in enzyme-resistant RS and SDS (up to 20% of each) were recorded. The dual modification method could suitably alter the properties of starches for food use.

Melting the secrets of gelatinisation temperature in rice

2010 ◽  
Vol 37 (5) ◽  
pp. 439 ◽  
Author(s):  
Rosa P. Cuevas ◽  
Venea D. Daygon ◽  
Henry M. Corpuz ◽  
Leilani Nora ◽  
Russell F. Reinke ◽  
...  
Keyword(s):  
Amylose Content ◽  
Oryza Sativa L ◽  
Length Distribution ◽  
Cooking Time ◽  
Scanning Calorimetry ◽  
Rice Varieties ◽  
Chain Length Distribution ◽  
Chain Lengths ◽  
Major Grouping ◽  
Upper Boundary

Gelatinisation temperature (GT) is one of the key traits measured in programs for breeding rice (Oryza sativa L.). It is commonly estimated by the alkali spreading value (ASV), and less commonly by differential scanning calorimetry (DSC). Using a diverse set of germplasm, it was determined that DSC values associate poorly with ASV, are not correlated with amylose content but correlate with cooking time. Rice varieties are traditionally grouped into three classes of GT based on ASV: high, intermediate and low. However, the distribution of DSC values of 4000 samples shows only two classes: high and low. Large differences in the distributions of chain lengths synthesised by starch synthase IIa (SSIIa) support the two classes as the major grouping, two haplotypes associating with each peak. Each peak of DSC values spanned 10°C. The chain length distribution of the amylopectin molecules from varieties at the upper boundary of each peak showed significantly more chains that span both the crystalline and amorphous lamellae of a cluster than varieties at the other end of that distribution. Improved varieties, classified as intermediate GT by ASV, belong to both of the classes defined by DSC, implying that some enzyme, other than SSIIa is involved in intermediate GT.

scholarly journals OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI

2019 ◽  
Vol 16 (2) ◽  
pp. 99
Author(s):  
Nur Aini ◽  
Budi Sustriawan ◽  
NFN Masrukhi
Keyword(s):  
Water Content ◽  
High Water ◽  
Cooking Time ◽  
High Water Content ◽  
Total Protein Content ◽  
Gelatinization Temperature ◽  
Corn Flour ◽  
Modification Method ◽  
Carbohydrate Levels ◽  
Optimal Formula

<p>Pragelatinisasi merupakan metode modifikasi yang dapat diterapkan untuk tepung jagung sehingga diharapkan dapat mempermudah pada proses pembuatan mi. Suhu gelatinisasi berbeda-beda bagi tiap jenis pati, dan untuk mencapai suju gelatinisasi tersebut tiap bahan memerlukan waktu yang berbeda. Setiap bahan juga membutuhkan penambhan air yang tepat agar dapat mengalam gelatinisasi. Penelitian ini bertujuan untuk (1) mempelajari kombinasi wkatu dan suhu pemasakan serta jumlah air yang ditambhakan untuk suspensi tepung jagung pragelatinisasi yang mempunyai respon maksimum terhadap kadar karbohidrat, kadar pengembangan dan tingkat penerimaan mi jagung; (2) mengetahui karakter fisiokimia dan organoleptik mi jagung pada formula optimal. Hasil penelitian menunjukkan bahwa ondisi pragelatinisasi optimal pada tepung jagung untuk pembuatan mi adalah selama pemasakan 7 menit waktu pemasakan, suhu 71C dan volume air 13% b/v. Mi jagung formula optimal memiliki kadar air 62,61%; kadar abu 0,322% bb; kadar lemak 1,37% bb; kadar protein total 4,18% bb; kadar karbohidrat 31,51% bb; daya pengembangan mi 16,67%; warna 2,5 9kuning keputihan); aroma 3,9 (tidak khas tepung); tekstur (2,5) (agak kenyal); rasa 2,6 (agak gurih); dan tingkat kesukaan keseluruhan 2,8 (suka). mi jagung ini masih memerlukan perbaikan proses untuk menurunkan kadar air yang tinggi, supaya memenuhi SNI 01-2987-1992.</p><p> </p><p>Pragelatinization is a modification method that can be applied for corn flour so that it can simplify the application for noodles. The temperature of gelatinization varies for each type of starch, and to reach the gelatinization temperature each ingredient needs different time. Each ingredient also needs the precise amount of water to get gelatinization. The object of this research are (1) to study the combination of cooking time and temperature and the amount of water needed for the suspension of pragelatinized corn flour which has a maximum response to carbohydrate levels, swelling power and preference of corn noodles; (2) to study the physicochemical and sensory characters of corn noodles in the optimal formula. The results showed that the optimal pregelatinization condition in corn flour for the production of noodles was during 7 minutes cooking time, temperature 71<sup>o</sup>C and volume of water 13% b / v. The optimal formula for corn noodles has a water content of 62.61%; ash content 0.322% bb; fat content 1.37% bb; total protein content 4.18% bb; carbohydrate levels 31.51% bb; power of development of noodles 16.67%; color 2.5 (whitish yellow); aroma 3,9 (not typical flour); texture 2.5 (slightly springy); flavor 2,6 (rather umami); and preference level 2.8. The corn noodles still need to improve the process to reduce the high water content so that they have not fulfilled Indonesian Nasional Standard 01-2987-1992.</p>

scholarly journals Physico-chemical and cooking characteristics of some rice varieties

2004 ◽  
Vol 47 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Rolando J. González ◽  
Alberto Livore ◽  
Brigitte Pons
Keyword(s):  
Mechanical Properties ◽  
Amylose Content ◽  
Regression Line ◽  
Testing Machine ◽  
Cooking Time ◽  
Gelatinization Temperature ◽  
Interesting Point ◽  
Rice Varieties ◽  
Physico Chemical ◽  
Good Linear Correlation

Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very good correlation between gelatinization temperature and Gt, while no noticeable correlation among others phsycochemical characteristics was observed. Regarding the mechanical properties, both methods permited to show significant differences among most of the samples. However, when the samples order obtained with hardness (Instrom) values was compared with that corresponding to firmness (Viscoelastograf) values, some discrepancies were observed. This could be attributable to the number of grains and the cooking time used in each method. There was good linear correlation between hardness and amylose content. On the contrary, none of the viscoelastograf parameters are correlated well with amylose. An interesting point was that the slope of the regression line obtained between firmness and cooking time could be utilised as a measure of cooking resistance of each sample and was related to the rate of water absorption.

scholarly journals Genetic Divergence of Balam Rice (Oryza sativa L.) Germplasm of Bangladesh

2015 ◽  
Vol 19 (1) ◽  
pp. 9-15
Author(s):  
MS Ahmed ◽  
S Parveen ◽  
MK Bashar ◽  
AKM Shamsuddin
Keyword(s):  
Grain Yield ◽  
Genetic Divergence ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Principal Component ◽  
Cooking Time ◽  
Canonical Variate ◽  
Straw Yield ◽  
Rice Germplasm ◽  
Days To Maturity

Forty genotypes of Balam rice germplasm of Bangladesh were studied for 17 morpho-physicochemical characters at BRRI during 2009-11. The cluster analysis using Mahalanobis’ D2 statistics, grouped the genotypes into seven clusters, where no duplicate germplasm was found for the studied characters. The highest number of genotypes (8) was constellated into clusters I, III and V and the lowest (2) was in cluster IV. The intra- and inter-cluster distances were maximum (1.17 and 21.16) in cluster VII and between clusters II and IV and minimum (0.27 and 2.23) in cluster IV and between clusters II and VII respectively. Based on the values of principal component score, the two-dimensional scatter diagram (Z1-Z2) also distributed the genotypes into seven groups. The genotype of cluster IV, produced the highest flag and penultimate leaf area (1136 cm2), culm diameter (7.2 mm), days to maturity (152 days), primary and secondary branches per panicle (63), grain yield per panicle (4.9 g), 1000-grain weight (29.3 g), grain yield per hill (31.3 g), cooking time (19 min) and amylose content (24.1%). Similarly, the genotype of cluster I, produced the tallest plant (148 cm), maximum straw yield per hill (40.0 g) and protein content (9.6%), while the genotype of cluster VI, produced the highest panicle per plant (21) and the genotype of cluster III, produced the longest grain (8.8 mm). Therefore, it may be possible to obtain the highest mean values for the maximum studied characters, if the genotypes of cluster IV are crossed with the genotypes of cluster I, cluster III and cluster VI respectively. Besides, the canonical variate analysis showed that the grain length, cooking time, straw yield per hill, days to maturity, plant height and grain yield per panicle contributed maximum to the genetic divergence of the studied germplasms. Finally, the study revealed that the Balam rice germplasm can offer a diverse valuable gene reservoir to utilize in hybridization programmes for the improvement of Balam rice.Bangladesh Rice j. 2015, 19(1): 9-15

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

scholarly journals Genetic parameters and combining ability of some important traits in rice (Oryza sativa L.)

Genetika ◽  
2017 ◽  
Vol 49 (3) ◽  
pp. 1001-1014 ◽  
Author(s):  
Hasanalideh Haghighi ◽  
Ezatollah Farshadfar ◽  
Mehrzad Allahgholipour
Keyword(s):  
Combining Ability ◽  
Genetic Parameters ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Block Design ◽  
Regression Line ◽  
Diallel Cross ◽  
Combining Ability Analysis ◽  
Additive Gene ◽  
F2 Generation

In order to study the combining ability, genetic parameters and gene actions of yield, yield components and quality characters in rice, fifteen F2 generation of a 6?6 diallel cross, excluding reciprocals, was grown in a randomized complete block design (RCBD) with three replications. The results of analysis of variance showed significant differences between the genotypes for grain yield (GY), 100-grain weight (HGW), number of panicles per plant (PN), panicle length (PL), number of full grains per panicle (FGN) and for quality characters including amylose content (AC) and gel consistency (GC). The results of combining ability analysis revealed that general combining ability (GCA) and specific combining ability (SCA) were significant for characters GY, FGN, GC, AC, HGW and PN indicating the involvement of additive and non-additive effects in their inheritance, however high amounts of Bakers ratio remarked that additive gene effect had more portion in controlling these traits. The best combiners for GY, HGW, FGN, PN and PL, were RI18447-2, IR 50, Daylamani, RI18430-46 and Daylamani respectively. For AC and GC, the best combiner was Daylamani. Hayman's graphs showed that regression line passed below the origin cutting Wr axis in the negative region for HGW, PN, PL and GC, indicating the presence of over dominance. Estimates of genetic parameters showed significant amount of H1 and H2, and non-significant amount of D for the characters GY, PN, PL and GC, which confirmed the existence of dominance in the inheritance of these traits.

scholarly journals Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3855
Author(s):  
Basheer Aaliya ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Chillapalli Babu Sri Rajkumar ◽  
Muhammed Navaf ◽  
Plachikkattu Parambil Akhila ◽  
...  
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Light Transmittance ◽  
High Yield ◽  
Thermal Treatments ◽  
Relative Crystallinity ◽  
Dry Heat ◽  
Modified Starches ◽  
Starch Gel ◽  
Phosphorous Content

Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

scholarly journals Combining ability and heritability of selected rice varieties for grain yield, its components and grain quality characters

Genetika ◽  
2015 ◽  
Vol 47 (2) ◽  
pp. 559-570 ◽  
Author(s):  
Mehrzad Allahgholipour ◽  
Ezatollah Farshdfar ◽  
Babak Rabiei
Keyword(s):  
Grain Yield ◽  
Combining Ability ◽  
Grain Quality ◽  
Amylose Content ◽  
Gelatinization Temperature ◽  
Narrow Sense ◽  
Rice Varieties ◽  
Narrow Sense Heritability ◽  
Head Rice ◽  
Additive Gene

This study was conducted to determine the combining ability and heritability of rice grain yield, its components and some grain quality traits such as amylose content (AC), gelatinization temperature (GT), gel consistency (GC) and head rice recovery (HRR). The study was commenced by crossing the selected rice varieties based on a full diallel mating design. The F1 was harvested at the end of the season. In the following season, the crossed, reciprocal and parental lines were planted in randomly complete block design with three replications. Analysis of variance indicated that genotypes were significantly different for all traits. The diallel analysis by Griffing`s method showed highly significant differences for GCA for number of panicles per plant (PN), amylose content, gelatinization temperature and head rice recovery. Highly significant differences were also observed for both SCA and REC for all evaluated characters. The results showed that the grain yield (GY), number of filled grains (FGN), 100-grain weight (HGW) and GC were controlled by non-additive gene action, while the inheritance of PN, AC, GT and HRR were largely controlled by additive gene effects, although non- additive genetic components and reciprocal effect were also involved, which suggest that a selection process could be done in the early generations. The two improved lines (RI18442-1 and RI18430-46) were found to be good general combiners for GY and FGN, while the best combiners for PN was Tarom Mohali and IR50 and for HGW was RI18430-46. The best combinations for GY were RI18430-46 ? IR50, Tarom Mohali ? RI18447-2 and Daylamani ? RI18430-46. The good hybrids were Tarom Mohali ? IR50, Line23 ? RI18447-2 and Line23 ? Backcross line for AC. Narrow sense heritability showed that the GY and GC had the lowest values while the other traits had either moderate or high heritability, which indicates selection in the early generations could be done to fix the favorable genes. In present study, narrow sense heritability was high for AC and moderate for GT, PN and HRR.

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