The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch
•Grain processing and appearance quality of polished rice had a degradation under field PHS condition.•Field PHS can lead to a slightly improvement in starch gelatinization properties.•Protein content of polished rice significantly decreased under field PHS. This study investigates the effects of fi...
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| Veröffentlicht in: | Food chemistry 2019-04, Vol.278, p.10-16 |
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| creator | Zhu, Dawei Qian, Zihui Wei, Haiyan Guo, Baowei Xu, Ke Dai, Qigen Zhang, Hongcheng Huo, Zhongyang |
| description | •Grain processing and appearance quality of polished rice had a degradation under field PHS condition.•Field PHS can lead to a slightly improvement in starch gelatinization properties.•Protein content of polished rice significantly decreased under field PHS.
This study investigates the effects of field pre-harvest sprouting (PHS) on the morphological structure and physicochemical properties of starches from four rice varieties during the rice harvesting period. The results of the study showed that PHS significantly affected the grain characteristics, starch structure, and physicochemical properties of the four rice varieties. Moreover, PHS led to a significant decrease in the grain processing quality and protein content of the four varieties, pitting and unevenness on the surface of the starch granules, and smaller starch granules. In addition, PHS led to starches with lower amylose content, which resulted in a higher swelling power, solubility, and relative crystallinity. Higher gelatinization enthalpy and lower gelatinization temperature were also observed under PHS conditions. The results indicated that PHS can lead to degradation in grain processing and appearance quality, but it can also lead to some improvements in the gelatinization properties of starch. |
| doi_str_mv | 10.1016/j.foodchem.2018.11.017 |
| format | Article |
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This study investigates the effects of field pre-harvest sprouting (PHS) on the morphological structure and physicochemical properties of starches from four rice varieties during the rice harvesting period. The results of the study showed that PHS significantly affected the grain characteristics, starch structure, and physicochemical properties of the four rice varieties. Moreover, PHS led to a significant decrease in the grain processing quality and protein content of the four varieties, pitting and unevenness on the surface of the starch granules, and smaller starch granules. In addition, PHS led to starches with lower amylose content, which resulted in a higher swelling power, solubility, and relative crystallinity. Higher gelatinization enthalpy and lower gelatinization temperature were also observed under PHS conditions. The results indicated that PHS can lead to degradation in grain processing and appearance quality, but it can also lead to some improvements in the gelatinization properties of starch.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2018.11.017</identifier><identifier>PMID: 30583349</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Amylose - analysis ; Crystallization ; Gels - chemistry ; Grain characteristics ; Oryza - growth & development ; Oryza - metabolism ; Pre-harvest sprouting ; Rice ; Seedlings - chemistry ; Solubility ; Starch - chemistry ; Thermal properties ; Transition Temperature</subject><ispartof>Food chemistry, 2019-04, Vol.278, p.10-16</ispartof><rights>2018</rights><rights>Copyright © 2018. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-8da485ab9b9fb5699d017611f513e617ee07008d5d1a0852ca031eb15d07d90e3</citedby><cites>FETCH-LOGICAL-c405t-8da485ab9b9fb5699d017611f513e617ee07008d5d1a0852ca031eb15d07d90e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814618319459$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30583349$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhu, Dawei</creatorcontrib><creatorcontrib>Qian, Zihui</creatorcontrib><creatorcontrib>Wei, Haiyan</creatorcontrib><creatorcontrib>Guo, Baowei</creatorcontrib><creatorcontrib>Xu, Ke</creatorcontrib><creatorcontrib>Dai, Qigen</creatorcontrib><creatorcontrib>Zhang, Hongcheng</creatorcontrib><creatorcontrib>Huo, Zhongyang</creatorcontrib><title>The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Grain processing and appearance quality of polished rice had a degradation under field PHS condition.•Field PHS can lead to a slightly improvement in starch gelatinization properties.•Protein content of polished rice significantly decreased under field PHS.
This study investigates the effects of field pre-harvest sprouting (PHS) on the morphological structure and physicochemical properties of starches from four rice varieties during the rice harvesting period. The results of the study showed that PHS significantly affected the grain characteristics, starch structure, and physicochemical properties of the four rice varieties. Moreover, PHS led to a significant decrease in the grain processing quality and protein content of the four varieties, pitting and unevenness on the surface of the starch granules, and smaller starch granules. In addition, PHS led to starches with lower amylose content, which resulted in a higher swelling power, solubility, and relative crystallinity. Higher gelatinization enthalpy and lower gelatinization temperature were also observed under PHS conditions. The results indicated that PHS can lead to degradation in grain processing and appearance quality, but it can also lead to some improvements in the gelatinization properties of starch.</description><subject>Amylose - analysis</subject><subject>Crystallization</subject><subject>Gels - chemistry</subject><subject>Grain characteristics</subject><subject>Oryza - growth & development</subject><subject>Oryza - metabolism</subject><subject>Pre-harvest sprouting</subject><subject>Rice</subject><subject>Seedlings - chemistry</subject><subject>Solubility</subject><subject>Starch - chemistry</subject><subject>Thermal properties</subject><subject>Transition Temperature</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU9v1DAQxS0EokvhK1Q-lkPCzOafcwNV0CKt1Es5W449brxK4mAnK22_Ad8ab7flyskH_96bN_MYu0LIEbD-ss-t90b3NOZbQJEj5oDNG7ZB0RRZA832LdtAASITWNYX7EOMewA4se_ZRQGVKIqy3bA_Dz1xspb0Erm33DoaDJ8DZb0KB4oLj3Pw6-KmR-4nviR69GHu_eAfnVYDj0tY9bIG4mpKwv4YnfanXM-_STtTWBw9mweniV_fh-OT4lEt7qD4Lv-cLFTQ_Uf2zqoh0qeX95L9-vH94eYu293f_rz5tst0CdWSCaNKUamu7VrbVXXbmrR3jWgrLKjGhggaAGEqgwpEtdUKCqQOKwONaYGKS3Z99k3Zfq9pQzm6qGkY1ER-jXKLNRR1CQ0mtD6jOvgYA1k5BzeqcJQI8lSD3MvXGuTptBJRpjhJePUyY-1GMv9kr3dPwNczQGnTg6Mgo3Y0aTIupCqk8e5_M_4CnpOeXg</recordid><startdate>20190425</startdate><enddate>20190425</enddate><creator>Zhu, Dawei</creator><creator>Qian, Zihui</creator><creator>Wei, Haiyan</creator><creator>Guo, Baowei</creator><creator>Xu, Ke</creator><creator>Dai, Qigen</creator><creator>Zhang, Hongcheng</creator><creator>Huo, Zhongyang</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20190425</creationdate><title>The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch</title><author>Zhu, Dawei ; Qian, Zihui ; Wei, Haiyan ; Guo, Baowei ; Xu, Ke ; Dai, Qigen ; Zhang, Hongcheng ; Huo, Zhongyang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-8da485ab9b9fb5699d017611f513e617ee07008d5d1a0852ca031eb15d07d90e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Amylose - analysis</topic><topic>Crystallization</topic><topic>Gels - chemistry</topic><topic>Grain characteristics</topic><topic>Oryza - growth & development</topic><topic>Oryza - metabolism</topic><topic>Pre-harvest sprouting</topic><topic>Rice</topic><topic>Seedlings - chemistry</topic><topic>Solubility</topic><topic>Starch - chemistry</topic><topic>Thermal properties</topic><topic>Transition Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhu, Dawei</creatorcontrib><creatorcontrib>Qian, Zihui</creatorcontrib><creatorcontrib>Wei, Haiyan</creatorcontrib><creatorcontrib>Guo, Baowei</creatorcontrib><creatorcontrib>Xu, Ke</creatorcontrib><creatorcontrib>Dai, Qigen</creatorcontrib><creatorcontrib>Zhang, Hongcheng</creatorcontrib><creatorcontrib>Huo, Zhongyang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhu, Dawei</au><au>Qian, Zihui</au><au>Wei, Haiyan</au><au>Guo, Baowei</au><au>Xu, Ke</au><au>Dai, Qigen</au><au>Zhang, Hongcheng</au><au>Huo, Zhongyang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2019-04-25</date><risdate>2019</risdate><volume>278</volume><spage>10</spage><epage>16</epage><pages>10-16</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Grain processing and appearance quality of polished rice had a degradation under field PHS condition.•Field PHS can lead to a slightly improvement in starch gelatinization properties.•Protein content of polished rice significantly decreased under field PHS.
This study investigates the effects of field pre-harvest sprouting (PHS) on the morphological structure and physicochemical properties of starches from four rice varieties during the rice harvesting period. The results of the study showed that PHS significantly affected the grain characteristics, starch structure, and physicochemical properties of the four rice varieties. Moreover, PHS led to a significant decrease in the grain processing quality and protein content of the four varieties, pitting and unevenness on the surface of the starch granules, and smaller starch granules. In addition, PHS led to starches with lower amylose content, which resulted in a higher swelling power, solubility, and relative crystallinity. Higher gelatinization enthalpy and lower gelatinization temperature were also observed under PHS conditions. The results indicated that PHS can lead to degradation in grain processing and appearance quality, but it can also lead to some improvements in the gelatinization properties of starch.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>30583349</pmid><doi>10.1016/j.foodchem.2018.11.017</doi><tpages>7</tpages></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Amylose - analysis Crystallization Gels - chemistry Grain characteristics Oryza - growth & development Oryza - metabolism Pre-harvest sprouting Rice Seedlings - chemistry Solubility Starch - chemistry Thermal properties Transition Temperature |
| title | The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch |
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