Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation
BACKGROUND The pasting properties of rice change markedly after aging, although the mechanism for this still remains unknown. Aged and fresh rice grains were ground and the flours were fractionated by particle size, and then the pasting properties, particle size distribution and microscopic morpholo...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2023-06, Vol.103 (8), p.3907-3914 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Tian, Wennan Guo, Yubao Zhu, Xiuling Tu, Kang Dong, Peng |
| description | BACKGROUND
The pasting properties of rice change markedly after aging, although the mechanism for this still remains unknown. Aged and fresh rice grains were ground and the flours were fractionated by particle size, and then the pasting properties, particle size distribution and microscopic morphology of the heated flour fractions were evaluated.
RESULTS
Compared to the corresponding fresh flour fractions with the same particle size, a lower peak viscosity for those aged flour fractions from 80 μm to 450 μm and a higher peak viscosity for those aged flour fractions from 20 μm to 60 μm were observed. The amounts of smaller particles disaggregated from the aged flour fractions were significantly less and the separated entities were always larger than the corresponding fresh rice fractions.
CONCLUSION
Disaggregation difficulty of starch granules was the reason for the changes in the pasting properties of rice after aging. This finding is helpful for understanding rice aging mechanisms and regulating eating quality of rice flour as an ingredient. © 2022 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.12314 |
| format | Article |
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The pasting properties of rice change markedly after aging, although the mechanism for this still remains unknown. Aged and fresh rice grains were ground and the flours were fractionated by particle size, and then the pasting properties, particle size distribution and microscopic morphology of the heated flour fractions were evaluated.
RESULTS
Compared to the corresponding fresh flour fractions with the same particle size, a lower peak viscosity for those aged flour fractions from 80 μm to 450 μm and a higher peak viscosity for those aged flour fractions from 20 μm to 60 μm were observed. The amounts of smaller particles disaggregated from the aged flour fractions were significantly less and the separated entities were always larger than the corresponding fresh rice fractions.
CONCLUSION
Disaggregation difficulty of starch granules was the reason for the changes in the pasting properties of rice after aging. This finding is helpful for understanding rice aging mechanisms and regulating eating quality of rice flour as an ingredient. © 2022 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12314</identifier><identifier>PMID: 36329649</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Aging ; Disaggregation ; Eating quality ; Flour ; Flour - analysis ; Granular materials ; Hot Temperature ; Oryza - chemistry ; Particle Size ; Particle size distribution ; particle size fractionation ; pasting properties ; Rice ; Size distribution ; Starch ; Starch - chemistry ; Viscosity</subject><ispartof>Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.3907-3914</ispartof><rights>2022 Society of Chemical Industry.</rights><rights>Copyright © 2023 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3574-630e44ad296a2e65d1a056700cb349aadeae0b6b30093ea32488ee1c857c05523</citedby><cites>FETCH-LOGICAL-c3574-630e44ad296a2e65d1a056700cb349aadeae0b6b30093ea32488ee1c857c05523</cites><orcidid>0000-0003-4314-2896 ; 0000-0002-5194-0495</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12314$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12314$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27922,27923,45572,45573</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36329649$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tian, Wennan</creatorcontrib><creatorcontrib>Guo, Yubao</creatorcontrib><creatorcontrib>Zhu, Xiuling</creatorcontrib><creatorcontrib>Tu, Kang</creatorcontrib><creatorcontrib>Dong, Peng</creatorcontrib><title>Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The pasting properties of rice change markedly after aging, although the mechanism for this still remains unknown. Aged and fresh rice grains were ground and the flours were fractionated by particle size, and then the pasting properties, particle size distribution and microscopic morphology of the heated flour fractions were evaluated.
RESULTS
Compared to the corresponding fresh flour fractions with the same particle size, a lower peak viscosity for those aged flour fractions from 80 μm to 450 μm and a higher peak viscosity for those aged flour fractions from 20 μm to 60 μm were observed. The amounts of smaller particles disaggregated from the aged flour fractions were significantly less and the separated entities were always larger than the corresponding fresh rice fractions.
CONCLUSION
Disaggregation difficulty of starch granules was the reason for the changes in the pasting properties of rice after aging. This finding is helpful for understanding rice aging mechanisms and regulating eating quality of rice flour as an ingredient. © 2022 Society of Chemical Industry.</description><subject>Aging</subject><subject>Disaggregation</subject><subject>Eating quality</subject><subject>Flour</subject><subject>Flour - analysis</subject><subject>Granular materials</subject><subject>Hot Temperature</subject><subject>Oryza - chemistry</subject><subject>Particle Size</subject><subject>Particle size distribution</subject><subject>particle size fractionation</subject><subject>pasting properties</subject><subject>Rice</subject><subject>Size distribution</subject><subject>Starch</subject><subject>Starch - chemistry</subject><subject>Viscosity</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kUFr3DAQhUVpaLabXvoDgqGXUnAykmzZPoYl2yQEAmlzFrPy2OvFazmSnbLH_vPIcdpDDrmMGN43jxk9xr5yOOMA4nznKzzjQvLkA1twKLIYgMNHtgiiiFOeiGP22fsdABSFUp_YsVRSFCopFuzvPT0Rtk1XR8OWIkfobeejyrqXvkc_TFrvbE9uOERmi11NPrJV5BpDUTm6Scd6qpWz-3mMnO_JDM0TTaQf0JltVDvsxjbMNB7r2lGNQ2O7E3ZUYevpy-u7ZA_ry9-rq_j27uf16uI2NjLNklhJoCTBMuyNglRacoRUZQBmI5MCsSQk2KiNDEdKQimSPCfiJk8zA2kq5JJ9n33DLY8j-UHvG2-obbEjO3otMilSmYPkAf32Bt3Z0XVhOy1yyMMXq3yifsyUcdZ7R5XuXbNHd9Ac9BSMnoLRL8EE-PTVctzsqfyP_ksiAHwG_jQtHd6x0je_1hez6TO5MZlx</recordid><startdate>202306</startdate><enddate>202306</enddate><creator>Tian, Wennan</creator><creator>Guo, Yubao</creator><creator>Zhu, Xiuling</creator><creator>Tu, Kang</creator><creator>Dong, Peng</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</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>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-4314-2896</orcidid><orcidid>https://orcid.org/0000-0002-5194-0495</orcidid></search><sort><creationdate>202306</creationdate><title>Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation</title><author>Tian, Wennan ; Guo, Yubao ; Zhu, Xiuling ; Tu, Kang ; Dong, Peng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3574-630e44ad296a2e65d1a056700cb349aadeae0b6b30093ea32488ee1c857c05523</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Aging</topic><topic>Disaggregation</topic><topic>Eating quality</topic><topic>Flour</topic><topic>Flour - analysis</topic><topic>Granular materials</topic><topic>Hot Temperature</topic><topic>Oryza - chemistry</topic><topic>Particle Size</topic><topic>Particle size distribution</topic><topic>particle size fractionation</topic><topic>pasting properties</topic><topic>Rice</topic><topic>Size distribution</topic><topic>Starch</topic><topic>Starch - chemistry</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tian, Wennan</creatorcontrib><creatorcontrib>Guo, Yubao</creatorcontrib><creatorcontrib>Zhu, Xiuling</creatorcontrib><creatorcontrib>Tu, Kang</creatorcontrib><creatorcontrib>Dong, Peng</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tian, Wennan</au><au>Guo, Yubao</au><au>Zhu, Xiuling</au><au>Tu, Kang</au><au>Dong, Peng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2023-06</date><risdate>2023</risdate><volume>103</volume><issue>8</issue><spage>3907</spage><epage>3914</epage><pages>3907-3914</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The pasting properties of rice change markedly after aging, although the mechanism for this still remains unknown. Aged and fresh rice grains were ground and the flours were fractionated by particle size, and then the pasting properties, particle size distribution and microscopic morphology of the heated flour fractions were evaluated.
RESULTS
Compared to the corresponding fresh flour fractions with the same particle size, a lower peak viscosity for those aged flour fractions from 80 μm to 450 μm and a higher peak viscosity for those aged flour fractions from 20 μm to 60 μm were observed. The amounts of smaller particles disaggregated from the aged flour fractions were significantly less and the separated entities were always larger than the corresponding fresh rice fractions.
CONCLUSION
Disaggregation difficulty of starch granules was the reason for the changes in the pasting properties of rice after aging. This finding is helpful for understanding rice aging mechanisms and regulating eating quality of rice flour as an ingredient. © 2022 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>36329649</pmid><doi>10.1002/jsfa.12314</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-4314-2896</orcidid><orcidid>https://orcid.org/0000-0002-5194-0495</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.3907-3914 |
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| source | MEDLINE; Wiley Online Library All Journals |
| subjects | Aging Disaggregation Eating quality Flour Flour - analysis Granular materials Hot Temperature Oryza - chemistry Particle Size Particle size distribution particle size fractionation pasting properties Rice Size distribution Starch Starch - chemistry Viscosity |
| title | Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation |
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