Study on the Pasting Properties of Indica and Japonica Waxy Rice

In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP,...

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Published inFoods Vol. 11; no. 8; p. 1132
Main Authors Fang, Sicong, Chen, Cheng, Yao, Yuan, Nsor-Atindana, John, Liu, Fei, Chen, Maoshen, Zhong, Fang
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 14.04.2022
MDPI
Subjects
Correlation analysis
Cultivars
Fine structure
Food science
Globulins
Glutelin
indica waxy rice
japonica waxy rice
Lipids
Molecular weight
Particle size
pasting property
Physicochemical properties
protein
Protein composition
Proteins
Rice
Starch
Starches
Ultrastructure
Viscosity
United States > US
China
Santa Barbara California
japonica waxy rice
indica waxy rice
pasting property
protein
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Abstract In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated (p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars.
AbstractList In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated (p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars.
In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated ( p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars.
In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated (p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars.In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated (p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars.
Author Nsor-Atindana, John
Liu, Fei
Fang, Sicong
Yao, Yuan
Chen, Cheng
Zhong, Fang
Chen, Maoshen
AuthorAffiliation 1 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 6190112022@stu.jiangnan.edu.cn (S.F.); feiliu@jiangnan.edu.cn (F.L.); fzhong@jiangnan.edu.cn (F.Z.)
5 Zhejiang Wufangzhai Industrail Co., Ltd., Jiaxing 310031, China; chencheng@wufangzhai.com (C.C.); yaoyuan@wufangzhai.com (Y.Y.)
6 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho 00233, Ghana; jansor@uhas.edu.gh
2 Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
4 International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
3 School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
AuthorAffiliation_xml – name: 2 Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
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– name: 4 International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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– name: 6 Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho 00233, Ghana; jansor@uhas.edu.gh
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CitedBy_id crossref_primary_10_1016_j_ijbiomac_2022_09_191
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Keywords japonica waxy rice
indica waxy rice
pasting property
protein
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Snippet In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates...
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SubjectTerms Correlation analysis
Cultivars
Fine structure
Food science
Globulins
Glutelin
indica waxy rice
japonica waxy rice
Lipids
Molecular weight
Particle size
pasting property
Physicochemical properties
protein
Protein composition
Proteins
Rice
Starch
Starches
Ultrastructure
Viscosity
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Title Study on the Pasting Properties of Indica and Japonica Waxy Rice
URI https://www.ncbi.nlm.nih.gov/pubmed/35454720
https://www.proquest.com/docview/2652967841
https://www.proquest.com/docview/2654292095
https://pubmed.ncbi.nlm.nih.gov/PMC9031608
https://doaj.org/article/68bcbf03da34422a9cb3cc84f5833e58
Volume 11
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