Changes of oryzenin and starch during preharvest maturation of rice grains

Autor:	Joseph Chrastil
Rok vydání:	1993
Předmět:	chemistry.chemical_classification Starch Cystine food and beverages Ripening General Chemistry chemistry.chemical_compound Horticulture chemistry Botany Postharvest Storage protein Preharvest General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 41:2242-2244
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00036a003
Popis:	Changes in oryzenin (rice storage protein) and starch during the preharvest maturation (14, 30, and 50 days after flowering) of rice grains have been studied. During the synthesis of oryzenin the cysteine content slightly decreased but the cystine bridges slightly increased. The average molecular weight of starch increased only slightly, but the average molecular weight of oryzenin decreased significantly (by 27%) during the studied maturing period. The oryzenin-starch equilibrium binding, which is important for the functional properties of cooked rice, increased during the preharvest period. The changes in oryzenin and its binding to starch in ripening rice were in sharp contrast to the changes in postharvest stored rice, which were always beneficial to the functional properties of the cooked rice grains. This reversed trend before and after harvest means that late harvest could be unfavorable to the functional properties of rice.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1d279a94a3b8c2915e0488e92c405d27 https://doi.org/10.1021/jf00036a003 Zobrazit plný text záznamu