Grain starch, fatty acids, and amino acids determine the pasting properties in dry cultivation plus rice cultivars

Autor:	Zongkui Chen, Cougui Cao, Ping Li, Yunfeng Du, Zilin Mao, Zhijuan Zhang
Rok vydání:	2021
Předmět:	chemistry.chemical_classification biology Starch Carboxylic acid Lysine Amylopectin Fatty Acids food and beverages Oryza General Medicine Metabolism Analytical Chemistry Amino acid chemistry.chemical_compound chemistry Glutelin biology.protein Food science Cultivar Amylose Amino Acids Food Science
Zdroj:	Food chemistry. 373
ISSN:	1873-7072
Popis:	A field experiment was conducted to explore the effects of cultivars under flooding irrigation and dry cultivation (D) on starch, fatty acids, and amino acids metabolism, starch physicochemical traits, and pasting properties of rice flour. In this study, high-quality cultivar (HH) had better pasting properties among all other cultivars in D treatment. DHH supported higher short-branch chain amylopectin to develop the crystalline regions. Besides, DHH increased C16:0, C16:1, C18:1, C18:2, glutamate, aspartate, lysine, and threonine, and reduced glutelin and prolamine levels in head rice. Higher pasting properties in DHH was also supported by higher CO in esters and ketones, CO in carboxylic acid, esters, alcohols, and ethers, OH in alcohols before pasting and lower CO and CO in carboxylic acid, CO in aldehydes, and CO, CO and OH in carboxylic acid after pasting. Overall, these findings improve pasting properties to maintain a higher cooking quality in dry cultivation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee7074d7970fbdb2054322639db81289 https://pubmed.ncbi.nlm.nih.gov/34740046 Zobrazit plný text záznamu Full Text from ScienceDirect