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Analysis of the physiochemical properties of rice induced by postharvest yellowing during storage

journal contribution
posted on 2020-11-04, 00:00 authored by Y Xiao, W Shang, J Liu, H Sun, Padraig Strappe, Z Zhou
© 2019 Pasting properties indicated that the yellowing process led to a reduced peak viscosity and breakdown value of the postharvest yellowing (PHY) rice compared to corresponding normal one. More importantly, the current study revealed that both moduli of G′ and G″ of the gel formed from the PHY rice was lower than that of its corresponding rice and the yellowing significantly reduced the area of the hysteresis curve. Thus, it is proposed that PHY may inhibit the formation of a continuous network structure. Studies of moisture absorption dynamics and low-field NMR suggested that the yellowing process led to a faster moisture absorption and de-absorption, indicating a faster moisture fluidity in rice kernels induced by yellowing process. Potent of the “capillary channels” might be formed during rice yellowing, and these structural characteristics may be associated with its higher digestibility due to the accelerated diffusion of the digestive enzymes in rice kernels.

Funding

Other

History

Volume

306

Start Page

1

End Page

8

Number of Pages

8

eISSN

1873-7072

ISSN

0308-8146

Publisher

Elsevier

Peer Reviewed

  • Yes

Open Access

  • No

Acceptance Date

2019-09-10

External Author Affiliations

Academy of National Food and Strategic Reserves Administration, Tianjin University of Science and Technology, China

Era Eligible

  • Yes

Journal

Food Chemistry

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