Thermal and physicochemical properties of rice grain, flour and starch

Three types of rices, namely, Thailand rice (Indica), Nipponbare (Japonica), and Himenomochi (Japonica waxy), in grain, flour, and starch forms have been studied for their thermal and physicochemical properties. In grain form, Indica was slender and Japonica rices were bold and thick. Indica had the highest protein and amylose equivalent. Protein contents in isolated starches varied from 0.2 to 0.9%. Cooked Indica grain was hardest and waxy rice was softest; stickiness was highest in Japonica rice. Glass transition temperature (T(g)) was highest in Indica rice flour (approximately 222 degrees C) and almost the same in Japonica rice flours. Melting point was highest for Japonica (approximately 264 degrees C) and almost the same for Japonica waxy and Indica rice flours. T(g) values of starches were almost the same in Indica and Japonica waxy (approximately 237 degrees C); defatting caused reduction in this property in all of the starches. Highest melting point was shown by Indica starch (approximately 276 degrees C) and was almost the same for the other two starches. Protein and fats play a critical role in glass transition and melting points of rice flours and their respective starches. Viscosities of the cooked pastes of flour and starch during cooking in an RVA instrument and their gel and other properties have been discussed.     

降低油炸土豆制品吸油率方法与机理研究

为探索有效的降低油炸制品含油率的方法与理论,该文以油炸土豆条为对象,考查了深层油炸过程和冷却过程的吸油动力学特征,结果表明油炸制品吸油过程主要是发生在冷却早期阶段。分别比较不同真空条件下物料起始吸油时间以及20～45s过程Patm-Pv值大小,进一步发现延滞物料壳层开始吸油时间以及降低壳层内、外压差值的大小,均能够促进物料表面浮着油滴落,实现降低油炸制品含油量的目的。当冷却环境压强为80kPa时,所得总吸油率最小为13.6%,该研究可为油炸食品工业探索降低含油率加工工艺提供参考。     

Extraction of fumonisins B1 and B2 from white rice flour and their stability in white rice flour,cornstarch, cornmeal,and glucose

To extract fumonisin B1 (FB1) and fumonisin B2 (FB2) from Thai white rice flour, different solvent mixtures, temperatures, pH values, and addition of enzymes or ethylenediaminetetraacetic acid disodium salt (Na2EDTA) were examined. Three extractions with 0.1 M Na2EDTA achieved the highest recoveries. Initial recoveries of fumonisins added to white rice flour, cornstarch, cornmeal, and glucose varied with commodity. Fumonisins disappeared in Thai white rice flour after 12 h, but 55% remained in another white rice flour. With cornstarch 20-30% fumonisins remained after 24 h; only 43% of 14C-labeled FB1 materials extracted from cornstarch was eluted with methanol from an immunoaffinity column. Fumonisins were stable in cornmeal for 24 h but only approximately 50% remained after 30 days. With glucose, 25% of FB1 and FB2 remained 24 h after addition; N-(1-deoxy-D-fructos-1-yl)FB(1) andN-(carboxymethyl)FB(1) were detected in lower amounts than residual FB(1) after 3 months.     

不同油炸时间的马铃薯片油脂吸收规律

为了表征不同油炸时间下马铃薯片的油脂吸收规律,该文结合索氏抽提、染色法、激光共聚焦扫描镜观察、低场核磁共振成像技术等方法对马铃薯片的油脂吸收规律进行描述和解释,获得了油炸温度180℃、油料比10:1时不同油炸时间下马铃薯片油脂含量、油脂类型以及油脂分布的变化规律,并结合其孔隙特征解释油脂的吸收行为。结果表明:油炸时间(0~12 min)显著影响马铃薯片的总油脂质量分数、表面油脂、结构油脂和表面渗透油脂质量分数(P0.05);随着油炸时间的延长,马铃薯片的总油脂质量分数逐渐上升,当油炸10 min后,总油脂质量分数达到47.09%,之后逐渐趋于稳定;马铃薯片的表面油脂质量分数最低,约1.30%~2.06%;随油炸时间的延长,结构油脂质量分数逐渐上升,而油炸6 min后马铃薯片的表面渗透油脂质量分数呈下降趋势;激光共聚焦扫描镜观察显示,油炸过程中,随着油炸时间的延长,马铃薯片红色区域面积增大,表明油脂质量分数增加,且油脂从表面逐渐向中心渗透,黏附于细胞壁上,充盈细胞间质;当油炸时间为0~8 min时,马铃薯片的孔体积和孔隙率随油炸时间而增大,对应的油脂质量分数也逐渐提高,研究结果可为油脂吸收的表征,以及低油马铃薯片的开发提供参考。     

Viscosity of rice flour: a rheological and biological study

Rice breeders frequently use rapid visco analysis (RVA) as in index of rice quality. Potentially, viscosity curves could also be used to predict the sensory properties of a sample of rice or the processing properties of rice when used as an ingredient. The aim of this study is to determine the contribution of the main components of rice flour-starch and protein polymers and lipids-to the viscosity curve, accounting for biological and rheological contributions, and interactions with water. By deconstructing the rice flour, resistance to shear is generally the primary factor that affects rheological processes in the RVA, often masking the physical processes of cooking. Thus, higher concentrations of water reveal more about the true biological and physical processes of the transition from a powder to paste. Proteins contribute to peak height, offset thixotropy, and contribute to the final viscosity. Starch-lipid complexes can mask differences in the molecular structures of amylose and amylopectin, and removing lipids alters the structure of the paste significantly, which consequently alters viscosity curves.     

Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour

Gluten-free breads are usually characterized by deficient quality characteristics as compared to wheat breads. Problems related to volume and crumb texture are associated with gluten-free breads even when rice flour is used, which seems to be the best raw material for this type of bread. The potential use of cyclodextrin glycosyl transferase (CGTase) as a rice bread improver is presented. The effect of CGTase addition to rice flour on dough rheology and bread quality was investigated. In addition, an experimental design was developed to optimize the levels of CGTase, hydroxypropylmethylcellulose (HPMC), and oil. The addition of CGTase produced a reduction in the dough consistency and also in the elastic modulus. With regard to the rice bread quality, better specific volume, shape index, and crumb texture were obtained. The amount of cyclodextrins in the bread crumb was quantified to explain the action of this enzyme. The data indicate that the improving effect of the CGTase results from a combination of its hydrolyzing and cyclizing activities, the latter being responsible for the release of cyclodextrins, which have the ability to form complexes with lipids and proteins.     

纳米二氧化硅在稻秸上的形态分布及制备工艺

为了实现农作物稻秸的多层分级利用,采用扫描电子显微镜和X-射线能谱分析仪分析硅在稻秸单元表面的存在形式和分布形态,并进一步利用稻秸制备成微纳米二氧化硅,探讨热解温度(575、675、775℃)和热解时间(2、4h)对二氧化硅得率和粒径的影响。研究表明,硅主要以二氧化硅的形式存在于稻秸表面的颗粒物区,质量分数达12.8%。热机械处理可以减小硅的粒径。在相同的热解温度下,热解时间从2h增加到4h,二氧化硅颗粒粒径逐渐增大,并且使纳米二氧化硅得率保持在8%以上。。在相同的热解时间下,热解温度上升使得二氧化硅粒径变大。球磨处理可以改善二氧化硅颗粒的团聚现象,并且使粒径从18.94μm下降到6μm以下,处于小于100nm的比例增多。研究结果为以稻秸为原料制备纳米二氧化硅提供参考。     

热处理对木薯全粉品质的影响

为充分发挥木薯资源的应用优势,增加木薯的消费途径和产品价值,该文将研究制备具有良好口感、方便食用的木薯全粉。通过筛选热处理的温度、时间,以及预煮和蒸煮工序的组合方式,同时利用响应曲面法研究确定木薯全粉的制备工艺参数,提高热处理过程中木薯细胞的分离效率。结果表明影响木薯全粉细胞完整性的热处理因素依次为蒸煮温度、蒸煮时间、预煮温度、预煮时间,其最佳值分别为95℃、16 min、10 min、66℃。在此条件下生产的木薯全粉游离淀粉质量分数较低,为8.4%,制备的木薯全粉具有理想的细胞完整度。同时,研究分析了木薯加工过程中氢氰酸的变化,以及木薯全粉的黏度性质、热力学特性、吸水、吸油和冻融稳定性,从而为木薯全粉在食品工业上的应用提供理论参考。     

Arsenic uptake is suppressed in a rice mutant defective in silicon uptake

Possible mechanisms of the effects of silicon (Si) on arsenic (As) uptake were explored using a wild‐type rice and its low‐Si mutant (lsi1). Hydroponic experiments were carried out to investigate the effects of internal and external Si on the As accumulation and uptake by rice in excised roots (28 d–old seedlings) and xylem sap (61 d–old plants). The presence of Si significantly decreased the As concentrations in both shoots and roots of the wild type but not in the mutant with 13.3 μM–arsenite or 10/20 μM–arsenate treatments. The Si‐defective mutant rice (lsi1) also showed a significant reduction in arsenite or arsenate uptake. Moreover, As concentrations in xylem sap of the wild type were reduced by 51% with 1 mM Si– and 15 μM–arsenate treatments, while Si had no effect on As concentrations in the xylem sap of the mutant. Arsenic‐species analysis further indicated that the addition of 1 mM Si significantly decreased As(III) concentrations but had little effect on As(V) concentrations in the xylem sap of the wild type with 15 μM–arsenate treatments. These results indicated that external Si‐mediated reduction in arsenite uptake by rice is due to the direct competition between Si and arsenite during uptake. This is because both share the same influx transporter Lsi1. In addition, internal Si‐mediated reduction in arsenite uptake by rice is due to competition of the Si/arsenite efflux transporter Lsi2 during the As(III)‐transportation process. Silicon also inhibited arsenate uptake by rice. It is proposed that this could actually be due not to the inhibition of arsenate uptake per se but rather the inhibition of arsenite transformed from arsenate, either in the external solution or in rice roots.     

水稻对氮素的吸收、分配及其在组织中的挥发损失

应用¹⁵N示踪技术研究了水稻不同生育期吸收的¹⁵N在各器官中的分配,以及后期植物组织中的挥发损失。结果发现,水稻在分蘖期吸收的氮量少于在幼穗分化期吸收的氮量;在分蘖期吸收的¹⁵N,标记结束时氮素主要分配于水稻的叶片中,至成熟期¹⁵N有39%转运至水稻子粒中;水稻在幼穗分化期吸收的¹⁵N,标记结束时氮素主要分配在水稻茎和叶鞘中,至成熟期¹⁵N有46%转运至水稻的子粒中;水稻在分蘖期和幼穗分化期吸收的氮素在后期可以通过植株组织挥发损失,至成熟期损失的比例分别达16.7%和13.4%。     

Speciation and monitoring test for inorganic arsenic in white rice flour

A monitoring test for arsenic species in white rice flour was developed and applied to flours made from 20 samples of polished rice collected from locations all over Japan. The arsenic species in white rice flour made from five samples each of four types of rice were analyzed by HPLC-ICP-MS after a heat-assisted aqueous extraction. The total arsenic and major and minor element concentrations in the white rice flours were measured by ICP-MS and ICP-OES after microwave-assisted digestion. 91 ± 1% of the arsenic in the flours was extractable. Concentrations of arsenite [As(III)], arsenate [As(V)], and dimethylarsinic acid (DMAA) were closely positively correlated with the total arsenic concentrations. The total arsenic concentration in flours made from rice collected around Japan was 0.15 ± 0.07 mg kg(-1) (highest, 0.32 mg kg(-1)), which is very low. It was thus confirmed that the white rice flour samples collected in this experiment were not suffered from noticeable As contamination.     

Environmental factors that affect the ability of amylose to contribute to retrogradation in gels made from rice flour

Retrogradation in rice is a trait that describes the hardening of cooked rice after storage or cooling, and it has significant implications for many consumers of rice, since many people cook rice in the morning and consume it several hours later or the next day. Tools to select against retrogradation in breeding programs are yet to be described. Here, we aim to determine the effect on retrogradation of storage time and temperature and the role of starch, protein, and lipids using gels made from Koshihikari grown in either Australia or Japan. Immediately after cooking, cooling from 60 to 40 degrees C had a minimal effect on firmness, but cooling to 20 degrees C led to significantly firmer gels. Storing the gels at low temperatures did not have an additional effect on the firmness as compared with storing the gels at 20, 40, or 60 degrees C. The removal of proteins led to significantly softer gels at all storage treatments but did not affect the change in firmness on cooling. The removal of lipids increased the rate of retrogradation and the firmness of gels significantly for all treatments. Koshihikari grown in Japan retrograded much less than Koshihikari grown in Australia. The amount of amylose that could be washed from gels made from Australian flour was much greater than for gels made from Japanese flour. After storage, only low molecular weight amylose chains were released from the gel and only after rewarming them to 60 degrees C. Despite the fact that flours from both origins were 18% amylose, the amount of long amylose chains that were complexed with lipids was much greater for the Japanese rice, and the unavailability of the complexed long amylose chains explained the lack of retrogradation in the Japanese rice. Once the long chains were released from amylose-lipid complexes, the Japanese rice retrograded. Thus, the environmental factor affecting retrogradation in this variety is type or amount of lipids synthesized, and the degree of retrogradation was determined by the availability of long chains of amylose.     

稻壳粉添加剂提高污泥的脱水效果研究

利用农业废弃物稻壳粉能有效提高污泥的脱水性能。该文研究了稻壳粉投加量对污泥脱水性能的影响及调理机理,同时分析稻壳粉调理对污泥滤液和脱水后污泥主要性质的影响,并进行技术经济分析。试验结果表明,稻壳粉的最佳投加量为70%污泥干质量(DS);在最佳调理条件下,与单独投加三氯化铁(FeCl_3,138.09g/kg)相比,污泥比阻降低了59.73%,污泥净产率提高了45.27%,污泥泥饼的含固率从13.99%提高到23.97%;扫描电镜结果表明,稻壳粉调理后的污泥泥饼具有不可压缩性和可渗透性,有利于污泥中水分的脱出;同时,稻壳粉的投加可有效降低滤液浊度和溶解性化学需氧量。因此,利用稻壳粉来调理污泥具有较大的潜力。     

Nutrient deficiency symptoms and boron uptake mechanisms of rice

There is little agreement on the leaf and shoot boron (B) requirement of rice (Oryza saliva L.) and the optimum hydroponic solution B concentration for rice. Questions on the mechanism of B uptake active or passive are also unresolved. We grew rice in hydroponic solutions in a growth chamber for six weeks with B at 0, 0.05, 0.2, 1, 5, 10, 25, and 50 μM. Transpirational flow, dry matter yields and tissue B were determined. Results indicated that B deficiency occurred when there was <7.3 mg kg^‐1 B in the flag leaves, <3.6 mg kg^‐1 B in shoots, and <0.2 μM B in the nutrient solutions. Boron additions increased dry matter and plant height. Typical B‐deficiency symptoms were a light color or chlorosis on almost all of the youngest leaves and stems, an unthriftiness, leaf tip burn, and pale bands 2–3 mm wide on leaves, particularly on the moderately B‐deficient plants. Whitish and twisted new leaf tips occurred at >0.05 μM B. A mass balance analysis that compared the total mass of B in the plant versus B provided via transpirational flow showed that at high hydroponic B supply, passive uptake and active excretion of B, or, active blockage of B may have occurred, for > 10‐fold differences existed between the B mass in plant and B mass that could be provided via transpirational flow. Thus, B uptake was against a concentration gradient and high B supply, and as other evidence indicated, at low B supply.     

水稻根系形态与氮素吸收累积的相关性分析

【目的】氮肥过量施用,不仅造成氮肥大量流失,还增加了农业生产成本,对生态环境带来了巨大的威胁。水稻根系形态作为影响养分吸收和利用的主要因素之一,明确其与氮素吸收累积的相关性是提高氮素利用效率、降低环境污染的有效途径。【方法】利用营养液培养方法,研究了 55 个水稻品种在 NH₄+-N 和 NO₃–-N 供应条件下苗期植株生物量、氮含量和氮素累积量及其与根系形态指标的相关性。【结果】在 NH₄+-N 培养下,水稻营养指标与根系形态指标的相关性高于其在 NO₃–-N 培养下的相关性。在相同供氮水平下,供应 NH₄+-N 的水稻苗期平均生物量为 55.77 mg/plant,比供应 NO₃–-N 的量高 4.94 mg/plant;水稻苗期平均氮含量为 4.22%,比供应 NO₃–-N 的高 0.72%;水稻苗期平均氮累积量为 1.91 mg/plant,比供应 NO₃–-N 的苗期平均氮累积量高 0.67 mg/plant。在 NH₄+-N 和 NO₃–-N 两种氮素形态培养条件下,水稻根系形态指标品种间根尖数变异系数最大,平均根系直径变异系数最小。总根体积、总根面积、总根长、分枝数四个形态指标与植株生物量、植株氮含量、植株氮累积量相关性最为显著,且相关系数 (r) 呈总根体积 > 总根面积 > 总根长 > 分枝数的规律。在 NH₄+-N 培养下的水稻营养指标与根系形态指标的相关性要高于其在 NO₃–-N 培养下的相关性。【结论】水稻苗期总根体积、总根面积、总根长、分枝数可作为水稻氮高效评价的重要指标。     

L-半胱氨酸对水稻根系吸收亚硒酸盐的影响

硒是人和动物体内必需的微量营养元素。许多地方性疾病如克山病、大骨节病等均与环境中硒水平低有关[1]。硒对人和动物健康从有益到有害的范围很窄[2-4],摄入过量硒会引起人畜中毒[5-6]。由于人体内的硒主要通过植物性食物获得[7-8],因此探讨根外环境中影响植物吸收硒的因素,进一步通过施肥措施调节植物对硒的吸收以及调控植物性产品可食部分硒含量,确保食用安全和人体健康是非常必要的。在土壤中,硒主要以元素硒(Se0)、硒化物(Se2-)、亚硒酸盐(SeO32-)、硒酸盐(SeO42-)和有机态硒[(CH3)Se]五种形态存在。其中可以被植物根系直接吸收利用的无机硒主要有硒酸盐和亚硒酸盐[8]。研究表     

pH值对水稻幼苗吸收NO3——的影响

运用微电极技术研究了改变细胞内外pH值对常规籼稻(杨稻6号)NO3-吸收的影响。结果表明:1)未经NO3-培养的水稻根表皮细胞吸收NO3-会引起细胞膜电位瞬时的去极化或超级化。当水稻根系吸收NO3-时,表皮细胞膜电位改变的程度随外界NO3-浓度的增大而增大;在浓度为0.5.mmol/L时达到最大,而后表皮细胞膜电位的变化基本维持不变。2)外界不同pH(4.4、5.5、7.0)条件下,表皮细胞膜电位对NO3-的响应随着外界pH的升高而有所降低,并且表皮细胞膜电位对NO3-的响应在pH.8.0受抑制程度不大。3)5.mmol/L丁酸钠和3.mmol/L普鲁卡因可以使细胞内pH分别降低0.16个单位和升高0.2个单位;改变细胞内pH值对水稻吸收NO3-时引起表皮细胞膜电位的变化几乎没有明显的影响。4)不同pH条件下,培养2周左右的水稻地上部干鲜重差异显著,以pH.5.5时为最高;组织中NO3-和NH4+的含量也在pH.5.5时最高。由于细胞内pH是受系统严格调控的,具有极强的缓冲能力,因此,NO3-的吸收主要受外界pH的影响。酸性可以促进NO3-的内流;而微碱性增加了NO3-的外流,降低了NO3-的净吸收。     

On the extent to which root properties and transport through the soil limit nitrogen uptake by lowland rice

Measurements of N uptake by rice plants growing in a puddled flooded soil and the corresponding changes in soil solution NH: concentrations and the soil NH: diffusion coefficient are used to calculate how far root uptake properties and transport to the roots limit acquisition of N by rice. With root uptake parameters assigned values such that influx was maximal within realistic ranges, the minimum root length densities required to explain uptake were similar to measured root length densities in both N-fertilized and unfertilized soil. This suggests that most if not all of the root length was active in uptake and that uptake per unit root length was near maximal. A sensitivity analysis showed that the necessary minimum root length is very sensitive to root uptake properties within appropriate ranges. Transport to the roots was mainly by diffusion. Rates of diffusion will generally not limit uptake in well-puddled soils, but they may greatly limit uptake in puddled soils that have been drained and re-flooded and in unpuddled flooded soils. Uptake of fertilizer N broadcast into rice field floodwater and absorbed by roots in the floodwater or soil near the floodwater is not likely to be limited by root uptake properties or transport.