Effects of storage on the physicochemical characteristics of rice with different starch lysophospholipids contents

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-23 DOI:10.1016/j.foodchem.2025.144006

Yue Gu , Xinyu Li , Jianming Pan , Yuqianqian Li , Jinsong Bao

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Abstract

Whether paddy rice varieties with different starch lysophospholipids (LPLs) exhibit similar changes in the physicochemical characteristics during storage remain largely unknown. This study investigated the dynamic changes in the physicochemical properties of a japonica rice and its low- and high-LPLs mutants during storage at 24 and 37 °C for one year. During storage, resistant starch (RS), peak viscosity, breakdown viscosity, pasting temperature and enthalpy of gelatinization gradually increased, with higher values observed at 37 °C compared to 24 °C after one year of storage. In contrast, the contents of storage protein components and amino acids gradually decreased, with lower values observed at 37 °C than at 24 °C after one year of storage. It seems that these changes were independent of the starch LPLs. However, principal component analysis based on these physicochemical properties successfully distinguished the three genotypes with different LPLs, indicating that LPLs influence the physicochemical properties during storage.

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贮藏对不同淀粉溶血磷脂含量水稻理化特性的影响

不同淀粉溶血磷脂（LPLs）含量的水稻品种在贮藏过程中是否表现出相似的理化特性变化，目前尚不清楚。本研究研究了一种粳稻及其低lpls和高lpls突变体在24和37 °C条件下贮存1年的理化特性的动态变化。在贮藏过程中，抗性淀粉（RS）、峰值粘度、击穿粘度、糊化温度和糊化焓逐渐升高，贮藏一年后，37 °C时的值高于24 °C。贮藏1年后，贮藏蛋白质组分和氨基酸含量逐渐降低，37 °C贮藏1年后低于24 °C贮藏1年。这些变化似乎与淀粉lpl无关。然而，基于这些理化性质的主成分分析成功地区分了不同lpl的三个基因型，表明lpl影响了贮藏期间的理化性质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.