The Variation of Rice Quality and Relevant Starch Structure during Long-Term Storage

Hao Hu, Shipeng Li, Danjie Pan, Kaijun Wang, Mingming Qiu, Zhuzhu Qiu, Xingquan Liu and Jiaojiao Zhang ()
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Hao Hu: College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
Shipeng Li: College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
Danjie Pan: Hangzhou Food Security Service Center, Hangzhou 310016, China
Kaijun Wang: Hangzhou Food Security Service Center, Hangzhou 310016, China
Mingming Qiu: College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
Zhuzhu Qiu: College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
Xingquan Liu: College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
Jiaojiao Zhang: College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China

Agriculture, 2022, vol. 12, issue 8, 1-11

Abstract: The main substances of rice are starches, which vary their metabolism during storage. We conducted a series of tests including rice physicochemical properties, edible quality, starch content and chain length distribution along with starch structure variation to disclose the shift of rice quality by observing the changes of rice during storage. The results showed that: (1) the rice deterioration occurred as time passed, and the germination rate decreased from 70.8% to 29.4% during the storage; (2) fatty acid values increased significantly during long-term storage; (3) electrical conductivity increased as time passed; and (4) the two-year-storage rice showed significantly decreased viscosity and edible quality after sensory evaluation, decreased hardness and damaged surface area of starch granules as storage time passed. Additionally, the damaged surface area of starch granules increased with storage time. Fourier transform infrared spectroscopy (FTIR) showed that the short-range order and spiral degree of rice starch first decreased in the first year and then increased over the storage time. Furthermore, X-ray diffraction showed that the main starch of rice was A-type crystalline. Meanwhile, apparent amylose content increased from 31.00% to 33.85%, then decreased to 31.75%. The peak viscosity reduced from 2735.00 mPa·s to 2163.67 mPa·s and the disintegration value was brought down from 1377.67 mPa·s to 850.33 mPa·s. Based on the results, rice should not be stored for more than 2 years under suitable granary conditions to maintain it at a good quality.

Keywords: rice; starch structure; physicochemical quality; storage (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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