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| Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
28/05/2021 |
Data da última atualização: |
04/10/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
TEIXEIRA, O. R.; BATISTA, C. de S.; COLUSSI, R.; MARTINO, H. S. D.; VANIER, N. L.; BASSINELLO, P. Z. |
Afiliação: |
OLIVIA REIS TEIXEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; CRISTIAN DE SOUZA BATISTA, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANA COLUSSI, UNIVERSIDADE FEDERAL DE PELOTAS; HÉRCIA STAMPINI DUARTE MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF. |
Título: |
Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Cereal Chemistry, v. 98, n. 5, p. 1066-1080, Sept./Oct. 2021. |
ISSN: |
1943-3638 |
DOI: |
https://doi.org/10.1002/cche.10455 |
Idioma: |
Inglês |
Conteúdo: |
Background and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, what can drive consumption of a greater diversity of rice according to different market demands and energy needs. MenosBackground and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, w... Mostrar Tudo |
Palavras-Chave: |
Pigmented rice; Starch hydrolysis. |
Thesagro: |
Amilose; Arroz; Genótipo; Oryza Sativa; Pigmentação; Propriedade Físico-Química; Proteína Hidrolisada. |
Thesaurus Nal: |
Amylopectin; Amylose; Hydrolysis; Pasting properties; Rice. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02682naa a2200373 a 4500 001 2132084 005 2022-10-04 008 2021 bl uuuu u00u1 u #d 022 $a1943-3638 024 7 $ahttps://doi.org/10.1002/cche.10455$2DOI 100 1 $aTEIXEIRA, O. R. 245 $aImpact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes.$h[electronic resource] 260 $c2021 520 $aBackground and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, what can drive consumption of a greater diversity of rice according to different market demands and energy needs. 650 $aAmylopectin 650 $aAmylose 650 $aHydrolysis 650 $aPasting properties 650 $aRice 650 $aAmilose 650 $aArroz 650 $aGenótipo 650 $aOryza Sativa 650 $aPigmentação 650 $aPropriedade Físico-Química 650 $aProteína Hidrolisada 653 $aPigmented rice 653 $aStarch hydrolysis 700 1 $aBATISTA, C. de S. 700 1 $aCOLUSSI, R. 700 1 $aMARTINO, H. S. D. 700 1 $aVANIER, N. L. 700 1 $aBASSINELLO, P. Z. 773 $tCereal Chemistry$gv. 98, n. 5, p. 1066-1080, Sept./Oct. 2021.
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Embrapa Arroz e Feijão (CNPAF) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Recursos Genéticos e Biotecnologia. Para informações adicionais entre em contato com cenargen.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
29/01/2016 |
Data da última atualização: |
23/03/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SOUZA, C. R. B. de; REIS, S. P. dos; CARVALHO, L. J. C. B. |
Afiliação: |
CLAUDIA R. BATISTA DE SOUZA, UFPA; SAVIO P. DOS REIS, UFPA; LUIZ JOAQUIM CASTELO B CARVALHO, CENARGEN. |
Título: |
An overview of protein identification studies in cassava. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Current Protein and Peptide Science, v. 16, p. 219-227, 2015. |
Idioma: |
Inglês |
Palavras-Chave: |
Post-harvest physiological deterioration; Storage root formation; Uni- and bi-dimensional gel electrophoresis. |
Thesaurus NAL: |
cassava; mass spectrometry; proteomics. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00664naa a2200205 a 4500 001 2035582 005 2023-03-23 008 2015 bl uuuu u00u1 u #d 100 1 $aSOUZA, C. R. B. de 245 $aAn overview of protein identification studies in cassava.$h[electronic resource] 260 $c2015 650 $acassava 650 $amass spectrometry 650 $aproteomics 653 $aPost-harvest physiological deterioration 653 $aStorage root formation 653 $aUni- and bi-dimensional gel electrophoresis 700 1 $aREIS, S. P. dos 700 1 $aCARVALHO, L. J. C. B. 773 $tCurrent Protein and Peptide Science$gv. 16, p. 219-227, 2015.
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