Journal article
Effects of Artificial Aging on Rice Lysophospholipids
Journal of agricultural and food chemistry, Vol.72(39), pp.21957-21958
19/09/2024
PMID: 39298424
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Abstract
Lysophospholipids (LPLs) represent a major class of polar lipids crucial for rice's nutritional and functional properties. This study investigates the impact of varying storage temperatures (20, 30, and 40 °C) and humidity (50 and 95%) on the nonstarch and starch LPLs of paddy and milled rice. The findings revealed that the average nonstarch LPL content in paddy rice aged at 20 °C (82.6 μg/g) and 40 °C (83.6 μg/g) was significantly lower than that at 30 °C (95.0 μg/g). The nonstarch LPL content of milled rice aged at 20 °C (78.0 μg/g) was significantly higher than that at 30 and 40 °C. High storage temperature (40 °C) and humidity (95%) resulted in a significant reduction in rice total starch LPC and LPE content when compared to low humidity (50%). The ratio of rice starch/nonstarch LPL components such as LPC16:0 and LPC18:2 remarkably increased with increased storage temperature and humidity.Lysophospholipids (LPLs) represent a major class of polar lipids crucial for rice's nutritional and functional properties. This study investigates the impact of varying storage temperatures (20, 30, and 40 °C) and humidity (50 and 95%) on the nonstarch and starch LPLs of paddy and milled rice. The findings revealed that the average nonstarch LPL content in paddy rice aged at 20 °C (82.6 μg/g) and 40 °C (83.6 μg/g) was significantly lower than that at 30 °C (95.0 μg/g). The nonstarch LPL content of milled rice aged at 20 °C (78.0 μg/g) was significantly higher than that at 30 and 40 °C. High storage temperature (40 °C) and humidity (95%) resulted in a significant reduction in rice total starch LPC and LPE content when compared to low humidity (50%). The ratio of rice starch/nonstarch LPL components such as LPC16:0 and LPC18:2 remarkably increased with increased storage temperature and humidity.
Details
- Title
- Effects of Artificial Aging on Rice Lysophospholipids
- Creators
- Chuan Tong - Southern Cross UniversityXiaoxiao Chen - Zhejiang University of TechnologyRubing Deng - Zhejiang University of TechnologyQi Guo - Southern Cross UniversityLei Liu - Southern Cross University, ScienceJinsong Bao - Zhejiang University
- Publication Details
- Journal of agricultural and food chemistry, Vol.72(39), pp.21957-21958
- Publisher
- American Chemical Society
- Number of pages
- 2
- Grant note
- LR24C200003 / Zhejiang Provincial Natural Science Foundation of China; Natural Science Foundation of Zhejiang Province 31701639 / National Natural Science Foundation of China; National Natural Science Foundation of China (NSFC)
- Identifiers
- 991013209805102368
- Copyright
- © 2024 American Chemical Society.
- Academic Unit
- Southern Cross Analytical Research Services; Faculty of Science and Engineering; Southern Cross Plant Science; Science
- Language
- English
- Resource Type
- Journal article