Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties

Nawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016) Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties. Journal of Cereal Science, 72 16-23. doi:10.1016/j.jcs.2016.09.009

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Author Nawaz, Malik A.
Fukai, Shu
Bhandari, Bhesh
Title Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties
Journal name Journal of Cereal Science   Check publisher's open access policy
ISSN 1095-9963
0733-5210
Publication date 2016-11-01
Sub-type Article (original research)
DOI 10.1016/j.jcs.2016.09.009
Open Access Status File (Author Post-print)
Volume 72
Start page 16
End page 23
Total pages 8
Place of publication London, United Kingdom
Publisher Academic Press
Collection year 2017
Language eng
Formatted abstract
A systematic study was conducted to explore the effect of grain surface proteins on the physicochemical properties (pasting, retrogradation and textural quality) of rice. Milled rice grains of two selected glutinous (Thadokkham-8 (TDK8)) and non-glutinous (Doongara (DG)) varieties were treated with different concentrations (0%, 0.004%, 0.02%, 0.04%, and 0.2% w/v) of NaOH solution for 1 h. After surface protein removal, the cooked rice grains showed a significant (P < 0.05) increase in adhesiveness. Similarly, protein removal showed a significant (P < 0.05) decrease in the final viscosity (Vf) of rice flours. Furthermore, NaOH treatment at a concentration above 0.04% induced yellow colour development in grains. Differential calorimetric study showed that alkali treatment resulted in increased onset (T), peak (Tp), conclusion (Tc) temperatures and enthalpy (ΔH) of both rice varieties. No significant (P > 0.05) effect of alkali treatment was observed on the retrogradation thermal temperatures (To(r), Tp(r), and Tc(r)), but the amount of retrograded starch (as indicated by reduction in ΔH(r)) was decreased significantly (P < 0.05) in both varieties. These findings suggest a good potential of applying alkali pre-treatments in the processing of rice to alter the hardness and stickiness properties of rice.
Keyword Adhesiveness
Alkali treatment
Pasting properties
Retrogradation
Surface proteins
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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