The physiochemical and nutritional properties of high endosperm lipids rice mutants under artificially accelerated ageing. (15th January 2022)

• Record Type: Journal Article
• Authors: Shen, Yi; Gong, Wanxin; Li, Yu; Deng, Jiaming; Shu, Xiaoli; Wu, Dianxing; Pellegrini, Nicoletta; Zhang, Ning
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 154(2022)
• Publication Date: 2022-01-15
• Subjects: Rice -- Endosperm lipids -- Ageing -- Digestion -- γ-oryzanol; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112730
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: High lipids in rice endosperm can lower the digestibility of rice starch. However, as lipids tend to oxidize and hydrolyze, whether the high lipids rice is easily deteriorated during storage is unknown. In this study, artificially accelerated ageing was adopted as a fast way to investigate the changes of endosperm lipids and the physiochemical properties of high lipids rice mutants (i.e. ALK3 and RS4) during storage. Ageing treatment did not affect total lipids content, but NSL and γ-oryzanol in aged ALK3 (2.30%, 113.6 μg/g) and RS4 (2.10%, 72.2 μg/g) significantly decreased. Aged ALK3 had a lower pH of cooking solution (6.92) and lower Tp (64.04 °C) of the second endothermic peak in DSC compared to untreated ALK3 (7.04, 65.86 °C, respectively), suggesting the hydrolysis of lipids and damage of amylose-lipids complex. After ageing treatment, all varieties had lower proportion of unsaturated fatty acid in NSL and lower breakdown, indicating an inferior lipids quality and rice eating and cooking quality. However, no more serious quality deterioration was observed in high lipids rice compared to common rice. The high-lipid mutants had better nutritional quality in terms of higher γ-oryzanol content and lower initial digestion rate (IRR20 ) even after storage. Highlights: Non-starch lipids and γ-oryzanol in high lipids rice significantly decreased after artificially accelerated ageing. Ageing treatment resulted in hydrolysis of lipids and damage of amylose-lipids complex. The high-lipid mutants had higher γ-oryzanol content and lower initial digestion rate. High lipids rice did not show more serious quality deterioration during ageing. Normal storage may not result in serious quality deterioration for high lipids rice.