Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy
The spatial distribution of compositional elements in milky, dough, and mature rice, together with the structure-function relationship was studied using synchrotron-FTIR. The dough stage aleurone and endosperm had high lipid, protein (amide I and II), and hemicellulose. The amylopectin chain length...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001119 |
| _version_ | 1797796087636951040 |
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| author | Ashoka Ranathunga Kanjana Thumanu Worawikunya Kiatponglarp Supatcharee Siriwong Rungtiva Wansuksri Prisana Suwannaporn |
| author_facet | Ashoka Ranathunga Kanjana Thumanu Worawikunya Kiatponglarp Supatcharee Siriwong Rungtiva Wansuksri Prisana Suwannaporn |
| author_sort | Ashoka Ranathunga |
| collection | DOAJ |
| description | The spatial distribution of compositional elements in milky, dough, and mature rice, together with the structure-function relationship was studied using synchrotron-FTIR. The dough stage aleurone and endosperm had high lipid, protein (amide I and II), and hemicellulose. The amylopectin chain length distribution of starch exhibited small differences among developmental stages. Dough starch featured a greater portion of A and B1 chains, implying a more crystalline and high in resistant starch. The protein in milky-to-dough stage aleurone and endosperm had higher contents of α-helixes than β-sheets, resulting in higher protein digestibility and availability. There were high intensities of the glycosidic peaks of hemicellulose and cellulose, pectin, carbohydrates, and β 1–6 glucans in milky-to-dough stages. They corresponded to higher total, insoluble, and soluble dietary fiber contents in milky-to-dough stage than in mature stage. Young-stage rice was found to be more nutritious and could thus be a functional food source. |
| first_indexed | 2024-03-13T03:27:52Z |
| format | Article |
| id | doaj.art-f1f0e6a7fd7d450692fa4c40328491d2 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-13T03:27:52Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-f1f0e6a7fd7d450692fa4c40328491d22023-06-25T04:44:56ZengElsevierFood Chemistry Advances2772-753X2023-10-012100290Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopyAshoka Ranathunga0Kanjana Thumanu1Worawikunya Kiatponglarp2Supatcharee Siriwong3Rungtiva Wansuksri4Prisana Suwannaporn5Department of Food Science & Technology, Kasetsart University, Chatuchak, Bangkok 10900 ThailandSynchrotron Light Research Institute, Muang District, Nakhon Ratchasima 30000, ThailandSynchrotron Light Research Institute, Muang District, Nakhon Ratchasima 30000, ThailandSynchrotron Light Research Institute, Muang District, Nakhon Ratchasima 30000, ThailandCassava and Starch Technology Research Team, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, PathumThani 12120, ThailandDepartment of Food Science & Technology, Kasetsart University, Chatuchak, Bangkok 10900 Thailand; Corresponding author.The spatial distribution of compositional elements in milky, dough, and mature rice, together with the structure-function relationship was studied using synchrotron-FTIR. The dough stage aleurone and endosperm had high lipid, protein (amide I and II), and hemicellulose. The amylopectin chain length distribution of starch exhibited small differences among developmental stages. Dough starch featured a greater portion of A and B1 chains, implying a more crystalline and high in resistant starch. The protein in milky-to-dough stage aleurone and endosperm had higher contents of α-helixes than β-sheets, resulting in higher protein digestibility and availability. There were high intensities of the glycosidic peaks of hemicellulose and cellulose, pectin, carbohydrates, and β 1–6 glucans in milky-to-dough stages. They corresponded to higher total, insoluble, and soluble dietary fiber contents in milky-to-dough stage than in mature stage. Young-stage rice was found to be more nutritious and could thus be a functional food source.http://www.sciencedirect.com/science/article/pii/S2772753X23001119Structure-function relationshipRiceFTIR imageDough stageMilky stageStarch structure |
| spellingShingle | Ashoka Ranathunga Kanjana Thumanu Worawikunya Kiatponglarp Supatcharee Siriwong Rungtiva Wansuksri Prisana Suwannaporn Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy Food Chemistry Advances Structure-function relationship Rice FTIR image Dough stage Milky stage Starch structure |
| title | Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy |
| title_full | Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy |
| title_fullStr | Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy |
| title_full_unstemmed | Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy |
| title_short | Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy |
| title_sort | image mapping of biological changes and structure function relationship during rice grain development via synchrotron ftir spectroscopy |
| topic | Structure-function relationship Rice FTIR image Dough stage Milky stage Starch structure |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23001119 |
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