Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Exploring Nutritional Compositions,Volatile Compounds,Health Benefits,Emerging Processing Technologies,and Potential Food Products of Glutinous Rice:A Review

Glutinous rice(Oryza sativa var.glutinosa)stands out as one of the most popular rice varieties globally,amidst thousands of rice cultivars.Its increasing popularity is attributed to its rich nutritional compositions and health benefits.This review aims to summarize the nutritional compositions,volatile compounds,and health benefits of glutinous rice.Further,in-depth studies are necessary to explore the utilization of glutinous rice in enhancing processing technologies and developing new food products.Glutinous rice has been shown to possess numerous health benefits,including antioxidant activity,bioactive compounds,anti-cancer properties,anti-inflammatory effects,anti-diabetic potential,and cholesterol-lowering effects.Besides its nutritional compositions,the major volatile compounds identified in glutinous rice could serve as a functional food for human consumption.Emerging processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.

Effect of Glutinous Rice Flour on Mechanical Properties and Microstructure of Cement-based Materials

The mechanism of glutinous rice flour,a kind of natural admixture,on the hydration process,setting time,and microstructure of the Portland cement was investigated.The experimental results show that the glutinous rice flour has an obvious setting retarding effect on cement pastes.The optimal dosage of the glutinous rice flour is 3wt%.In this case,the initial and final setting time of the paste are delayed by 140 and185 min,respectively.The flexural and compressive strengths of the hardened paste are increased by 0.35%and 0.07%after 56 d of curing.The glutinous rice flour hinders the mineral dissolution process and decreases the concentration of calcium ion at the initial stage of hydration due to the complexation effect,thereby hindering the nucleation and growth of CH and C-S-H phases and prolonging the hydration process.However,C-S-H phases combine with the glutinous rice flour to contribute the bonding effect together,which compacts the microstructure of hardened cement pastes at the later hydration stage of cement pastes.Thus,in-depth investigation on the utilization of glutinous rice flour as the admixture for the Portland cement is expected to be meaningful for the control of hydration exothermic rate and setting time.

Influence law of modified glutinous rice-based materials on gravel soil reinforcement and water erosion process

A large number of loose piles formed by mountain hazards are highly susceptible to hydraulic erosion under rainfall conditions.The use of ecological substrate materials for erosion control and ecological restoration of gravel soil slopes has become a current research hotspot and the study difficulty.The post-earthquake slump accumulation gravel soil in Jiuzhaigou was selected as the research object,and the self-developed modified glutinous rice-based material was used to reinforce the gravel soil.The variable slope flume erosion test and rainfall simulation test were carried out to study the water erosion resistance of the material reconstructed soil under the influence of runoff erosion and raindrop splash erosion.The results show that:As the material content reached 12.5%,the reconstructed soil did not disintegrate after 24 hours of immersion,the internal friction angle was increased by 42.26%,and the cohesion was increased by 235.5%,which played a significant reinforcement effect.In the process of slope erosion,the soil rill erodibility parameter Kr was only 3‰ of the gravel soil control group,the critical shear force τ increased by 272%,and the soil erosion resistance was significantly improved.In the process of rainfall and rainfall on the slope,the runoff intensity of the reconstructed soil was stable,and the ability to resist runoff erosion and raindrop splash erosion was enhanced.The maximum value of soil loss rate on different slope slopes is 0.02-0.10 g·m^(-2)s^(-1),which is significantly lower than that of the control group and has better erosion reduction effect.

Influence of Diversity of Prototypical Ethnic Culture in Diversity of Glutinous Rice in Southeast of Guizhou

There were quite abundant prototypical ethnic cultures and plant diversity in Qiandongnan （ Southeast of Guizhou） ,where the primitive natural ecology was also perfectly conserved. It was honored by World Native Culture Fund as One of the Eighteen Ecological and Cultural Conservations in the World. The prototypical ethnic culture of Southeast of Guizhou, as a stable life-style and economic culture type of the local people, came into being in the process of the local minorities＇ communicating, blending and struggling against the natural environment in the long course of history. It could be seen from this research that there were our preliminary research that there are quite abundant resources in Southeast of Guizhou in terms of prototypical ethnic cultures and genetic diversity of glutinous rice. A full reflection of the culture of Glutinous Rice could be seen in the local minority people＇s daily life, production, custom, religious belief, etc. These showed that the formation and great vitality of the genetic diversity of glutinous rice was not only determined by the diversity of local prototypical ethnic cultures but also to its own biotic condition and its adaptation to natural ecology. It was showed that prototypical ethnic cultures had positive impact on the conservation and utilization of Glutinous Rice diversity.

Preparation and Adsorption Properties of Activated Carbon from Glutinous Rice Straw by KOH Method

[Objective] This study aimed to improve comprehensive utilization value of glutinous rice straw and to develop new raw material for preparation of activated carbon. [Method] Using potassium hydroxide as activator and glutinous rice straw as raw material, activated carbon was prepared. [Result] The optimum technological conditions for preparation of activated carbon from glutinous rice straw were as fol- lows： activator concentration of 2 mol/L, activation time of 60 min, activation tem- perature of 600 ℃ and carbonization temperature of 450℃. The adsorption values of methylene blue and iodine by activated carbon prepared from glutinous rico straw were 10.21 ml/0.1 g and 920.74 mg/g respectively under the optimal conditions. The quality of the prepared activated carbon met the grade two of water quality purifica- tion-using activated carbon quality standard. [Conclusion] This study will provide certain references for comprehensive utilization of glutinous rice straw and preparation of high-performance activated carbon.

The Historical Status of Guizhou Province on Glutinous Rice Cultivation Sphere of China

Guizhou Province is part of the glutinous rice cultivation sphere in our country.Its rice production and germplasm resources play an important role.The southeast region is the centre of the Guizhou glutinous rice cultivation and characterized by waxy wo,which is treasure of the original farming culture of southeast Guizhou region and an important symbol for ethnic cultural identity of the region.

Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method

A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour(HPGRF). The suspension of glutinous rice flour(15%) that contained 6.52% protein was gelatinized and subsequently hydrolyzed by thermostable α-amylase. The hydrolysis yielded 0.144–0.222 g/g HPGRF with 29.4%–45.4% protein content. Hydrolysis time exerted a significant effect, while enzyme concentration and hydrolysis temperature showed insignificant effect on the protein content and production yield of HPGRF. The result of response surface method showed that the optimum condition for the production of HPGRF that contained at least 36% protein was treating gelatinized 15% glutinous rice flour suspension with 0.90 Kilo Novo α-amylase Unit(KNU)/g α-amylase at 80 oC for 99 min. By carrying out the predicted hydrolysis condition, HPGRF with 35.9% protein and 61.8% carbohydrates was resulted. The process yielded 0.172 g/g HPGRF. HPGRF contained higher amount of essential amino acids compared to glutinous rice flour. HPGRF had higher solubility and lower swelling power, and also showed no pasting peak compared with glutinous rice flour.

Amylopectin from Glutinous Rice as a Sustainable Binder for High-Performance Silicon Anodes

Silicon(Si)has been investigated as a promising anode material because of its high theoretical capacity(4200 m Ah g^(-1)).However,silicon anode suffers from huge volume changes during repeated charge–discharge cycles.In this work,inspired by a remarkable success of the glutinous rice mortar in the Great Wall with ca.2000-year history,amylopectin(AP),the key ingredient responsible for the strong bonding force,is extracted from glutinous rice and utilized as a flexible,aqueous,and resilient binder to address the most challenging drastic volume-expansion and pulverization issues of silicon anode.Additionally,the removal of toxic N-methyl-2-pyrrolidone(NMP)organic solvent makes the electrode fabrication process environmentally friendly and healthy.The as-prepared Si-AP electrode with 60 wt%of Si can uphold a high discharge capacity of 1517.9 m Ah g^(-1)at a rate of 0.1 C after 100 cycles.The cycling stability of the Si-AP has been remarkably improved in comparison with both traditional polyvinylidene fluoride(PVDF)and aqueous carboxymethylcellulose(CMC)binders.Moreover,when the content of silicon in the Si-AP electrode increases to 70 wt%,a high discharge capacity of 1463.1 m Ah g^(-1)can still be obtained after 50 cycles at 0.1°C.These preliminary results suggest that the sustainably available and environmentally benign amylopectin binders could be a promising choice for the construction of highly stable silicon anodes.

Breeding of High Quality Conventional Japonica Type Glutinous Rice Bancangjingnuo

Bangcangjingnuo is a new, mid-maturing conventional Japonica type glutinous rice variety bred by Hunan Rice Research Institute and Hunan Wucai Agricultural Science and Technology Development Co., Ltd. In 2017, the Hunan Crop Variety Examination and Approval Committee approved Bangcangjingnuo. The breeding process of this cultivar was expounded in this study. This cultivar is highly glutinous and waxy, it produces a stable high yield, and it possesses the quality of low temperature resistance. The theoretical yield of Bangcangjingnuo is 8 731.5 kg/hm^2, and the actual output is about 7 422.0 kg/hm^2 according to the 85% discount.Finally, we described the main points of cultivation technique from the perspectives of timely planting and strict seed sterilization.

Study on Enzymatic Hydrolysis Technology and Antioxidant Activity of Glutinous Rice Glutinous Enzymatic Processes and Antioxidant Activity

[ Objective] This study aimed to investigate enzymatic hydrolysis technology of glutinous rice and the oxidation resistance activity of the enzymatic hydrolysis solution. [ Method ] White glutinous rice was hydrolyzed using four kinds of proteases including neutral protease, alkaline protease, papain and trypsin. Using the scavenging rate of hydroxyl radical （ ·OH） as an indicator and appropriate protease as hydrolytic enzyme, the effects of protein substrate concentration, enzyme dosage, enzymatic hydrolysis temperature and initial pH on the abilities of proteases to scavenge hydroxyl radical from enzymatic hydrolysis solution of glutinous rice were investigated. Based on single-factor test, L9 （34） orthogonal experimental design was adopted, to determine the optimal enzymatic hydrolysis condi- tions leading to the highest oxidation resistance activity of enzymatic hydrolysis solution. [ Result] The optimized process parameters for enzymatic hydrolysis of glu- tinous rice protein with neutral protease were： protein substrate concentration of 2%, enzyme dosage of 24 000 U/g protein （protein meter）, enzymatic hydrolysis temperature of 55 ℃, initial pH of 8.0, and enzymatic hydrolysis duration of 0.5 h; under these conditions, the hydroxyl radical scavenging rate could reach 56. 05% ; protein substrate concentration, enzyme dosage, enzymatic hydrolysis temperature and initial pH had extremely significant effects on the hydroxyl radical scavenging rate. In addition, the activities of antioxidant peptides in glutinous rice hydrolysates were well maintained within a temperature range of 60 - 100℃. [Condusion] The study produced theoretical feasibility reference for the production of functional base powder by spray drying.

Generation of new glutinous rice by CRISPR/Cas9-targeted mutagenesis of the Waxy gene in elite rice varieties

In rice, amylose content （AC） is controlled by a single dominant Waxy gene. We used Clustered Regularly Interspaced Short Palindromic Repeats （CRISPR）/CRISPR-associated 9 （Casg） to introduce a loss-of-function mutation into the Waxy gene in two widely cultivated elite japonica varieties. Our results show that mutations in the Waxy gene reduce AC and convert the rice into glutinous ones without affecting other desirable agronomic traits, offering an effective and easy strategy to improve glutinosity in elite varieties. Importantly, we successfully removed the transgenes from the progeny. Our study provides an example of generating improved crops with potential for commercialization, by editing a gene of interest directly in elite crop varieties.

Glutinous Rice Cakes

CELEBRATING Spring Festival includes making glutinous rice cakes, or niangao in Chinese. Traditional and new methods of making niangao vary in taste according to different areas. No matter poor or rich. niangao is a must for every family during Spring Festival as it symbolizes auspiciousness. In Beijing, both northern and southernstyle niangao are available. After the Beginning of Autumn (13th solar term),

Glutinous Rice in Pineapple

Ingredients: 50 grams glutinous rice, one pineapple, 20 grams dried fruits (raisins, walnuts. Chinese wolfberry, Chinese dates, lotus seeds, lily petals, kidney beans and peanuts) Seasonings: 5 grams rock sugar, 5 grams salad oil. Method:

Changes in Cold and Hot Syndromes and Gastrointestinal Bacterial Community Structure in Mice by Intervention with Food of Different Nature

Objective:To reveal the effect of foods with different natures on cold or hot syndrome and gastrointestinal bacterial community structure in mice.Methods:Forty-five 6-week-old male ICR Kunming mice of clean grade were divided into 5 groups,9 per group,including the control(CK),hot nature herb medicine(HM),Hong Qu glutinous rice wine(RW),tea rice wine(TW),and cold nature herb medicine(CM)groups.Distilled water or corresponding herbs were administered to mice(0.01 mL/g body weight)in the 5 groups by gastric infusion respectively,once daily for 28 d.Appearance,behavior,and serum biochemical indicators,including 5-hydroxytryptamine(5-HT),thyroid stimulating hormone(TSH),noradrenaline(NE),cyclic adenosine monophosphate(cAMP)and cyclic guanosine monophosphate(cGMP),the hot nature index,as well as the gastrointestinal bacterial community structure were analyzed in all groups after treatment.Results:After supplementation for 28 d,CM and TW mice showed different degrees of cold syndrome,and HM and RW mice showed different degrees of hot syndrome.Compared with the HM and RW mice,the TSH,NE,cAMP levels and hot nature indices in the CM and TW mice were significantly decreased and 5-HT and cGMP levels were significantly increased(P<0.05).There was no obvious change in appearance or behavior in CK mice.Results of clustering analysis showed that the gastrointestinal bacterial community structures were highly similar in TW and CM mice as well as in RW and HM mice,and that they were from the same branch,respectively,when the distance was 0.02.The key microbes associated with cold syndrome were Lachnospiraceae uncultured,Lactococcus,etc.,and the key microbes associated with hot syndrome were S24-7 norank,Ruminococcaceae uncultured,etc.Conclusion:The interventions with different nature foods could change cold or hot syndrome in mice,leading to changes in gastrointestinal bacterial community structure.