Simiao rice is a variety of long-grain Indica rice popular in South China.However,researches on the milling technology of Simiao rice are limited.The effect of different degrees of milling(DOMs)of Simiao rice(0-12%)we...Simiao rice is a variety of long-grain Indica rice popular in South China.However,researches on the milling technology of Simiao rice are limited.The effect of different degrees of milling(DOMs)of Simiao rice(0-12%)were evaluated in terms of the physicochemical properties and in vitro starch digestibility of the rice.The results showed that,as the DOM increased from 0 to 12%,the head rice yield(HRY)and the content of protein,lipid,dietary fiber,vitamin B1,vitamin E and niacin nonlinearly decreased,while the content of total starch and amylose and paste viscosity parameters nonlinearly increased.The differences in chemical constituents between the brown and milled Simiao rice with different DOMs lead to the variation in their pasting properties and in vitro digestibility.Because of lower content of slowly digestible starch(SDS)and resistant starch(RS),milled Simiao rice exhibited greater digestibility and a higher estimated glycaemic index(EGI).The EGI of Simiao rice ranged from 77.98 to 85.55,and remained almost constant(approximately 84)when the DOM was above 4%.Correlation analysis indicated that the EGI had strong negative correlations with lipid,protein,dietary fiber and RS,but a positive correlation with amylose.These results provide theoretical guidance for the production of Simiao rice with desired physicochemical properties and digestibility by adjusting the DOM.展开更多
The effect of the degree of milling(DM)on the distribution of the residual bran layer on the surface of rice grains and subsequent rice quality is essential for rice milling technology.This study used scanning electro...The effect of the degree of milling(DM)on the distribution of the residual bran layer on the surface of rice grains and subsequent rice quality is essential for rice milling technology.This study used scanning electron microscopy(SEM)and energy dispersive spectroscopy(EDS)to examine the microstructure of japonica rice grains,the microstructural changes in different bran portions after milling,and the content and distribution changes of the elements and nutrients in rice after milling to identify the components that can quantify bran residue according to DM.The SEM results revealed that the thickness of the bran layer and the depth of the grooves in different parts of a rice grain varied,while the depth of the grooves differed between varieties.When DM was 12%,aleurone layer(Al)cells embedded in endosperm(En)remained in the dorsal area.It was speculated that this was the reason why there was no significant difference in bran degree when the DM estimated via grain weight loss increased from 10%to 14%(P>0.05).The EDS elemental mapping image showed the qualitative distribution of the elements,which was condensed in the bran and uniform in the En.The compositional changes revealed that milling caused the loss of rice nutrients,and the loss rate of DM at 0–10%was more serious than that of DM at 10%–14%.Higher DM(>10%)could remove marginal bran from the dorsal groove.Therefore,the crude protein,ash,crude fat,dietary fiber,vitamin B1(VB1),and vitamin B2(VB2)content did not change significantly(P>0.05),while the magnesium(Mg),kalium(K),and phosphorus(P)levels decreased substantially(P<0.05).The microstructural and compositional changes indicated that the DM estimated via the grain weight loss increased from 2%to 10%,with the bran decreasing progressively.The DM estimated via the grain weight loss increased from 10%to 14%,with minimal changes in the residual bran in the dorsal grooves of the rice grains,while the Mg,P,and K levels presented precise DM indices during the rice milling process.This result will provide a theoretical reference for the accurate evaluations of DM.展开更多
The effects of moisture content （8%, 10%and 12%）, variety （Tarom and Fajr） and parboiling on milling quality of rice as a function of milling recovery （MR）, head rice yield （HRY）, degree of milling （DOM） and...The effects of moisture content （8%, 10%and 12%）, variety （Tarom and Fajr） and parboiling on milling quality of rice as a function of milling recovery （MR）, head rice yield （HRY）, degree of milling （DOM） and whiteness were investigated. The parboiled grains was prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values were 7.8%and 14.3%for Tarom and 9.8%and 10.0%for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6%and 10.8%for Tarom and 6.8% and 10.5% for Fajr, respectively. Moreover, decreasing moisture content to 8%maximized MR （75.8% for Tarom and 74.3% for Fajr） and HRY （65.8% for Tarom and 57.0% for Fajr） while increasing that to 12%revealed maximum values of DOM （6.1%for Tarom and 6.2%for Fajr） and whiteness （24.8%for Tarom and 28.2%for Fajr）.展开更多
The article hypothesizes that DE and DM (UCM) are a “Form of Motion of a Special Nature”, where “Form of Motion” means “Eternal Motion” as the power of dynamics of different levels and varying degrees of self-su...The article hypothesizes that DE and DM (UCM) are a “Form of Motion of a Special Nature”, where “Form of Motion” means “Eternal Motion” as the power of dynamics of different levels and varying degrees of self-sufficiency, and by “Special Nature”, gravitational and two other properties of matter, “tied” to the “Eternal Movement” and completely dependent on it. Carriers of key properties of a “Special Nature” have been established: “0”-DE particles and “3”-DM particles (UDM). The unity of their inherent “motionally-gravitational” properties and the peculiarity of the relationship between “motion” and “gravity” are revealed: the higher the intensity of “Eternal Motion”, the stronger the gravitational properties of matter are manifested (and vice versa). The relationship of “time” with the “vibration frequency” and the “mass” of photons with the “degree of bonding and deformation properties of the field” is shown. The maximum level of gravity has been determined, which allows Nature to successfully create the Universe: such a landmark is the proximity to the property of the Primary Source—the “pure graviton” of the OSP space, the most powerful “motionally-gravitational” particle of the Universe. The reasons for the emergence of such an identity of the gravitational properties of particles with the indicators of a “pure graviton” are established: for “0”-DE particles, this is the acquisition of the function of “freedom of movement”;for “3”-DM particles (UDM), the creation of a special structure—a “double field” (“Main” and “Small”). The presence in the “double field” of specific “tools” for the creation of the worlds of the Universe—gravitational “waves” gives rise to impulses (shocks) of varying intensity and shape. A list of functions performed by “waves” in the “Main” and “Small” fields has been compiled. The specific conditions for the formation of “UDM Streams”, their transformation into a “Vortex” and, under the influence of a powerful Initial Impulse (push), sending them to the “place” of the creation of galaxies, are shown. It is suggested that there is a “Cycle of Matter in Nature” in the closed structure of our Universe due to the “work” of “waves” and the functioning of special “factories” in the form of exotic space objects—Black holes.展开更多
基金supported by the China National Key Research and Development Program(2017YFD0401105 and 2017YFD0400200)The Guangdong Provincial Scientific and Technological Research Program(2020B020225004,2018A050506047 and 2018A050506049)+6 种基金Guangzhou International Collaborative Fund(201807010061)Innovative Research and Promotion Project for Modern Agricultural Industry Technology System of Guangdong Province(2020KJ105)The Application-oriented Projects of Guangdong Province(2017B020232002)The Special Fund for Modern Agricultural Industry Technology System of Guangdong Province(2018LM1084 and 2020KJ117)The Guangzhou Municipal Scientific and Technological Research Program(201803010120)The National Natural Science Foundation of China(31501478)Guangdong Special Support Program(2019BT02N112)。
文摘Simiao rice is a variety of long-grain Indica rice popular in South China.However,researches on the milling technology of Simiao rice are limited.The effect of different degrees of milling(DOMs)of Simiao rice(0-12%)were evaluated in terms of the physicochemical properties and in vitro starch digestibility of the rice.The results showed that,as the DOM increased from 0 to 12%,the head rice yield(HRY)and the content of protein,lipid,dietary fiber,vitamin B1,vitamin E and niacin nonlinearly decreased,while the content of total starch and amylose and paste viscosity parameters nonlinearly increased.The differences in chemical constituents between the brown and milled Simiao rice with different DOMs lead to the variation in their pasting properties and in vitro digestibility.Because of lower content of slowly digestible starch(SDS)and resistant starch(RS),milled Simiao rice exhibited greater digestibility and a higher estimated glycaemic index(EGI).The EGI of Simiao rice ranged from 77.98 to 85.55,and remained almost constant(approximately 84)when the DOM was above 4%.Correlation analysis indicated that the EGI had strong negative correlations with lipid,protein,dietary fiber and RS,but a positive correlation with amylose.These results provide theoretical guidance for the production of Simiao rice with desired physicochemical properties and digestibility by adjusting the DOM.
基金the National Key Research and Development Program of China(Grant Number 2017YFD0401101-01)
文摘The effect of the degree of milling(DM)on the distribution of the residual bran layer on the surface of rice grains and subsequent rice quality is essential for rice milling technology.This study used scanning electron microscopy(SEM)and energy dispersive spectroscopy(EDS)to examine the microstructure of japonica rice grains,the microstructural changes in different bran portions after milling,and the content and distribution changes of the elements and nutrients in rice after milling to identify the components that can quantify bran residue according to DM.The SEM results revealed that the thickness of the bran layer and the depth of the grooves in different parts of a rice grain varied,while the depth of the grooves differed between varieties.When DM was 12%,aleurone layer(Al)cells embedded in endosperm(En)remained in the dorsal area.It was speculated that this was the reason why there was no significant difference in bran degree when the DM estimated via grain weight loss increased from 10%to 14%(P>0.05).The EDS elemental mapping image showed the qualitative distribution of the elements,which was condensed in the bran and uniform in the En.The compositional changes revealed that milling caused the loss of rice nutrients,and the loss rate of DM at 0–10%was more serious than that of DM at 10%–14%.Higher DM(>10%)could remove marginal bran from the dorsal groove.Therefore,the crude protein,ash,crude fat,dietary fiber,vitamin B1(VB1),and vitamin B2(VB2)content did not change significantly(P>0.05),while the magnesium(Mg),kalium(K),and phosphorus(P)levels decreased substantially(P<0.05).The microstructural and compositional changes indicated that the DM estimated via the grain weight loss increased from 2%to 10%,with the bran decreasing progressively.The DM estimated via the grain weight loss increased from 10%to 14%,with minimal changes in the residual bran in the dorsal grooves of the rice grains,while the Mg,P,and K levels presented precise DM indices during the rice milling process.This result will provide a theoretical reference for the accurate evaluations of DM.
基金Ferdowsi Universityof Mashhad,Iran for providing the laboratory facilitiesand financial support(Grant No.15226)
文摘The effects of moisture content （8%, 10%and 12%）, variety （Tarom and Fajr） and parboiling on milling quality of rice as a function of milling recovery （MR）, head rice yield （HRY）, degree of milling （DOM） and whiteness were investigated. The parboiled grains was prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values were 7.8%and 14.3%for Tarom and 9.8%and 10.0%for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6%and 10.8%for Tarom and 6.8% and 10.5% for Fajr, respectively. Moreover, decreasing moisture content to 8%maximized MR （75.8% for Tarom and 74.3% for Fajr） and HRY （65.8% for Tarom and 57.0% for Fajr） while increasing that to 12%revealed maximum values of DOM （6.1%for Tarom and 6.2%for Fajr） and whiteness （24.8%for Tarom and 28.2%for Fajr）.
文摘The article hypothesizes that DE and DM (UCM) are a “Form of Motion of a Special Nature”, where “Form of Motion” means “Eternal Motion” as the power of dynamics of different levels and varying degrees of self-sufficiency, and by “Special Nature”, gravitational and two other properties of matter, “tied” to the “Eternal Movement” and completely dependent on it. Carriers of key properties of a “Special Nature” have been established: “0”-DE particles and “3”-DM particles (UDM). The unity of their inherent “motionally-gravitational” properties and the peculiarity of the relationship between “motion” and “gravity” are revealed: the higher the intensity of “Eternal Motion”, the stronger the gravitational properties of matter are manifested (and vice versa). The relationship of “time” with the “vibration frequency” and the “mass” of photons with the “degree of bonding and deformation properties of the field” is shown. The maximum level of gravity has been determined, which allows Nature to successfully create the Universe: such a landmark is the proximity to the property of the Primary Source—the “pure graviton” of the OSP space, the most powerful “motionally-gravitational” particle of the Universe. The reasons for the emergence of such an identity of the gravitational properties of particles with the indicators of a “pure graviton” are established: for “0”-DE particles, this is the acquisition of the function of “freedom of movement”;for “3”-DM particles (UDM), the creation of a special structure—a “double field” (“Main” and “Small”). The presence in the “double field” of specific “tools” for the creation of the worlds of the Universe—gravitational “waves” gives rise to impulses (shocks) of varying intensity and shape. A list of functions performed by “waves” in the “Main” and “Small” fields has been compiled. The specific conditions for the formation of “UDM Streams”, their transformation into a “Vortex” and, under the influence of a powerful Initial Impulse (push), sending them to the “place” of the creation of galaxies, are shown. It is suggested that there is a “Cycle of Matter in Nature” in the closed structure of our Universe due to the “work” of “waves” and the functioning of special “factories” in the form of exotic space objects—Black holes.
