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.

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.

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.

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.

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.

Preparation of glutinous rice starch/polyvinyl alcohol copolymer electrospun fibers for using as a drug delivery carrier

Glutinous rice starch(GRS) is commonly produced in the Northeast of Thailand. GRS is a biopolymer which is widely used in the food industry but not yet commonly applied within the pharmaceutical industry as an alternative resource. GRS exhibits a branch chain structure which is not feasible to fabricate as nanofiber. Therefore, combining GRS with polyvinyl alcohol(PVA) in hybrid form can be a potential platform to produce GRS-PVA nanofibers.Smooth nanofibers of 2%(w/v) GRS combined with 8%(w/v) PVA were fabricated by an electrospinning process. A scanning electron microscope(SEM) revealed an average diameter size of the GRS-PVA nanofibers equal to 191 ± 25 nm. A highly water soluble model drug,Chlorpheniramine maleate(CPM), was incorporated into the GRS-PVA electrospun fibers to prove a drug delivery carrier concept and drug release control of the nanofibers. The GRSPVA nanofibers exhibited a biphasic CPM release in which approximately 60% of the drug immediately released in 10 min, and it reached 90% drug release in 120 min. This study demonstrated a potential application of GRS combining with PVA as an oral drug delivery carrier.Therefore, it can be a promised step that expands the application GRS in pharmaceuticals and related areas.

Chemical Composition of Special Glutinous Rice and Its Effect on the Quality of Brewed Wine

The chemical composition of 8 different special glutinous rice varieties was analyzed,and its effects on the physical and chemical properties of the wines brewed were investigated. The correlations between major chemical constituents and quality of glutinous rice were analyzed. The results show that the contents of the major chemical constituents in the special glutinous rice varieties were not much different,and they all ranked as starch’s > protein’s > fat’s. After 4-8 weeks of fermentation,the total acidity decreased with time( excepting Heixiangnuo),the total residual sugar reduced significantly,and the alcohol content increased significantly. The correlations between starch content of glutinous rice and physical and chemical indices and sensory quality of its brewed wine were not significant. There are positive correlations between protein content and various indices,and the correlation with total acidity reached the significant level. Fat content was negatively correlated with alcohol content,and positively correlated with sensory quality.

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.

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.

Optical Sum Frequency Generation Spectroscopy of Cracked Non-Glutinous Rice (Oryza sativa L.) Kernels

In order to study the correlation between the cracking of rice (Oryza sativa L.) kernels and the molecular structure of the amylopectin in them, we attempted optical sum frequency generation (SFG) spectroscopy in the C-H stretching vibration region for normal and cracked japonica non-glutinous rice kernels. The samples were Koshihikari and Nipponbare. In Nipponbare, the width of the SFG spectrum peak at 2915 cm- 1 of the cracked rice kernels was broader than that of the normal ones, while for Koshihikari there was no clear difference. The width of the 2915 cm- 1 peak is suggested to originate from the variety of the higher-order structure of the saccharide chains in amylopectin. Although this is a tentative result, this method is shown to have a potential of serving for preventing the cracking of the rice kernels.

不同醋酸菌对菠萝糯米果粮醋风味的影响

为探究不同醋酸菌对菠萝糯米果粮醋醋酸发酵过程和风味的影响,该研究分析了醋酸发酵过程中菌落总数、温度、总酸、不挥发酸的变化和醋液有机酸含量与挥发性成分。结果表明,与沪酿1.01相比,醋酸菌DHC23能更快适应高乙醇环境,同时能耐受更高的温度;上醅醋酸菌DHC23菌落总数峰值为1.52×10^(8)CFU/g,而沪酿1.01仅为1.95×10^(7)CFU/g;由于翻醅,醅温呈现周期性升降变化,前者峰值为42.1℃,后者仅为40.2℃。两组醋醅总酸含量均逐渐增加,不挥发酸含量均先上升后缓慢下降,而醋酸菌DHC23更有利于总酸和不挥发酸含量的提升,且使发酵时间缩短1 d。DHC23组醋液中乙酸、乳酸、柠檬酸、琥珀酸、酒石酸和焦谷氨酸含量均比沪酿1.01组含量高,且差异显著。两组醋液挥发性成分种类差异不显著,但醋酸菌DHC23有利于醛类、酸类、酯类和吡嗪类物质的生成。

糯米粉品种对湿法速冻汤圆品质的影响

为探究不同品种糯米原料的粉质特性对采用湿法工艺制得的速冻汤圆品质的影响,选取8种原料糯米,测定其基本组分、糊化特性、热力学特性,以及制得的湿法速冻汤圆的各项品质指标,采用主成分及相关性分析,研究糯米粉特性和湿法速冻汤圆品质的关系。结果表明,第一主成分反映糯米粉的糊化特性和汤圆的质构特性及水分分布,对糯米粉的评价与选择方面起重要作用。糊化温度和硬度呈显著正相关,糊化温度、最终黏度和回复性呈显著正相关。糯米粉中脂肪含量高于0.8%,溶胀指数在10.53~12.65 g/g之间,水溶性指数在16.33%~19.77%之间,糊化温度在71.00~72.97℃之间,峰值黏度在1892.00~2124.33 cp之间,崩解值在834.00~880.67 cp之间,回生值在240.33~248.67 cp之间的糯米品种更适合制作湿法汤圆。结论:8个糯米品种中,越糯碎1号制作的湿法速冻汤圆,具有更理想的口感,品质更加稳定。该结论可为湿法速冻汤圆生产中糯米的选择提供一定理论参考。

磁场辅助冻结对汤圆粉团品质的影响

目的:为了探究磁场辅助冻结对汤圆粉团冻结品质的影响,开发新型辅助冻结方式在米面制品上的应用,研究不同磁场强度下辅助冻结对汤圆粉团品质变化。方法:采用平板冻结加磁场辅助的方式冷冻汤圆粉团,测定汤圆粉团冻结速率、失水率、色度、质构特性、糊化特性、可冻结水含量和水分结合状态等指标,揭示磁场辅助冻结对其品质的影响。结果表明,与对照组相比较,经磁场辅助冻结后汤圆粉团冻结速率、失水率、色度、质构特性、糊化特性和可冻结水含量等均存在显著性差异(P<0.05)。磁场辅助冻结的汤圆粉团在24 Gs时冻结速率加快,进入最大冰晶生成带时间提前4 min,使得冰晶体积变小;失水率降低了37.57%,亮度提高了3.63%,透光度提高了14.92%和硬度下降了11.74%。从水分结合状态上看,汤圆粉团的可冻结水含量明显低于对照组,在24 Gs时降低了11.64%;然而,磁场辅助冻结后汤圆粉团的峰值黏度增加7.81%,回生值增加3.93%;水分结合状态上未见显著性差异。结论:在磁场强度为24 Gs时汤圆粉团的冻结品质最佳,可明显改善汤圆粉团的失水率、色度、硬度、可冻结水含量等品质指标。研究结果为磁场辅助冻结在米面制品上的应用提供了参考。

文成糯米山药的氧化酶含量分析

为了了解文成糯米山药本底氧化酶含量,促进采后加工的技术研究和开发,以文成县7个糯米山药规模主体样品为研究对象,开展2年的跟踪分析,获得糯米山药中多酚氧化酶(PPO)、过氧化物酶(POD)、超氧化物歧化酶(SOD)等氧化酶含量的定量数据。结果表明,糯米山药本底的氧化酶含量受年份、生产基地的影响显著,不同食用部位的氧化酶本底含量分别为:SOD 69.15~163.71 U/g、POD 112.34~363.75 U/g、PPO 123.84~195.18 U/g。糯米山药的氧化酶含量和褐变程度为:中部>底部>上部。研究结果为糯米山药的采后贮藏和品质控制提供参考。

黄精黑糯米酒酿造工艺优化及其品质分析

以黑糯米为主要原料,黄精提取液为辅料制备黄精黑糯米酒。以感官评分为评价指标,通过单因素试验和正交试验优化液态法发酵黄精黑糯米酒酿造工艺条件,并对其理化指标及活性成分进行测定。结果表明,最佳酿造工艺条件为酒曲与酵母质量比1:1、发酵时间6 d、黄精提取液添加量28%、料液比(糯米与水)1.0:7.0(g:mL)。在此优化条件下,黄精黑糯米酒的酒体澄清透亮、呈紫红色、酒香醇厚、具有黄精风味,感官评分为87分,酒精度达12.0%vol,总糖、还原糖、总酸、氨基酸态氮、花色苷和总黄酮含量分别为4.13 g/100 mL、3.74 g/100 mL、6.32 g/L、0.22 g/L、37.9 mg/L、0.023 g/100 mL。

早熟晚粳糯稻新品种扬粳糯5号的选育与应用

扬粳糯5号是江苏里下河地区农业科学研究所以高产糯稻品系镇稻622为母本、优质广适糯稻品种镇糯19号为父本进行杂交,结合稻瘟病抗性基因和米香基因的分子标记辅助选择培育成的优质高产抗病早熟晚粳糯稻新品种。扬粳糯5号全生育期153.9d,株高97.6cm,每亩有效穗21.6万,每穗总粒数120-140粒,结实率90%以上,千粒重27~28g。抗稻瘟病,中感白叶枯病,感纹枯病;稻米品质达农业行业《食用稻品种品质》一级标准。2021年通过江苏省农作物品种审定委员会审定,同时通过安徽省和浙江省引种备案,适宜在江苏、安徽、浙江等省沿江及江南地区种植。