Abstract
Chemical properties and textures of cooked rice prepared with aged rice grains were investigated and compared with those of cooked rice prepared with new rice grains. Differences in stickiness/hardness (S/H) ratios between new rice and aged rice were eliminated by the removal of the external layer of rice grains. Analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the proteins of the external layer in aged rice grains were oxidized to a greater extent than those of new rice grains. Addition of a reducing agent to cooking water increased the S/H ratio of aged rice to approximately that of new rice. The reducing agent cleaves the disulfide linkages of the proteins. Therefore, textural changes in aged rice were inferred to be due to oxidation of proteins in the external layers of grains.
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Claims 4
Claim · model-written summary
Removing the external layer eliminated the stickiness/hardness ratio difference between new and aged rice.
- Taxon
- rice
Oryza sativae1 - Treatment
- removal of the external layere1
- Outcome
- Differences in stickiness/hardness (S/H) ratiose1
- Direction
- eliminatede1
- Comparator
- new ricee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Chemical Changes in Aged Rice Grains”
e1“Differences in stickiness/hardness (S/H) ratios between new rice and aged rice were eliminated by the removal of the external layer of rice grains”
Claim · model-written summary
Proteins of the external layer were oxidized to a greater extent in aged rice grains than in new rice grains.
- Taxon
- riceOryza sativae2
- Organ / stage
- external layere2
- Treatment
- aged rice grainse2
- Outcome
- the proteins of the external layere2
- Direction
- oxidized to a greater extente2
- Comparator
- new rice grainse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Chemical Changes in Aged Rice Grains”
e2“the proteins of the external layer in aged rice grains were oxidized to a greater extent than those of new rice grains”
Claim · model-written summary
Adding a reducing agent to cooking water increased the S/H ratio of aged rice to approximately that of new rice.
- Taxon
- riceOryza sativae3
- Treatment
- Addition of a reducing agent to cooking watere3
- Outcome
- S/H ratio of aged ricee3
- Direction
- increasede3
- Qualifier
- approximately that of new ricee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Chemical Changes in Aged Rice Grains”
e3“Addition of a reducing agent to cooking water increased the S/H ratio of aged rice to approximately that of new rice”
Claim · model-written summary
Textural changes in aged rice are inferred to be due to oxidation of proteins in the external layers of grains (author interpretation).
- Taxon
- riceOryza sativae4
- Outcome
- textural changes in aged ricee4
- Qualifier
- oxidation of proteins in the external layers of grainse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Chemical Changes in Aged Rice Grains”
e4“textural changes in aged rice were inferred to be due to oxidation of proteins in the external layers of grains”
The same questions in other papers
processing · organism · Oryza sativa (rice)Positive and negative results
13 papers in the same direction as this paper · 10 in the opposite direction
- negative
- negative
- no effect
20 papers more in this group
See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.