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Effect of microwave irradiation on composition, structure and properties of rice (Oryza sativa L.) with different milling degrees

Zhong, Yejun, Tu, Zongcai, Liu, Chengmei, Liu, Wei, Xu, Xingfeng, Ai, Yimin, Liu, Weilin, Chen, Jun, Wu, Jianyong
Journal of cereal science 2013 v.58 no.2 pp. 228-233
Oryza sativa, enthalpy, fatty acid composition, free fatty acids, gelatinization, irradiation, lipoxygenase, microstructure, milling, rice, seeds, temperature, thiamin
Effects of microwave irradiation on composition, structure, thermal and storage properties of rice with different milling degrees were investigated. Microwave irradiation partially inactivated the lipase and lipoxidase, damaged thiamine, and created puffed rice. In addition, the transition temperatures (To and TP) of rice were shifted to higher temperatures, and the enthalpy of gelatinization decreased after irradiation. The effect was more obvious when the power of microwave was increased. Microstructure analysis showed that stress cracks and some “explosion” were created in rice kernels after microwave irradiation. Storage property analysis indicated that free fatty acid content of all rice samples increased gradually in the process of storage. Microwave irradiation reduced the release of free fatty acids during storage. The higher the power, the lesser the free fatty acids generated. The results suggested that microwave irradiation was potentially applicable for improving storage properties of brown and milled rice.