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Zhong G.-C.,Guangdong Institute of Cereal Science Research | Chen W.,Guangdong Institute of Cereal Science Research | Chen J.-D.,Guangdong Institute of Cereal Science Research | Zeng L.,Guangdong Institute of Cereal Science Research | And 4 more authors.
Modern Food Science and Technology | Year: 2013

Seven kinds of raw Simao rice samples from Zengcheng were selected to investigate the correlations among textural properties of cooked rice, thermal characteristics of rice flour, gelatinization, and physicochemical properties of rice. The results showed that, hardness and adhesiveness of these samples varied greatly, but their cohesiveness, gumminess, chewiness and resilience were similar to each other. There were significant relationships between amylose content of rice and textural characteristics of cooked rice. Hardness and adhesiveness of cooked rice, showed negative correlation with the enthalpy, but positive correlation with onset temperature of rice starch gelatinization. Furthermore, hardness, adhesiveness, cohesiveness, gumminess, chewiness and resilience of cooked rice possessed negative correlation with final viscosity of gelatinization and breakdown value of rice starch, but positively correlated with the setback value. Meanwhile, viscosity had negative correlation with consistence value of rice starch. This reaserch will be useful for development and control of the quality and stability of rice formulations.


Wu Y.,Guangzhou Quality Supervision and Testing Institute | Luo D.,Guangzhou Quality Supervision and Testing Institute | Dong H.,Guangzhou Quality Supervision and Testing Institute | Wan J.,Guangdong Institute of Cereal Science Research | And 7 more authors.
Food Chemistry | Year: 2014

The stable carbon and nitrogen isotopic compositions (δ13C and δ13N) of different cereal grains from different regions were determined, using element analyser-stable isotope ratio mass spectrometry (EA-SIRMS) as the key method. Systematically, δ13C and δ13N of 5 kinds of cereal grains of different origins, 30 wheat samples from different cultivation areas and 160 rice samples of different cultivars from Guangdong province of China were examined. The results indicated that the δ13C values of rice, soybean, millet, wheat and corn were significantly (P < 0.05) different within different origins (Heilongjiang, Shandong and Jiangsu province of China), respectively, while δ13N values were not. Interestingly, there exists discrimination between these 5 kinds of cereals grains, no matter C-3 or C-4 plants. Further study showed that the δ13C values of wheat from Australia, the USA, Canada, and Jiangsu and Shandong province of China were also significantly (P < 0.01) different. Furthermore, the P-value test for 160 rice samples of 5 cultivars was not significant (P > 0.05), which indicated that the cultivar of cereal grains was not significant based on δ13C value. Thus, the comparison of δ13C would be potentially useful for rapid and routine discrimination of geographical origin of cereal grains. © 2014 Elsevier Ltd. All rights reserved.


Luo D.,Guangzhou Quality Supervision and Testing Institute | Dong H.,Guangzhou Quality Supervision and Testing Institute | Luo H.,Guangzhou Quality Supervision and Testing Institute | Xian Y.,Guangzhou Quality Supervision and Testing Institute | And 3 more authors.
Food Chemistry | Year: 2015

In this work, in order to discriminate the geographical origin of wheat, δ13C and δ15N values of 35 wheat samples originated from different regions were determined, using the method of element analyser-stable isotope ratio mass spectrometry. The results indicated that wheat from Australia, the USA, Canada and China could be potentially discriminated by using analyte δ13C and δ15N. δ13C values of wheat were ranged from -25.647‰ to -22.326‰, the δ15N values of 35 wheat samples were calculated between 1.859‰ and 7.712‰. Moreover, the results illustrated regional distributions of δ15N values of wheat as Australia > The USA > Jiangsu province of China > Shandong province of China > Canada. So δ13C and δ15N analysis would be potentially useful for rapid and routine analyses of geographical origin of wheat, even the cereal grains. In order to confirm the discrimination capability of δ13C and δ15N, a follow-up work will use this method to analyse a larger set of samples. © 2014 Elsevier Ltd. All rights reserved.

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