Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice

LWT

Volumn 82, Issue , 2017, Pages 429-436

  Liu, Kun lun ^a   Zheng, Jia bao ^a   Chen, Fu sheng ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Amino acid composition; Brown rice; Degree of milling; Minerals; Vitamin B

Indexed keywords

AMINO ACIDS; MINERALS;

AMINO ACID COMPOSITIONS; BROWN RICE; DEGREE OF MILLING; LINEAR CORRELATION; LINEAR RELATIONSHIPS; NUTRIENT UTILIZATION; PHYTIC ACIDS; VITAMIN B;

MILLING (MACHINING);

EID: 85018383839     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.04.067     Document Type: Article

References (33)

1. AACC, Approved methods of the AACC. 10th ed., 2000, American Association of Cereal Chemists, St. Paul, MN, USA.
2. Atungulu, G.G., Pan, Z., Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention. Annals of the New York Academy of Sciences 1324 (2014), 15–28.
3. Bai, Y., Chen, W., Chang, A.C., Page, A.L., Uptake of metals by food plants grown on soils 10 years after biosolids application. Journal of Environmental Science & Health.part.B Pesticides Food Contaminants & Agricultural Wastes 45:6 (2010), 531–539.
4. Barber, S., Milled rice and changes during aging. Houston, D.F., (eds.) Rice Chemistry & Technology, 1st edn, 1972, American Association of Cereal Chemists, St. Paul, MN, 215–263.
5. Bhattacharya, K.R., Analysis of rice quality. 2013, 431–530.
6. Bhattacharya, K.R., Degree of milling (DM) of rice and its effect. 2013, 100–115.
7. Das, A., Raychaudhuri, U., Chakraborty, R., Cereal based functional food of indian subcontinent: A review. Journal of Food Science and Technology-mysore 49:6 (2012), 665–672.
8. EFSA, Tolerable upper intake levels for vitamins and minerals. 2006 Available from: Http://www.efsa.europa.eu/it/ndatopics/docs/ndatolerableuil.pdf.
9. Fabian, C., Ju, Y.H., A review on rice bran protein: Its properties and extraction methods. Critical Reviews in Food Science and Nutrition 51:9 (2011), 816–827.
10. FAO, Rice and human nutrition. 2004 Available from: http://www.fao.org/rice2004/en/f-sheet/factsheet3.Pdf.
11. Fu, J., Zhou, Q., Liu, J., Liu, W., Wang, T., Zhang, Q., et al. High levels of heavy metals in rice (Oryza sativa L.) from a typical E-waste recycling area in southeast China and its potential risk to human health. Chemosphere 71:7 (2008), 1269–1275.
12. Gibson, G.E., Hirsch, J.A., Cirio, R.T., Jordan, B.D., Fonzetti, P., Elder, J., Abnormal thiamine-dependent processes in Alzheimer's Disease. Lessons from diabetes. Molecular & Cellular Neuroscience 55 (2013), 17–25.
13. Gupta, R.K., Gangoliya, S.S., Singh, N.K., Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology-mysore 52:2 (2015), 676–684.
14. Ha, T.Y., Ko, S.N., Lee, S.M., Kim, H.R., Chung, S.H., Kim, S.R., et al. Changes in nutraceutical lipid components of rice at different degrees of milling. European Journal of Lipid Science and Technology 108:3 (2006), 175–181.
15. Helm, R.M., Burks, A.W., Hypoallergenicity of rice protein. Cereal Foods World 41:11 (1996), 839–843.
16. Kim, S.C., Kim, H.S., Seo, B.H., Owens, G., Kim, K.R., Phytoavailability control based management for paddy soil contaminated with Cd and Pb: Implications for safer rice production. Geoderma 270 (2016), 83–88.
17. Lamberts, L., De Bie, E., Vandeputte, G.E., Veraverbeke, W.S., Derycke, V., De Man, W., et al. Effect of milling on colour and nutritional properties of rice. Food Chemistry 100:4 (2007), 1496–1503.
18. Liang, J., Li, Z., Tsuji, K., Nakano, K., Nout, M.J.R., Hamer, R.J., Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice. Journal of Cereal Science 48:1 (2008), 83–91.
19. Liu, K., Cao, X., Bai, Q., Wen, H., Gu, Z., Relationships between physical properties of brown rice and degree of milling and loss of selenium. Journal of Food Engineering 94:1 (2009), 69–74.
20. Liu, L., Guo, J., Zhang, R., Wei, Z., Deng, Y., Guo, J., et al. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice. Food Chemistry 185 (2015), 318–325.
21. Lombi, E., Scheckel, K.G., Pallon, J., Carey, A.M., Zhu, Y.G., Meharg, A.A., Speciation and distribution of arsenic and localization of nutrients in rice grains. New Phytologist 184:1 (2009), 193–201.
22. Marshall, W.E., Wadsworth, J.I., Rice science and technology. Science, 214(4520), 1994, 495.
23. Miller, G.A., Youngs, V.L., Oplinger, E.S., Environmental and cultivar effects on oat phytic acid concentration. Cereal Chemistry 57:3 (1980), 189–191.
24. Pedersen, B., Eggum, D.B.O., The influence of milling on the nutritive value of flour from cereal grains. 2. Wheat. Plant Foods for Human Nutrition 35:1 (1983), 175–180.
25. Powers, H.J., Riboflavin (vitamin B-2) and health. American Journal of Clinical Nutrition 77:6 (2003), 1352–1360.
26. Promuthai, C., Sanchai, C., Rerkasem, B., Jamjod, S., Fukai, S., Godwin, I.D., et al. Effect of grain morphology on degree of milling and iron loss in rice. Cereal Chemistry 84:4 (2007), 384–388.
27. Resurreccion, A.P., Juliano, B.O., Tanaka, Y., Nutrient content and distribution in milling fractions of rice grain. Journal of the Science of Food and Agriculture 30:5 (1979), 475–481.
28. Singh, N., Kaur, L., Singh Sodhi, N., Singh Sekhon, K., Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry 89:2 (2005), 253–259.
29. Stein, A.J., Global impacts of human mineral malnutrition. Plant and Soil 335:1–2 (2009), 133–154.
30. Umeta, M., West, C.E., Haidar, J., Deurenberg, P., Hautvast, J.G., Zinc supplementation and stunted infants in Ethiopia: A randomised controlled trial. Lancet 355:9220 (2000), 2021–2026.
31. Wang, K.M., Wu, J.G., Li, G., Zhang, D.P., Yang, Z.W., Shi, C.H., Distribution of phytic acid and mineral elements in three indica rice (Oryza sativa L.) cultivars. Journal of Cereal Science 54:1 (2011), 116–121.
32. Yang, L., Chen, J.-H., Zhang, H., Qiu, W., Liu, Q.-H., Peng, X., et al. Alkali treatment affects in vitro digestibility and bile acid binding activity of rice protein due to varying its ratio of arginine to lysine. Food Chemistry 132:2 (2012), 925–930.
33. Yılmaz, N., Middle infrared stabilization of individual rice bran milling fractions. Food Chemistry 190 (2016), 179–185.