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Full-Text Articles in Life Sciences
Determination Of Starch Lysophospholipids In Rice Using Liquid Chromatography Mass-Spectrometry (Lc-Ms), Lei Liu, Chuan Tong, Jinsong Bao, Daniel Le Waters, Terry J. Rose, Graham J. King
Determination Of Starch Lysophospholipids In Rice Using Liquid Chromatography Mass-Spectrometry (Lc-Ms), Lei Liu, Chuan Tong, Jinsong Bao, Daniel Le Waters, Terry J. Rose, Graham J. King
Adjunct Associate Professor Daniel LE Waters
Acquisition of a complete understanding of rice starch lysophospholipids (LPLs), their biosynthetic pathways, genetic diversity, and the influence of genotype by environment interactions has been hampered by the lack of efficient high throughput extraction and analysis methods. We hypothesized a single-step aqueous n-propanol extraction combined with liquid chromatography mass spectrometry (LCMS) could be employed to analyze starch LPLs in white rice. Our investigation found different grinding methods showed little effect on the final LPL detected and a simple single-step extraction with 75% n-propanol (8mL/0.15g) heated at 100 oC for two hours was as effective as an onerous multi-step extraction method. …
Phospholipids In Rice: Significance In Grain Quality And Health Benefits: A Review, Lei Liu, Daniel Le Waters, Terry J. Rose, Jinsong Bao, Graham J. King
Phospholipids In Rice: Significance In Grain Quality And Health Benefits: A Review, Lei Liu, Daniel Le Waters, Terry J. Rose, Jinsong Bao, Graham J. King
Adjunct Associate Professor Daniel LE Waters
Phospholipids (PLs) are a major class of lipid in rice grain. Although PLs are only a minor nutrient compared to starch and protein, they may have both nutritional and functional significance. We have systemically reviewed the literature on the class, distribution and variation of PLs in rice, their relation to rice end-use quality and human health, as well as available methods for analytical profiling. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) and their lyso forms are the major PLs in rice. The deterioration of PC in rice bran during storage was considered as a trigger for the degradation of rice lipids …
Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa
Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
Response surface methodology (with central composite rotatable design for k=3 was used to investigate the product properties of extruded rice-cowpea-groundnut blends in a single screw extruder. The combined effect of cowpea (0-20%), groundnut (0-10%), and feed moisture (14-48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded rice-legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 …