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IMPLICATIONS OF THE RICE KERNEL STRUCTURE IN STORAGE, MARKETING, AND PROCESSING: A REVIEW
Author(s) -
BECHTEL D.B.,
POMERANZ Y.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02538.x
Subject(s) - endosperm , aleurone , scutellum , germ , biology , caryopsis , food science , botany , periplaneta , chemistry , microbiology and biotechnology , germination , ecology , cockroach
In rice, resistance to insect infestation is related to the silica‐rich husk tissues (palea and lemma) that are held together by two hook‐like structures. The structure and composition of the pericarp, seed coat, nucellus, and the seed coat and nucellar cuticles govern, in part, entry of water into the kernel, resistance to mold damage, and resilience during gram handling and transportation. Ease of disruption of aleurone cells, and accompanying fusion of lipid bodies, may be responsible for rancidity in undermilled rice. Uneven distribution of protein in the subaleurone and central starchy endosperm governs the nutritive value of milled rice and makes possible preparation of protein‐rich flours. Separation of the germ during rice milling is related to the structure of a fibrous zone separating the scutellar epithelium from the starchy endosperm. Modifications of the scutellum and aleurone layers during parboiling affect milling of rice.