| Title: | Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile |
| Author(s): | Biao Y; Chanjuan Z; Ming Y; Dechun H; McClements DJ; Zhigang H; Chongjiang C; |
| Address: | "Department of Food Quality and Safety/National R&D Center For Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China; Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China. Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China. Department of Food Quality and Safety/National R&D Center For Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China. Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China. Electronic address: huangzg@btbu.edu.cn. Department of Food Quality and Safety/National R&D Center For Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China. Electronic address: ccj33@163.com" |
| DOI: | 10.1016/j.foodchem.2019.01.042 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Effects of high temperature-high humidity (HT-HH) storage on the flavor profile of rice were investigated. Volatile compounds such as aldehydes, ketones, and furans increased when rice was stored under HT-HH conditions, leading to a pronounced deterioration in rice quality. Correspondingly, the fatty acid content of the rice significantly increased during storage. Lipid oxidation was also accelerated under HT-HH conditions leading to the formation of peroxides. However, catalase activity was reduced under these conditions promoting the accumulation of peroxides. For the first time, insights into the genetic mechanisms responsible for these changes were obtained using RNA-sequencing to establish the flavor metabolic pathways in rice. Under HT-HH conditions, gene expression of lipase increased while that of catalase decreased, leading to faster hydrolysis and oxidation of the rice lipids. As a result, a series of lipid degradation products was formed (such as fatty acids, aldehydes, and ketones) that decreased the rice flavor quality" |
| Keywords: | "Catalase/genetics/metabolism Electronic Nose Food Storage Gas Chromatography-Mass Spectrometry Gene Expression Regulation, Plant Humidity Hydrolysis Lipase/genetics/metabolism Oryza/genetics/*metabolism Peroxides/analysis/metabolism Plant Proteins/genetic;" |
| Notes: | "MedlineBiao, Yuan Chanjuan, Zhao Ming, Yan Dechun, Huang McClements, David Julian Zhigang, Huang Chongjiang, Cao eng England 2019/02/07 Food Chem. 2019 Jun 15; 283:141-147. doi: 10.1016/j.foodchem.2019.01.042. Epub 2019 Jan 16" |
