Physicochemical Properties Of Grain Research Articles

Physicochemical properties of grain of promising winter durum wheat varieties and lines in the south of the Rostov region

The most important thing in the production of durum wheat is to obtain high-quality grain. In this regard, in the Rostov Region, there has been studied the physical and chemical properties of this crop and identified several sources for high-quality grain breeding. The objects of study were 30 winter durum wheat varieties and lines of our own breeding, with the standard variety ‘Kristella’. Large grain (1000-grain weight over 40 g) was formed by 12 winter durum wheat samples. According to the GOST, 26 varieties and lines (770–809 g/l) belonged to the 1st class of grain. In 2021–2023, grain hardness varied from 69 % to 93 %. This trait was influenced by weather conditions during the years of study, grain with large hardness (100 %) was formed in the favorable 2022, in 2023 the grain was floury (51 %). The protein percentage in grain varied over the years from 13.70% in 2022 to 14.91 % in 2021. The mean gluten content of winter durum wheat samples was consistently high over the years and ranged from 28.0 % (2022) to 30.1 % (2021). The mean carotenoid content over the years varied significantly from 472 μg/% (2023) to 718 μg/% (2021). There were significant fluctuations among the samples. Due to the diversity of weather conditions during the years of study, there have been identified 6 winter durum wheat varieties and lines ‘Diona’, ‘Dinas’, ‘Pridonie’, ‘691/20’, ‘390/20’, ‘1377/20’ according to the complex of physical and chemical properties.

Physico-chemical properties of grains (cereal, millets and pulses) used in development of multigrain product

Physico-chemical properties of grains (cereal, millets and pulses) used in development of multigrain product

Carotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties

Carotenoids in maize grain degrade during storage, but the relationship between their stability and the physicochemical properties of the grain is unclear. Therefore, the carotenoid degradation rate in milled grain of three dent hybrids differing in grain hardness was evaluated at various temperatures (-20, 4 and 22 °C). The carotenoid degradation rate was calculated using first-order kinetics based on the content in the samples after 7, 14, 21, 28, 42, 56, 70 and 90 days of storage and related to the physicochemical properties of the grain. The highest grain hardness was found in the hybrid with the highest zein and endosperm lipid concentration, while the lowest grain hardness was found in the hybrid with the highest amylose content and the specific surface area of starch granule (SSA). As expected, carotenoids in milled maize grain were most stable at −20 °C, followed by storage at 4 and 22 °C. Tested hybrids differed in the degradation rate of zeaxanthin, α-cryptoxanthin and β-carotene, and these responses were also temperature-dependent. In contrast, all hybrids showed similar degradation rate for lutein and β-cryptoxanthin regardless of the storage temperature. Averaged over the hybrids, the degradation rate for individual carotenoids ranked as follows: lutein < zeaxanthin < α-cryptoxanthin < β-cryptoxanthin < β-carotene. The lower degradation rate for most carotenoids was mainly associated with a higher content of zein and specific endosperm lipids, with the exception of zeaxanthin, which showed an opposite pattern of response. Degradation rate for lutein and zeaxanthin negatively correlated with SSA, but interestingly, small starch granules were positively associated with higher degradation rate for mostcarotenoids. Dent-type hybrids may differ significantly in carotenoid degradation rate, which was associated with specific physicochemical properties of the maize grain.

Creation and introduction into production of a new variety of soft winter wheat for cultivation in fallows and the best non-fallow predecessors

Relevance. Winter wheat is the main food crop in Russia, having the leading role in gross grain harvest improvement. The use of new adaptive varieties of winter common wheat in agriculture is the most realistic means of reducing the adverse effects of climate change ensuring a productivity rise and improving the technological properties of grain and flour. The developed winter wheat varieties should combine potential productivity and resistance to abiotic and biotic environmental factors through improved adaptability.Methods. The study was carried out in 2018–2022 on the fields of the research crop rotation of the FSBSI «ARC “Donskoy”», according to a green manure fallow due to the methods of SVT and a field trial.Results. The winter common wheat variety Zodiak can form a consistently high yield after various forecrops from 5.63 t/ha, when sown after sunflower to 10.23 t/ha when sown in green fallow. The variety formed the maximum productivity of 11.14 t/ha when sown in weed free fallow in 2018 and 2022. The study of the physicochemical properties of grain showed that the quality of grain and flour in the Zodiac variety corresponds to valuable wheat varieties. The protein percentage is 14.15%, gluten is 28.5%, the gluten quality corresponds to group I (IDK is 67 bp), the alveograph index is 255 f. a., the volume yield per 100 g of flour is 700 cm³, the baking assessment is 4.4 points, valorimetric estimation is 79 bp, SDS-sedimentation is 59 ml. The new winter common wheat variety Zodiak has been included in the State Register of Breeding Achievements since 2022 and recommended for cultivation in the 6th North Caucasus region.

Promising winter durum wheat varieties and their seed production

The main task of agricultural producers has always been and still remains to obtain high and stable yields, which can be provided by new developed varieties, which are the main reserve for increasing grain production. The current paper has presented the study results of the work in 2018–2021, namely, the development of promising varieties and the main features of seed production. The purpose of the study was to estimate promising winter durum wheat varieties according to the main economic and biological traits and properties, quality indicators of grain and pasta, and seed production features. The studied varieties were able to give consistently high yields (from 5.56 to 12.67 t/ha), combining the main economic and biological traits (drought resistance, frost resistance, resistance to major diseases and lodging) and quality indicators of grain and pasta. The study of the physicochemical properties of grain showed that the winter durum wheat varieties met the requirements of GOST 9353-2016 and belonged to the 1–2 quality classes, which was quite enough to produce good pasta and cereal. The pasta color of the varieties ‘Yakhont’, ‘Yantarina’, ‘Uslada’ was yellow (4.3–4.6 points); it was creamy in the variety ‘Yubilyarka’ (3.5 points); the content of carotenoids varied from 507 µg/% (the variety ‘Yubilyarka’) to 610 µg/% (the variety ‘Uslada’). In order to preserve and maintain the main features and properties characteristic for each variety, their seed production is being currently carried out with a comprehensive estimation of both phenotypic (approbation) traits and genotypic ones using protein markers. The varieties ‘Yakhont’, ‘Yubilyarka’, ‘Yantarina’ and ‘Uslada’ have clearly distinguishable spectra of gliadins 3.2.3T2, 13.2T+6T.3.T1, 5.2.4T1 and 13X.4T.3.2, which makes it possible to control their varietal purity at all stages of seed production.

In vitro studies to characterise different physico-chemical properties of some feed grains and their impact in monogastric nutrition

Characterisation of the variations in physico-chemical properties of grains may help to improve the feeding value of grains for animal nutrition. Thus, this study aimed to obtain more extensive quantitative ideas concerning different physico-chemical properties of wheat, hybrid rye, and barley. The samples were ground in a hammer mill using screen size of 1, 3, and 6 mm, respectively. The cumulative mean particle distribution at >1.0 mm of the ground grains showed significant differences between wheat and hybrid rye (4.63 and 9.13%, respectively). At dry sieve analysis of 6 mm screen size, hybrid rye had significantly higher mean particle size distribution of >1.0 mm (26.8%) than for ground wheat and barley. Ground wheat using a 1 mm mesh sieve had the lowest water holding capacity and swelling capacity (1.89 g H2O/g dry matter (DM); p = .001 and 1.33 mL H2O/g DM; p = .021, respectively) compared to hybrid rye and barley. Ground hybrid rye using a 1 mm mesh sieve had the significantly highest extract viscosity (6.22 mPa s). Ground wheat had the lowest (p < .001) corrected sediment rate. In general, ground hybrid rye had always a higher feed particle size >1 mm regardless of the grinding size. Ground wheat had the lowest water holding capacity irrespective of the grinding mesh sieve. Finally, hybrid rye in general is characterised by high extract viscosity (6.22 mPa s at 1 mm grinding size), which decreased with coarser grinding (3.75 and 3.10 mPa s at 3 and 6 mm, respectively). Highlights Particle size distribution is directly affected by the grinding process. Water holding capacity and swelling capacity are two complementary measurements. Extract viscosity seems to be affected by grinding; however, the sedimentation rate is influenced by the grain type.

Estimating bulk density in leguminous grains with different traits using color parameters from digital images combined with artificial neural networks

Dry grains from leguminous species, such as soybeans (Glycine max L.), common beans (Phaseolus vulgaris L.), chickpeas (Cicer arietinum L.) and corn (Zea mays L.), are regularly consumed for human nutrition. This paper showed the possibility of estimating bulk density as quality parameter of 4 different dry grains (soybeans, common beans, chickpeas and corn) in a same model using the average values of color descriptors from digital images combined with an artificial neural network, with low computational costs. These food products are good sources of carbohydrates, protein and dietary fiber, and they possess significant amounts of vitamins and minerals and a high energetic value. Estimation of the physicochemical properties of grains is challenging due to variations in shape, texture, and size and because the grain colors appear similar to the naked eye. In this work, an analytical method was developed based on digital images converted into ten color scale descriptors combined with a neural model to provide an accurate parameter for grain quality control with a low computational cost. The bulk densities of four type of grains, i.e., soybeans, beans, chickpeas and corn, were predicted using numerical data represented by the average values of color histograms of a ten color scale (red - R, green - G, blue - B, hue - H, saturation - S, value - V, relative RGB and luminosity - L) from digital images combined with artificial neural networks (ANNs). The reference bulk densities were empirically measured. A very good correlation between the reference values and values predicted by the ANN was achieved, and with a single ANN developed for the four grains, a correlation coefficient of 0.98 was observed for the test set. Moreover, the relative errors were between 0.01 and 5.6% for the test set.

Differences in starch structure, thermal properties, and texture characteristics of rice from main stem and tiller panicles

The physicochemical properties of grains from main stem and tiller panicles are primarily responsible for the overall quality of rice. Thus, in this study, we report our findings on the starch structure, thermal properties, and cooked rice texture of main stem and tiller panicles from three Japonica rice varieties. Compared to main stem panicle, rice grains from tiller panicles had inferior processing and appearance qualities. Starch from tiller panicles had a lower apparent amylose content (AAC), lower average degree of polymerization (DP) and long-chain (DP ≥ 37) content in amylopectin, while the proportion of amylopectin fractions, fa (DP 6–12) and fb2 (DP 25–36), increased; this resulted in a higher swelling power, water solubility, lower gelatinization temperature and retrogradation. Although there was no change in starch crystal type between the main stem and tiller panicles, grains from tiller panicles had a higher relative crystallinity. While grains from tiller panicles had a lower hardness after cooking, stickiness conversely increased. Overall, the results suggest that grains from tiller particles, particularly late-initiated panicles, have lower grain processing and appearance qualities; however, the resultant physicochemical properties of the starch lead to improved thermal properties and higher quality of cooked rice. The results from this study will aid in efforts directed towards improving cooked rice quality.

Comparison of physicochemical characteristics between white-belly and white-core rice grains

Using white-belly and white-core mutants of a japonica rice cultivar Wuyujing3, this study was conducted to compare the physicochemical properties of grains differing in chalkiness type. Chalky grains were larger in length, width, and thickness than the translucent grains, and consequently had higher weight. The notable differences were observed for chemical compositions, with chalky grains showing lower contents of starch and protein than the translucent. Similar trends were noted in the majority of the 17 amino acids examined and contents of manganese (Mn), potassium (K) and magnesium (Mg), suggesting the important role of storage compounds in chalkiness formation. White-belly grains differed from white-core grains in chemical components, with the former having higher amylose contents and lower Zn content. Additionally, white-core grains exhibited markedly lower contents of amino acids derived from oxaloacetate and phosphoenolpyruvate like phenylalanine, aspartate and threonine. However, no noticeable differences were detected between white-belly and translucent grains. Our results indicate different underlying mechanisms of white-belly and white-core, suggesting the necessity of comparing white-belly and white-core in the studies on chalkiness. In addition, future study should focus on interpreting the active role of protein accumulation in chalkiness formation from perspective of interactions of carbon and nitrogen metabolism.

Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion

Milled barley and sorghum grains were separated into three size fractions (fine, <0.5 mm; medium, 0.5–1.0 mm; coarse, >1.0 mm) and extruded at two maximum temperatures (100 °C; 140 °C). Mechanical resistance and specific mechanical energy during extrusion was significantly higher for fine fractions, and extrusion at high temperature resulted in higher mechanical resistance. Pressure generated during extrusion was higher for the fine fraction in sorghum but lower in barley. Expansion index was highest for the fine fraction for barley, but did not differ significantly between sorghum fractions or with extrusion temperature. For all samples, extrusion at low temperature resulted in a higher final paste consistency and lower water absorption index, but there was no significant effect on water solubility index (WSI). Fraction size showed a significant effect on WSI in sorghum but not in barley. The results are rationalised in terms of differences in grain composition between sorghum and barley.

Influence of Microwave Heating on Some Physicochemical Properties of Wheat Grain Harvested in Three Consecutive Years

ABSTRACTGrain of winter wheat cv. Begra was investigated for changes in some physical and chemical properties resulting from direct influence of microwave heating on grain harvested in three subsequent generations of crops at Plant Breeding Station DANKO in Choryn, Poland. Wheat grain samples tested immediately after microwave treatment with the highest grain temperature at 79 and 98°C showed a statistically significant decrease in moisture content (MC), thousand kernel weight (TKW), single kernel weight (SKW), single kernel diameter (SKD), and hardness index (HI), with the exception of grain samples M‐120 and M‐180, respectively, where statistically significant increases in HI and SKD were observed. Indirect effect of microwaves caused statistically significant fluctuation of the total protein content (TPC), TKW, single kernel moisture content (SKM), HI, SKW, and SKD in all three wheat grain crops in relation to their control samples. This indicates that the studied physicochemical properties of grain were affected by microwave rays not only directly but also indirectly.