Other grain components

  • Y. Fujino
  • J. Kuwata
  • Y. Mano
  • M. Ohnishi

Abstract

This chapter reviews the lipids, inorganic components, vitamins and possible toxic substances found in cereals from a biochemical and nutritional perspective.

Keywords

Starch Pyrene Phosphatidylcholine Thiamine Glyceride 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Acker, L. and Becker, G. (1971) Recent studies on the lipids of cereal starches II. Lipids of various types of starch and their binding to amylose. Starch, 23, 419–24.CrossRefGoogle Scholar
  2. Barber, D., Scanchez-Monge, R., Garcia-Olmendo, F., Salcedo, G. and Mendez, E. (1986) Evolutionary implications of sequential homologies among members of the trypsin/alpha-amylase inhibitor family (CM-proteins) in wheat and barley. Biochimica et Biophysica Acta, 873, 147–51.CrossRefGoogle Scholar
  3. Bechtel, D.B. and Pomeranz, Y. (1978) Implications of the rice kernal structure in storage, marketing and processing: a review. Journal of Food Science, 43, 1538–52.CrossRefGoogle Scholar
  4. Carter, H.E., Strobach, H.E. and Hawthorne, J.N. (1969) Biochemistry of the sphingolipids XVIII. Complete structure of tetrasaccharide phytoglycolipid. Biochemistry, 8, 383–8.PubMedCrossRefGoogle Scholar
  5. Chouduhry, N.H. and Juliano, B.O. (1980) Effect of amylose content on the lipids of mature rice grain. Photochemistry, 19, 1385–9.Google Scholar
  6. Fujino, Y. (1977) Outline of Food Chemistry (Jpn.), Shoka-bo, Tokyo.Google Scholar
  7. Fujino, Y. (1978) Rice lipids. Cereal Chemistry, 55, 559–71.Google Scholar
  8. Fujino, Y. (1980) Toxic matters in Japanese rice, in Reports of the International Association for Cereal Chemistry, Victoria Druck, Vienna, pp. 53–8.Google Scholar
  9. Fujino, Y. (1983) Lipids in cereals. Oil Chemistry (Jpn.), 32, 67–81.CrossRefGoogle Scholar
  10. Fujino, Y. (1989) Comprehensive review of glycolipids in nature. Reports of Japanese Conference on Biochemistry of Lipids, 31, 1–3.Google Scholar
  11. Fujino, Y. (1993) Non-food uses of rice as a whole, in Proceedings of the ICC Symposium (R. Lasztity and M. Karpati, eds), International Association of Cereal Science and Technology, Budapest, pp. 43–59.Google Scholar
  12. Fujino, Y. (1994) Utilization of rice in Japan. Ernährungsforschung, 39, 65–81.Google Scholar
  13. Fujino, Y. and Miyazawa, T. (1979) Chemical structures of mono-, di-, tri- and tetraglycosylglycerides in rice bran. Biochimica et Biophysica Acta, 572, 442–51.PubMedGoogle Scholar
  14. Fujino, Y. and Ohnishi, M. (1979a) Isolation and structure of diglycosylsterols and triglycosylsterols in rice bran. Biochimica et Biophysica Acta, 574, 94–102.PubMedGoogle Scholar
  15. Fujino, Y. and Ohniski, M. (1979b) Novel sterylglycosides, cellotetraosylsitosterol and cellopentaosylsitosterol in rice grain. Proceedings of the Japan Academy, 55B, 243–6.Google Scholar
  16. Fujino, Y. and Ohnishi, M. (1982) Species of sphingolipids in rice grain. Proceedings of the Japan Academy, 58B, 36–9.Google Scholar
  17. Gomez, L., Martin, E., Hernandez, D., Sanchez-Monge, R., Barber, D., del Pozo, V., de Andres, B., Armentia, A., Lahoz, C, Salcedo, G. and Palomino, P. (1990) Members of the alpha-amylase inhibitors family from wheat endosperm are major allergens associated with baker’s asthma. FEBS Letters, 261, 85–8.PubMedCrossRefGoogle Scholar
  18. Hall, G.S. and Laidman, D.L. (1968) The determination of tocopherols and isoprenoid quinones in the grain and seedlings of wheat (Triticum vulgare) Biochemical Journal 108, 465–73.PubMedGoogle Scholar
  19. Hargin, K.D. and Morrison, W.R. (1980) The distribution of acyl lipids in the germ, aleurone, starch and non-starch endosperm of four wheat varieties. Journal of Science of Food and Agriculture, 31, 877–88.CrossRefGoogle Scholar
  20. Hirayama, O. and Matsuda, H. (1971) lipid components and distribution in brown rice. Bulletin of Japanese Agricultural Chemical Society (Jpn.), 47, 371–7.CrossRefGoogle Scholar
  21. Hoshi, H., Kishimoto, Y. and Hignite, C. (1973) 2,3-Erythyo-dihydroxyhexacosanoic acid homologues: Isolation from yeast cerebrin phosphate and determination of their structures. Journal of Lipid Research, 14, 406–14.PubMedGoogle Scholar
  22. Ito, S., Sato, S. and Fujino, Y. (1979) Internal lipid in rice starch. Starch, 37, 217–21.CrossRefGoogle Scholar
  23. Ito, S., Kojima, M. and Fujino, Y. (1985) Occurrence of phytoglycolipid in rice bran. Agricultural and Biological Chemistry, 49, 1873–5.CrossRefGoogle Scholar
  24. Juliano, B.O. (1972) The rice caryopsis and its composition, in Rice Chemistry and Technology (D.F. Houston, ed.), American Association of Cereal Chemists, St. Paul, MN, pp. 16–74.Google Scholar
  25. Juliano, B.O. (1983) Lipids in rice and rice processing, in Lipids in Cereal Technology (P.J. Barnes, ed.), Academic Press, London pp. 305–30.Google Scholar
  26. Kawasiro, I. (1977) Food Hygienics (Jpn.), Kosei-kan, Tokyo.Google Scholar
  27. Kondo, Y., Ito, S. and Fujino, Y. (1974) Sulphoquinovosyldiglyceride and triglycosyldiglyceride in rice grains. Agricultural and Biological Chemistry, 38, 2549–52.CrossRefGoogle Scholar
  28. Kurasawa, F. (1982) Rice and its processing (Jpn.), Kenpaku, Tokyo.Google Scholar
  29. Kurasawa, F., Hayakawa, T. and Watanabe, S. (1969) Change of inositol phosphate in rice seed during germination in dark. Bulletin of Japanese Agricultural Chemistry Society (Jpn.), 43, 55–9.CrossRefGoogle Scholar
  30. Kurata, H. and Uchiyama, M. (1979) Food poisoning (Jpn.), Kosei-kan, Tokyo.Google Scholar
  31. Kuroda, N., Ohinishi, M. and Fujino, Y. (1977) Sterol lipids in rice bran. Cereal Chemistry, 54, 997–1006.Google Scholar
  32. Lasztity, R. and Lasztity, L. (1990) Phytic acid in cereal technology, in Advances of Cereal Science and Technology, Vol. X (Y. Pomeranz ed.), American Association of Cereal Chemists, St. Paul, MN, pp. 309–71.Google Scholar
  33. Laine, R.A. and Renkonen, O. (1974) Ceramide di- and trihexosides of wheat flour. Biochemistry, 12, 2887–43.Google Scholar
  34. Legendre, M.G., Dupuy, H.P., Ory, R.L. and McIlrath, W.O. (1978) Instrumental analysis of volatiles from rice and corn products. Journal of Agricultural and Food Chemistry, 26, 1035–8.CrossRefGoogle Scholar
  35. Mano, Y., Ohnishi, M., Sasaki, S., Kojima, M., Ito, S. and Fujino, Y. (1989) Molecular species of triacylglycerols in rice bran and some oil-bearing seeds. Journal of Japanese Nutrition and Food Society (Jpn.), 42, 251–8.CrossRefGoogle Scholar
  36. Matsuda, K. and Adachi, T. (1992) Alpha-amylase and trypsin inhibitor family. Chemistry and Biology (Jpn.), 30, 763–5.Google Scholar
  37. Miyazawa, T., Yoshino, Y. and Fujino, Y. (1977) Studies on phospholipids in non-glutinous and glutinous rice bran. Journal of the Science of Food and Agriculture, 28, 889–94.PubMedCrossRefGoogle Scholar
  38. Morrison, W.R. (1978) Cereal lipids, in Advances in Cereal Science and Technology, Vol.II (Y. Pomeranz, ed.), American Association of Cereal Chemists, St. Paul, MN, pp. 221–348.Google Scholar
  39. Morrison, W. R. (1983) Acyl lipids in cereals, in Lipids in Cereal Technology (P.J. Barnes, ed.), Academic Press, London, pp. 11–32.Google Scholar
  40. Nagao, S. (1984) Wheat and its Processing (Jpn.), Kenpaku, Tokyo.Google Scholar
  41. Nakamura, R. (1987) Allergens in cereals. Chemistry and Biology (Jpn. Rev.), 25, 739–41.Google Scholar
  42. Nelson, T.S., Ferrara, L.W. and Storer, N.L. (1968) Phytate phosphorus content of feed ingredients derived from plants. Poultry Science, 47, 1372–4.PubMedGoogle Scholar
  43. Obara, T. (1981) Non-staple cereals (Jpn.), Jusonbo, Tokyo.Google Scholar
  44. Ohnishi, M. and Fujino, Y. (1980) Structural study on new sterylglycosides in rice bran, cellotetraocylsitosterol and cellopentaosylsitosterol. Agricultural and Biological Chemistry, 44, 333–8.CrossRefGoogle Scholar
  45. Quackenbush, F.W., Firch, J.G., Rabourn, W.J., McQuistan, M., Petzold, E.N. and Kargl, T.E. (1961) Composition of corn — analysis of carotenoids in corn grain. Journal of Agricultural and Food Chemistry, 9, 132–4.CrossRefGoogle Scholar
  46. Resources Council (ed.) (1982) Standard Tables of Food Composition in Japan (Jpn.), Government Printing Bureau, Tokyo.Google Scholar
  47. Resources Council (ed.) (1990) Tables of Lipidic Components of Foods in Japan (Jpn.), Government Printing Bureau, Tokyo.Google Scholar
  48. Shimizu, S. and Kurokawa, J. (1988) Rice oil, in Handbook of Fat and Fatty Foods (Jpn.) (Y. Abe, ed.) Saiwai-shobo., Tokyo, pp. 139–57.Google Scholar
  49. Smith, S.M. and Lester, R.L. (1974) Inositol phosphorylceramide, a novel substance and the chief member of a major group of yeast sphingolipids containing a single inositol phosphate. Journal of Biological Chemistry, 249, 3395–105.PubMedGoogle Scholar
  50. Thompson, L.V. (1986) Phytic acid: Factor influencing on starch digestibility and blood glucose response, in Phytic Acid: Chemistry and Applications (E. Graf, ed.) Pilatus Press, Minneapolis, pp. 173–94.Google Scholar
  51. Watanabe, M., Miyakawa, J., Ikezawa, Z., Suzuki, Y., Hirano, T., Yoshizawa, T. and Arai, S, (1990) Production of hypoallergenic rice by enzymatic decomposition of constituents proteins. Journal of Food Science, 55, 781–3.CrossRefGoogle Scholar
  52. Weber, E.J. (1978) Corn lipids. Cereal Chemistry, 55, 572–84.Google Scholar
  53. Weber, E.J. (1979) The lipids of corn germ and endosperm. Journal of American Oil Chemists Society, 56, 637–41.CrossRefGoogle Scholar
  54. Yasumatsu K., Moritaka, S. and Wada, S. (1966) Studies on cereals IV. Volatile carbonyl compounds in cooked rice, V. Stable flavor of stored rice. Agricultural and Biological Chemistry, 30, 478–82; 483–6.CrossRefGoogle Scholar

Copyright information

© Chapman & Hall 1996

Authors and Affiliations

  • Y. Fujino
  • J. Kuwata
  • Y. Mano
  • M. Ohnishi

There are no affiliations available

Personalised recommendations