Vol. 12, Issue 5 (2023)

Author(s):
Swapnil S Thakare, Monika Awana, Shilpi Aggarwal, Veda Krishnan and Archana Singh

Abstract:
Rice (Oryza sativa L.), is a crucial cereal crop that provides the bulk of nutrients upon consumption. Due to storage, there is an alteration in the physico-chemical properties, digestibility and matrix component interactions of rice but the exact mechanism is not known till date. Present study was performed to elucidate the role of binding interaction between different biomolecules during ageing in mostly consumed and grown varieties in India- 2 basmati varieties (PB-1121 and PB-1509) and 2 non-basmati varieties (BPT-5204 and Swarna) by analyzing intensities of different fluorescent dyes. Starch in rice showed high fluorescence intensity (35 Grey value) compared to protein (30 Grey value) and for lipid (25 Grey value). Fluoresceine isothiocyanate (FITC) showed greater increase in fluorescence intensity during ageing period. Findings also indicated that PB-1509 and BPT-5204 showed a strong increase in fluorescence intensity after 12 months of storage. Obtained results also suggest that there must be alignment and regular arrangement of these biomolecules that happened during ageing could be responsible for the improved eating and cooking quality of aged rice.