An IRRI Seminar
By Dr Jeom-Sig Lee
7 April 2016
1:15-2:15 p.m.
Havener Auditorium
IRRI
Abstract:
During storage, the physicochemical and biological properties of rice, such as seed germination ratio, change. These changes are influenced by starch, proteins, and lipids and the interactions between them. Among these, lipids are a component easily changed by hydrolysis and oxidation during the storage period.
In this seminar, lipid substances related to rice storability will be described based on relative germination rate and the oxidative stability of rice variety oils with different compositions of tocol homologues. Some ideas on priorities for the future will also be discussed.
During storage, the physicochemical and biological properties of rice, such as seed germination ratio, change. These changes are influenced by starch, proteins, and lipids and the interactions between them. Among these, lipids are a component easily changed by hydrolysis and oxidation during the storage period.
In this seminar, lipid substances related to rice storability will be described based on relative germination rate and the oxidative stability of rice variety oils with different compositions of tocol homologues. Some ideas on priorities for the future will also be discussed.
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