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Dive into the research topics where Bienvenido O. Juliano is active.

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Featured researches published by Bienvenido O. Juliano.


Carbohydrate Research | 1987

Structures of rice amylopectins with low and high affinities for iodine

Yasuhito Takeda; Susumu Hizukuri; Bienvenido O. Juliano

Abstract The amylopectins from the apparent low- (japonica) and high-amylose (indica) varieties of rice showed, respectively, low (0.39–0.87 g/100 g) and high (1.62–2.57 g/100 g) affinities for iodine, average chain-lengths ( c.l. ) of 19–20 and 21–22, and similar beta-amylolysis limits (56–59%). Gel filtration of the isoamylase-debranched amylopectins indicated that the amylopectins showing a high affinity for iodine contained lower proportions of short chains and higher proportions (up to 14.2%) of the long chains ( c.l. , 85–180). The long chains appeared to be derived from long B-chains with side chains widely spaced and located far from the non-reducing terminus. The apparent high-amylose (30–32%) rice starches had ordinary contents (15.5–18.5%) of amylose.


Carbohydrate Research | 1986

Purification and structure of amylose from rice starch

Yasuhito Takeda; Susumu Hizukuri; Bienvenido O. Juliano

Abstract A method for the purification of amylose from rice starch has been developed. The critical step was the removal of insoluble amylopectin-like contamination from crude amylose in water at 50° by ultracentrifugation at 100,000g for 1 h. The conventional autoclaving procedure was avoided. Gel-permeation chromatography and h.p.l.c. indicated the amylose specimens prepared from indica and japonica rice starches to be pure. The iodine affinities and blue values of the specimens were 20.0–21.1 g/100 g and 1.40–1.47, respectively. The amyloses had number-average d.p. ( d.p. n) values of 980–1110, average chain-lengths of 250–370, and beta-amylolysis limits of 73–84%, indicating them to be slightly branched molecules with 2–5 chains on average. The weight-average d.p. ( d.p. w) values were 2750–3320, and the high d.p. w/ d.p. n values (2.6–3.4) suggested broad distributions of molecular weights.


Carbohydrate Research | 1989

Molecular structures of rice starch

Susumu Hizukuri; Yasuhito Takeda; Nobuhisa Maruta; Bienvenido O. Juliano

Abstract New procedures for the structural analysis of starches are described. The beta-amylolysis limit of the branched component of seven rice amyloses was estimated to be 39% from the relationship between the beta-amylolysis limit and the number of branched molecules. The d.p. n and the proportions of the linear and branched molecules were estimated on the basis of the structures of the amyloses and their beta-limit dextrins. The limiting viscosity numbers [η] showed good correlation with the proportions of the linear and branched molecules, but not with their molecular sizes. The iodine affinity and the [η] of eight rice amylopectins were dependent on the longest chain component, which is lacking in waxy amylopectin but abundant in some indica varieties. The [η] of rice amylopectin showed a good correlation with the proportions of the components with the longest and shortest chains, but not with the molecular size.


Food Chemistry | 1979

Indicators of eating quality for non-waxy rices

Consuelo M. Perez; Bienvenido O. Juliano

Abstract Although amylose content is the major determinant of the eating quality of milled rice, varieties of similar amylose content may differ in eating quality. Stickiness of cooked rice, as measured with an Instron food tester, gave a better correlation with amylose content than did hardness. Among rices of similar amylose content (high, intermediate or low) differences in hardness of cooked rice were shown to be generally related to differences in gel, and amylograph consistency, final gelatinisation temperature, or both. A higher rice concentration improved the differentiation among low-amylose samples for gel and amylograph consistency.


Soil Science and Plant Nutrition | 1977

Effect of temperature during ripening on grain quality of rice

Adoration P. Resurreccion; Tetsuo Hara; Bienvenido O. Juliano; Shouichi Yoshida

Abstract Temperature during grain ripening has been shown to affect amylose content and gelatinization temperature of rice starch (1–6). These studies demonstrated that high ambient temperature results in lower amylose content and higher gelatinization temperature of the starch. Rice starches obtained from rice grains that matured at lower temperature had higher iodine blue values and were more susceptible to alkali digestion than those that ripened at higher temperature.


Starch: Chemistry and Technology (Second Edition) | 1984

RICE STARCH: PRODUCTION, PROPERTIES, AND USES

Bienvenido O. Juliano

Publisher Summary The commercial preparation of starch from rice is limited owing to the high cost of brewers rice relative to other cereals and tubers. Brewers rice is used as an ingredient in beer making and as starting material for starch manufacture. Sodium hydroxide is used for purifying milled rice starch because at least 80% of the protein of milled rice is alkali-soluble protein. The cooking and eating quality of milled rice is determined by the properties of its starch. The major determinant of water absorption, volume expansion, and dissolved solids during cooking and of color, gloss, stickiness, and softness of cooked rice is its amylose content. Differences in eating quality exist among varieties of similar amylose content that are related to other quality factors, such as final BEPT and gel consistency. The widespread use of rice starch is limited by its higher price relative to corn, wheat, and potato starches. Rice starch is used as (1) a cosmetic dusting powder, (2) a laundry stiffening agent in the cold-starching of fabrics, and (3) a custard or pudding starch. The non-food applications take advantage of the small size of the rice starch granules.


Phytochemistry | 1978

Properties of glutelin from mature and developing rice grain

Ruth M. Villareal; Bienvenido O. Juliano

Abstract Aminograms and SDS-polyacrylamide electrophoresis of milled rice glutelin of 12 Oryza sativa samples showed similar composition and ratio of 1 : 1 : 1 for subunits with MW 38 000:25 000: 16 000, indicating little possibility of finding variants of rice glutelins. Fractionation of S-cyanoethyl glutelin of 3 rices on polyacrylamide-agarose gels gave MW subunits differing in amino acid analysis of which the subunits with MW > 38 000 had the highest lysine content. Of the solubility fractions of endosperm glutelin, the fraction extracted by 0.5 M NaCl-0.6 % β-mercapto-ethanol-0.5% SDS was closest to glutelin in properties. In the developing grain of two varieties, appearance of protein bodies and rapid synthesis of glutelin from 7 days after flowering onward coincided with a drop in lysine content and appearance of MW 38 000 and 25 000 of crude glutelin. The MW 38 000 subunit is thus unique to endo-sperm glutelin.


Phytochemistry | 1980

Lipids in developing and mature rice grain

Nurul H. Choudhury; Bienvenido O. Juliano

Abstract The neutral fraction of nonstarch lipids in developing brown rice ( Oryza sativa L., cv IR42) was accumulated up to 16 days after flowering (DAF), but phospholipids and glycolipids increased only up to 8 DAF. Fatty acids accumulated in nonstarch lipids until 12 DAF. However, the proportion of linolenic acid in the lipid fraction decreased and that of oleic acid increased during this period. Accumulation of fat-by-hydrolysis in the brown rice occurred until 20 DAF and followed closely that of starch. The proportion of linolenic acid decreased and that of linoleic acid increased until 16 DAF. The fatty acid composition of fat-by-hydrolysis and starch lipids were identical and fat-by-hydrolysis accounted for 48% by weight of starch lipids. Nonstarch lipids were mainly composed of triglycerides and were located in the bran and embryo of mature brown rice. Starch lipids were mainly composed of lysophosphatidyl choline, free fatty acids and lysophosphatidyl ethanolamine, and were located in the endosperm.


Plant Foods for Human Nutrition | 1986

Cause of varietal difference in insulin and glucose responses to ingested rice

Bienvenido O. Juliano; Mary S. Goddard

Combined data on four rices differing in amylose content suggested that difference in the response or the increase in blood plasma insulin and glucose in man to ingested rice was a result of difference in Amylograph cooked paste consistency and amylose content rather than to difference in starch lipids and starch gelatinization temperature.


Food Reviews International | 1996

Rice functional properties and rice food products

Bienvenido O. Juliano; P. Alistair Hicks

Abstract Declining per capita consumption of boiled rice in Asia has accelerated national research and development on rice processed products to help maintain rice consumption levels. The processing of rice and the eating quality of the product are influenced by a number of functional properties which derive from the rice composition. The ratio of amylose to amylopectin in starch as indexed by apparent amylose content (AC) of milled rice is the chief influence on processing and eating quality. It correlates negatively with taste panel scores for cohesiveness, tenderness, and gloss of boiled rice. Most tropical nonwaxy varieties have ACs of 20% or higher. Japanese and Koreans prefer low‐AC rice (16%), while Filipinos, Indonesians, Malaysians, and Thais prefer 18–22% AC rices. Processed rice products were surveyed, with emphasis on Asia. Waxy rices are used in desserts, cakes, and sauces, low‐AC rices in baby foods and breakfast cereals, intermediate‐AC rices in canned soups and fermented rice cakes, and hi...

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Consuelo M. Perez

International Rice Research Institute

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Bjørn O. Eggum

International Rice Research Institute

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Corazon P. Villareal

International Rice Research Institute

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Ruth M. Villareal

International Rice Research Institute

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Adoracion P. Resurreccion

International Rice Research Institute

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Cynthia G. Pascual

International Rice Research Institute

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Alicia A. Perdon

International Rice Research Institute

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Evelyn P. Palmiano

International Rice Research Institute

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