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Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system

文献类型：期刊论文

作者Yang, Taotao; Yang, Huifang1; Zhang, Bin; Wu, Longmei; Huang, Qing; Zou, Jixiang; Jiang, Yu2; Zhang, Nan2
刊名CEREAL CHEMISTRY
出版日期2022
卷号99期号:3页码:680-691
ISSN号0009-0352
关键词climate warming cooked rice texture double-cropped indica rice pasting property starch molecular structure
DOI10.1002/cche.10529
文献子类Article
英文摘要Background and objectives Climate warming has significant effects on rice quality. However, the effects of warming on starch structure, rice flour pasting properties, and cooked rice texture are unclear in double rice cropping systems. Therefore, a free-air temperature increase experiment was conducted with two indica rice cultivars. The objectives of this study were to explore the changes in rice flour pasting properties and cooked rice texture under warming conditions and their relationships with starch structures. Findings Under warming conditions, rice starch had a lower amylose content (Peak 3) and proportion of long amylopectin branch chains (B3 chains) but a higher proportion of short amylopectin branch chains (A chains and B1 chains), amylopectin branching degree, relative crystallinity, ratio of 1045/1022 cm(-1), and swelling power. Compared to the control treatment, warming significantly increased the peak viscosity, breakdown, and pasting temperature but decreased the setback of rice flour. Moreover, the hardness of cooked rice was significantly decreased, while its stickiness was significantly increased under warming conditions. Conclusions The changes in starch molecular structures resulted in lower hardness and setback but a higher stickiness, peak viscosity, breakdown, and pasting temperature of cooked rice or rice flour, which means better eating quality and worse cooking quality of double-cropped indica rice under climate warming conditions. Significance and novelty These findings are expected to provide important information for improving rice cooking and eating quality and developing the rice industry under future climate warming conditions.
学科主题Chemistry, Applied ; Food Science & Technology
电子版国际标准刊号1943-3638
出版地HOBOKEN
WOS关键词PHYSICOCHEMICAL PROPERTIES ; MOLECULAR-STRUCTURE ; FINE-STRUCTURE ; GRAIN QUALITY ; TEMPERATURE ; CULTIVARS ; STAGE
WOS研究方向Science Citation Index Expanded (SCI-EXPANDED)
语种英语
出版者WILEY
WOS记录号WOS:000747283000001
资助机构Youth Project of Natural Science Foundation of Guangdong Province [2019A1515110860] ; Key-Area Research and Development Program of Guangdong Province [2020B0202010006] ; General Project of Natural Science Foundation of Guangdong Province [2021A1515012122]
源URL[http://ir.ibcas.ac.cn/handle/2S10CLM1/28649]  
专题中科院植物分子生理学重点实验室
作者单位1.Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou 510640, Peoples R China
2.Chinese Acad Sci, Inst Bot, Key Lab Plant Mol Physiol, Beijing, Peoples R China
3.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Modern Crop Prod, Nanjing, Peoples R China
推荐引用方式
GB/T 7714		 Yang, Taotao,Yang, Huifang,Zhang, Bin,et al. Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system[J]. CEREAL CHEMISTRY,2022,99(3):680-691.
APA Yang, Taotao.,Yang, Huifang.,Zhang, Bin.,Wu, Longmei.,Huang, Qing.,...&Zhang, Nan.(2022).Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system.CEREAL CHEMISTRY,99(3),680-691.
MLA Yang, Taotao,et al."Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system".CEREAL CHEMISTRY 99.3(2022):680-691.

入库方式： OAI收割

来源：植物研究所

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