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Differences in the functional properties and starch structures of early/late season rice between the early and late seasons

文献类型：期刊论文

作者Yang, Taotao; Yang, Huifang2; Zeng, Yanhua1; Wang, Haiyuan1; Xiong, Ruoyu1; Wu, Longmei; Zhang, Bin
刊名JOURNAL OF CEREAL SCIENCE
出版日期2022
卷号105
ISSN号0733-5210
关键词Double rice Cooked rice texture Pasting property Starch structure
DOI10.1016/j.jcs.2022.103460
文献子类Article
英文摘要In the double rice cropping system, early/late season rice cultivars can be grown in both early and late seasons. However, the functional properties and starch structures of early/late-season rice between the early and late seasons are still unclear. Here, we conducted a field experiment with two typical early/late season rice cultivars. Compared to early rice, late rice had higher hardness and stickiness and lower peak viscosity, breakdown, and pasting temperature. The higher hardness, lower peak viscosity and breakdown of late rice were dominated by its higher amylose content (i.e., the proportion of amylose chains, DP 100-10000). The lower crystallinity and ratio of 1045/1022 cm-1 of late rice was due to its long and very long amylopectin branch chains (DP 25-70), resulting in a lower pasting temperature. We considered that the higher stickiness of late rice was due to a higher proportion of short and medium amylopectin branch chains (DP 6-24). Furthermore, the setback (short-term retrogradation) showed a significant difference between cultivars, which might be related to the difference in long amylopectin branch chains (DP 37-70) and their intermolecular interactions with amylose molecules. These findings are expected to provide important information for improving rice palatability and developing the rice industry of early/late season rice in the double rice cropping system.
学科主题Food Science & Technology
电子版国际标准刊号1095-9963
出版地LONDON
WOS关键词HIGH-TEMPERATURE ; PHYSICOCHEMICAL PROPERTIES ; ENVIRONMENTAL-FACTORS ; MOLECULAR-STRUCTURE ; GRAIN QUALITY ; COOKED RICE ; CULTIVARS ; GENES
WOS研究方向Science Citation Index Expanded (SCI-EXPANDED)
语种英语
出版者ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
WOS记录号WOS:000793752400009
资助机构Youth Project of Natural Science Foundation of Guangdong Province, China [2019A1515110860] ; General Project of Natural Science Foundation of Guangdong Province, China [2021A1515012122] ; Key Program of Natural Science Foundation of Jiangxi Province, China [20202ACBL215004]
源URL[http://ir.ibcas.ac.cn/handle/2S10CLM1/29011]  
专题中科院植物分子生理学重点实验室
作者单位1.Chinese Acad Sci, Inst Bot, Key Lab Plant Mol Physiol, Beijing 100093, Peoples R China
2.Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou 510640, Peoples R China
3.Jiangxi Agr Univ, Minist Educ, Key Lab Crop Physiol Ecol & Genet Breeding, Nanchang 330045, Jiangxi, Peoples R China
推荐引用方式
GB/T 7714		 Yang, Taotao,Yang, Huifang,Zeng, Yanhua,et al. Differences in the functional properties and starch structures of early/late season rice between the early and late seasons[J]. JOURNAL OF CEREAL SCIENCE,2022,105.
APA Yang, Taotao.,Yang, Huifang.,Zeng, Yanhua.,Wang, Haiyuan.,Xiong, Ruoyu.,...&Zhang, Bin.(2022).Differences in the functional properties and starch structures of early/late season rice between the early and late seasons.JOURNAL OF CEREAL SCIENCE,105.
MLA Yang, Taotao,et al."Differences in the functional properties and starch structures of early/late season rice between the early and late seasons".JOURNAL OF CEREAL SCIENCE 105(2022).

入库方式： OAI收割

来源：植物研究所

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