Knowledge Management System Of Institute Of Botany,CAS
Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system | |
Yang, Taotao; Yang, Huifang1; Zhang, Bin; Wu, Longmei; Huang, Qing; Zou, Jixiang; Jiang, Yu2; Zhang, Nan2 | |
2022 | |
发表期刊 | CEREAL CHEMISTRY |
ISSN | 0009-0352 |
卷号 | 99期号:3页码:680-691 |
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. |
关键词 | climate warming cooked rice texture double-cropped indica rice pasting property starch molecular structure |
学科领域 | Chemistry, Applied ; Food Science & Technology |
DOI | 10.1002/cche.10529 |
收录类别 | SCI |
语种 | 英语 |
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) |
WOS记录号 | WOS:000747283000001 |
出版者 | WILEY |
文献子类 | Article |
出版地 | HOBOKEN |
EISSN | 1943-3638 |
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] |
作者邮箱 | 15170477995@163.com ; Zhangbin@gdaas.cn |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | 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. |
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