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

doi:10.1002/cche.10529

	Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system
	Yang, Taotao ; Yang, Huifang 1; Zhang, Bin ; Wu, Longmei ; Huang, Qing ; Zou, Jixiang ; Jiang, Yu 2; Zhang, Nan 2
	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	被引频次：1[WOS] [WOS记录] [WOS相关记录]
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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