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

doi:10.1016/j.jcs.2022.103460

	Differences in the functional properties and starch structures of early/late season rice between the early and late seasons
	Yang, Taotao ; Yang, Huifang 1; Zeng, Yanhua 2; Wang, Haiyuan 2; Xiong, Ruoyu 2; Wu, Longmei ; Zhang, Bin
	2022
发表期刊	JOURNAL OF CEREAL SCIENCE
ISSN	0733-5210
卷号	105
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.
关键词	Double rice Cooked rice texture Pasting property Starch structure
学科领域	Food Science & Technology
DOI	10.1016/j.jcs.2022.103460
收录类别	SCI
语种	英语
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)
WOS记录号	WOS:000793752400009
出版者	ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
文献子类	Article
出版地	LONDON
EISSN	1095-9963
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]
作者邮箱	yangtaotao19910927@163.com
引用统计	被引频次：4[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/2S10CLM1/29011
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 100093, 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).

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