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| Differences in the functional properties and starch structures of early/late season rice between the early and late seasons | |
| Yang, Taotao; Yang, Huifang1; Zeng, Yanhua2; Wang, Haiyuan2; Xiong, Ruoyu2; Wu, Longmei; Zhang, Bin | |
| 2022 | |
| Source Publication | JOURNAL OF CEREAL SCIENCE
 |
| ISSN | 0733-5210 |
| Volume | 105 |
| Abstract | 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. |
| Keyword | Double rice Cooked rice texture Pasting property Starch structure |
| Subject Area | Food Science & Technology |
| DOI | 10.1016/j.jcs.2022.103460 |
| Indexed By | SCI |
| Language | 英语 |
| WOS Keyword | HIGH-TEMPERATURE ; PHYSICOCHEMICAL PROPERTIES ; ENVIRONMENTAL-FACTORS ; MOLECULAR-STRUCTURE ; GRAIN QUALITY ; COOKED RICE ; CULTIVARS ; GENES |
| WOS Research Area | Science Citation Index Expanded (SCI-EXPANDED) |
| WOS ID | WOS:000793752400009 |
| Publisher | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD |
| Subtype | Article |
| Publication Place | LONDON |
| EISSN | 1095-9963 |
| Funding Organization | 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] |
| Corresponding Author Email | yangtaotao19910927@163.com |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.ibcas.ac.cn/handle/2S10CLM1/29011 |
| Collection | 中科院植物分子生理学重点实验室 |
| Affiliation | 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 |
| Recommended Citation 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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| File Name/Size | DocType | Version | Access | License | ||
| 1705286195_4de3825aa（2934KB） | 期刊论文 | 出版稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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