您好，欢迎访问安徽省农业科学院 机构知识库！

Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage

文献类型： 外文期刊

作者： Tu, Debao 1 ; Jiang, Yang 2 ; Salah, Akram 2 ; Xi, Min 1 ; Cai, Mingli 2 ; Cheng, Bo 2 ; Sun, Xiaosong 3 ; Cao, Cougui 2 ; Wu, Wenge 1 ;

作者机构： 1.Anhui Acad Agr Sci, Rice Res Inst, Hefei, Peoples R China

2.Huazhong Agr Univ, Natl Key Lab Crop Genet Improvement, MOA Key Lab Crop Physiol Ecol & Cultivat, The Middle Reaches Yangtze River, Wuhan, Peoples R China

3.Yangzhou Univ, Coll Agr, Coinnovat Ctr Modern Prod Technol Grain Crops, Key Lab Plant Funct Genom,Minist Educ, Yangzhou, Peoples R China

关键词： chain length distribution; pasting properties; crystallinity; taste value; chalkiness degree

期刊名称：FRONTIERS IN PLANT SCIENCE （ 影响因子：5.6； 五年影响因子：6.8 ）

ISSN： 1664-462X

年卷期： 2023 年 14 卷

页码：

收录情况： SCI

摘要： Climate warming affects rice growth at different phenological stages, thereby increasing rice chalkiness and protein content and reducing eating and cooking quality (ECQ). The structural and physicochemical properties of rice starch played important roles in determining rice quality. However, differences in their response to high temperature during the reproductive stage have been rarely studied. In the present study, they were evaluated and compared between two contrasting natural temperature field conditions, namely, high seasonal temperature (HST) and low seasonal temperature (LST), during the reproductive stage of rice in 2017 and 2018. Compared with LST, HST significantly deteriorated rice quality, including increased grain chalkiness, setback, consistence, and pasting temperature and reduced taste values. HST considerably reduced the total starch and increased the protein content. Likewise, HST significantly reduced the short amylopectin chains [degree of polymerization (DP) <12] and increased the long amylopectin chains (DP > 12) and relative crystallinity. The starch structure, total starch content, and protein content explained 91.4%, 90.4%, and 89.2% of the total variations in pasting properties, taste value, and grain chalkiness degree, respectively. In conclusion, we suggested that rice quality variations were closely associated with the changes in chemical composition content (total starch and protein content) and starch structure in response to HST. These results indicated that we should improve the resistance of rice to high temperature during the reproductive stage to improve the fine structure of rice starch in further breeding and practice.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：安徽省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台