Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch. (25th April 2020)

• Record Type: Journal Article
• Authors: Yao, Dongping; Wu, Jun; Luo, Qiuhong; Li, Jianwu; Zhuang, Wen; Xiao, Gui; Deng, Qiyun; Lei, Dongyang; Bai, Bin
• Is Part Of: Food chemistry. Volume 310(2020)
• Publication Date: 2020-04-25
• Subjects: Rice starch -- High natural field temperature -- Grain filling stage -- Morphological structure -- Physicochemical properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125817
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Natural high field temperature was used as environmental condition. High filling temperature reduced grain cooking and eating quality. High temperature during grain filling stage improved pasting properties of starch. The filling temperature above 27 °C decreased apparent amylose content of rice. Abstract: This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization properties including gelatinization temperature, gelatinization enthalpy, swelling power, and water solubility due to the reduction of amylose content. High temperature decreased the setback and trough viscosities, and increased breakdown, implying that the pasting properties were slightly better. High temperature did not change the starch crystalline type, while it significantly affected relative crystallinity, as well as pitting and unevenness on the surface of the starch granules with lower granule size. The above results imply that high temperature can degrade cooking and eating quality, and increase pasting properties of starch slightly.