Low temperature and light combined stress after heading on starch fine structure and physicochemical properties of late-season indica rice with different grain quality in southern China. (February 2023)

• Record Type: Journal Article
• Authors: Ai, Xiaofeng; Xiong, Ruoyu; Tan, Xueming; Wang, Haixia; Zeng, Yongjun; Huang, Shan; Shang, Qingyin; Pan, Xiaohua; Shi, Qinghua; Zhang, Jun; Zeng, Yanhua
• Is Part Of: Food research international. Volume 164(2023)
• Publication Date: 2023-02
• Subjects: Late-season indica rice -- Low temperature stress -- Low light stress -- Amylopectin chain length -- Starch granule size -- Thermal properties -- Pasting properties; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112320
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: LT + LL (low temperature and low light) reduced thermal stability in the cultivars. Poor-quality cultivar deteriorated starch physicochemical properties under LT + LL. Good-quality rice cultivar improved starch pasting properties under LT + LL. Poor-quality cultivar decreased compactness of starch in grains under LT + LL. Abstract: Late-season indica rice frequently encounters low temperature (LT) along with low light (LL) after heading in southern China, which deteriorates the grain quality by altering starch quality. However, the detailed effects on starch properties of these stressors remain unclear. Herein, two indica rice cultivars with good and poor grain quality were grown under control (CK), LT, and LT + LL conditions after heading and the structural and physicochemical properties of their starch were evaluated. Compared with CK, LT and LT + LL worsened thermal and pasting properties of starch in the two cultivars, mainly because they increased branch chain branching and A chain (DP ≤12), and decreased average branch chain length and crystallinity. Compared with LT, LT + LL deteriorated the pasting properties of the poor-quality cultivar, such as reducing breakdown (BD), final and peak viscosity, which mainly owing to decreasing the starch branching and crystallinity degrees, and increasing the small starch granules (d < 10 μm). Gelatinization enthalpy and BD both had significant and positive correlations with amylose content, the ratio of amylose and amylopectin, B3 chain and crystallinity. Taken together, these results suggest that LT and LT + LL during grain filling can deteriorate the physicochemical properties of starch in late-season indica rice cultivars by disrupting starch multilevel structure, especially upon LT + LL. In particular, while poor-quality cultivar had poorer physicochemical properties, the good-quality cultivar had poorer thermal properties under LT + LL.