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Wang J, Zhang X, Xiao Y, Chen H, Wang X, Hu Y. Effect of nitrogen fertilizer on the quality traits of Indica rice with different amylose contents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:8492-8499. [PMID: 38923540 DOI: 10.1002/jsfa.13676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 05/07/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND Nitrogen is a key factor affecting the quality of rice. Studying the impact of nitrogen fertilizer on the taste, physicochemical properties, and starch structure of Indica rice with different amylose contents is of great significance for scientifically fertilizing and cultivating high-quality rice varieties for consumption. RESULTS The results indicate that increasing nitrogen fertilizer application reduces the amylose content and increases the protein content, resulting in a decrease in taste quality. Simultaneously, it reduces the intergranular porosity of starch particles, improving the appearance and milling quality of rice. Compared to the N1 treatment (nitrogen fertilizer application rate of 90 kg ha-1), the taste of low-amylose rice (Yixiangyou 2115) and high-amylose rice (Byou 268) decreased by 14.24% and 19.79%, respectively, under N4 treatment (nitrogen fertilizer application rate of 270 kg ha-1). The effect of nitrogen fertilizer on low-amylose rice is mainly reflected in increased rice hardness, enthalpy value, and setback viscosity, resulting in a decline in taste. The effect of nitrogen fertilizer on high-amylose rice is mainly reflected in a decrease in peak viscosity, an increase in gelatinization temperature, and crystallinity under high nitrogen levels. CONCLUSION Increasing nitrogen fertilizer application can improve the appearance and milling quality of rice, but it also leads to an increase in protein content, hardness, gelatinization enthalpy, decrease in breakdown value, and a decline in palatability. In practical production, different production measures should be taken according to different production goals. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jinhui Wang
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Xiaoqiao Zhang
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Yao Xiao
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Hong Chen
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Xuechun Wang
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Yungao Hu
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
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2
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Zhai M, Wang Y, Capulong C, Qu H, Liu Q, Guo D. A comparison of the physicochemical properties, digestibility, and expression patterns of starch-related genes of two supersweet corn hybrids (F1) and their parents. Int J Biol Macromol 2024; 280:135921. [PMID: 39341310 DOI: 10.1016/j.ijbiomac.2024.135921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 08/28/2024] [Accepted: 09/20/2024] [Indexed: 10/01/2024]
Abstract
The quality difference of corn largely depends on parental selection. Herein, the structure, digestive characteristics, and expression patterns of starch-related genes of two supersweet maize hybrids and their parents were studied. The structural analysis revealed that the starch of supersweet corn is round or oval, and the particles are smaller compared to those of normal corn. Hybridization changed the grain morphology, crystal, and helical structure of starch. Parents had a significantly different influence on supersweet corn. Notably, hybridization improved the setback value and digestibility of Shantian1500F1 and Shantian2000F1 compared to that of the parents. ZmBEI, ZmPHOH, and ZmAGPL2 genes had a consistent high expression throughout the whole grain formation phase. The results of this study expand our understanding of the breeding of supersweet corn hybrids and the effect of parents on the new strand. These results provide a useful reference for further breeding and studies of supersweet corn for starch production in corn.
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Affiliation(s)
- Mingming Zhai
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yanjie Wang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | | | - Haoran Qu
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Qianqian Liu
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Dongwei Guo
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China.
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3
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Wu JY, Wu M, Wu C, Zhang G, Fu Y, Liu XF, Zhang N. Effect of ultrafine grinding on the structure and physical properties of pregelatinized rice starch. J Food Sci 2024; 89:5503-5516. [PMID: 39042462 DOI: 10.1111/1750-3841.17226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 05/30/2024] [Accepted: 06/16/2024] [Indexed: 07/25/2024]
Abstract
This study used a combination method of ultrafine grinding and pregelatinization to modify rice starch (RS) to delay its retrogradation and provide a rationale for prolonging rice product shelf life. The structure and physicochemical properties of the pregelatinized ultrafine grinding rice starch (PURS) were compared with those of RS, ultrafine grinding rice starch (URS), and pregelatinized rice starch (PRS). The microstructure, molecular weight, branched starch length distribution, short-range order, crystal structure, and physical properties of RS, URS, PRS, and PURS were analyzed, respectively. Results showed that RS, URS, PRS, and PURS granules exhibited similar spherical or polygonal shapes, and the content of amylose and short-branched starch in PURS increased compared with RS, URS, and PRS. Furthermore, the cross-polarization of PRS and PURS disappeared. Long-chain amylopectin and average molecular weight of PURS decreased significantly after ultrafine grinding. Our study suggested reduced breakdown value and setback value and improved gel stability, and PURS was beneficial for delaying retrogradation compared to RS, URS, and PRS. The ultrafine grinding method improved the water swelling capacity (WSC), solubility, pasting properties, and gelation properties of PRS. The hardness of PURS was reduced by ultrafine grinding. These suggest that the combination of ultrafine grinding and pregelatinization could improve the properties of RS. Pearson's correlation analysis showed that the structure of PURS significantly influenced the physicochemical properties. The present study was helpful in better understanding the importance of ultrafine grinding in improving the anti-retrogradation of PURS and provided new insights into extending the shelf life of rice products by ultrafine grinding and pregelatinization.
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Affiliation(s)
- Jun-Ying Wu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Ming Wu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Chenchen Wu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Guang Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Xiao-Fei Liu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
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Zhang D, Li J, Yao D, Wu J, Luo Q, Shen H, Hu M, Meng F, Zhang Y, Liu X, Shan Y, Liu D, Bai B. Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice. Front Nutr 2024; 11:1435977. [PMID: 39144284 PMCID: PMC11322078 DOI: 10.3389/fnut.2024.1435977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Accepted: 07/19/2024] [Indexed: 08/16/2024] Open
Abstract
In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.
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Affiliation(s)
- Dongmeng Zhang
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Jian Li
- College of Horticulture, Hunan Agricultural University, Changsha, China
- Hunan Provincial Engineering Research Center of Medical Nutrition Intervention Technology for Metabolic Diseases, Changsha, China
- Central Region, Regional Nutrition Innovation Platform, Changsha, China
| | - Dongping Yao
- College of Plant Science and Technology, Hunan Biological and Electromechanical Polytechnic, Changsha, China
| | - Jun Wu
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Qiuhong Luo
- College of Agronomy, Hunan Agricultural University, Changsha, China
- College of Advanced Agricultural Sciences, Zhejiang A & F University, Hangzhou, China
| | - Hong Shen
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Meixia Hu
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Fudie Meng
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Ying Zhang
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Xionglun Liu
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Yang Shan
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Dongbo Liu
- College of Horticulture, Hunan Agricultural University, Changsha, China
- Hunan Provincial Engineering Research Center of Medical Nutrition Intervention Technology for Metabolic Diseases, Changsha, China
- Central Region, Regional Nutrition Innovation Platform, Changsha, China
| | - Bin Bai
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
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Feng Y, Xu M, Chen D, Zhang X, Zhou B, Zou J. Correlation Study between Multi-Scale Structure and In Vitro Digestibility of Starch Modified by Temperature Difference. Foods 2024; 13:2047. [PMID: 38998553 PMCID: PMC11241068 DOI: 10.3390/foods13132047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/24/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Physical techniques are widely applied in the food industry due to their positive impact on food quality and the environment. Temperature differences can effectively modify starch, but the resulting changes in starch structure and quality remain unclear. In this study, the corn starch was processed with high temperature, low temperature, and temperature difference (TD), including high temperature before low temperature (H-L) and low temperature before high temperature (L-H). The results showed that high temperature induced the umbilicus to concave inward shape and sharply decreased the amylose content, while low temperature increased the surface micropores and reduced the A-chain. TD reduced the fluorescence intensity and increased the clearness of the growth ring. TD elevated the relative crystallinity (RC), short-range order, A/B1 chains, hydrolysis parameters, and resistant starch (RS), and reduced amylose content, B2/B3 chains, and viscosity. Moreover, the corn starches treated by H-L had lower amylose content and higher RC, 1047/1022, A-chain, and RS than those treated by L-H. Overall, high temperature degraded the amylose and low temperature destroyed the amylopectin. During the TD, H-L can accelerate the starch molecular rearrangement more than the opposite temperature treatment order. These results will help produce novel starches for better food applications.
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Affiliation(s)
- Yongting Feng
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; (Y.F.); (M.X.)
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; (D.C.); (B.Z.)
| | - Meijuan Xu
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; (Y.F.); (M.X.)
| | - Dongwei Chen
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; (D.C.); (B.Z.)
| | - Xiao Zhang
- Henan Heshenghe Food Co., Ltd., Xinxiang 453500, China;
| | - Bin Zhou
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; (D.C.); (B.Z.)
| | - Jian Zou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; (Y.F.); (M.X.)
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; (D.C.); (B.Z.)
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Li Y, Ji S, Xu M, Zhou Z, Zhao X, Shen J, Qin Z, Tian S, Lu B. Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam. Int J Biol Macromol 2024; 271:132572. [PMID: 38782328 DOI: 10.1016/j.ijbiomac.2024.132572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/11/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Yam is a dual-purpose crop as both medicine and food. However, the mechanism controlling the eating quality of yam remains to be elucidated. This study explored the influence of starch multiscale structure on the texture of yam. The results indicated that FS and RC yam have higher hardness and chewiness, while BZ, XM, and PL yam possess waxiness, Fineness, and Stickiness. Statistically, high amylose (AM) can increase hardness, chewiness, and compactness; and average molecular size (Rh) is positively correlated with stickiness, fineness, and waxiness. Specifically, medium- and long-chain amylose (1000 < X ≤ 10,000) and amylopectin (24 < X ≤ 100), particularly medium-chain amylose (1000 < X ≤ 5000) and long-chain amylopectin (24 < X ≤ 36), primarily affect sensory and rheological stickiness. The long chains of amylose form a straight chain interspersed in the crystalline and amorphous regions to support the entire lamellar structure. Higher proportion of amylose long chains, promoting the starch's structural rigidity, which in turn enhanced its hardness-related attributes. Moreover, a higher ratio of long chains within amylopectin results in tightly intertwined adjacent outer chains, forming double helix crystalline zones. This consequently augmenting the texture quality linked to stickiness-related attributes.
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Affiliation(s)
- Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zhenjiang Zhou
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Xi Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Jianfu Shen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zihan Qin
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Shiyi Tian
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
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Yang H, Chen L, Xiong R, Zeng Y, Jiang Y, Zhang J, Zhang B, Yang T. Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems. Foods 2024; 13:1605. [PMID: 38890834 PMCID: PMC11171534 DOI: 10.3390/foods13111605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 05/15/2024] [Accepted: 05/20/2024] [Indexed: 06/20/2024] Open
Abstract
Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across three major Chinese rice cropping systems. Interestingly, warming had a minimal impact on the hardness of cooked rice, while it significantly increased stickiness by an average of 16.3% under warming conditions. Moreover, compared to control treatments, rice flour exhibited a significant increase in gelatinization enthalpy, onset, peak, and conclusion temperatures under warming conditions, with average increments of 8.7%, 1.00 °C, 1.05 °C, and 1.17 °C, respectively. In addition, warming significantly declined the amylose content, remarkedly elevated the protein content and relative crystallinity, and altered the weight distribution of the debranched starch. Correlation analysis revealed significant relationships between cooked rice stickiness, rice flour thermal properties, amylose content, protein content, and partial starch structures. Therefore, warming-induced alterations in rice composition and starch structure collectively enhanced cooked rice stickiness and rice thermal stability.
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Affiliation(s)
- Huifang Yang
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, The China Academy of Science, Beijing 100093, China
| | - Liming Chen
- Jiangxi Key Laboratory of Plant Resources and Biodiversity, Jingdezhen University, Jingdezhen 333400, China
| | - Ruoyu Xiong
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yanhua Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yu Jiang
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing 210095, China
| | - Jun Zhang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Bin Zhang
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Taotao Yang
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
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Gao Y, Zhang L, Chen W, Zhou W, Deng G, Dai G, Bao J. Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents. Foods 2024; 13:1035. [PMID: 38611341 PMCID: PMC11011368 DOI: 10.3390/foods13071035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2024] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (23.1%) among all the hybrid rice. The mean AAC was similar between sterile, restorer lines and hybrid rice. However, the mean hardness of cooked rice and gels of sterile lines were significantly higher than that of restorer lines and hybrid rice (p < 0.05). Pasting temperature and gelatinization temperatures were significantly higher in the hybrids than in the restorer lines (p < 0.05). Cluster analysis based on the physicochemical properties divided the parents and hybrid rice into two major groups. One group included P1 (Te A), P12 and P14 and three hybrid rice derived from P1, while the other group, including 39 rice varieties, could be further divided into three subgroups. AAC showed significant correlation with many parameters, including peak viscosity, hot peak viscosity, cold peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, enthalpy of gelatinization, gel hardness and cooked rice hardness (p < 0.05). Principal component analysis revealed that the first component, comprised of the AAC, peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature and gel hardness, explained 44.1% of variance, suggesting AAC is the most important factor affecting the grain quality of hybrid rice. Overall, this study enables targeted improvements to key rice grain quality attributes, particularly AAC and textural properties, that will help to develop superior rice varieties.
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Affiliation(s)
- Yan Gao
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Lin Zhang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Weiwei Chen
- Rice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Weiyong Zhou
- Rice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Guofu Deng
- Rice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Gaoxing Dai
- Rice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Jinsong Bao
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
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9
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Wang H, Zhang H, Liu J, Ma Q, Wu E, Gao J, Yang Q, Feng B. Transcriptome analysis reveals the mechanism of nitrogen fertilizers in starch synthesis and quality in waxy and non-waxy proso millet. Carbohydr Polym 2024; 323:121372. [PMID: 37940241 DOI: 10.1016/j.carbpol.2023.121372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/24/2023] [Accepted: 09/06/2023] [Indexed: 11/10/2023]
Abstract
Recent findings suggest that optimal application of nitrogen fertilizers can effectively improve the quality of proso millet (PM). Here, we aimed to investigate the pathways associated with starch synthesis and metabolism to elucidate the effect and molecular mechanisms of nitrogen fertilization in starch synthesis and properties in waxy and non-waxy PM varieties using transcriptomic techniques. Co-expression network analysis revealed that the regulation of starch synthesis and quality in PM by nitrogen fertilizer mainly occurred in the S2 and S3 stages during grain filling. Nitrogen fertilization inhibited glycolysis/gluconeogenesis and starch biosynthesis in grains, but increased starch degradation to maltose and dextrin and then to glucose. Moreover, nitrogen fertilization increased starch accumulation by upregulating the expression of SuS and malZ genes, thereby increasing the total starch content in grains. In contrast, nitrogen fertilization suppressed the expression of GBSS gene and decreased amylose content in PM grains, resulting in a relatively higher crystallinity, light transmittance, and breakdown viscosity in the two PM varieties. Overall, these results provided transcriptomics insights into the molecular mechanisms by which nitrogen fertilization regulates starch quality in PM, identified key genes that associated with the starch properties, and provided new insights into the quality cultivation of PM.
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Affiliation(s)
- Honglu Wang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Hui Zhang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Jiajia Liu
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Qian Ma
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Enguo Wu
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Jinfeng Gao
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Qinghua Yang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Baili Feng
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
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10
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He W, Han M, Wu Y, Ouyang J, Xu C. Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels. Int J Biol Macromol 2024; 254:127704. [PMID: 37898245 DOI: 10.1016/j.ijbiomac.2023.127704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/28/2023] [Accepted: 10/25/2023] [Indexed: 10/30/2023]
Abstract
Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.
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Affiliation(s)
- Wenxin He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Meijun Han
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology, Beijing Center for Physical and Chemical Analysis, Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Chunming Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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11
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Shang G, Meng Z, Qinyue Z, Feng X, Zhang W. Effects of exogenous zinc (ZnSO 4·7H 2O) on photosynthetic characteristics and grain quality of hybrid rice. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 205:108049. [PMID: 37948977 DOI: 10.1016/j.plaphy.2023.108049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/17/2023] [Accepted: 09/20/2023] [Indexed: 11/12/2023]
Abstract
Rice is an important food crop and zinc (Zn) is a beneficial microelement. However, there are few reports on the effect of zinc on yield and physiological characteristics of rice. In this study, exogenous zinc (ZnSO4·7H2O) was applied on plant to explore the effects of zinc on rice yield, quality and photosynthetic capacity. The results showed that appropriate concentration of zinc could increase the net photosynthetic rate (Pn) of rice leaves, and Zn2 (2 mg/L ZnSO4•7H2O) treatment was the most significant. However, the Zn treatment had no positive effect on rice yield except under the concentration of Zn2. Meanwhile, the result showed that Zn treatment could increase chalkiness degree (CD) and chalky grain rate (CGR), decreased amylose content (AC), increased protein content and changed protein composition of rice. The above indexes were most significant in Zn2 treatment. In addition, the Zn2 treatment significantly increased rapid viscosity analyzer (RVA) of rice. In conclusion, the results of this study suggested that Zn treatment could enhance the photosynthetic capacity of rice leaves, and improve the processing quality, taste quality and nutritional quality of rice. However, it will have a negative impact on the appearance quality of rice and cannot be used to increase rice production. This study will provide a basis for the application of zinc in rice production.
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Affiliation(s)
- Gao Shang
- College of Horticulture and Gardening, Yangtze University, Jingzhou, Hubei, China.
| | - Zhou Meng
- College of Horticulture and Gardening, Yangtze University, Jingzhou, Hubei, China.
| | - Zhou Qinyue
- Anhui Agricultural University, 230000, Hefei, PR China
| | - Xu Feng
- College of Horticulture and Gardening, Yangtze University, Jingzhou, Hubei, China.
| | - Weiwei Zhang
- College of Horticulture and Gardening, Yangtze University, Jingzhou, Hubei, China.
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12
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Xing B, Yang X, Zou L, Liu J, Liang Y, Li M, Zhang Z, Wang N, Ren G, Zhang L, Qin P. Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties. Carbohydr Polym 2023; 320:121240. [PMID: 37659823 DOI: 10.1016/j.carbpol.2023.121240] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 09/04/2023]
Abstract
Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (ΔH). The amount of starch branched chains had important effects on the gelatinization temperature range (ΔT). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties.
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Affiliation(s)
- Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengzhuo Li
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Nuo Wang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China.
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13
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Shah A, Wang Y, Tao H, Zhang W, Cao S. Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process. Food Chem X 2023; 19:100816. [PMID: 37780351 PMCID: PMC10534151 DOI: 10.1016/j.fochx.2023.100816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/18/2023] [Accepted: 07/27/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated ultrasound treatment as a protective parboiling technology for producing low GI rice. Indica and Japonica rice with different amylose contents were subjected to different ultrasound times (15 min, 30 min, and 60 min) and amplitudes (30, 60, and 100%) under soaking conditions for parboiling applications. Starch granules merged and lost their shape when ultrasound treatment time and amplitudes were increased up to 15 min and 30%, respectively. It increased the crystallinity, gelatinization temperatures and decreased pasting viscosity, promoting more resistant starch. The predicted glycemic index (GI) was reduced from 62.9 and 57.6 to 51.3 and 47.1 for Japonica and Indica, respectively. These results suggested that ultrasound soaking is a promising physical method to produce parboiled rice with a lower GI by promoting the formation of amylose chains and decreasing enzyme penetration efficiency.
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Affiliation(s)
- Alia Shah
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yunchun Wang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Han Tao
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shuqing Cao
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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14
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Yuan X, Luo Y, Yang Y, Chen K, Wen Y, Luo Y, Li B, Ma Y, Guo C, Chen Z, Yang Z, Sun Y, Ma J. Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values. FRONTIERS IN PLANT SCIENCE 2023; 14:1251505. [PMID: 37881615 PMCID: PMC10597642 DOI: 10.3389/fpls.2023.1251505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Accepted: 09/25/2023] [Indexed: 10/27/2023]
Abstract
Introduction Nitrogen (N) fertilizer management, especially postponing N topdressing can affect rice eating quality by regulating starch quality of superior and inferior grains, but the details are unclear. This study aimed to evaluate the effects of N topdressing on starch structure and properties of superior and inferior grains in hybrid indica rice with different tastes and to clarify the relationship between starch structure, properties, and taste quality. Methods Two hybrid indica rice varieties, namely the low-taste Fyou 498 and high-taste Shuangyou 573, were used as experimental materials. Based on 150 kg·N hm-2, three N fertilizer treatments were established: zero N (N0), local farmer practice (basal fertilizer: tillering fertilizer: panicle fertilizer=7:3:0) (N1), postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) (N2). Results The starch granules of superior grains were more complete, and the decrease in small granules content and the stability of starch crystals were a certain extent less than those of inferior grains. Compared with N1, under N2, low-taste and high-taste varieties large starch granules content were significantly reduced by 6.89%, 0.74% in superior grains and 4.26%, 2.71% in inferior grains, the (B2 + B3) chains was significantly reduced by 1.61%, 0.98% in superior grains, and 1.18%, 0.97% in inferior grains, both reduced the relative crystallinity and 1045/1022 cm-1, thereby decreasing the stability of the starch crystalline region and the orderliness of starch granules. N2 treatment reduced the ΔHgel of two varieties. These changes ultimately contributed to the enhancement of the taste values in superior and inferior grains in both varieties, especially the inferior grains. Correlation analysis showed that the average starch volume diameter (D[4,3]) and relative crystallinity were significantly positively correlated with the taste value of superior and inferior sgrains, suggesting their potential use as an evaluation index for the simultaneous enhancement of the taste value of rice with superior and inferior grains. Discussion Based on 150 kg·N hm-2, postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) promotes the enhancement of the overall taste value and provides theoretical information for the production of rice with high quality.
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Affiliation(s)
- Xiaojuan Yuan
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yongheng Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yonggang Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Kairui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yanfang Wen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yinghan Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Bo Li
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yangming Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Changchun Guo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Zhiyuan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yongjian Sun
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jun Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
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15
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Li C, Guo Y, Chen M, Wang S, Gong H, Zuo J, Zhang J, Dai L. Recent preparation, modification and application progress of starch nanocrystals: A review. Int J Biol Macromol 2023; 250:126122. [PMID: 37541469 DOI: 10.1016/j.ijbiomac.2023.126122] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/28/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Due to the advantages of wide sources, high biocompatibility and favorable biodegradability, starch nanocrystals (SNCs) have gradually attracted attention and have bright development prospects in food, agriculture, materials, medicine and other fields. However, the traditional preparation method of SNCs is time-consuming and inefficient, and the physicochemical properties cannot fully meet the needs of multiple applications. Fortunately, the unique onion-like structure of starch granules and the large number of hydroxyl groups present on the surface entitle SNCs to efficient preparation and modification. This paper comprehensively reviewed the improvement methods of SNCs preparation process in recent years, and the advantages and disadvantages of the two improvement strategies were compared. Besides, the importance of introducing different pretreatment methods into the SNCs preparation process was emphasized. It also focused on the different modification treatment and application progress of SNCs, especially in the starch-based surface coating of fruits and vegetables. The information will contribute to further improve the preparation efficiency and physicochemical properties of SNCs, and ultimately expand the application field.
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Affiliation(s)
- Changwei Li
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Yifan Guo
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Min Chen
- Ningbo Fotile Kitchen Ware Company, Ningbo 315336, Zhejiang, China
| | - Shuhan Wang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Hongtong Gong
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Jingmin Zuo
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Jun Zhang
- School of Mechanical and Electrical Engineering, Jiaxing Nanhu University, Jiaxing 314001, Zhejiang, China
| | - Limin Dai
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
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16
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Zhu D, Zheng X, Yu J, Chen M, Li M, Shao Y. Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents. Foods 2023; 12:3535. [PMID: 37835188 PMCID: PMC10572605 DOI: 10.3390/foods12193535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
It is important to clarify the effects of starch fine structure and protein components on the eating quality of indica rice. In this study, seven indica rice varieties with similar apparent amylose content (AAC) and protein content (PC) but different sensory taste values were selected and compared systematically. It was found that except for AAC and PC, these varieties showed significant differences in starch molecular structure and protein components. Compared with rice varieties with a low sensory taste value, varieties with a higher sensory taste value showed significantly lower amylose and higher amylopectin short chains (degree of polymerization 6-12) content; the protein component showed that the varieties with good taste value had higher albumin and lower globulin and glutelin content (p < 0.05). Rice varieties with lower AC, globulin, and glutelin content, as well as a higher content of albumin and amylopectin short chains, resulted in a higher swelling factor, peak viscosity, breakdown value, and ratio of hardness to stickiness, in which condition cooked rice showed a higher sensory taste value. Moreover, this study indicated that rice varieties with a higher content of albumin and amylopectin short chains were conducive to the good appearance of cooked rice. This study lays the foundation for the taste evaluation of good-tasting indica rice.
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Affiliation(s)
- Dawei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
| | - Xin Zheng
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
| | - Jing Yu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
| | - Mingxue Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
| | - Min Li
- Rice Research Institute of Guizhou Province, Guiyang 550000, China
| | - Yafang Shao
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
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17
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Li Z, Zhou T, Zhu K, Wang W, Zhang W, Zhang H, Liu L, Zhang Z, Wang Z, Wang B, Xu D, Gu J, Yang J. Effects of Salt Stress on Grain Yield and Quality Parameters in Rice Cultivars with Differing Salt Tolerance. PLANTS (BASEL, SWITZERLAND) 2023; 12:3243. [PMID: 37765407 PMCID: PMC10538069 DOI: 10.3390/plants12183243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/09/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023]
Abstract
Rice yield and grain quality are highly sensitive to salinity stress. Salt-tolerant/susceptible rice cultivars respond to salinity differently. To explore the variation in grain yield and quality to moderate/severe salinity stress, five rice cultivars differing in degrees of salt tolerance, including three salt-tolerant rice cultivars (Lianjian 5, Lianjian 6, and Lianjian 7) and two salt-susceptible rice cultivars (Wuyunjing 30 and Lianjing 7) were examined. Grain yield was significantly decreased under salinity stress, while the extent of yield loss was lesser in salt-tolerant rice cultivars due to the relatively higher grain filling ratio and grain weight. The milling quality continued to increase with increasing levels. There were genotypic differences in the responses of appearance quality to mild salinity. The appearance quality was first increased and then decreased with increasing levels of salinity stress in salt-tolerant rice but continued to decrease in salt-susceptible rice. Under severe salinity stress, the protein accumulation was increased and the starch content was decreased; the content of short branched-chain of amylopectin was decreased; the crystallinity and stability of the starch were increased, and the gelatinization temperature was increased. These changes resulted in the deterioration of cooking and eating quality of rice under severe salinity-stressed environments. However, salt-tolerant and salt-susceptible rice cultivars responded differently to moderate salinity stress in cooking and eating quality and in the physicochemical properties of the starch. For salt-tolerant rice cultivars, the chain length of amylopectin was decreased, the degrees of order of the starch structure were decreased, and pasting properties and thermal properties were increased significantly, whereas for salt-susceptible rice cultivars, cooking and eating quality was deteriorated under moderate salinity stress. In conclusion, the selection of salt-tolerant rice cultivars can effectively maintain the rice production at a relatively high level while simultaneously enhancing grain quality in moderate salinity-stressed environments. Our results demonstrate specific salinity responses among the rice genotypes and the planting of salt-tolerant rice under moderate soil salinity is a solution to ensure rice production in China.
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Affiliation(s)
- Zhikang Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Tianyang Zhou
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Kuanyu Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Weilu Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Weiyang Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Hao Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Lijun Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Zujian Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Zhiqin Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Baoxiang Wang
- Lianyungang Academy of Agricultural Science, Lianyungang 222000, China
| | - Dayong Xu
- Lianyungang Academy of Agricultural Science, Lianyungang 222000, China
| | - Junfei Gu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jianchang Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College, Yangzhou University, Yangzhou 225009, China (K.Z.); (W.W.); (W.Z.); (H.Z.); (L.L.); (Z.Z.)
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
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18
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Yu J, Zhu D, Zheng X, Shao L, Fang C, Yan Q, Zhang L, Qin Y, Shao Y. The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types ( Oryza sativa L.). Foods 2023; 12:3108. [PMID: 37628107 PMCID: PMC10453673 DOI: 10.3390/foods12163108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
Understanding the effects of genotype, environment and their interactions on rice quality is of great importance for rice breeding and cultivation. In this study, six rice varieties with two indica, two japonica and two indica-japonica types of rice were selected and planted at ten locations in Zhejiang Province to investigate the genotype (G) × environment (E) on physicochemical and sensory properties and the differences of volatile organic compounds (VOCs) among the three types of rice. Analysis of variances showed that apparent amylose content (AC), total protein content (PC), alkali spreading value (ASV), RVA profiles, and appearance (ACR), palatability (PCR), and sensory evaluation value (SEV) of cooked rice and texture of cooled cooked rice (TCCR) were mainly affected by genotypic variation, whereas the smell of cooked rice (SCR) was mainly affected by environment (p < 0.05). The G × E effect was significant for most parameters. The weather in the middle and late periods of filling had important effects on the formation of rice quality, especially on setback (SB) and pasting temperature (PT) (p < 0.01). They were negatively correlated with the texture of cooked rice (TCR) and SEV (p < 0.05). Peak viscosity (PV) and breakdown (BD) were positively related to the sensory evaluation parameters (p < 0.01) and could be used to predict cooked rice quality. A total of 59 VOCs were detected, and indica, japonica and indica-japonica had 9, 6 and 19 characteristic compounds, respectively. The principal component analysis showed that the physicochemical and sensory properties and VOCs of indica-japonica rice were more stable than those of indica and japonica rice at ten locations in Zhejiang Province. It is helpful for rice breeders to understand how the environment affects the physicochemical, sensory properties and VOCs of the three rice types, and it is also important for food enterprises to provide rice products with stable quality.
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Affiliation(s)
- Jing Yu
- China National Rice Research Institute, Hangzhou 310006, China; (J.Y.); (D.Z.); (X.Z.); (C.F.); (Q.Y.); (L.Z.)
| | - Dawei Zhu
- China National Rice Research Institute, Hangzhou 310006, China; (J.Y.); (D.Z.); (X.Z.); (C.F.); (Q.Y.); (L.Z.)
| | - Xin Zheng
- China National Rice Research Institute, Hangzhou 310006, China; (J.Y.); (D.Z.); (X.Z.); (C.F.); (Q.Y.); (L.Z.)
| | - Liangliang Shao
- Grain and Oil Product Quality Inspection Center of Zhejiang Province, Hangzhou 310012, China;
| | - Changyun Fang
- China National Rice Research Institute, Hangzhou 310006, China; (J.Y.); (D.Z.); (X.Z.); (C.F.); (Q.Y.); (L.Z.)
| | - Qing Yan
- China National Rice Research Institute, Hangzhou 310006, China; (J.Y.); (D.Z.); (X.Z.); (C.F.); (Q.Y.); (L.Z.)
| | - Linping Zhang
- China National Rice Research Institute, Hangzhou 310006, China; (J.Y.); (D.Z.); (X.Z.); (C.F.); (Q.Y.); (L.Z.)
| | - Yebo Qin
- Argo–Technical Extension Service Center of Zhejiang Province, Hangzhou 310005, China;
| | - Yafang Shao
- China National Rice Research Institute, Hangzhou 310006, China; (J.Y.); (D.Z.); (X.Z.); (C.F.); (Q.Y.); (L.Z.)
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Li Y, Liang C, Liu J, Zhou C, Wu Z, Guo S, Liu J, A N, Wang S, Xin G, Henry RJ. Moderate Reduction in Nitrogen Fertilizer Results in Improved Rice Quality by Affecting Starch Properties without Causing Yield Loss. Foods 2023; 12:2601. [PMID: 37444339 DOI: 10.3390/foods12132601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/02/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
The quality and starch properties of rice are significantly affected by nitrogen. The effect of the nitrogen application rate (0, 180, and 230 kg ha-1) on the texture of cooked rice and the hierarchical structure and physicochemical properties of starch was investigated over two years using two japonica cultivars, Bengal and Shendao505. Nitrogen application contributed to the hardness and stickiness of cooked rice, reducing the texture quality. The amylose content and pasting properties decreased significantly, while the relative crystallinity increased with the increasing nitrogen rates, and the starch granules became smaller with an increase in uneven and pitted surfaces. The proportion of short-chain amylopectin rose, and long-chain amylopectin declined, which increased the external short-range order by 1045/1022 cm-1. These changes in hierarchical structure and grain size, regulated by nitrogen rates, synergistically increased the setback viscosity, gelatinization enthalpy and temperature and reduced the overall viscosity and breakdown viscosity, indicating that gelatinization and pasting properties were the result of the joint action of several factors. All results showed that increasing nitrogen altered the structure and properties of starch, eventually resulting in a deterioration in eating quality and starch functional properties. A moderate reduction in nitrogen application could improve the texture and starch quality of rice while not impacting on the grain yield.
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Affiliation(s)
- Yimeng Li
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4067, Australia
| | - Chao Liang
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Junfeng Liu
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Chanchan Zhou
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Zhouzhou Wu
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Shimeng Guo
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Jiaxin Liu
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Na A
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Shu Wang
- College of Agronomy, Shenyang Agricultural University, Shenyang 110866, China
| | - Guang Xin
- College of Food Science and Engineering, Shenyang Agricultural University, Shenyang 110866, China
| | - Robert J Henry
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4067, Australia
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20
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Guo X, Wang L, Zhu G, Xu Y, Meng T, Zhang W, Li G, Zhou G. Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review. Foods 2023; 12:2495. [PMID: 37444233 DOI: 10.3390/foods12132495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summarizes the relationship between rice ECQ and its intrinsic ingredients, and also briefly introduces the effects of nitrogen fertilizer management on rice ECQ. Rice varieties with higher AC usually have more long branches of amylopectin, which leach less when cooking, leading to higher hardness, lower stickinesss, and less panelist preference. High PC impedes starch pasting, and it may be hard for heat and moisture to enter the rice interior, ultimately resulting in worse rice eating quality. Rice with higher lipid content had a brighter luster and better eating quality, and starch lipids in rice have a greater impact on rice eating quality than non-starch lipids. The application of nitrogen fertilizer can enhance rice yield, but it also decreases the ECQ of rice. CRNF has been widely used in cereal crops such as maize, wheat, and rice as a novel, environmentally friendly, and effective fertilizer, and could increase rice quality to a certain extent compared with conventional urea. This review shows a benefit to finding more reasonable nitrogen fertilizer management that can be used to regulate the physical and chemical indicators of rice grains in production and to improve the taste quality of rice without affecting yield.
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Affiliation(s)
- Xiaoqian Guo
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
| | - Luqi Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanglong Zhu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Yunji Xu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Tianyao Meng
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Weiyang Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guohui Li
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guisheng Zhou
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
- College for Overseas Education, Yangzhou University, Yangzhou 225000, China
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21
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Li K, Zhang T, Ren H, Zhao W, Hong S, Ge Y, Li X, Corke H. Structural and physicochemical properties of bracken fern ( Pteridium aquilinum) starch. Front Nutr 2023; 10:1201357. [PMID: 37408989 PMCID: PMC10318185 DOI: 10.3389/fnut.2023.1201357] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 05/31/2023] [Indexed: 07/07/2023] Open
Abstract
Introduction Bracken fern (Pteridium aquilinum) starch is a non-mainstream, litter-researched starch, thus the starch characteristics remain largely unknown. Methods The structural and physicochemical properties of two bracken starches were systematically investigated, by use of various techniques that routinely applied in starch analysis. Results and Discussion The starches had amylose contents of 22.6 and 24.7%, respectively. The starch granules possessed C-type polymorph with D (4,3) ranging from 18.6 to 24.5 μm. During gelatinization event, the bracken starches showed lower viscosity than typical for rice starch, and lower gelatinization temperature than typical for cereal starches. After gelatinization event, bracken starches formed much softer and sticky gel than rice and potato starch. The molecular weight and branching degree (indexed by Mw, Mn and Rz values) of bracken starches were much higher than starches of many other sources. The branch chain length distributions showed that the bracken starches were structurally similar to some rice varieties (e. g. BP033, Beihan 1#), as reflected by proportions of A, B1, B2, and B3 chains. Notable differences in some starch traits between the two bracken starches were recorded, e. g. amylose content, gel hardness, gelatinization temperature and traits of structural properties. This study provides useful information on the utilization of bracken starch in both food and non-food industries.
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Affiliation(s)
- Kehu Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Tongze Zhang
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
| | - Huanhuan Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Wei Zhao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Siqi Hong
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
| | - Yongyi Ge
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Xiaoqiong Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
- Faculty of Biotechnology and Food Engineering, Technion–Israel Institute of Technology, Haifa, Israel
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22
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Li K, Zhang T, Zhao W, Ren H, Hong S, Ge Y, Corke H. Characterization of starch extracted from seeds of Cycas revoluta. Front Nutr 2023; 10:1159554. [PMID: 37305079 PMCID: PMC10248409 DOI: 10.3389/fnut.2023.1159554] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 05/11/2023] [Indexed: 06/13/2023] Open
Abstract
Introduction Starch is major component in the big seeds of Cycas revoluta, however the characteristics of Cycas revoluta remain unknown. Methods In this study, the physicochemical and structural properties of two starch samples extracted from Cycad revoluta seeds were systematically investigated, using various techniques. Results The amylose contents of the two samples were 34.3 % and 35.5%, respectively. The spherical-truncated shaped starch granules possessed A-type crystallinity, and had an average diameter less than 15 μm. Compared to most commonly consumed cereal and potato starch, Cycad revoluta starch showed distinctive characteristics. For physicochemical properties, in the process of gelatinization, the Cycad revoluta starch showed similar viscosity profile to starches of some potato varieties, but Cycad revoluta starch had higher gelatinization temperature. Upon cooling, Cycad revoluta starch formed harder gels than rice starch. For structure, the molecular weight (indexed by Mw, Mn and Rz values), branching degree and the branch chain length distribution were determined. Discussion The results suggested that Cycad revoluta starch were different in structure from the main-stream starches. Notable differences in some starch traits between the two samples were recorded, which could be attributed to environmental factors. In general, this study provides useful information on the utilization of Cycad revoluta starch in both food and non-food industries.
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Affiliation(s)
- Kehu Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Tongze Zhang
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
| | - Wei Zhao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Huanhuan Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Siqi Hong
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
| | - Yongyi Ge
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
- Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
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23
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Zhang Z, Ying Y, Zhang L, Dai G, Deng G, Bao J, Xu F. Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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24
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Lin F, Huang J, Lin S, Letuma P, Xie D, Rensing C, Lin W. Physiological and transcriptomic analysis reveal the regulatory mechanism underlying grain quality improvement induced by rice ratooning. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3569-3578. [PMID: 36257928 DOI: 10.1002/jsfa.12278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/01/2022] [Accepted: 10/18/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Ratoon rice cropping has been introduced for increased rice production in southern China and, as a result, has been becoming increasingly popular. However, only a few studies have addressed the regulatory mechanism underlying grain quality improvement induced by rice ratooning. RESULTS In this study, parameters of rice quality, including head rice yield, chalky grain percentage, grain chalkiness degree, hardness and taste value, were shown to be much improved in the ratooning season rice as compared to its counterparts main and late cropping season rice, indicating that such an improvement was irrespective of seasonal effects. In addition, the nutritional components of grains varied greatly between main-cropping season rice, ratooning season rice and late-cropping season rice and displayed a significant correlation with rice quality. Finally, the regulatory mechanism underlying rice quality improvement revealed that gibberellin-dominated regulation and plant hormone signal transduction jointly contributed to a decrease in formation of chalky grains. CONCLUSION This work improves our knowledge on rice quality improvement under rice ratooning, particularly on the regulatory mechanism of plant hormones. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Feifan Lin
- Tsinghua-Peking Center for Life Sciences, School of Life Sciences, Tsinghua University, Beijing, China
| | - Jinwen Huang
- Fujian Provincial Key Laboratory of Agroecological Processing and Safety Monitoring, School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Sheng Lin
- Fujian Provincial Key Laboratory of Agroecological Processing and Safety Monitoring, School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Puleng Letuma
- Crop Science Department, The National University of Lesotho, Roma, Lesotho
| | - Daoxin Xie
- Tsinghua-Peking Center for Life Sciences, School of Life Sciences, Tsinghua University, Beijing, China
| | - Christopher Rensing
- Institute of Environmental Microbiology, College of Resources and Environment, Fujian Agricultural and Forestry University, Fuzhou, China
| | - Wenxiong Lin
- Fujian Provincial Key Laboratory of Agroecological Processing and Safety Monitoring, School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
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25
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Lv P, Liu J, Wang Q, Zhang D, Duan X, Sun H. Influence of accelerating storage of foxtail millet on the edible and cooking quality of its porridge: An insight into the structural alteration of the in-situ protein and starch and physicochemical properties. Int J Biol Macromol 2023; 240:124375. [PMID: 37028630 DOI: 10.1016/j.ijbiomac.2023.124375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/01/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023]
Abstract
This study aimed to elucidate the effect of the accelerating storage (40 °C, 10 weeks) of foxtail millet on the edible and cooking quality of its porridge. The structural alteration of the in-situ protein and starch in foxtail millet, as well as the physicochemical properties were investigated. Both the homogeneity and palatability of millet porridge were significantly improved after 8-week storage of millet, while its proximate compositions remained unchanged. Meanwhile, the accelerating storage increased the water absorption and swelling of millet by 20 % and 22 %, respectively. The morphological studies (using the SEM, CLSM and TEM) revealed that the starch granules in the stored millet became easier to swell and melt, leading to better gelatinization with a higher coverage extension in protein bodies. FTIR results showed that the protein hydrogen bonds in the stored millet became stronger and the starch ordered degree was reduced. Compared to the native foxtail millet, the peak, trough, final, and setback viscosity of the stored sample increased by 27 %, 76 %, 115 % and 143 %, respectively, while the onset, peak, and conclusion temperature increased by 0.80, 1.10 and 0.80 °C, respectively. Besides, the G' and G″ of the stored foxtail millet were significantly higher than its native counterpart.
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Affiliation(s)
- Ping Lv
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Jianlei Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Qian Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Dong Zhang
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China.
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 102629, China.
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26
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Guo J, Wang Z, Qu L, Hao D, Lu D. Comparison of the physicochemical properties of starches from maize reciprocal F1 hybrids and their parental lines. Food Chem X 2023; 17:100561. [PMID: 36845522 PMCID: PMC9943765 DOI: 10.1016/j.fochx.2023.100561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023] Open
Abstract
Heterosis on maize yield and quality is highly variable and depends on parental selection. This study investigated and compared the starch structure and physicochemical properties among four sweet-waxy maize lines, four waxy maize lines, and their eight reciprocal F1 hybrids. Compared with the sweet-waxy maize, waxy maize and F1 hybrids had lower extent of branching of amylopectin and relative crystallinity, and larger starch granule size. Waxy maize starch had higher breakdown viscosity and retrogradation percentage, and lower setback viscosity and gelatinization enthalpy than the sweet-waxy maize starch. Meanwhile, the peak and setback viscosities, and retrogradation enthalpy of most F1 hybrid starches were higher than those of their female parent, while gelatinization enthalpy was the opposite. The F1 hybrid starches had higher onset temperature and retrogradation percentage and lower gelatinization enthalpy than their male parent in general. In conclusion, this study provides a framework for the production of new hybrids.
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Affiliation(s)
- Jian Guo
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China
| | - Zitao Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China
| | - Lingling Qu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China
| | - Derong Hao
- Jiangsu Yanjiang Institute of Agricultural Sciences, Nantong 226012, PR China
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, PR China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, PR China
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Lin F, Lin S, Zhang Z, Lin W, Rensing C, Xie D. GF14f gene is negatively associated with yield and grain chalkiness under rice ratooning. FRONTIERS IN PLANT SCIENCE 2023; 14:1112146. [PMID: 36875569 PMCID: PMC9976807 DOI: 10.3389/fpls.2023.1112146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 01/23/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Ratoon rice cropping has been shown to provide new insights into overcoming the current challenges of rice production in southern China. However, the potential mechanisms impacting yield and grain quality under rice ratooning remain unclear. METHODS In this study, changes in yield performance and distinct improvements in grain chalkiness in ratoon rice were thoroughly investigated, using physiological, molecular and transcriptomic analysis. RESULTS Rice ratooning induced an extensive carbon reserve remobilization in combination with an impact on grain filling, starch biosynthesis, and ultimately, an optimization in starch composition and structure in the endosperm. Furthermore, these variations were shown to be associated with a protein-coding gene: GF14f (encoding GF14f isoform of 14-3-3 proteins) and such gene negatively impacts oxidative and environmental resistance in ratoon rice. CONCLUSION Our findings suggested that this genetic regulation by GF14f gene was the main cause leading to changes in rice yield and grain chalkiness improvement of ratoon rice, irrespective of seasonal or environmental effects. A further significance was to see how yield performance and grain quality of ratoon rice were able to be achieved at higher levels via suppression of GF14f.
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Affiliation(s)
- Feifan Lin
- Tsinghua-Peking Joint Center for Life Sciences, and MOE Key Laboratory of Bioinformatics, School of Life Sciences, Tsinghua University, Beijing, China
| | - Sheng Lin
- Fujian Provincial Key Laboratory of Agroecological Processing and Safety Monitoring, School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
- Key Laboratory of Crop Physiology and Molecular Ecology, Fujian Agricultural and Forestry University, Fuzhou, China
| | - Zhixing Zhang
- Fujian Provincial Key Laboratory of Agroecological Processing and Safety Monitoring, School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
- Key Laboratory of Crop Physiology and Molecular Ecology, Fujian Agricultural and Forestry University, Fuzhou, China
| | - Wenxiong Lin
- Fujian Provincial Key Laboratory of Agroecological Processing and Safety Monitoring, School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
- Key Laboratory of Crop Physiology and Molecular Ecology, Fujian Agricultural and Forestry University, Fuzhou, China
| | - Christopher Rensing
- Institute of Environmental Microbiology, College of Resources and Environment, Fujian Agricultural and Forestry University, Fuzhou, China
| | - Daoxin Xie
- Tsinghua-Peking Joint Center for Life Sciences, and MOE Key Laboratory of Bioinformatics, School of Life Sciences, Tsinghua University, Beijing, China
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Ai X, Xiong R, Tan X, Wang H, Zeng Y, Huang S, Shang Q, Pan X, Shi Q, Zhang J, Zeng Y. 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. Food Res Int 2023; 164:112320. [PMID: 36737913 DOI: 10.1016/j.foodres.2022.112320] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
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.
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Affiliation(s)
- Xiaofeng Ai
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China; State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Ruoyu Xiong
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xueming Tan
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Haixia Wang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yongjun Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shan Huang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Qingyin Shang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaohua Pan
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Qinghua Shi
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jun Zhang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yanhua Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China.
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Orzechowski S, Compart J, Zdunek-Zastocka E, Fettke J. Starch parameters and short-term temperature fluctuations - Important but not yet in focus? JOURNAL OF PLANT PHYSIOLOGY 2023; 280:153902. [PMID: 36565529 DOI: 10.1016/j.jplph.2022.153902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/15/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
Plants are regularly challenged by unfavorable environmental conditions. As climate change continues, adverse situations such as drought, heat, and cold are expected to increase and become more severe. Most starchy crops are affected by such stresses. In recent years, researchers have made many new discoveries about starch metabolism in general and also on granule structure, including effects on starch following longer-term temperature stresses. However, in this study, we focus on short-term temperature stress on storage starch granule properties. Here our knowledge is less and it is likely that also short-term temperature stresses can affect various starch parameters. Therefore, we see a need for this type of analysis and discuss the matter in more detail and we conclude that a deeper knowledge particularly of starch granule parameters could allow targeted breeding of cultivars that exhibit different starch characteristics as a result of short-term stress. For these reasons, we are convinced that more comprehensive research on the effects of short-term temperature stress on starch granule characteristics is important, necessary, and timely.
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Affiliation(s)
- Sławomir Orzechowski
- Department of Biochemistry and Microbiology, Institute of Biology, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Julia Compart
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Str. 24-25, Building 20, Potsdam-Golm, Germany
| | - Edyta Zdunek-Zastocka
- Department of Biochemistry and Microbiology, Institute of Biology, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Joerg Fettke
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Karl-Liebknecht-Str. 24-25, Building 20, Potsdam-Golm, Germany.
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Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01686-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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31
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Relation of cooked rice texture to starch structure and physicochemical properties under different nitrogen managements. Carbohydr Polym 2022; 295:119882. [DOI: 10.1016/j.carbpol.2022.119882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 07/14/2022] [Accepted: 07/14/2022] [Indexed: 11/20/2022]
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32
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Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio. Carbohydr Polym 2022; 295:119834. [DOI: 10.1016/j.carbpol.2022.119834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/04/2022] [Accepted: 07/02/2022] [Indexed: 11/23/2022]
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33
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Screening methods for cereal grains with different starch components: A mini review. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Cheng W, Xu Z, Fan S, Zhang P, Xia J, Wang H, Ye Y, Liu B, Wang Q, Wu Y. Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy. Foods 2022; 11:foods11172634. [PMID: 36076819 PMCID: PMC9455687 DOI: 10.3390/foods11172634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 12/05/2022] Open
Abstract
The chemical composition of individual hybrid rice (F2) varieties varies owing to genetic differences between parental lines, and the effects of these differences on eating quality are unclear. In this study, based on a self-developed near-infrared spectroscopy platform, we explored these effects among a set of 143 hybrid indica rice varieties with different eating qualities. The single-grain amylose content (SGAC) and single-grain protein content (SGPC) models were established with coefficients of determination (R2) of 0.9064 and 0.8847, respectively, and the dispersion indicators (standard deviation, variance, extreme deviation, quartile deviation, and coefficient of variation) were proposed to analyze the variations in the SGAC and SGPC based on the predicted results. Our correlation analysis found that the higher the variation in the SGAC and SGPC, the lower the eating quality of the hybrid indica rice. Moreover, the addition of the dispersion indicators of the SGAC and SGPC improved the R2 of the eating quality model constructed using the composition-related physicochemical indicators (amylose content, protein content, alkali-spreading value, and gel consistency) from 0.657 to 0.850. Therefore, this new method proved to be useful for identifying high-eating-quality hybrid indica rice based on single near-infrared spectroscopy prior to processing and cooking.
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Affiliation(s)
- Weimin Cheng
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Zhuopin Xu
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hainan Branch of the CAS Innovative Academy for Seed Design, Sanya 572025, China
| | - Shuang Fan
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Pengfei Zhang
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Jiafa Xia
- Rice Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230041, China
| | - Hui Wang
- National Key Laboratory for New Variety Development of Hybrid Rice of Ministry of Agriculture, Anhui Win-All Hi-Tech Seed Co. Ltd., Hefei 230088, China
| | - Yafeng Ye
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Binmei Liu
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Qi Wang
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Yuejin Wu
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hainan Branch of the CAS Innovative Academy for Seed Design, Sanya 572025, China
- Correspondence:
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The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality. Foods 2022; 11:foods11162489. [PMID: 36010489 PMCID: PMC9407410 DOI: 10.3390/foods11162489] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/05/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022] Open
Abstract
Nitrogen fertilizer is essential for rice growth and development, and topdressing nitrogen fertilizer at panicle stage has a huge impact on rice grain quality. However, the effect of panicle nitrogen fertilizer (PNF) on starch physicochemical properties and fine structure remain unclear. In this study, four PNF levels (0, 60, 120, 180 kg N ha−1) were grown with the same basal and tiller fertilizer (150 kg N ha−1). The starch physicochemical properties, fine structure, texture properties and eating quality of two japonica rice were determined. We found that the content of total protein, crude fat and amylose between superior and inferior grains were significantly different. Compared with inferior grains, superior grains had low relative crystallinity, good pasting characteristics and outstanding eating quality. With the increase of nitrogen application rates, the starch volume mean diameter was lower; the average chain length of amylopectin was longer; and the relative crystallinity of starch was higher. The changes above in starch structure resulted in an increase in starch solubility, swelling power and gelatinization enthalpy, and led to a decrease in retrogradation enthalpy, retrogradation percentage and pasting viscosity, consequently contributing to the increase in hardness and stickiness of rice and the deterioration of taste value. These results indicated that topdressing PNF lengthened the amylopectin chain, decreased starch granule size, enhanced crystallization stability and increased gelatinization enthalpy, which were the direct reasons for the deterioration of cooking and eating quality.
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36
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Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice. Molecules 2022; 27:molecules27134009. [PMID: 35807256 PMCID: PMC9268750 DOI: 10.3390/molecules27134009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/20/2022] [Accepted: 06/21/2022] [Indexed: 02/04/2023] Open
Abstract
The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The study results suggested that the three YY-IJHR varieties all had greater cooking and eating quality than N84, as they had lower amylose and protein content. The starch of YY-IJHR has a higher pasting viscosity and digestibility, and there was a significant difference among the three YY-IJHR cultivars. Rice aroma components were revealed by GC-IMS, which indicated that the content of alcohols vola-tile components of YY-IJHR were generally lower, whereas the content of some aldehydes and esters were higher than N84. In addition, YY-IJHR cultivars’ FFA and MDA contents were lower, which demonstrated that YY-IJHR had a higher palatability and storability than those of N84 in fresh rice and rice stored for 12 months. In conclusion, this study suggested that YY-IJHR had better rice quality and storability than N84. PCA indicated that the grain quality and storability of YY12 and YY15 were similar and performed better than YY1540, while the aroma components and starch functional properties of YY-IJHR cultivars all had significant differences.
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37
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Allelic Diversification of the Wx and ALK Loci in Indica Restorer Lines and Their Utilisation in Hybrid Rice Breeding in China over the Last 50 Years. Int J Mol Sci 2022; 23:ijms23115941. [PMID: 35682619 PMCID: PMC9180661 DOI: 10.3390/ijms23115941] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/21/2022] [Accepted: 05/23/2022] [Indexed: 01/02/2023] Open
Abstract
Hybrid rice technology has been used for more than 50 years, and eating and cooking quality (ECQ) has been a major focus throughout this period. Waxy (Wx) and alkaline denaturation (ALK) genes have received attention owing to their pivotal roles in determining rice characteristics. However, despite significant effort, the ECQ of restorer lines (RLs) has changed very little. By contrast, obvious changes have been seen in inbred rice varieties (IRVs), and the ECQ of IRVs is influenced by Wx, which reduces the proportion of Wxa and increases the proportion of Wxb, leading to a decrease in amylose content (AC) and an increase in ECQ. Meanwhile, ALK is not selected in the same way. We investigated Wx alleles and AC values of sterile lines of female parents with the main mating combinations in widely used areas. The results show that almost all sterile lines were Wxa-type with a high AC, which may explain the low ECQ of hybrid rice. Analysis of hybrid rice varieties and RLs in the last 5 years revealed serious homogenisation among hybrid rice varieties.
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38
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Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice. Foods 2022; 11:foods11060888. [PMID: 35327310 PMCID: PMC8949603 DOI: 10.3390/foods11060888] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/09/2022] [Accepted: 03/16/2022] [Indexed: 02/05/2023] Open
Abstract
The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption.
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39
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Yang T, Yang H, Zeng Y, Wang H, Xiong R, Wu L, Zhang B. Differences in the functional properties and starch structures of early/late season rice between the early and late seasons. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Wang J, Wang D, Zhan T, Qiu S, Tao D, Ji D, Cheng E. Effect of tempering drying on the physicochemical properties of paddy rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jie Wang
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Danyang Wang
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Tingyao Zhan
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Shuo Qiu
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Dongbing Tao
- Department of Food Science Shenyang Agricultural University Shenyang China
| | - Dongping Ji
- Department of Engineering Shenyang Agricultural University Shenyang China
| | - Ensi Cheng
- Department of Engineering Shenyang Agricultural University Shenyang China
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41
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Xiong Q, Qiao D, Niu M, Xu Y, Jia C, Zhao S, Li N, Zhang B. Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage. Foods 2022; 11:foods11040501. [PMID: 35205978 PMCID: PMC8870924 DOI: 10.3390/foods11040501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 11/16/2022] Open
Abstract
The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products.
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Affiliation(s)
- Qing Xiong
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;
| | - Meng Niu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Yan Xu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Caihua Jia
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Nannan Li
- Nanjing Institute for Comprehnsive Utilization of Wild Plants, Nanjing, 211111, China
- Correspondence: (N.L.); (B.Z.)
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
- Correspondence: (N.L.); (B.Z.)
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42
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Yang T, Yang H, Zhang B, Wu L, Huang Q, Zou J, Jiang Y, Zhang N. Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system. Cereal Chem 2022. [DOI: 10.1002/cche.10529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Taotao Yang
- Rice Research Institute Guangdong Academy of Agricultural Sciences Guangzhou 510640 China
| | - Huifang Yang
- Key Laboratory of Plant Molecular Physiology Institute of Botany The China Academy of Science Beijing 100093 China
| | - Bin Zhang
- Rice Research Institute Guangdong Academy of Agricultural Sciences Guangzhou 510640 China
| | - Longmei Wu
- Rice Research Institute Guangdong Academy of Agricultural Sciences Guangzhou 510640 China
| | - Qing Huang
- Rice Research Institute Guangdong Academy of Agricultural Sciences Guangzhou 510640 China
| | - Jixiang Zou
- Rice Research Institute Guangdong Academy of Agricultural Sciences Guangzhou 510640 China
| | - Yu Jiang
- Jiangsu Collaborative Innovation Center for Modern Crop Production Nanjing Agricultural University Nanjing 210095 China
| | - Nan Zhang
- Jiangsu Collaborative Innovation Center for Modern Crop Production Nanjing Agricultural University Nanjing 210095 China
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43
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Yu X, Zhang Y, Ran L, Lu W, Zhang E, Xiong F. Accumulation and physicochemical properties of starch in relation to eating quality in different parts of taro (Colocasia esculenta) corm. Int J Biol Macromol 2022; 194:924-932. [PMID: 34852257 DOI: 10.1016/j.ijbiomac.2021.11.147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 11/20/2021] [Accepted: 11/22/2021] [Indexed: 11/30/2022]
Abstract
The accumulation and physicochemical properties of starch affect the eating quality of taro corm. This study aims to investigate the accumulation, morphology, and physicochemical properties of starch from inner and outer tissues in the top, middle, and basal parts of taro corm. Structural and morphological observations showed that the inner tissues of the taro corm accumulated more starch, and the middle tissue had moderate amylose content and the largest granule diameter. Starch from different tissues exhibited A-type orthorhombic structure and similar nuclear magnetic resonance spectrum. The relative crystallinity of starch in the middle tissue was higher than that in the top and basal tissues. Compared with middle and basal tissues, starch from top tissue showed higher peak viscosity, pasting time, swelling power and solubility. Compared with the top and basal tissues, the middle tissue of taro corm exhibited higher index of eating quality including smell, texture, and total evaluation score. The results indicated that starches in various spatial parts of taro corm exhibit differences in accumulation, morphology, structure and physicochemical properties that lead to diverse eating qualities.
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Affiliation(s)
- Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yumeng Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Liping Ran
- Guangling College of Yangzhou University, Yangzhou, Jiangsu 225000, China
| | - Wenyi Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Erjin Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
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Shi S, Pan K, Yu M, Li L, Tang J, Cheng B, Liu J, Cao C, Jiang Y. Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice. Curr Res Food Sci 2022; 5:1379-1385. [PMID: 36092020 PMCID: PMC9459690 DOI: 10.1016/j.crfs.2022.08.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/25/2022] [Accepted: 08/22/2022] [Indexed: 11/26/2022] Open
Abstract
With the continuous improvement of rice production capacity and the accumulation of reserves year by year, rice sometimes has to be stored for a long time. However, long-term storage of rice has poor sensory properties, which may be related to the structural changes of starch. Different from the previous studies on short-term storage of rice (often 3–12 months), the focus of this study was to understand the differences in starch multi-layer structure, pasting, and rice eating quality between 7 years stored rice and fresh rice. Our research indicated that 7 years stored rice showed higher hardness and lower stickiness compared to fresh rice, which ultimately led to poorer eating quality. These bad changes were related to differences in starch multi-layer structure. The 7 years stored rice had lower amylose content, a lower thickness of crystalline lamellae and short-range ordered structure of starch, and more large starch granules. In particular, the volume mean diameter of 7 years starch was more than 4 times that of fresh starch. 7 years stored rice had more large granular starch and unstable crystal structure, which led to the increase of pasting temperature and the decrease of gelatinization enthalpy during starch gelatinization, and ultimately reduced the eating quality of the rice. 7 years stored rice had higher hardness and poorer eating quality. Volume mean diameter of 7 years stored starch was 4 times larger than fresh starch. 7 years stored rice had lower short-range order structure of starch. The pasting temperature of 7 years stored starch was higher than fresh starch. Higher pasting temperature and lower gelatinization enthalpy reduced the eating quality.
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