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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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Abdul Hadi N, Marefati A, Purhagen J, Rayner M. Physicochemical and functional properties of short-chain fatty acid starch modified with different acyl groups and levels of modification. Int J Biol Macromol 2024; 267:131523. [PMID: 38608987 DOI: 10.1016/j.ijbiomac.2024.131523] [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: 01/03/2023] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Rice and quinoa starches are modified with short-chain fatty acids (SCFA) with different SCFA acyl chain lengths and levels of modification. This work is aimed to investigate the impact of modifying rice and quinoa starches with short-chain fatty acids (SCFAs) on various physicochemical properties, including particle size, protein and amylose content, thermal behavior, pasting characteristics, and in vitro digestibility. Both native and SCFA-starches showed comparable particle sizes, with rice starches ranging from 1.58 to 2.22 μm and quinoa starches from 5.18 to 5.72 μm. SCFA modification led to lower protein content in both rice (0.218-0.255 %) and quinoa starches (0.537-0.619 %) compared to their native counterparts. Esterification led to the reduction of gelatinization and pasting temperatures as well as the hardness of the paste of SCFA-starches were reduced while paste clarity increased. The highest level of modification in SCFA-starch was associated with the highest amount of resistant starch fraction. Principal component analysis revealed that modification levels exerted a greater influence on starch properties than the types of SCFA used (acetyl, propionyl, and butyryl). These findings is importance in considering the degree of substitution or level of modification when tailoring starch properties through SCFA modification, with implications for various applications in food applications.
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Affiliation(s)
- N Abdul Hadi
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia.
| | - A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - J Purhagen
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Science and Innovation Center, Oatly AB, Ideon Science Park, Scheelevägen 19, 22363 Lund, Sweden
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Dou Z, Yang Q, Guo H, Zhou Y, Xu Q, Gao H. A comparative study of grain quality and physicochemical properties of premium japonica rice from three typical production regions. FRONTIERS IN PLANT SCIENCE 2024; 15:1270388. [PMID: 38332770 PMCID: PMC10850325 DOI: 10.3389/fpls.2024.1270388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Accepted: 01/03/2024] [Indexed: 02/10/2024]
Abstract
Grain quality indicates rice commodity value. This research compared grain quality and physicochemical properties of premium japonica rice from three production regions, Yangtze River downstream of China (YRDCN), Northeast region of China (NECN) and Japan. Results showed that there were distinct quality and physicochemical characteristics variance among the three groups of japonica rice, while CVs of most quality parameters from low to high was Japan, YRDCN and NECN. YRDCN rice presented obvious lower apparent amylose content (AAC) and ratio of each chain-length sections of amylopectin, and showed higher protein contents especially glutelin and ratio in short and intermediate amylopectin molecules. Among three rice groups, YRDCN rice presented weaker appearance, whereas did not show inferior cooking and eating properties, which was primarily linked to lower AAC. Rice AAC and starch fine structure significantly correlated with pasting parameters, swelling power and solubility, while protein content had close relation with taste analyzer parameters. Results of this study indicated improvement direction for japonica rice of YRDCN, and also provided reference for consumers' rice purchasing selection in accordance with individual taste preference.
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Affiliation(s)
- Zhi Dou
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, China
- College of Agriculture, Yangzhou University, Yangzhou, China
| | - Qian Yang
- College of Agriculture, Yangzhou University, Yangzhou, China
| | - Halun Guo
- College of Agriculture, Yangzhou University, Yangzhou, China
| | - Yicheng Zhou
- College of Agriculture, Yangzhou University, Yangzhou, China
| | - Qiang Xu
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, China
| | - Hui Gao
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, China
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Yang X, Peng T, Xu Y, Gao K, Zhao Q, Song X. Starch molecular structures in relation to properties of ratoon rice produced by different ratooning practices. Carbohydr Polym 2024; 323:121459. [PMID: 37940317 DOI: 10.1016/j.carbpol.2023.121459] [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: 08/29/2023] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 11/10/2023]
Abstract
The development of forage-grain ratoon rice (RR) pattern could ensure food security and promote silage production. Herein three indica rice varieties were used to investigate the influence of different forage clipping stages (heading, milk-ripe, wax-ripe, and full-ripe) on starch molecular structures and RR properties. The apparent amylose contents (AAC) of starches increased, but pasting viscosities, gelatinization temperatures and starch sizes decreased with the postponement of clipping stages due to the retardation of endosperm development. The starches showed A-type crystalline structure with increased in vitro digestibility; however relative crystallinity decreased by 13.45 % to 23.89 %. The short fa (DP 6-12) chains of amylopectin increased while long fb3 (DP ≥ 37) chains decreased (p < 0.05). The proportions of amylose chains with DP 100-2000 increased but those with DP 2000-20,000 decreased. Rice grain strength was positively correlated with fb3 chains while negatively correlated with fa chain. The hardness of cooked RR was positively correlated with AAC while negatively correlated with fb2 (DP 25-36). RR clipping at milk-ripe stage had the highest grain strength and moderate texture properties. The elucidation of structure-property relationships is helpful for RR utilization and development of suitable cultivation conditions for RR production.
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Affiliation(s)
- Xi Yang
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, PR China
| | - Ting Peng
- College of Agronomy, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Yimei Xu
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, PR China
| | - Kaige Gao
- College of Agronomy, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Quanzhi Zhao
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, PR China.
| | - Xiaoyan Song
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, PR China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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Guo C, Wuza R, Tao Z, Yuan X, Luo Y, Li F, Yang G, Chen Z, Yang Z, Sun Y, Ma J. Effects of elevated nitrogen fertilizer on the multi-level structure and thermal properties of rice starch granules and their relationship with chalkiness traits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7302-7313. [PMID: 37499162 DOI: 10.1002/jsfa.12886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 06/02/2023] [Accepted: 07/28/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Chalkiness in rice reduces its market value and affects consumer acceptance. Research on the mechanism of chalkiness formation has focused primarily on the activity of key enzymes of carbon metabolism and starch accumulation. The relationship between the formation of chalkiness induced by N fertilizer and rice starch's multi-level structure and thermal properties still needs to be fully elucidated. RESULTS In this study, the rates of chalky grains and degree of chalkiness decreased with the increase in N fertilizer dosage. This was attributed to an increased proportion of short chains, ordered structure carbon chains, small starch granules, and branched starches, and a higher degree of crystallinity and ΔHg in protein, and a decreased proportion of amylose, large starch granules, and weighted average diameter of starch granule surface area and volume. Application of N fertilizer promoted an increased proportion of short-branched chain amylopectin to develop a more ordered carbohydrate structure and crystalline lamella. These effects enhanced the normal development and compactness of starch granules in grains, and improved their arrangement morphology, thereby reducing the chalkiness in rice. CONCLUSION These changes in starch multi-level structure and protein improve the physicochemical characteristics of starch and enhance the fullness, crystallinity and compactness of starch granules, while synergistically increasing the regularity and homogeneity of starch granules and thus optimizing the stacking pattern of starch granules, leading to a reduction in rice chalkiness under nitrogen fertilization and thus improving the appearance of rice. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Changchun Guo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, 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
| | - Riqu Wuza
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ziling Tao
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiaojuan Yuan
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yinghan Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Feijie Li
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guotao Yang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Zhiyuan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yongjian Sun
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jun Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
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Wang R, Mi K, Yuan X, Chen J, Pu J, Shi X, Yang Y, Zhang H, Zhang H. Zinc Oxide Nanoparticles Foliar Application Effectively Enhanced Zinc and Aroma Content in Rice (Oryza sativa L.) Grains. RICE (NEW YORK, N.Y.) 2023; 16:36. [PMID: 37599294 PMCID: PMC10440332 DOI: 10.1186/s12284-023-00653-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 08/11/2023] [Indexed: 08/22/2023]
Abstract
The search for an effective zinc fertilizer and its application method to effectively increase zinc content and enhance aroma in rice grains is a crucial objective. In this study, a 2-year field plot experiment was conducted to investigate the influence of ZnO NPs foliar spraying on rice quality, grain zinc and aroma content, along with exploring the physiological mechanisms underlying these effects. Our results demonstrated that the rice breakdown value and taste value of foliar spraying zinc oxide nanoparticles were improved by 31.0-41.7% and 8.2-13.0% compared with CK (control treatment involved spraying water), improving the tasting and steaming quality of rice. While Fe and Cu content in grains decreased for the application of zinc oxide nanoparticles, zinc oxide nanoparticles foliar spraying significantly increased the zinc content and accumulation of grains by 33.6-65.1% and 37.8-74.7%, respectively. Further analysis showed that the sprayed zinc oxide nanoparticles achieved effective enrichment of zinc in edible parts and increased the final bioavailability of Zn. In addition, foliar spraying of zinc oxide nanoparticles significantly increased activities of nitrate reductase and glutamine synthetase in leaves, which elevated nitrogen content in leaves and grains, and ultimately enhanced 2-acetyl-1-pyrroline (2-AP) content in grains at maturity by 6.1-21.4% compared to CK. Our findings indicated that zinc oxide nanoparticles can be practically applied as a foliar fertilizer at the gestation for quality improvement, zinc enrichment and aroma enhancement of rice grains.
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Affiliation(s)
- Rui Wang
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China
| | - Kailiang Mi
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China
| | - Xijun Yuan
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China
| | - Jie Chen
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China
| | - Jialing Pu
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China
| | - Xinyan Shi
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China
| | - Yanju Yang
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China
| | - Hongcheng Zhang
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China
| | - Haipeng Zhang
- Innovation Center of Rice Cultivation Technology in Yangtze Valley, Ministry of Agriculture/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, 225009, China.
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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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Ge J, Chen X, Zhang X, Dai Q, Wei H. Comparisons of rice taste and starch physicochemical properties in superior and inferior grains of rice with different taste value. Food Res Int 2023; 169:112886. [PMID: 37254334 DOI: 10.1016/j.foodres.2023.112886] [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: 01/18/2023] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The difference in grain yield between superior grains (SG) on the upper part and inferior grains (IG) on the lower part of the same panicle was widely reported. To date, variations in rice taste quality between SG and IG and the related starch physicochemical properties remained poorly understood. Here, rice cultivars with different taste quality (NT, normal taste; GT, good taste) were grown to investigate the mechanism underlying taste difference between SG and IG and the correlation between cooked rice taste and starch properties. In this study, the taste value of GT rice was 32.2% higher than that of NT rice across the cultivars. The GT rice comprised a series of typical taste qualities of larger stickiness, smaller hardness, lower apparent amylose content (AAC), and lower protein content (PC). The taste quality differed among rice grains on the same panicle; SG achieved 21.9% and 17.0% higher taste value than IG in GT rice and NT rice, respectively. The higher taste value in SG was owing to the larger stickiness and lower PC. Meanwhile, SG of GT rice achieved the lowest PC (8.2%) and gluten content (5.6%), which might indicate a better health value. Additionally, larger and smoother granules, more fa (DP < 12), lower crystallinity, and larger 1045/1022 cm-1 ratios were found in SG starch compared to IG starch. These led to a weaker swelling power and lower gelatinization enthalpy in SG starch, while gelatinization temperature and retrogression enthalpy were the opposite. Moreover, SG starch exhibited higher storage modulus, loss modulus, slowly digestible starch contents, and resistant starch contents than IG. Our results revealed a great difference in taste quality between SG and IG in rice. The larger and smoother starch granules and shorter chain length could increase the ordered structure of starch, thus improving swelling power, gelatinization properties, and rheological characteristics and facilitating better taste quality of SG over IG. Besides, the lower PC (especially gluten content), higher slowly digestible starch, and higher resistant starch content indicated a more promising health value of SG in the food industry.
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Affiliation(s)
- Jialin Ge
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China.
| | - Xu Chen
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
| | - Xubin Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
| | - Qigen Dai
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China; Institutes of Agricultural Science and Technology Development/Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou 225009, China.
| | - Huanhe Wei
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China.
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10
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Mahmood N, Liu Y, Saleemi MA, Munir Z, Zhang Y, Saeed R. Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03001-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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11
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Starch Chemical Composition and Molecular Structure in Relation to Physicochemical Characteristics and Resistant Starch Content of Four Thai Commercial Rice Cultivars Differing in Pasting Properties. Polymers (Basel) 2023; 15:polym15030574. [PMID: 36771875 PMCID: PMC9921408 DOI: 10.3390/polym15030574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
Variations in starch pasting properties, considered an alternative potential quality classification parameter for rice starches, are directly controlled by the diverse starch molecular composition and structural features. Here, the starch characteristics of four rice cultivars (i.e., RD57, RD29, KDML105, and RD6) differing in pasting properties were assessed, and their relationship was determined. The results revealed that protein and moisture contents and their crystalline type were similar among the four rice starches. However, their molecular compositions and structures (i.e., reducing sugar and amylose contents, amylopectin branch chain-length distributions, granule size and size distribution, and degree of crystallinity) significantly varied among different genotypes, which resulted in distinct swelling, solubility, gelatinization, retrogradation, and hydrolytic resistance properties. The swelling power and gelatinization enthalpy (∆H) were positively correlated with C-type granule and relative crystallinity, but were negatively correlated with amylose content, B-type granule and median particle size (d(0.5)). Conversely, the water solubility and resistant starch content negatively correlated with C-type granule, but positively correlated with amylose content, B-type granule, and d(0.5). The gelatinization onset temperature (To(g)), and retrogradation concluding temperatures (Tc(r)), enthalpy (∆H(r)), and percentage (R%) were positively impacted by the amount of protein, amylose, and B1 chains (DP 13-24), while they were negatively correlated with short A chains (DP 6-12). Collectively, the starch physicochemical and functional properties of these Thai rice starches are attributed to an interplay between compositional and structural features. These results provide decisive and crucial information on rice cultivars' suitability for consumption as cooked rice and for specific industrial applications.
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12
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Dong X, Ying Z, Haibin Z, Qun H, Guodong L, Haiyan W, Hongcheng Z. Effects of a one‐time application of controlled‐release nitrogen fertilizer on quality and yield of rice. Food Energy Secur 2022. [DOI: 10.1002/fes3.413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Xu Dong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Zhu Ying
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Zhu Haibin
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Hu Qun
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Liu Guodong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Wei Haiyan
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Zhang Hongcheng
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
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13
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Zhu Y, Xu D, Chen X, Ma Z, Ma H, Zhang M, Liu G, Wei H, Zhang H. Quality characteristics of semi-glutinous japonica rice cultivated in the middle and lower reaches of the Yangtze River in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3712-3723. [PMID: 34893992 DOI: 10.1002/jsfa.11718] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 10/14/2021] [Accepted: 12/11/2021] [Indexed: 05/15/2023]
Abstract
BACKGROUND Semi-glutinous japonica rice (SGJR) is increasingly a popular choice for rice consumption and more commonly cultivated in the middle and lower reaches of the Yangtze River in China. Here, 58 SGJR and 75 non-semi-glutinous japonica rice (NSGJR) cultivars were evaluated for their characteristics of grain quality by assessing the taste of cooked grains, flour/paste properties, chemical compositions and starch physicochemical properties. RESULTS Comparisons of factors related to taste showed that cooked rice characteristics of SGJR were better in appearance, lower in hardness, lower in springiness and higher in stickiness. There were no significant differences in contents of total starch and total protein between the two types of rice. Further analysis indicates that thinner lamellar thickness, smaller starch particle size, and higher contents of amylopectin and albumin of SGJR (resulting in higher weights of dried matter from rice slurries) contributed to better appearance of cooked SGJR. Lower contents of amylose and prolamin led to a weaker and less elastic gel network in rice paste samples and contributed to a stronger moisture migration capability of cooked SGJR that showed higher stickiness and lower hardness and springiness. CONCLUSION A SGJR line with low apparent amylose content does not indicate good taste. Physicochemical properties of starch and protein contributed to better appearance, higher stickiness and lower hardness and springiness of cooked SGJR. These findings provide empirical data to help breed better-tasting cultivars of japonica rice. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Dong Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Xinyi Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Zhongtao Ma
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Huizhen Ma
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Mingyue Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Guodong Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Haiyan Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Hongcheng Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
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14
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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: 6] [Impact Index Per Article: 3.0] [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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15
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Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China. Foods 2021; 10:foods10112770. [PMID: 34829057 PMCID: PMC8617791 DOI: 10.3390/foods10112770] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/05/2021] [Accepted: 11/09/2021] [Indexed: 11/16/2022] Open
Abstract
Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (YRD) were investigated. Both Daohuaxiang2 and Nangeng46 achieved high taste values, but there were great differences in starch and protein physicochemical properties. Daohuaxiang2 showed higher apparent amylose content (AAC), lower protein content (PC), and longer amylopectin (especially fb2 and fb3) and amylose chain lengths, resulting in thicker starch lamellae and larger starch granule size. Its cooked rice absorbed more water and expanded to larger sizes. All of these differences created a more compact gel network and harder but more elastic cooked rice for Daohuaxiang2. Nangeng46 produced a lower AAC, a higher PC, shorter amylopectin and amylose chain lengths, thinner starch lamellae, and smaller starch granule sizes, creating a looser gel network and softer cooked rice. The two SGJR, Nangeng46 and Nangeng2728, had similar low AACs but great differences in taste values. The better-tasting Nangeng46 had a lower PC (especially glutelin content) and higher proportion of amylopectin fa chains, which likely reduced the hardness, improved the appearance, and increased the adhesiveness of its cooked rice. Overall, both types of japonica rice from the NR and YRD could potentially have good eating qualities where Nangeng46's cooked rice was comparable to that of Daohuaxiang2 because of its lower AC. Moreover, its lower PC and higher proportion of amylopectin fa chains likely improved its eating quality over the inferior-tasting SGJR, Nangeng2728. This research lays a foundation for the improvement of the taste of japonica rice in rice breeding.
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16
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Zhao Y, Henry RJ, Gilbert RG. Starch structure-property relations in Australian wild rices compared to domesticated rices. Carbohydr Polym 2021; 271:118412. [PMID: 34364554 DOI: 10.1016/j.carbpol.2021.118412] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 07/04/2021] [Accepted: 07/05/2021] [Indexed: 12/30/2022]
Abstract
There are many genetic differences between Australian wild rices (AWRs) and domesticated rices (DRs), causing differences in starch molecular structure and starch-related functional properties; these are examined here for polished AWRs and polished DRs. Starch structural parameters for amylopectin and amylose were obtained using size-exclusion chromatography, with and without enzymatic debranching. Thermal properties of starch, in-vitro digestibility and texture of three AWRs were measured and compared to those of typical DRs. The results showed that AWR starches had (a) higher amylose content than most DRs, resulting in a higher gelatinization temperature, (b) fewer amylopectin short chains, causing a higher gelatinization enthalpy, and (c) more amylose shorter chains and more amylopectin longer chains, both causing a slower in-vitro digestion rate. The textural characteristics of AWRs are not significantly different from those of DRs. These findings suggest that AWRs are a potential source of nutritionally-desirable but palatable slowly-digestible starch.
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Affiliation(s)
- Yingting Zhao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia
| | - Robert J Henry
- The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia
| | - Robert G Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia.
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17
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Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106643] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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18
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Li S, Liang J, Ma Y, Ding Y, Luo J, Yu H, Sun J, Liu Y. Physicochemical properties of red millet: A novel Chinese rice wine brewing material. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Suping Li
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jingjing Liang
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yanli Ma
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Yufeng Ding
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jiancheng Luo
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Haiyan Yu
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Jianfeng Sun
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yaqiong Liu
- College of Food Science and Technology Hebei Agricultural University Baoding China
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19
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Jing L, Chen C, Lu Q, Wang Y, Zhu J, Lai S, Wang Y, Yang L. How do elevated atmosphere CO 2 and temperature alter the physiochemical properties of starch granules and rice taste? THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 766:142592. [PMID: 33071134 DOI: 10.1016/j.scitotenv.2020.142592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 09/12/2020] [Accepted: 09/23/2020] [Indexed: 05/12/2023]
Abstract
Elevated atmospheric CO2 (EC) and temperature (ET) strongly affect agricultural production, but the mechanism through which EC and/or ET influence starch granules and their relationship to cooked rice taste remain largely unknown. Therefore, a field experiment using a popular japonica cultivar grown in a temperature/free-air CO2 enrichment environment was conducted to investigate the responses of volume and fine structure of starch granules and their formation physiology to EC (+200 ppm) and/or ET (+1 °C) in 2015-2016. EC markedly enhanced the activity of soluble-starch synthase and granule-bound starch synthase by 28.0% and 27.9% respectively, thereby increasing the long chains and the volume of starch granules. However, EC decreased the activity of starch-branch enzyme by 7.5% possibly via the pathway of ethylene signalling (EC prominently decreased the ethylene evolution rate of rice grains by 28.8%), resulting in a remarkable decrease in α-1'6 glucosidic bonds and significant increase in the iodine-binding capacity and double helix in starch molecules. These EC-induced changes in morphology and fine structure of starch granules synergistically altered the thermal properties of rice flour and eventually improved the cohesiveness and taste of cooked rice, as suggested by the significant relationships between them. ET partially offset the beneficial EC effects in most cases. However, few remarkable CO2 × temperature or CO2 × year effects were detected, indicating that the effects of EC on starch granules and rice taste less varied with meteorological conditions. These findings have important implications on rice palatability and for the development of adaptive strategies in the starch industry in future environment.
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Affiliation(s)
- Liquan Jing
- 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, Jiangsu, China
| | - Chen Chen
- 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, Jiangsu, China
| | - Qi 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, Jiangsu, China
| | - Yunxia Wang
- College of Environmental Science and Engineering, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Jianguo Zhu
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, Jiangsu, China
| | - Shangkun Lai
- Suqian Institute, Jiangsu Academy of Agricultural Sciences, Suqian 223800, Jiangsu, China
| | - Yulong 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, Jiangsu, China
| | - Lianxin Yang
- 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, Jiangsu, China.
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20
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Jing L, Chen C, Hu S, Dong S, Pan Y, Wang Y, Lai S, Wang Y, Yang L. Effects of elevated atmosphere CO2 and temperature on the morphology, structure and thermal properties of starch granules and their relationship to cooked rice quality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106360] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Zhu D, Fang C, Qian Z, Guo B, Huo Z. Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106170] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Liu Q, Tao Y, Cheng S, Zhou L, Tian J, Xing Z, Liu G, Wei H, Zhang H. Relating amylose and protein contents to eating quality in 105 varieties of
Japonica
rice. Cereal Chem 2020. [DOI: 10.1002/cche.10358] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Qiuyuan Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
- Agricultural College Xinyang Agriculture and Forestry University Xinyang China
| | - Yu Tao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Shuang Cheng
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Lei Zhou
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Jinyu Tian
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Zhipeng Xing
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Guodong Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Haiyan Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Hongcheng Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
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23
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Liu Y, Chen X, Xu Y, Xu Z, Li H, Sui Z, Corke H. Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14826] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yi Liu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Xiaojing Chen
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Yijuan Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Zekun Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Haitao Li
- School of Food Science and Technology Jiangnan University Wuxi214122China
| | - Zhongquan Sui
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Harold Corke
- Biotechnology and Food Engineering Program Guangdong Technion‐Israel Institute of Technology Shantou515063China
- Faculty of Biotechnology and Food Engineering Technion–Israel Institute of Technology Haifa3200003Israel
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24
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Duan H, Tong H, Zhu A, Zhang H, Liu L. Effects of heat, drought and their combined effects on morphological structure and physicochemical properties of rice (Oryza sativa L.) starch. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103059] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Polidoro E, El Halal SLM, Villanova FA, Lindemann IDS, Wang Y, Vanier NL. Physicochemical and milling properties of rice kernels from upper, middle, and basal spikelets of hybrid and inbred lines at early and ideal harvesting stages. Cereal Chem 2020. [DOI: 10.1002/cche.10294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Edimara Polidoro
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | | | | | - Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Ya‐Jane Wang
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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