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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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2
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Long C, Du Y, Zeng M, Deng X, Zhang Z, Liu D, Zeng Y. Relationship between Chalkiness and the Structural and Physicochemical Properties of Rice Starch at Different Nighttime Temperatures during the Early Grain-Filling Stage. Foods 2024; 13:1516. [PMID: 38790818 PMCID: PMC11120102 DOI: 10.3390/foods13101516] [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: 03/30/2024] [Revised: 05/02/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024] Open
Abstract
The chalkiness, starch fine structure, and physiochemical properties of rice starch were analyzed and their correlations were investigated under different nighttime temperatures during the early grain-filling stage. Compared to MT, medium temperature (MT) and low (LNT) and high (HNT) nighttime temperatures resulted in an increased chalky grain rate (CGR) and chalkiness degree (CD). LNT mainly affected the chalkiness by increasing peak1 (short branch chains of amylopectin), the branching degree, and the proportion of small starch granules but decreasing peak2 (long branch chains of amylopectin) and peak3 (amylose branches). This altered the pasting properties, such as by increasing the peak viscosity and final viscosity. However, HNT mainly affected the chalkiness by increasing peak2 and the crystallinity degree but decreasing peak1 and peak3. Regarding the thermal properties, HNT also elevated peak and conclusion temperatures. The CGR and CD were significantly and positively correlated with the proportions of small and medium starch granules, peak1, branching degree, gelatinization enthalpy, setback viscosity, and pasting time but markedly and negatively correlated with the proportion of large starch granules, amylose content, peak3, peak viscosity, and breakdown viscosity. These findings suggest that LNT and HNT disrupted the starch structure, resulting in increased chalkiness. However, their mechanisms of action differ.
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Affiliation(s)
- Changzhi Long
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China; (C.L.); (Y.D.); (M.Z.); (X.D.); (Z.Z.); (D.L.)
| | - Yanli Du
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China; (C.L.); (Y.D.); (M.Z.); (X.D.); (Z.Z.); (D.L.)
- Lushan Botanical Garden, Chinese Academy of Sciences, Lushan 332900, China
| | - Mingyang Zeng
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China; (C.L.); (Y.D.); (M.Z.); (X.D.); (Z.Z.); (D.L.)
| | - Xueyun Deng
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China; (C.L.); (Y.D.); (M.Z.); (X.D.); (Z.Z.); (D.L.)
| | - Zhengwei Zhang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China; (C.L.); (Y.D.); (M.Z.); (X.D.); (Z.Z.); (D.L.)
| | - Dong Liu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China; (C.L.); (Y.D.); (M.Z.); (X.D.); (Z.Z.); (D.L.)
| | - Yongjun Zeng
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China; (C.L.); (Y.D.); (M.Z.); (X.D.); (Z.Z.); (D.L.)
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Ma ZH, Gao MH, Cheng HT, Song WW, Lu LJ, Lyu WY. Differences in rice component distribution across layers and their relationship with taste. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1824-1832. [PMID: 37884460 DOI: 10.1002/jsfa.13074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Rice taste is closely associated with endosperm composition, which varies among different rice layers. Although clarifying the relationship between this difference and nutritional taste can guide rice breeding and cultivation practices, research on this topic is limited. RESULTS Here, typical rice varieties having excellent and poor taste characteristics were selected to analyze the distribution characteristics and differences of their components. The varieties with excellent taste exhibited lower apparent amylose content (AAC) and protein content (PC), lesser short-chain (Fa) and long-chain (Fb3 ) amylopectin (AP) and more medium-chain (Fb1+2 ) AP, higher long-to-short chain ratio (Fa:Fb3 ), and higher nitrogen (N), magnesium (Mg) and calcium (Ca) content in layer 1 (L1) than the varieties with poor taste. Layer 2 (L2) played a key role in AAC and PC regulation in the varieties with excellent taste by reducing AAC and appropriately increasing PC, consequently improving rice taste. AP structure in layer 3 (L3) substantially affected the taste of the two types of varieties. The mineral content was the highest in L1, and increased potassium (K), Ca, and Mg content improved taste in all varieties. CONCLUSION AAC in each layer contributes to rice taste. PC and minerals primarily act on L1 and L2, whereas AP acts on L2 and L3. Therefore, the endosperm formation process should be exploited for improving rice taste. Furthermore, key resources and cultivation should be identified and regulated, respectively, to improve rice taste. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zhao-Hui Ma
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Ming-Hui Gao
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Hai-Tao Cheng
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Wen-Wen Song
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Lian-Ji Lu
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Wen-Yan Lyu
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
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4
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Liu W, Wang K, Zhao Y, Shen Y, Zhang C, Peng Y, Ran X, Guo H, Ding Y, Tang S. Effects of nitrogen application on physicochemical properties of rice starch under elevated temperature. Food Chem 2024; 433:137303. [PMID: 37713937 DOI: 10.1016/j.foodchem.2023.137303] [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: 03/23/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/17/2023]
Abstract
Nitrogen fertilization can mitigate the negative effects of high temperatures on rice. In this study, we simulated dynamic field temperature increases using a free-air temperature enhancement system. Changes in the physicochemical properties of starch were investigated under increasing nitrogen fertilization during the grain-filling stage. We observed that the application of nitrogen at elevated temperatures (ETN) did not change the chain length distribution compared with elevated temperatures (ET) alone; however, it did significantly increase the heights of the first and second amylose peaks. Specifically, ETN significantly decreased the height of fifth amylopectin and relative crystallinity, and the changes it introduced in the physicochemical properties of starch were greater than those of ET. Overall, these changes in starch properties may be associated with the ability of nitrogen to facilitate the maintenance of rice quality at high temperatures.
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Affiliation(s)
- Wenzhe Liu
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Kailu Wang
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yufei Zhao
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yingying Shen
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chen Zhang
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yuxuan Peng
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xuan Ran
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hao Guo
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yanfeng Ding
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210095, PR China
| | - She Tang
- College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210095, PR China.
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Yang J, Zhang X, Wang D, Wu J, Xu H, Xiao Y, Xie H, Shi W. The deterioration of starch physiochemical and minerals in high-quality indica rice under low-temperature stress during grain filling. FRONTIERS IN PLANT SCIENCE 2024; 14:1295003. [PMID: 38317835 PMCID: PMC10839034 DOI: 10.3389/fpls.2023.1295003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 12/28/2023] [Indexed: 02/07/2024]
Abstract
Low temperatures during the grain-filling phase have a detrimental effect on both the yield and quality of rice grains. However, the specific repercussions of low temperatures during this critical growth stage on grain quality and mineral nutrient composition in high-quality hybrid indica rice varieties have remained largely unexplored. The present study address this knowledge gap by subjecting eight high-quality indica rice varieties to two distinct temperature regimes: low temperature (19°C/15°C, day/night) and control temperature (28°C/22°C) during their grain-filling phase, and a comprehensive analysis of various quality traits, with a particular focus on mineral nutrients and their interrelationships were explored. Exposure of rice plants to low temperatures during early grain filling significantly impacts the physicochemical and nutritional properties. Specifically, low temperature increases the chalkiness rate and chalkiness degree, while decreases starch and amylopectin content, with varying effects on amylose, protein, and gelatinization temperature among rice varieties. Furthermore, crucial parameters like gelatinization enthalpy (ΔH), gelatinization temperature range (R), and peak height index (PHI) all significantly declined in response to low temperature. These detrimental effects extend to rice flour pasting properties, resulting in reduced breakdown, peak, trough, and final viscosities, along with increased setback. Notably, low temperature also had a significant impact on the mineral nutrient contents of brown rice, although the extent of this impact varied among different elements and rice varieties. A positive correlation is observed between brown rice mineral nutrient content and factors such as chalkiness, gelatinization temperature, peak viscosity, and breakdown, while a negative correlation is established with amylose content and setback. Moreover, positive correlations emerge among the mineral nutrient contents themselves, and these relationships are further accentuated in the context of low-temperature conditions. Therefore, enhancing mineral nutrient content and increasing rice plant resistance to chilling stress should be the focus of breeding efforts to improve rice quality.
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Affiliation(s)
- Juan Yang
- College of Agronomy, Hunan Agricultural University, Changsha, Hunan, China
| | - Xinzheng Zhang
- College of Agronomy, Hunan Agricultural University, Changsha, Hunan, China
| | - De Wang
- College of Agronomy, Hunan Agricultural University, Changsha, Hunan, China
| | - Jinshui Wu
- College of Agronomy, Hunan Agricultural University, Changsha, Hunan, China
| | - Hang Xu
- College of Agronomy, Hunan Agricultural University, Changsha, Hunan, China
| | - Yang Xiao
- College of Agronomy, Hunan Agricultural University, Changsha, Hunan, China
| | - Hongjun Xie
- Hunan Rice Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China
| | - Wanju Shi
- College of Agronomy, Hunan Agricultural University, Changsha, Hunan, China
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Xiang G, Li J, Lin Q, Zhang Y, Ding Y, Guo X, Pan Q, Liu Q, Fu X, Yang Y, Han W, Fang Y. The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties. Food Chem X 2023; 19:100785. [PMID: 37780235 PMCID: PMC10534091 DOI: 10.1016/j.fochx.2023.100785] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid complexes), which hindered the removal of non-starch components. Compared to the untreated rice flour, the HMT treated lipid-removal rice flour had small changes in their crystallinity, gelatinization temperature and viscosity property. After removing protein, the crystallinity, peak viscosity, final viscosity, breakdown and starch digestibility were sharply increased. In particular, the peak viscosity increased from 811 cP to 1746 cP and the enthalpy change increased from 5.33 J/g to 10.18 J/g. These findings are helpful in understanding the contribution of removing endogenous proteins and lipids to the physicochemical changes of HMT treated rice flour during its heating process and thus can be helpful in controlling the quality of rice flour through HMT.
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Affiliation(s)
- Guiyuan Xiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yili Zhang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yuqin Ding
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xiaofeng Guo
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qianru Pan
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xiangjin Fu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Ying Yang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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Yang T, Tan X, Huang S, Pan X, Zeng Y, Zhang J, Cheng S, Zeng Y. Grain yield and quality performances of different late-season rice cultivars in response to experimental warming in subtropical China. FRONTIERS IN PLANT SCIENCE 2023; 14:1136564. [PMID: 37255558 PMCID: PMC10225640 DOI: 10.3389/fpls.2023.1136564] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Introduction Climate warming has pronounced effects on rice production in China. However, late-seasons rice cultivars are diverse in double rice cropping systems, and the actual responses in grain yield and quality of different late-season rice cultivars to climate warming are still unclear. Methods A two-year field warming experiment was conducted by using free-air temperature increase facilities with three widely-planted late-season rice cultivars, including Taiyou398 (TY, short growth duration indica hybrid rice), Jiuxiangnian (JXN, long growth duration indica inbred rice), and Yongyou1538 (YY, long growth duration indica-japonica hybrid rice) in a double rice cropping system in subtropical China. Results Warming (1.9-2.0°C) had no significant effects on the grain yields of TY and JXN, but significantly decreased that of YY by 4.8% relative to ambient treatment due to a reduction of spikelet number. Compared to ambient treatment, the head rice yields of TY and YY did not change while that of JXN increased by 6.3% under warming conditions. Warming significantly increased the head rice rates of JXN and YY by 6.6% and 7.8%, and the chalky grain rates of TY, JXN, and YY by 79.1%, 21.6%, and 7.6%, respectively. Under warming conditions, the amylose content of JXN and YY decreased significantly by 7.5% and 8.8%, and the setback of three cultivars decreased significantly by an average of 41.5%. Conclusion Warming could improve the milling and eating qualities of long growth duration late-season rice (JXN and YY) and increase or maintain their head rice yield, even though decreased the grain yield of indica-japonica hybrid rice (YY). These results will provide a better understanding for the selection of suitable late-season rice cultivars under future climate warming conditions.
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Affiliation(s)
- Taotao Yang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, China
- Rice Research Institute/Guangdong Key Laboratory of New Technology in Rice Breeding/Guangdong Rice Engineering Laboratory, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Xueming Tan
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, China
| | - Shan Huang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, China
| | - Xiaohua Pan
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, China
| | - Yongjun Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, China
| | - Jun Zhang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shanmei Cheng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, China
| | - Yanhua Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang, China
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Lu Z, Fang Z, Liu W, Lu D, Wang X, Wang S, Xue J, He X. Grain quality characteristics analysis and application on breeding of Yuenongsimiao, a high-yielding and disease-resistant rice variety. Sci Rep 2023; 13:6335. [PMID: 37072409 PMCID: PMC10113224 DOI: 10.1038/s41598-022-21030-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 09/21/2022] [Indexed: 05/03/2023] Open
Abstract
Rice quality is one of the main targets of rice breeding and is a complex trait that involves grain appearance, milling, cooking, eating and nutritional quality. For many years, rice breeding has contended with imbalances in rice yield, quality, and disease and lodging resistance. Here, the milling and appearance quality, cooking quality, starch rapid viscosity analyzer (RVA) profile, and nutritional quality of grains of Yuenongsimiao (YNSM), an indica rice variety with high yield, high quality and disease resistance, were determined. YNSM had excellent appearance and quality, with low amylose contents and high gel consistency, and these characteristics exhibited significant correlations with the RVA profile such as hot paste viscosity, cool paste viscosity, setback viscosity, and consistency. Moreover, 5 genes related to length-to-width ratio (LWR) as well as the Wx gene were used to detect the main quality genotype of YNSM. The results showed that YNSM is a semilong-grain rice with a relatively high brown rice rate, milled rice rate and head rice yield and low chalkiness. The results indicated that the LWR and food quality of YNSM might be related to gs3, gw7 and Wxb. This study also reports the quality characteristics of hybrid rice developed using YNSM as a restorer line. The quality characteristics and the genotype for grain quality determined through gene analysis in YNSM may facilitate the breeding of new rice varieties that achieve a balance of grain yield, resistance and quality.
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Affiliation(s)
- Zhanhua Lu
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640, China
- Guangdong Rice Engineering Laboratory, Guangzhou, 510640, China
| | - Zhiqiang Fang
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640, China
- Guangdong Rice Engineering Laboratory, Guangzhou, 510640, China
| | - Wei Liu
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640, China
- Guangdong Rice Engineering Laboratory, Guangzhou, 510640, China
| | - Dongbai Lu
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640, China
- Guangdong Rice Engineering Laboratory, Guangzhou, 510640, China
| | - Xiaofei Wang
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640, China
- Guangdong Rice Engineering Laboratory, Guangzhou, 510640, China
| | - Shiguang Wang
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640, China
- Guangdong Rice Engineering Laboratory, Guangzhou, 510640, China
| | - Jiao Xue
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640, China
- Guangdong Rice Engineering Laboratory, Guangzhou, 510640, China
| | - Xiuying He
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China.
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640, China.
- Guangdong Rice Engineering Laboratory, Guangzhou, 510640, China.
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Hashemilar H, Jafarizadeh-Malmiri H, Ahmadi O, Jodeiri N. Enzymatically preparation of starch nanoparticles using freeze drying technique - Gelatinization, optimization and characterization. Int J Biol Macromol 2023; 237:124137. [PMID: 36965561 DOI: 10.1016/j.ijbiomac.2023.124137] [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: 12/22/2022] [Revised: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 03/27/2023]
Abstract
Starch nanoparticles (SNPs) in colloidal forms were prepared using enzymatically pretreatment and four different gelatinization methods based on autoclave, microwave, ultrasonication and normal heating with stirring. Furthermore, SNPs in powder form were prepared using freeze drying technique. Results indicated that the formed SNPs using starch solution (1 % W/V) and ultrasonication technique had lowest mean particle size (151 nm) and PDI (0.173), and highest zeta potential (-8.8 mV) values. Optimization procedure using response surface methodology, based on central composite design, indicated that using 1.5 mL of α-amylase and sonication time of 15 min, SNPs with lowest particle size (49.3 nm) and highest zeta potential (-10.8 mV) were produced. Using prepared colloidal solution under optimal conditions, SNPs powder were produced by freeze dryer, adjusted at pressure and temperature of 100 Pa and - 70 °C, for 24 h. Results indicated that formed SNPs powder with squared-shape, had particle size, zeta potential, specific surface area, decomposition temperature of 197 nm, -13.9 mV, 1.9 m2g-1 and 162 °C, respectively. While, for native starch these values were 5018 nm, -6.01 mV, 0.68 m2g-1 and 170.2 °C, respectively. Results revealed that emulsification ability of SNPs powder was three times higher than that of the native starch.
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Affiliation(s)
- Haniyeh Hashemilar
- Faculty of Chemical Engineering, Sahand University of Technology, East Azarbaijan, Tabriz, Iran
| | - Hoda Jafarizadeh-Malmiri
- Faculty of Chemical Engineering, Sahand University of Technology, East Azarbaijan, Tabriz, Iran.
| | - Omid Ahmadi
- Faculty of Chemical Engineering, Sahand University of Technology, East Azarbaijan, Tabriz, Iran
| | - Naimeh Jodeiri
- Faculty of Chemical Engineering, Sahand University of Technology, East Azarbaijan, Tabriz, Iran
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10
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Song X, Chen Z, Du X, Li B, Fei Y, Tao Y, Wang F, Xu Y, Li W, Wang J, Liang G, Zhou Y, Tan X, Li Y, Yang J. Generation of new rice germplasms with low amylose content by CRISPR/CAS9-targeted mutagenesis of the FLOURY ENDOSPERM 2 gene. FRONTIERS IN PLANT SCIENCE 2023; 14:1138523. [PMID: 36993856 PMCID: PMC10040805 DOI: 10.3389/fpls.2023.1138523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Accepted: 02/20/2023] [Indexed: 06/19/2023]
Abstract
FLOURY ENDOSPERM 2 (FLO2), encoding a tetratricopeptide repeat domain (TPR)-containing protein located in the nucleus, is considered to be a regulatory protein that controls the biosynthesis of seed storage substances. The diversity of flo2 allele is attributable for the variations in grain appearance, amylose content (AC), and physicochemical properties, influencing the eating and cooking quality (ECQ) of rice. In this study, we used CRISPR/Cas9 to introduce loss-of-function mutations into the FLOURY ENDOSPERM 2 gene in Suken118 (SK118), a widely cultivated elite japonica rice variety in Jiangsu, China. Physiochemical analyses of the flo2 mutants were congruent with previous studies, exhibiting lowered AC and viscosity, risen gel consistency (GC) and gelatinization temperature (GT) values, which were all instrumental to the improvement of ECQ. However, the wrinkled opaque appearance and the decrease in grain width, grain thickness and grain weight imply trade-offs in grain yield. Despite the ex-ante estimation for low yielding, the superior ECQ in these novel genotypes generated by using genome editing approach may have the potential for formulating high value specialty food.
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Affiliation(s)
- Xiaohong Song
- School of Life Science, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
| | - Zhihui Chen
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Xi Du
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Bin Li
- School of Life Science, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
| | - Yunyan Fei
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Yajun Tao
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Fangquan Wang
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Yang Xu
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Wenqi Li
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Jun Wang
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Guohua Liang
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Yong Zhou
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Xiaoli Tan
- School of Life Science, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yulong Li
- School of Life Science, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Jie Yang
- School of Life Science, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Germplasm Innovation in Downstream of Huaihe River Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
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11
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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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12
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Hu T, Yang H, Zhang K, Hafsa CN, Fang X, Ma H, Liao J, Zheng S. Effects of different altitudes on the structure and properties of potato starch. FRONTIERS IN PLANT SCIENCE 2023; 14:1111843. [PMID: 37123835 PMCID: PMC10130426 DOI: 10.3389/fpls.2023.1111843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 03/09/2023] [Indexed: 05/03/2023]
Abstract
The main element influencing the quality of potato starch is the environment. To investigate the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch, two potato varieties, Jiusen No.1 B1 and Qingshu No.9 B2, were planted in three different altitude zones: A1 at low altitude (Chongzhou 450 m), A2 at middle altitude (Xichang 2800 m), and A3 at high altitude (Litang 3650 m). The results showed that the average volume, number, surface area diameter, average branched polymerization degree, crystallinity, and gelatinization temperature of two potato granules in high altitude areas were significantly lower than those in middle and low altitude areas were, and the gelatinization performance of potato starch was affected according to the correlation of starch structure characteristics. Potato starch with more short-branched chains and less long branched chains resulted in a lower gelatinization temperature in high altitude areas. The results showed that Jiusen No. 1 and Qingshu No. 9 were mainly affected by accumulated radiation and accumulated rainfall in Litang, a high altitude area, and by effective accumulated temperature in Xichang, a middle altitude area. This study quantified the influence of meteorological factors on the main starch quality of potato tubers. The results can be used as a theoretical basis for the scientific planting of high-quality potatoes.
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Affiliation(s)
- Tingyuan Hu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
| | - Kaiqin Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
| | - Cheema Nazir Hafsa
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Xiaoting Fang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Haiyan Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Jiangxiu Liao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Shunlin Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
- Key Laboratory of Tuber Crop Genetics and Breeding, Ministry of Agriculture, Chengdu Joyson Agricultural Technology Co., Ltd, Xingdu, China
- *Correspondence: Shunlin Zheng,
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13
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [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] [Indexed: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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14
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Lal MK, Sharma N, Adavi SB, Sharma E, Altaf MA, Tiwari RK, Kumar R, Kumar A, Dey A, Paul V, Singh B, Singh MP. From source to sink: mechanistic insight of photoassimilates synthesis and partitioning under high temperature and elevated [CO 2]. PLANT MOLECULAR BIOLOGY 2022; 110:305-324. [PMID: 35610527 DOI: 10.1007/s11103-022-01274-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 04/10/2022] [Indexed: 05/27/2023]
Abstract
Photosynthesis is the vital metabolism of the plant affected by abiotic stress such as high temperature and elevated [CO2] levels, which ultimately affect the source-sink relationship. Triose phosphate, the primary precursor of carbohydrate (starch and sucrose) synthesis in the plant, depends on environmental cues. The synthesis of starch in the chloroplasts of leaves (during the day), the transport of photoassimilates (sucrose) from source to sink, the loading and unloading of photoassimilates, and the accumulation of starch in the sink tissue all require a highly regulated network and communication system within the plant. These processes might be affected by high-temperature stress and elevated [CO2] conditions. Generally, elevated [CO2] levels enhance plant growth, photosynthetic rate, starch synthesis, and accumulation, ultimately diluting the nutrient of sink tissues. On the contrary, high-temperature stress is detrimental to plant development affecting photosynthesis, starch synthesis, sucrose synthesis and transport, and photoassimilate accumulation in sink tissues. Moreover, these environmental conditions also negatively impact the quality attributes such as grain/tuber quality, cooking quality, nutritional status in the edible parts and organoleptic traits. In this review, we have attempted to provide an insight into the source-sink relationship and the sugar metabolites synthesized and utilized by the plant under elevated [CO2] and high-temperature stress. This review will help future researchers comprehend the source-sink process for crop growth under changing climate scenarios.
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Affiliation(s)
- Milan Kumar Lal
- ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| | - Nitin Sharma
- ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
- Dr Yashwant, Singh Parmar University of Horticulture & Forestry, Nauni, Solan, Himachal Pradesh, 173230, India
| | - Sandeep B Adavi
- ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Eshita Sharma
- Dietetics & Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, 176061, India
- Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar, India
| | | | - Rahul Kumar Tiwari
- ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India.
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India.
| | - Ravinder Kumar
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India.
| | - Awadhesh Kumar
- ICAR-National Rice Research Institute, Cuttack, Odisha, 753006, India
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata, West Bengal, 700073, India
| | - Vijay Paul
- ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Brajesh Singh
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, 171001, India
| | - Madan Pal Singh
- ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India.
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15
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Dhull SB, Chandak A, Collins MN, Bangar SP, Chawla P, Singh A. Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200064] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India
| | - Ankita Chandak
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India
| | - Maurice N. Collins
- Bernal Institute School of Engineering University of Limerick Limerick V94 T9PX Ireland
- Health Research Institute University of Limerick Limerick V94 T9PX Ireland
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC 29631 USA
| | - Prince Chawla
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab 144411 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib Punjab 140406 India
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16
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Miura S, Narita M, Crofts N, Itoh Y, Hosaka Y, Oitome NF, Abe M, Takahashi R, Fujita N. Improving Agricultural Traits While Maintaining High Resistant Starch Content in Rice. RICE (NEW YORK, N.Y.) 2022; 15:28. [PMID: 35662383 PMCID: PMC9167398 DOI: 10.1186/s12284-022-00573-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 05/05/2022] [Indexed: 05/04/2023]
Abstract
BACKGROUND Resistant starch (RS) is beneficial for human health. Loss of starch branching enzyme IIb (BEIIb) increases the proportion of amylopectin long chains, which greatly elevates the RS content. Although high RS content cereals are desired, an increase in RS content is often accompanied by a decrease in seed weight. To further increase the RS content, genes encoding active-type starch synthase (SS) IIa, which elongates amylopectin branches, and high expression-type granule-bound SSI (GBSSI), which synthesizes amylose, were introduced into the be2b mutant rice. This attempt increased the RS content, but further improvement of agricultural traits was required because of a mixture of indica and japonica rice phonotype, such as different grain sizes, flowering times, and seed shattering traits. In the present study, the high RS lines were backcrossed with an elite rice cultivar, and the starch properties of the resultant high-yielding RS lines were analyzed. RESULTS The seed weight of high RS lines was greatly improved after backcrossing, increasing up to 190% compared with the seed weight before backcrossing. Amylopectin structure, gelatinization temperature, and RS content of high RS lines showed almost no change after backcrossing. High RS lines contained longer amylopectin branch chains than the wild type, and lines with active-type SSIIa contained a higher proportion of long amylopectin chains compared with the lines with less active-SSIIa, and thus showed higher gelatinization temperature. Although the RS content of rice varied with the cooking method, those of high RS lines remained high after backcrossing. The RS contents of cooked rice of high RS lines were high (27-35%), whereas that of the elite parental rice was considerably low (< 0.7%). The RS contents of lines with active-type SSIIa and high-level GBSSI expression in be2b or be2b ss3a background were higher than those of lines with less-active SSIIa. CONCLUSIONS The present study revealed that backcrossing high RS rice lines with elite rice cultivars could increase the seed weight, without compromising the RS content. It is likely that backcrossing introduced loci enhancing seed length and width as well as loci promoting early flowering for ensuring an optimum temperature during RS biosynthesis.
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Affiliation(s)
- Satoko Miura
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Maiko Narita
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Naoko Crofts
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Yuki Itoh
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Yuko Hosaka
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Naoko F. Oitome
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Misato Abe
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Rika Takahashi
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Naoko Fujita
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
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17
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He L, Yang Y, Ren L, Bian X, Liu X, Chen F, Tan B, Fu Y, Zhang X, Zhang N. Effects of germination time on the structural, physicochemical and functional properties of brown rice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Lin‐yang He
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Li‐kun Ren
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xiao‐fei Liu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Bin Tan
- Academy of Science National Food and Strategic Reserves Administration Beijing 100037 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xiu‐min Zhang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
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18
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Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System. Foods 2022; 11:foods11070913. [PMID: 35407000 PMCID: PMC8997773 DOI: 10.3390/foods11070913] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/19/2022] [Accepted: 03/21/2022] [Indexed: 02/04/2023] Open
Abstract
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000–1200 Pa.s at a low shear rate (˂0.1 s−1). Among the starch concentrations (10–15%, w/w) investigated, 15% starch concentration provided the best control over the shape of the beads due to its high storage modulus (8947 Pa), indicating higher gel strength. At this condition, the starch beads revealed an average size of ~650 µm, which was significantly smaller than the beads produced with other starch concentrations (10 and 12.5%), and had a density of 0.23 g/cm3. However, at lower starch concentrations (10%), the beads were not able to retain their spherical shape, resulting in larger beads (812–3501 µm). Starch crystallinity decreased by gelatinization, and the starch beads exhibited a porous structure, as observed from their SEM images. Overall, 3D food printing can be an alternative approach to preparing porous beads for the delivery of bioactive compounds with high precision.
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19
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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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20
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Preparation and characterization of nanoparticles from cereal and pulse starches by ultrasonic-assisted dissolution and rapid nanoprecipitation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107081] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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21
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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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22
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Gumul D, Areczuk A, Berski W, Juszczak L, Khachatryan G. Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (
Solanum tuberosum
L.) as Compared to Starch from Yellow Flesh Potatoes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100158] [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]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Anna Areczuk
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Gohar Khachatryan
- Department of Food Analysis and Evaluation of Food Quality Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
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23
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Yang L, Liu Y, Yang J, Du C, Zhai L. Changes in the multi-scale structure and physicochemical properties of starch during potato growth. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5927-5937. [PMID: 33818781 DOI: 10.1002/jsfa.11245] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 03/05/2021] [Accepted: 04/05/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Growth stage contributes critically to the physicochemical properties of starches, which make achieving desired functional properties by controlling the growth period possible. Thus, this study investigated the changes in multiscale structure and physicochemical properties of potatoes starches harvested at different growth stages. RESULTS The amylose and phosphate content varied over the growth period, with the ranges 2.756-2.998 g kg-1 and 0.0058-0.0077 g kg-1 , respectively. The starch granules were round or oval, and the size increased with growth. X-Ray diffraction indicated the B-type crystalline structure of samples. Time-dependent changes in crystallinity were observed. The weight-average molecular weight (Mw ) showed a tendency to decrease first and then increase, and presented the lowest Mw (1.105 × 108 g mol-1 ) at 35 days. A higher proportion of long chains were noted in starch from earlier harvested potatoes than that in later harvested ones. Differential scanning calorimetry revealed that starch gelatinization temperature decreased, and gelatinization enthalpy decreased from 16.39 to 14.89 J g-1 . All samples possessed weak elastic gel-like structure, and starches harvested at early stage possessed highest viscosity and stronger gel behaviour. Resistant starch showed a decreasing trend on the whole, and presented highest value (10.69%) at earliest harvest time. Starch from the potatoes harvested at 35 days after tuberization exhibited excellent light transmittance (up to 62.47%). CONCLUSION Potato starches harvested at different growth period presented extremely different structures and physicochemical properties. The results will provide fundamental data in terms of changes of potato starch during growth which will affect the choice of harvest time. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Liping Yang
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
| | - Yong Liu
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
| | - Jianting Yang
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
| | - Chuanlai Du
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, Fengyang, China
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24
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Influence of dynamic high temperature during grain filling on starch fine structure and functional properties of semi-waxy japonica rice. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103319] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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25
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Wang X, Wang K, Yin T, Zhao Y, Liu W, Shen Y, Ding Y, Tang S. Nitrogen Fertilizer Regulated Grain Storage Protein Synthesis and Reduced Chalkiness of Rice Under Actual Field Warming. FRONTIERS IN PLANT SCIENCE 2021; 12:715436. [PMID: 34527011 PMCID: PMC8435852 DOI: 10.3389/fpls.2021.715436] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 08/05/2021] [Indexed: 06/02/2023]
Abstract
Our previous study has shown that nitrogen plays an important role in dealing with significantly increased chalkiness caused by elevated temperature. However, the role of nitrogen metabolites has not been given sufficient attention, and its regulatory mechanism is not clear. This study investigated the effects of high temperature and nitrogen fertilizer on the synthesis of grain storage protein and further explored the quality mechanism under the actual scenario of field warming. Results showed that increased temperature and nitrogen fertilizer could affect the activities of nitrogen metabolism enzymes, namely, glutamate synthetase, glutamine synthetase, glutamic pyruvic transaminase, and glutamic oxaloacetic transaminase, and the expressions of storage protein synthesis factor genes, namely, GluA and GluB, and subfamily genes, namely, pro14, BiP1, and PDIL1, which co-induced the changes of storage protein synthesis in rice grains. Furthermore, the increased temperature changed the balance of grain storage substances which may lead to the significantly increased chalky rate (197.67%) and chalkiness (532.92%). Moreover, there was a significant negative correlation between prolamin content and chalkiness, indicating that nitrogen fertilizer might regulate the formation of chalkiness by affecting the synthesis of prolamin. Results suggested that nitrogen application could regulate the related core factors involved in nitrogen metabolism pathways, which, in turn, affects the changes in the storage protein components in the grain and further affects quality. Therefore, as a conventional cultivation measure, nitrogen application would have a certain value in future rice production in response to climate warming.
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Affiliation(s)
- Xueqin Wang
- College of Agronomy, Nanjing Agricultural University, Nanjing, China
| | - Kailu Wang
- College of Agronomy, Nanjing Agricultural University, Nanjing, China
| | - Tongyang Yin
- College of Agronomy, Nanjing Agricultural University, Nanjing, China
| | - Yufei Zhao
- College of Agronomy, Nanjing Agricultural University, Nanjing, China
| | - Wenzhe Liu
- College of Agronomy, Nanjing Agricultural University, Nanjing, China
| | - Yingying Shen
- College of Agronomy, Nanjing Agricultural University, Nanjing, China
| | - Yanfeng Ding
- College of Agronomy, Nanjing Agricultural University, Nanjing, China
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing, China
| | - She Tang
- College of Agronomy, Nanjing Agricultural University, Nanjing, China
- Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing, China
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26
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Gardouh AR, Srag El-Din ASG, Salem MSH, Moustafa Y, Gad S. Starch Nanoparticles for Enhancement of Oral Bioavailability of a Newly Synthesized Thienopyrimidine Derivative with Anti-Proliferative Activity Against Pancreatic Cancer. DRUG DESIGN DEVELOPMENT AND THERAPY 2021; 15:3071-3093. [PMID: 34305395 PMCID: PMC8292977 DOI: 10.2147/dddt.s321962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 07/08/2021] [Indexed: 01/02/2023]
Abstract
Purpose This research aimed to improve water solubility and oral bioavailability of a newly synthesized thienopyrimidine derivative (TPD) with anti-pancreatic cancer activity by loading on starch nanoparticles (SNPs). Methods TPD was synthesized, purified and its ADME behavior was predicted using Swiss ADME software. A UV spectroscopy method was developed and validated to measure TPD concentration at various dosage forms. SNPs loaded with TPD (SNPs-TPD) were prepared, characterized for particle size, polydispersity index, zeta potential, transmission electron microscopy, Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), entrapment efficiency, in-vitro release, and in-vivo animal study. Results The Swiss ADME results showed that TPD can be administered orally; however, it has low oral bioavailability (0.55) and poor water solubility. The significant regression coefficient of the calibration curve (r2 = 0.9995), the precision (%RSD < 0.5%) and the accuracy (99.46−101.72%) confirmed the efficacy of the developed UV method. SNPs-TPD had a spherical monodispersed (PDI= 0.12) shape, nanoparticle size (22.98 ± 4.23) and good stability (−21 ± 4.72 mV). Moreover, FT-IR and DSC revealed changes in the physicochemical structure of starch resulting in SNPs formation. The entrapment efficiency was 97% ± 0.45%, and the in-vitro release showed that the SNPs enhanced the solubility of the TPD. The in-vivo animal study and histopathology showed that SNPs enhanced the oral bioavailability of TPD against solid Ehrlich carcinoma. Conclusion SNPs-TPD were superior in drug solubility and oral bioavailability than those obtained from TPD suspension.
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Affiliation(s)
- Ahmed R Gardouh
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt.,Department of Pharmaceutical Sciences, Faculty of Pharmacy, Jadara University, Irbid, 21110, Jordan
| | - Ahmed S G Srag El-Din
- Department of Pharmaceutics, Faculty of Pharmacy, Delta University for Science & Technology, Gamasa City, Egypt
| | - Mohamed S H Salem
- Pharmaceutical Organic Chemistry Department, Faculty of Pharmacy, Suez Canal University, Ismailia, 41522, Egypt.,The Institute of Scientific and Industrial Research (ISIR), Osaka University, Ibaraki-shi, Osaka, 567-0047, Japan
| | - Yasser Moustafa
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt.,Department of Pharmacology and Toxicology, Faculty of Pharmacy, Badr University in Cairo, Badr City, Cairo, Egypt
| | - Shadeed Gad
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt
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27
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Torres‐Vargas OL, Luzardo‐Ocampo I, Hernandez‐Becerra E, Rodríguez‐García ME. Physicochemical Characterization of Unripe and Ripe Chontaduro (
Bactris gasipaes
Kunth) Fruit Flours and Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Olga Lucia Torres‐Vargas
- Universidad del Quindío, Facultad de Ciencias Agroindustriales Grupo de Investigación en Ciencias Agroindustriales Armenia Quindio Colombia
| | - Ivan Luzardo‐Ocampo
- Research and Graduate Program in Food Science, School of Chemistry Universidad Autónoma de Querétaro Queretaro Qro 76010 Mexico
- Instituto de Neurobiología Universidad Nacional Autónoma de México Juriquilla 76230 México
| | - Ezequiel Hernandez‐Becerra
- Ciencias de la Salud Universidad del Valle de México, Campus Querétaro Naranjos Punta Juriquilla 1000, Santa Rosa Jáurequi Querétaro Qro México
| | - Mario E. Rodríguez‐García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Campus Juriquilla Queretaro Qro 76230 Mexico
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28
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Yang L, Liu Y, Wang S, Zhang X, Yang J, Du C. The relationship between amylopectin fine structure and the physicochemical properties of starch during potato growth. Int J Biol Macromol 2021; 182:1047-1055. [PMID: 33887292 DOI: 10.1016/j.ijbiomac.2021.04.080] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 12/29/2022]
Abstract
The aim of this study was to explore the relationship between the structural and functional properties of starch isolated from Atlantic potatoes at different stages of growth without the effect of varieties and growth environment. The molecular size and chain-length distribution of amylopectin significantly varied with growth. The Mw and Mn of amylopectin ranged from 2.976 × 107 to 4.512 × 107 g/mol and 1.275 × 107 to 2.295 × 107 g/mol, respectively, suggested that the polydispersity varied with growth. The average chain length of amylopectin during potato growth showed small but significant changes and ranged from DP 23.59 to 24.73. Overall, Afp chains, Acrystal chains, and B1 chains increased with growth, and B2 and B3 chains decreased with growth. There was wide variation in starch pasting, gelatinization, retrogradation, in vitro starch digestibility, swelling power, solubility, and gel stability properties. Specifically, potato starch harvested at the earliest time had the highest resistant starch content. The variation trend of swelling power and solubility was similar, reached highest value at 42 days, were 20.38 g/g and 8.83%, respectively. Correlation analysis revealed that the physicochemical properties were significantly affected by amylopectin fine structure. The results of this study enhance our understanding of the structure-function relationship of potato starch.
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Affiliation(s)
- Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
| | - Yong Liu
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Sunyan Wang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Xianling Zhang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Jianting Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Chuanlai Du
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
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29
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Ning H, Sun J, Liu H, Gao Y, Shen X, Wang G, Zhang K. The effects of nitrogen application rate on the grain physicochemical properties of japonica rice under controlled and flooding irrigation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2428-2438. [PMID: 33012027 DOI: 10.1002/jsfa.10867] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 09/07/2020] [Accepted: 10/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In this study, we investigated the effects of water-nitrogen interaction on the grain quality of two varieties of japonica rice grown on the North China Plain, based on evaluations of grain biochemical components, starch X-ray diffraction properties, thermal and pasting characteristics, and particle size distribution. RESULTS We found that, under controlled irrigation, increasing levels of nitrogen resulted in a reduction in grain starch content and an increase in protein content. Nitrogen fertilization, irrigation, and their interaction had significant effects on the particle size and size distribution of rice flour. Under both controlled and flooding irrigation, the lowest values of pasting parameters for cultivars Xindao22 and Xindao10 were observed in response to moderate and high nitrogen application, respectively. Under flooding irrigation, Xindao22 exhibited lower mean value of gelatinization onset, peak, and conclusion temperatures and enthalpy in response to control irrigation, whereas in Xindao10 these parameters were relatively stable with respect to nitrogen and irrigation treatments. However, we observed no significant effects of either nitrogen or irrigation on amylopectin chain length distribution or starch relative crystallinity. CONCLUSION Nitrogen application rate and irrigation methods had distinct effects on the physicochemical properties of flour derived from treated rice plants. The findings will provide support for scientific irrigation and fertilization in order to improve rice grain quality. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Huifeng Ning
- Farmland Irrigation Research Institute, Chinese Academy of Agricultural Science, Xinxiang, PR China
- Key Laboratory of Crop Water Use and Regulation, Ministry of Agriculture, Xinxiang, PR China
| | - Jingsheng Sun
- Farmland Irrigation Research Institute, Chinese Academy of Agricultural Science, Xinxiang, PR China
- Key Laboratory of Crop Water Use and Regulation, Ministry of Agriculture, Xinxiang, PR China
| | - Hao Liu
- Farmland Irrigation Research Institute, Chinese Academy of Agricultural Science, Xinxiang, PR China
- Key Laboratory of Crop Water Use and Regulation, Ministry of Agriculture, Xinxiang, PR China
| | - Yang Gao
- Farmland Irrigation Research Institute, Chinese Academy of Agricultural Science, Xinxiang, PR China
- Key Laboratory of Crop Water Use and Regulation, Ministry of Agriculture, Xinxiang, PR China
| | - Xiaojun Shen
- Farmland Irrigation Research Institute, Chinese Academy of Agricultural Science, Xinxiang, PR China
- Key Laboratory of Crop Water Use and Regulation, Ministry of Agriculture, Xinxiang, PR China
| | - Guangshuai Wang
- Farmland Irrigation Research Institute, Chinese Academy of Agricultural Science, Xinxiang, PR China
- Key Laboratory of Crop Water Use and Regulation, Ministry of Agriculture, Xinxiang, PR China
| | - Kai Zhang
- Farmland Irrigation Research Institute, Chinese Academy of Agricultural Science, Xinxiang, PR China
- Key Laboratory of Crop Water Use and Regulation, Ministry of Agriculture, Xinxiang, PR China
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30
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Hu Q, Liu Q, Jiang W, Qiu S, Wei H, Zhang H, Liu G, Xing Z, Hu Y, Guo B, Gao H. Effects of mid-stage nitrogen application timing on the morphological structure and physicochemical properties of japonica rice starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2463-2471. [PMID: 33034077 DOI: 10.1002/jsfa.10872] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/12/2020] [Accepted: 10/09/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nitrogen management of crops, especially when mid-stage nitrogen is applied, is a key factor affecting the yield and grain quality of rice (Oryza sativa). Here, the timing of mid-stage nitrogen application was evaluated for its effect on rice grain quality by assessing the morphological structure and physicochemical properties of starch from two japonica rice cultivars growing in fields (Nangeng 9108 and Nangeng 5055). RESULTS The experiment was arranged in a split-plot design, with the two rice cultivars as the main plot factor and three timings of mid-stage nitrogen application as the within-plot factor. Briefly, three applications were made: at the emergence of the top-sixth-leaf (ahead), the top-fourth-leaf (normal), and the top-second-leaf (delayed) of the main stem. Delaying mid-stage nitrogen application caused the starch granule surface to become uneven and significantly reduced its particle size, whereas it increased the polished rice rate, chalkiness degree, and protein content. Furthermore, the apparent amylose content decreased with a delay in mid-stage nitrogen application, thereby resulting in higher relative crystallinity, swelling power, water solubility, gelatinization enthalpy, and low retrogradation. Finally, we also found that delaying this nitrogen application lowered the characteristic values of rice flour viscosities, leading to cooking quality deterioration. CONCLUSION These results therefore suggest that delaying mid-stage nitrogen application enhances the processing and nutritional qualities of japonica rice but evidently has an adverse effect upon its appearance and cooking qualities. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qun Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Qiuyuan Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
- Agricultural College, Xinyang Agriculture and Forestry University, Xinyang, China
| | - Weiqin Jiang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Shi Qiu
- Provincial Key Laboratory of Agrobiology/Institute of Crop Germplasm and Biotechnology/Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Haiyan Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, 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/Agricultural College, 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/Agricultural College, Yangzhou University, Yangzhou, China
| | - Zhipeng Xing
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Yajie Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Baowei Guo
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Hui Gao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
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Peng Y, Mao B, Zhang C, Shao Y, Wu T, Hu L, Hu Y, Tang L, Li Y, Tang W, Xiao Y, Zhao B. Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content. Food Chem 2021; 353:129461. [PMID: 33735769 DOI: 10.1016/j.foodchem.2021.129461] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 11/26/2020] [Accepted: 02/22/2021] [Indexed: 11/30/2022]
Abstract
In this study, we compared the physicochemical properties and starch structures of hybrid rice varieties with similar apparent amylose content but different taste values. In addition to the apparent amylose content, gel permeation chromatography analysis showed that the higher proportions of amylopectin short chains and relatively lower proportions of amylopectin long chains, which could lead to higher peak viscosity and breakdown value, as well as a softer and stickier texture of cooked rice, were the key factors in determining the eating quality of hybrid rice. High-performance anion-exchange chromatography analyses showed that the proportion of amylopectin short chains (degree of polymerization 6-10) and intermediate chains (degree of polymerization 13-24), which might affect the gelatinisation enthalpy and crystallinity, also contributed greatly to the eating quality of hybrid rice. Moreover, this study indicated that a greater diversity of forms and sizes of starch granules might influence the eating quality of hybrid rice.
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Affiliation(s)
- Yan Peng
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China; College of Agronomy, Hunan Agricultural University, Changsha 410128, China
| | - Bigang Mao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China; Longping Graduate School, Hunan University, Changsha 410082, China
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Ye Shao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Tianhao Wu
- Longping Graduate School, Hunan University, Changsha 410082, China
| | - Liming Hu
- Longping Graduate School, Hunan University, Changsha 410082, China
| | - Yuanyi Hu
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Li Tang
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Yaokui Li
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Wenbang Tang
- College of Agronomy, Hunan Agricultural University, Changsha 410128, China.
| | - Yinghui Xiao
- College of Agronomy, Hunan Agricultural University, Changsha 410128, China.
| | - Bingran Zhao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China; College of Agronomy, Hunan Agricultural University, Changsha 410128, China.
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32
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Zhang W, Zhan Z, Wang H, Shu Z, Wang P, Zeng X. Structural, pasting and sensory properties of rice from main and ratoon crops. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1950183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Inspection and Testing Center of Weifang, Weifang, China
| | - Zhan Zhan
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Haoxuan Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Zaixi Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Pingping Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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33
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Effects of potassium sulfate on swelling, gelatinizing and pasting properties of three rice starches from different sources. Carbohydr Polym 2021; 251:117057. [PMID: 33142609 DOI: 10.1016/j.carbpol.2020.117057] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 09/02/2020] [Accepted: 09/02/2020] [Indexed: 12/12/2022]
Abstract
This study evaluates the effects of potassium sulfate (K2SO4) on the swelling, gelatinization, and pasting properties of indica rice starch (IRS), japonica rice starch (JRS), and waxy rice starch (WRS). As a result, the gelatinization temperatures (Tp), swelling capacities, and pasting viscosities of rice starches in water followed the order of WRS > JRS > IRS, showing positive correlations to amylopectin content and molecular weight. At K2SO4 concentration of 0.05-0.6 M, Tp increased by 10-13 ℃ due to a more compact structure of starch granules resulting from increased interactions of starch chains with K+. However, the swelling capacity decreased with increasing K2SO4 concentration and followed the order of WRS < JRS < IRS, which decreased sharply from 27.3 to 2.5 g/g for WRS. K2SO4 dramatically reduced the pasting viscosity of starch pastes due to the decreased swelling capacity. This study provides the scientific basis for rice starch processing with K2SO4.
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Meng G, Zheng R, Chen H, Ma G, Wei Z, Xiang G, Zhou J. Plant-atmosphere and soil-atmosphere temperature differences and their impact on grain yield of super hybrid rice under different irrigation conditions. PLoS One 2020; 15:e0243580. [PMID: 33332448 PMCID: PMC7746292 DOI: 10.1371/journal.pone.0243580] [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: 08/26/2020] [Accepted: 11/23/2020] [Indexed: 11/18/2022] Open
Abstract
Continued drought during the late growth stage of super hybrid rice (SHR) markedly reduces yield, and management practices that use water more efficiently can contribute greatly to high and stable yields from SHR. The absolute temperature differences (ATDs) between the rice plant and the atmosphere and between the soil and the atmosphere are believed to be important determinants of grain yield. However, it has not previously been determined whether these ATDs have any effect on SHR yields under water-saving cultivation. A two-year field experiment involving two SHR varieties, Liangyoupeijiu (LYPJ) and Y-Liangyou 9000 (YLY900), evaluated the effects of reducing water supply from mid-booting to maturity on grain yield, canopy relative humidity (CRH), leaf area index (LAI), and ATDs between the ambient temperature and the leaf surface, panicles, canopy, and soil. Grain yield increased significantly under shallow water irrigation (SW), by 8.84% (YLY900) and 12.26% (LYPJ), but decreased significantly under mild water stress (MS, -20 to -30 kPa), by 14.36% (YLY900) and 9.47% (LYPJ), as well as severe water stress (SS, -40 to -50 kPa), by 35.06% (YLY900) and 28.74% (LYPJ). As water supply decreased, so did the CRH and the ATDs, with significant decreases under MS and SS. The temperature differences were significantly and positively correlated with grain yield (P < 0.01) in both cultivars. LAI was increased under SW conditions, but was significantly decreased under MS and SS. Our study suggests that the dual goal of saving water while maintaining high yield can be achieved by applying SW irrigation from mid-booting to maturity and by adopting cultivation measures that maintain high CRH and high plant-atmosphere and soil-atmosphere ATDs in order to alleviate water stress. YLY900 has a higher yield potential than LYPJ under SW conditions, suggesting that its wide cultivation may help achieve this dual goal.
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Affiliation(s)
- Guiyuan Meng
- College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi, Hunan Province, PR China.,State Key Laboratory of Hybrid Rice, Changsha, Hunan Province, PR China
| | - Rongqian Zheng
- College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi, Hunan Province, PR China
| | - Haiping Chen
- College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi, Hunan Province, PR China
| | - Guohui Ma
- State Key Laboratory of Hybrid Rice, Changsha, Hunan Province, PR China.,Hunan Hybrid Rice Research Center, Changsha, Hunan Province, PR China
| | - Zhongwei Wei
- State Key Laboratory of Hybrid Rice, Changsha, Hunan Province, PR China.,Hunan Hybrid Rice Research Center, Changsha, Hunan Province, PR China
| | - Guohong Xiang
- College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi, Hunan Province, PR China
| | - Jing Zhou
- College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi, Hunan Province, PR China.,State Key Laboratory of Hybrid Rice, Changsha, Hunan Province, PR China
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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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36
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Liping Y, Xu L, Wei D, Du C, Yang J, Zhou Y. Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yang Liping
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Li Xu
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
| | - Dongmei Wei
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
| | - Chuanlai Du
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Jianting Yang
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Yibin Zhou
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
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Chen Z, Lu Y, Feng L, Hao W, Li C, Yang Y, Fan X, Li Q, Zhang C, Liu Q. Genetic Dissection and Functional Differentiation of ALK a and ALK b, Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice. RICE (NEW YORK, N.Y.) 2020; 13:39. [PMID: 32529332 PMCID: PMC7289932 DOI: 10.1186/s12284-020-00393-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Accepted: 05/20/2020] [Indexed: 05/23/2023]
Abstract
BACKGROUND ALK is the key gene controlling rice gelatinization temperature (GT), which is closely associated with the eating and cooking quality (ECQ) in rice (Oryza sativa L.). To date, at least three ALK alleles are thought to be responsible for the diversity of GT among rice cultivars. The ALKc/SSIIai allele with high activity of the soluble starch synthase IIa (SSIIa) controls high GT, but the accurate functional difference between ALKa and ALKb alleles, both controlling low GT, is not clearly elucidated. Thus, we generated rice near-isogenic lines (NILs) by introducing different ALK alleles into the japonica cultivar Nipponbare (Nip) to clarify the discrepant effects of the two low-GT ALK alleles. RESULTS The results showed that the function of two low-GT alleles (ALKa and ALKb) was different, and a much lower GT was observed in NIL(ALKb) rice grains compared with that of Nip(ALKa). Moreover, the starches of NIL(ALKb) grains had a higher degree of branching, higher setback, consistence and higher cool pasting viscosity than those of Nip(ALKa). The lower expression level of ALKb, compared with ALKa, resulted in depleted intermediate chains and increased short chains of amylopectin, thus affected the thermal and pasting properties of NILs' grains. Also, the data revealed both low-GT alleles were mainly found in temperate japonica, but more ALKb was found in other subpopulations such as indica as compared to ALKa. CONCLUSIONS Overall, all the results suggested that the function between two low-GT alleles was different, and the distribution of ALKb was much wider than that of ALKa among the subpopulations of cultivated rice.
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Affiliation(s)
- Zhuanzhuan Chen
- State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, 225009, China
- Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Linhao Feng
- State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, 225009, China
| | - Weizhuo Hao
- State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, 225009, China
| | - Chuang Li
- State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, 225009, China
| | - Yong Yang
- State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, 225009, China
| | - Xiaolei Fan
- Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Qianfeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Changquan Zhang
- State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, 225009, China.
- Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, 225009, China.
| | - Qiaoquan Liu
- State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, 225009, China.
- Key Laboratory of Plant Functional Genomics of the Ministry of Education / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, 225009, China.
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Yang T, Tan X, Huang S, Pan X, Shi Q, Zeng Y, Zhang J, Zeng Y. Effects of experimental warming on physicochemical properties of indica rice starch in a double rice cropping system. Food Chem 2020; 310:125981. [PMID: 31835221 DOI: 10.1016/j.foodchem.2019.125981] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 11/25/2019] [Accepted: 11/28/2019] [Indexed: 11/25/2022]
Abstract
To evaluate the actual response of rice starch physicochemical properties to climate warming, a field warming experiment was conducted with four indica rice cultivars using free-air temperature increase (FATI) facility in a double rice cropping system. FATI facility increased rice canopy temperature by 1.4-2.1 °C during the entire growth period. The responses of starch physicochemical properties to experimental warming were basically consistent for both early and late rice. On average, experimental warming increased the starch relative crystallinity, granule average diameter, and amylopectin average chain length by 14.3%, 6.9%, and 2.4%, respectively. These resulted in starch with lower swelling power, water solubility, and pasting viscosity, but higher gelatinization temperatures and gelatinization enthalpy. Our study indicated that experimental warming affected the rice starch physicochemical properties, and would provide some useful information on how to guide the rice starch end use in food and non-food industries under climate warming.
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Affiliation(s)
- Taotao Yang
- 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
| | - Shan Huang
- 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
| | - Yongjun Zeng
- 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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Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch. Food Chem 2020; 310:125817. [DOI: 10.1016/j.foodchem.2019.125817] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 10/25/2019] [Accepted: 10/27/2019] [Indexed: 11/19/2022]
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40
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41
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Ahmad M, Gani A, Hassan I, Huang Q, Shabbir H. Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process. Sci Rep 2020; 10:3533. [PMID: 32103076 PMCID: PMC7044286 DOI: 10.1038/s41598-020-60380-0] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Accepted: 02/12/2020] [Indexed: 01/02/2023] Open
Abstract
In this report, synthesis of the starch nanoparticles from underutilized and cheap sources viz: Horse chestnut (HS), Water chestnut (WS) and Lotus stem (LS) by using mild alkali hydrolysis and ultra-sonication process has been presented. The particles were characterized by Differential scanning colorimeter (DSC), X-Ray Diffraction (XRD), Rheology, Scanning electron microscopy (SEM) and Fourier transform infra-spectroscopy (ATR-FTIR). The particle size measurements, functional properties and antioxidant potential of starch nanoparticles were also analyzed. The experimental results revealed that the average particle size diameter of Horse chestnut starch nanoparticles (HSP), Water chestnut starch nanoparticles (WSP) and Lotus stem starch nanoparticles (LSP) was found to be 420, 606 and 535 nm, respectively. We observed a notable increase in the water absorption capacity but decreased capacity for oil absorption in the starch nano-particles. SEM images revealed damaged starch granules after size reduction. Additionally, loss of crystallinity and molecular order was observed from XRD and ATR-FTIR spectra. It was concluded that the starch nanoparticles have better thermal stability, increased viscosity and antioxidant properties.
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Affiliation(s)
- Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India.
- Department of Food Science, Rutgers University, 65 Dudly Road, New Jersey, NJ, 08901, USA.
| | - Ifra Hassan
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudly Road, New Jersey, NJ, 08901, USA
| | - Hassan Shabbir
- Department of Food Science, Rutgers University, 65 Dudly Road, New Jersey, NJ, 08901, USA
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42
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Hu Y, Li L, Tian J, Zhang C, Wang J, Yu E, Xing Z, Guo B, Wei H, Huo Z, Zhang H. Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft
japonica
rice. Cereal Chem 2020. [DOI: 10.1002/cche.10268] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yajie Hu
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Luan Li
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Jinyu Tian
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Chengxin Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Jie Wang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Enwei Yu
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Zhipeng Xing
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Baowei Guo
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Haiyan Wei
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Zhongyang Huo
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Hongcheng Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
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43
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Lin G, Yang Y, Chen X, Yu X, Wu Y, Xiong F. Effects of high temperature during two growth stages on caryopsis development and physicochemical properties of starch in rice. Int J Biol Macromol 2020; 145:301-310. [PMID: 31874272 DOI: 10.1016/j.ijbiomac.2019.12.190] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 11/24/2019] [Accepted: 12/20/2019] [Indexed: 11/24/2022]
Abstract
Global warming may affect the development of rice at different growth stages, thereby decreasing rice yield and deteriorating grain quality. The difference in rice responses to high temperature during primordial differentiation (PD) and pollen filling (PF) stages has been rarely studied. In this paper, two temperature treatments (40 °C and 30 °C) at the two stages (PD and PF) were imposed to four rice groups under the controlled temperature chambers. Compared with rice under normal temperature, high temperature-stressed rice showed accelerated growth rate, smaller caryopsis and decreased yield. Moreover, high temperature affected the starch physicochemical properties, resulting in lower apparent amylose content and higher order degree, gelatinization temperatures, and thereby increased peak, trough and final viscosities in starch. High temperature during PD stage inhibited cell development and starch deposition, thus leading to small starch granule and low retrogradation. However, temperature-stressed rice during PF stage showed increased starch accumulation and larger granule size. Therefore, effects of high temperature during the two stages on caryopsis development and starch properties were partly similar but also notably different. These results enriched and deepened the study of high temperature-stressed rice and served as an important reference for the processing and utilization of rice starch in food industry.
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Affiliation(s)
- Guoqiang Lin
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China
| | - Yang Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China
| | - Xinyu Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China
| | - 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 & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
| | - Yunfei Wu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Co-innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture & Agri-Product Safety, 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 & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
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44
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Wang W, Ge J, Xu K, Gao H, Liu G, Wei H, Zhang H. Differences in starch structure, thermal properties, and texture characteristics of rice from main stem and tiller panicles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105341] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Wang X, Zheng H, Tang Q, Chen Q, Mo W. Seed filling under different temperatures improves the seed vigor of hybrid rice (Oryza sativa L.) via starch accumulation and structure. Sci Rep 2020; 10:563. [PMID: 31953514 PMCID: PMC6969159 DOI: 10.1038/s41598-020-57518-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 12/30/2019] [Indexed: 11/12/2022] Open
Abstract
Seed filling is crucial for seed vigor and starch accumulation and structure. Differences in hybrid rice seed vigor were evaluated in field experiments, conducted across two sites in 2017 and 2018, under different seed filling temperatures along with the underlying mechanisms related to the seed filling characteristics and starch accumulation and structure. Significant differences in the seed vigor parameters were revealed, with different seed filling characteristics observed under different temperatures. When averaged across cultivars, the seeds with a low seed filling rate and long seed filling duration obsessed 11.9% higher germination percentage (GP) and 22.7% higher vigor index (VI) than those with a high seed filling rate and short seed filling duration. Moreover, a high seed filling rate and short seed filling duration significantly decreased the total starch and amylose contents and increased the amylopectin content. Additionally, when averaged across cultivars, the relative crystallinity and starch granule diameter obtained with a high seed filling rate and short seed filling duration were 3.8% and 15.1% higher, respectively, than those with a low seed filling rate and long seed filling duration. In summary, it can be speculated that seed filling characteristics determine hybrid rice seed vigor by affecting starch accumulation and structure.
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Affiliation(s)
- Xiaomin Wang
- College of Agronomy, Hunan Agricultural University, Changsha, 410128, China
| | - Huabin Zheng
- College of Agronomy, Hunan Agricultural University, Changsha, 410128, China
| | - Qiyuan Tang
- College of Agronomy, Hunan Agricultural University, Changsha, 410128, China.
| | - Qimin Chen
- Yibin Vocational and Technical College, Sichuan, 644000, China
| | - Wenwei Mo
- College of Agronomy, Hunan Agricultural University, Changsha, 410128, China
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46
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Cuesta-Seijo JA, De Porcellinis AJ, Valente AH, Striebeck A, Voss C, Marri L, Hansson A, Jansson AM, Dinesen MH, Fangel JU, Harholt J, Popovic M, Thieme M, Hochmuth A, Zeeman SC, Mikkelsen TN, J�rgensen RB, Roitsch TG, M�ller BL, Braumann I. Amylopectin Chain Length Dynamics and Activity Signatures of Key Carbon Metabolic Enzymes Highlight Early Maturation as Culprit for Yield Reduction of Barley Endosperm Starch after Heat Stress. PLANT & CELL PHYSIOLOGY 2019; 60:2692-2706. [PMID: 31397873 PMCID: PMC6896705 DOI: 10.1093/pcp/pcz155] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Accepted: 07/30/2019] [Indexed: 05/30/2023]
Abstract
Abiotic environmental stresses have a negative impact on the yield and quality of crops. Understanding these stresses is an essential enabler for mitigating breeding strategies and it becomes more important as the frequency of extreme weather conditions increases due to climate change. This study analyses the response of barley (Hordeum vulgare L.) to a heat wave during grain filling in three distinct stages: the heat wave itself, the return to a normal temperature regime, and the process of maturation and desiccation. The properties and structure of the starch produced were followed throughout the maturational stages. Furthermore, the key enzymes involved in the carbohydrate supply to the grain were monitored. We observed differences in starch structure with well-separated effects because of heat stress and during senescence. Heat stress produced marked effects on sucrolytic enzymes in source and sink tissues. Early cessation of plant development as an indirect consequence of the heat wave was identified as the major contributor to final yield loss from the stress, highlighting the importance for functional stay-green traits for the development of heat-resistant cereals.
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Affiliation(s)
| | | | | | - Alexander Striebeck
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Cynthia Voss
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Lucia Marri
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Andreas Hansson
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Anita M Jansson
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | | | - Jonatan Ulrik Fangel
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Jesper Harholt
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Milan Popovic
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Centre, University of Copenhagen, Hojbakkegard Alle, 2630 Taastrup, Denmark
| | - Mercedes Thieme
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Institute of Molecular Plant Biology, ETH Zurich, Zurich 8092, Switzerland
| | - Anton Hochmuth
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Institute of Molecular Plant Biology, ETH Zurich, Zurich 8092, Switzerland
| | - Samuel C Zeeman
- Institute of Molecular Plant Biology, ETH Zurich, Zurich 8092, Switzerland
| | - Teis N�rgaard Mikkelsen
- Atmospheric Environment, DTU Environmental engineering, Technical University of Denmark, Building 115, 2800 Kgs, Lyngby, Denmark
| | - Rikke Bagger J�rgensen
- Atmospheric Environment, DTU Environmental engineering, Technical University of Denmark, Building 115, 2800 Kgs, Lyngby, Denmark
| | - Thomas Georg Roitsch
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Centre, University of Copenhagen, Hojbakkegard Alle, 2630 Taastrup, Denmark
| | - Birger Lindberg M�ller
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Plant Biochemistry Laboratory, Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - Ilka Braumann
- Carlsberg Research Laboratory, J.C, Jacobsens Gade 4, 1799 Copenhagen V, Denmark
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47
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Ma Z, Chen H, Lyu W, Cheng H, Chen Y, Wang Y. Comparison of the chemical and textural properties of germ‐remaining soft rice grains from different spikelet positions. Cereal Chem 2019. [DOI: 10.1002/cche.10224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Zhao‐Hui Ma
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Heng‐Xue Chen
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Wen‐Yan Lyu
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Hai‐Tao Cheng
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Yun Chen
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
| | - Yong‐Bing Wang
- Key Laboratory of Crop Physiology Ecology, Genetics and Breeding Ministry of Agriculture Rice Research Institute Shenyang Agricultural University Shenyang China
- Gansu Yasheng Agricultural Research Institute Co, Ltd Lanzhou China
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48
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Tang S, Zhang H, Liu W, Dou Z, Zhou Q, Chen W, Wang S, Ding Y. Nitrogen fertilizer at heading stage effectively compensates for the deterioration of rice quality by affecting the starch-related properties under elevated temperatures. Food Chem 2019; 277:455-462. [DOI: 10.1016/j.foodchem.2018.10.137] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 10/28/2018] [Accepted: 10/29/2018] [Indexed: 01/24/2023]
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49
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Liu Y, Li C, Fang B, Fang Y, Chen K, Zhang Y, Zhang H. Potential for high yield with increased seedling density and decreased N fertilizer application under seedling-throwing rice cultivation. Sci Rep 2019; 9:731. [PMID: 30679610 PMCID: PMC6345924 DOI: 10.1038/s41598-018-36978-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Accepted: 11/22/2018] [Indexed: 11/16/2022] Open
Abstract
Fertilizer application for rice production has increased significantly in southern China to raise yields, but has led to problems with lodging, quality decline and environmental pollution. Therefore, research on fertilizer-saving cultivation technologies for high-yielding rice is necessary. A two-factor experiment was conducted to evaluate the effects of seedling-addition treatment (SAT) and nitrogen-saving treatment (NST) on yield formation and nitrogen absorption of individual plants and plant groups under the seedling-throwing cultivation system. Numbers of spikelets per panicle and filled grains per panicle of individual plants declined under decreased nitrogen application, but was compensated by substantially increased effective panicles number and total number of glumous flowers under SAT. Under the optimal SAT–NST treatments of 18% less N fertilizer and 32% additional seedlings, yield increased 1.79% and 4.29% compared with that of conventional practice (CK) in 2015 and 2016, respectively. The mature-stage individual-plant biomass under SAT–NST treatments decreased by 27.46% and 20.49% compared with CK in 2015 and 2016, but plant-group biomass did not differ significantly (all >16 t ha−1). Under SAT–NST treatments, effective number of panicles was positively correlated with maximum number of seedlings (r = 0.643) and N absorption amount in the tillering stage (r = 0.901).
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Affiliation(s)
- Yang Liu
- Hunan Rice Research Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China.,Southern Regional Collaborative Innovation Center for Grain and Oil Crops (CICGO), Hunan Agricultural University, Changsha, 410128, China
| | - Chao Li
- Hunan Soil and Fertilizer Research Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
| | - Baohua Fang
- Hunan Rice Research Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
| | - Yong Fang
- Institute of Agricultural Biotechnology, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
| | - Kailin Chen
- Hunan Rice Research Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
| | - Yuzhu Zhang
- Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, 410125, China.
| | - Haiqing Zhang
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops (CICGO), Hunan Agricultural University, Changsha, 410128, China.
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50
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Lei G, Zhang HY, Wang ZH, Wei LX, Fu P, Song JB, Fu DH, Huang YJ, Liao JL. High Nighttime Temperature Induces Antioxidant Molecule Perturbations in Heat-Sensitive and Heat-Tolerant Coisogenic Rice ( Oryza sativa) Strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12131-12140. [PMID: 30362740 DOI: 10.1021/acs.jafc.8b04425] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Global warming-associated increases in temperature, particularly at nighttime, are detrimental to rice yield and quality. Metabolomic profiling was used to examine and compare the short-term extreme high nighttime temperature-induced molecular perturbations in rice ( Oryza sativa) coisogenic strains with contrasting heat-tolerances at the first stage of seed ripening. Compared to the heat-sensitive strain, antioxidant molecules were higher in abundance in the heat-tolerant strain, whereas the abundances of molecules involved in photosynthesis, nucleotide catabolism, and the S-adenosylmethionine (SAM) cycle varied only slightly. Thus, we proposed that the high abundance of antioxidant molecules in the heat-tolerant strain alleviated cellular oxidative stress, which protected photosynthesis, nucleotide catabolism, and the SAM cycle, leading to good grain filling.
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Affiliation(s)
- Gang Lei
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
| | - Hong-Yu Zhang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
| | - Zhao-Hai Wang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
| | - Ling-Xia Wei
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
| | - Pei Fu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
| | - Jian-Bo Song
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
| | - Dong-Hui Fu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
| | - Ying-Jin Huang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops in China , Changsha 410128 , Hunan Province , China
| | - Jiang-Lin Liao
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding (Jiangxi Agricultural University) , Ministry of Education of China , Nanchang 330045 , Jiangxi Province , China
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops in China , Changsha 410128 , Hunan Province , China
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