Effects of elevated atmosphere CO2 and temperature on the morphology, structure and thermal properties of starch granules and their relationship to cooked rice quality

Jing, Liquan; Chen, Chen; Hu, Shengquan; Dong, Shupeng; Pan, Yue; Wang, Yunxia; Shangkun, Lai; Wang, Yulong; Yang, Lianxin

doi:10.1016/j.foodhyd.2020.106360

Cited by 22 publications

(22 citation statements)

References 40 publications

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“…This is consistent with the results of the RVA spectrum and in agreement with the findings of Jing et al (2016a , 2021a) . The increase in rice eating quality value under eCO 2 has been associated with a decrease in amylose concentration and protein concentration ( Cameron and Wang, 2005 ; Mohapatra and Bal, 2006 ; Jing et al, 2016a , 2021b ), which is also confirmed by the results of this study ( Figures 2 , 3 ). Correlation analysis also showed that OPI was significantly negatively correlated with protein concentration ( r = −0.626 ∗∗ ) and amylose concentration ( r = −0.673 ∗∗ ), and protein concentration was significantly negatively correlated with stickiness ( r = −0.793 ∗∗ ) and balance degree ( r = −0.695 ∗ ) and positively correlated with hardness ( r = 0.579 ∗ , Supplementary Table 5 ).…”

Section: Discussionsupporting

confidence: 87%

“…As opposed to grain size, FACE treatment significantly increased the chalkiness of WYJ27: the average CGP and CD values increased by 22% and 26%, respectively, under different leaf cutting treatments across the three growing seasons. The increase in chalkiness is obviously smaller than that reported in previous studies using the cultivar “Wuyunjing 23” (> 50%, Jing et al, 2016a , 2021b ; Hu et al, 2019 ) but greater than or close to the values from other reports ( Yang et al, 2007 ; Wang et al, 2014 ; Niu et al, 2021 ). These results indicate that the chalkiness of the Wuyunjing series of cultivars, especially the early varieties, may be more sensitive to eCO 2 .…”

Section: Discussioncontrasting

confidence: 54%

“…In addition, the cooking quality of rice may also be related to changes in the starch structure. According to the latest FACE study by our research group, eCO 2 can cause the generation of large starch granules and increase cohesiveness of the starch structure ( Jing et al, 2021a , b ), thereby improving rice palatability.…”

Section: Discussionmentioning

confidence: 99%

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Impact of Elevated CO2 and Reducing the Source-Sink Ratio by Partial Defoliation on Rice Grain Quality – A 3-Year Free-Air CO2 Enrichment Study

Gao

Jing

et al. 2021

Front. Plant Sci.

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Evaluating the impact of increasing CO2 on rice quality is becoming a global concern. However, whether adjusting the source-sink ratio will affect the response of rice grain quality to elevated CO2 concentrations remains unknown. In 2016–2018, we conducted a free-air CO2 enrichment experiment using a popular japonica cultivar grown at ambient and elevated CO2 levels (eCO2, increased by 200 ppm), reducing the source-sink ratio via cutting leaves (LC) at the heading stage, to investigate the effects of eCO2 and LC and their interactions on rice processing, appearance, nutrition, and eating quality. Averaged across 3 years, eCO2 significantly decreased brown rice percentage (−0.5%), milled rice percentage (−2.1%), and head rice percentage (−4.2%) but increased chalky grain percentage (+ 22.3%) and chalkiness degree (+ 26.3%). Markedly, eCO2 increased peak viscosity (+ 2.9%) and minimum viscosity (+ 3.8%) but decreased setback (−96.1%) of powder rice and increased the appearance (+ 4.5%), stickiness (+ 3.5%) and balance degree (+ 4.8%) of cooked rice, while decreasing the hardness (−6.7%), resulting in better palatability (+ 4.0%). Further, eCO2 significantly decreased the concentrations of protein, Ca, S, and Cu by 5.3, 4.7, 2.2, and 9.6%, respectively, but increased K concentration by 3.9%. Responses of nutritional quality in different grain positions (brown and milled rice) to eCO2 showed the same trend. Compared with control treatment, LC significantly increased chalky grain percentage, chalkiness degree, protein concentration, mineral element levels (except for B and Mn), and phytic acid concentration. Our results indicate that eCO2 reduced rice processing suitability, appearance, and nutritional quality but improved the eating quality. Rice quality varied significantly among years; however, few CO2 by year, CO2 by LC, or CO2 by grain position interactions were detected, indicating that the effects of eCO2 on rice quality varied little with the growing seasons, the decrease in the source-sink ratios or the different grain positions.

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Section: Discussionsupporting

confidence: 87%

Section: Discussioncontrasting

confidence: 54%

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Impact of Elevated CO2 and Reducing the Source-Sink Ratio by Partial Defoliation on Rice Grain Quality – A 3-Year Free-Air CO2 Enrichment Study

Gao

Jing

et al. 2021

Front. Plant Sci.

Self Cite

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“…Briefly, pulverized samples (0.50 g) were weighed and combined with ultrapure-grade HNO 3 (5.00 mL) and H 2 O 2 (2.00 mL). A microwave digester (CEM MARS 5, Matthews, NC, USA) and the easy prep microwave digestion program were used to digest the samples [ 47 ]. After complete digestion, the mixed sample was cooled at room temperature and increased to a final volume of 20 mL with ultrapure water.…”

Section: Methodsmentioning

confidence: 99%

Nutritional Properties of Larval Epidermis and Meat of the Edible Insect Clanis bilineata tsingtauica (Lepidoptera: Sphingidae)

Jing

et al. 2021

Foods

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Insects represent a sustainable, protein-rich food source widely consumed in Asia, Africa, and South America. Eating Clanis bilineata tsingtauica Mell is common in the eastern part of China. A comparative characterization of nutrients in the meat and epidermis of C. bilineata tsingtauica was performed in this study. The results showed this insect to be high in nutrients, particularly in the epidermis where protein total was 71.82%. Sixteen different amino acids were quantified in C. bilineata tsingtauica, and the ratio of essential to nonessential amino acids in the epidermis and meat was 68.14% and 59.27%, respectively. The amino acid composition of C. bilineata tsingtauica is balanced, representing a high-quality protein source. Eight minerals were quantified in C. bilineata tsingtauica, including four macro and four trace elements. Fe in the epidermis and Zn in the meat were abundant at 163.82 and 299.31 μg/g DW, respectively. The presence of phytic acid impacted the absorption of mineral elements in food. We also detected phytic acid in C. bilineata tsingtauica. The molar ratio of phytic acid to zinc (PA/Zn) in C. bilineata tsingtauica was very low (3.28) compared to Glycine max and Cryptotympana atrata, which indicated that mineral utilization was high. In conclusion, this study confirms that C. bilineata tsingtauica is a highly nutritious food source for human consumption, and the results provide a basis for further consumption and industrialization of this edible insect.

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“…High temperature (HT) evidently shortened grain-filling duration and reduced grain starch accumulation, consequently leading to the markedly increased chalky fraction and chalky area due to insufficient grain filling ( Dou et al, 2017 ; Cheng et al, 2019 ). The deterioration of grain quality for rice plants being exposed to HT was also ascribed to the inferior palatability of cooked rice by affecting grain starch physicochemical properties ( Geigenberger, 2011 ; Jing et al, 2021 ). Furthermore, global warming is predicted to increase the frequency and severity of extremely HT in tropical and subtropical regions, and HT during grain filling has become one of the most constraint factors for the improvement of rice grain quality ( Chaturvedi et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Nitrogen Fertilizer Application and High Temperature on Grain Quality Properties of Cooked Rice

Guan

Han

et al. 2022

Front. Plant Sci.

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Ambient temperature and nitrogen (N) fertilizer are two of the most important factors that affect rice grain quality. However, less information has been available on the interactive effect of N fertilizer and ambient temperature on grain quality under stressful high temperature (HT). In this article, the effects of panicle N fertilizer, ambient temperature, and their interaction on starch composition, particle size distribution of starch granules, starch physicochemical properties, and storage protein accumulation in milled grains were investigated to clarify the potential role of panicle N fertilizer topdressing in regulating rice grain quality under stressful HT by using a two-factor experiment of three N levels in combination with two temperature regimes. Results showed that appropriate application of panicle N fertilizer could attenuate the adverse effect of HT during grain filling on milling quality and chalky occurrence to some extent, particularly for the effective alleviation of HT-induced decrease in milling quality. However, the topdressing of panicle N fertilizer tended to enhance starch gelatinization enthalpy (ΔH) and its setback viscosity in HT-ripening grains, with the simultaneous decrements in the number and surface area proportions of smaller starch granules under the higher N fertilizer in combination with HT exposure. The effects of higher nitrogen fertilizer and HT exposure on total protein content and gluten composition of grains were additively increased. Hence, the topdressing of panicle N fertilizer exacerbated HT-induced deterioration in cooking and eating quality, rather than alleviating the negative impact of HT exposure on the palatability of cooked rice.

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Effects of elevated atmosphere CO2 and temperature on the morphology, structure and thermal properties of starch granules and their relationship to cooked rice quality

Cited by 22 publications

References 40 publications

Impact of Elevated CO2 and Reducing the Source-Sink Ratio by Partial Defoliation on Rice Grain Quality – A 3-Year Free-Air CO2 Enrichment Study

Impact of Elevated CO2 and Reducing the Source-Sink Ratio by Partial Defoliation on Rice Grain Quality – A 3-Year Free-Air CO2 Enrichment Study

Nutritional Properties of Larval Epidermis and Meat of the Edible Insect Clanis bilineata tsingtauica (Lepidoptera: Sphingidae)

Combined Effect of Nitrogen Fertilizer Application and High Temperature on Grain Quality Properties of Cooked Rice

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