Effects of storage on the starch fine structure and physicochemical properties of different rice variety types

Zhu, Dan; Li, Min; Fang, Changyun; Yu, Jing; Zhang, Zhu; Yu, Yonghong; Shao, Yafang

doi:10.1016/j.carbpol.2022.120273

Cited by 17 publications

(6 citation statements)

References 34 publications

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“…This leads to a greater force required to separate the rice grains, resulting in a higher degree of stickiness. In contrast, the presence of longer B chains in amylopectin confers stronger intermolecular interactions, enhancing the hardness of starch granules, which ultimately contributes to the firm texture observed in cooked rice [ 49 , 50 ]. Under severe salt stress, rice plants increased in the content of amylopectin long chains while experiencing a decrease in the content of amylopectin short chains.…”

Section: Discussionmentioning

confidence: 99%

Effects of Salt Stress on Grain Yield and Quality Parameters in Rice Cultivars with Differing Salt Tolerance

Li,

Zhou,

Zhu

et al. 2023

Plants

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Rice yield and grain quality are highly sensitive to salinity stress. Salt-tolerant/susceptible rice cultivars respond to salinity differently. To explore the variation in grain yield and quality to moderate/severe salinity stress, five rice cultivars differing in degrees of salt tolerance, including three salt-tolerant rice cultivars (Lianjian 5, Lianjian 6, and Lianjian 7) and two salt-susceptible rice cultivars (Wuyunjing 30 and Lianjing 7) were examined. Grain yield was significantly decreased under salinity stress, while the extent of yield loss was lesser in salt-tolerant rice cultivars due to the relatively higher grain filling ratio and grain weight. The milling quality continued to increase with increasing levels. There were genotypic differences in the responses of appearance quality to mild salinity. The appearance quality was first increased and then decreased with increasing levels of salinity stress in salt-tolerant rice but continued to decrease in salt-susceptible rice. Under severe salinity stress, the protein accumulation was increased and the starch content was decreased; the content of short branched-chain of amylopectin was decreased; the crystallinity and stability of the starch were increased, and the gelatinization temperature was increased. These changes resulted in the deterioration of cooking and eating quality of rice under severe salinity-stressed environments. However, salt-tolerant and salt-susceptible rice cultivars responded differently to moderate salinity stress in cooking and eating quality and in the physicochemical properties of the starch. For salt-tolerant rice cultivars, the chain length of amylopectin was decreased, the degrees of order of the starch structure were decreased, and pasting properties and thermal properties were increased significantly, whereas for salt-susceptible rice cultivars, cooking and eating quality was deteriorated under moderate salinity stress. In conclusion, the selection of salt-tolerant rice cultivars can effectively maintain the rice production at a relatively high level while simultaneously enhancing grain quality in moderate salinity-stressed environments. Our results demonstrate specific salinity responses among the rice genotypes and the planting of salt-tolerant rice under moderate soil salinity is a solution to ensure rice production in China.

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Section: Discussionmentioning

confidence: 99%

Effects of Salt Stress on Grain Yield and Quality Parameters in Rice Cultivars with Differing Salt Tolerance

Li,

Zhou,

Zhu

et al. 2023

Plants

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“…A higher proportion of the A chain is not conducive to the formation of a good double helix structure, which leads to starch crystal structure defects. In contrast, a lower proportion of the (B2+B3) chain may reduce the number of double helix structures that can cross the entire crystalline lamellae, resulting in a weakened binding force to maintain the internal structure of starch granules, thereby reducing the stability of the starch crystal structure ( Wang et al., 2010 ; Witt et al., 2012 ; Zhang et al., 2013 ; Zhu et al., 2023 ). In addition, the reduction in starch granule size leads to a decrease in relative crystallinity and degree of starch order ( Zhang et al., 2013 ).…”

Section: Discussionmentioning

confidence: 99%

“…Starch gelatinization is an endothermic process. The essence of gelatinization is the loss of the starch double-helical structure, expressed as the gelatinization enthalpy ( Zhu et al., 2023 ). Kong et al.…”

Section: Discussionmentioning

confidence: 99%

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Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values

Yuan,

Luo,

Yang

et al. 2023

Front. Plant Sci.

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IntroductionNitrogen (N) fertilizer management, especially postponing N topdressing can affect rice eating quality by regulating starch quality of superior and inferior grains, but the details are unclear. This study aimed to evaluate the effects of N topdressing on starch structure and properties of superior and inferior grains in hybrid indica rice with different tastes and to clarify the relationship between starch structure, properties, and taste quality.MethodsTwo hybrid indica rice varieties, namely the low-taste Fyou 498 and high-taste Shuangyou 573, were used as experimental materials. Based on 150 kg·N hm-2, three N fertilizer treatments were established: zero N (N0), local farmer practice (basal fertilizer: tillering fertilizer: panicle fertilizer=7:3:0) (N1), postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) (N2).ResultsThe starch granules of superior grains were more complete, and the decrease in small granules content and the stability of starch crystals were a certain extent less than those of inferior grains. Compared with N1, under N2, low-taste and high-taste varieties large starch granules content were significantly reduced by 6.89%, 0.74% in superior grains and 4.26%, 2.71% in inferior grains, the (B2 + B3) chains was significantly reduced by 1.61%, 0.98% in superior grains, and 1.18%, 0.97% in inferior grains, both reduced the relative crystallinity and 1045/1022 cm-1, thereby decreasing the stability of the starch crystalline region and the orderliness of starch granules. N2 treatment reduced the ΔHgel of two varieties. These changes ultimately contributed to the enhancement of the taste values in superior and inferior grains in both varieties, especially the inferior grains. Correlation analysis showed that the average starch volume diameter (D[4,3]) and relative crystallinity were significantly positively correlated with the taste value of superior and inferior sgrains, suggesting their potential use as an evaluation index for the simultaneous enhancement of the taste value of rice with superior and inferior grains.DiscussionBased on 150 kg·N hm-2, postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) promotes the enhancement of the overall taste value and provides theoretical information for the production of rice with high quality

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“…The physical and chemical properties of rice will undergo a series of changes with the extension of storage time ( 12 , 13 ). This process of change is known as aging ( 14 ).…”

Section: Introductionmentioning

confidence: 99%

Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents

Zhu,

Wang,

Liu

et al. 2024

Front. Nutr.

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The planting area of high-quality indica rice varieties has been growing rapidly in China. However, the storage characteristics of these varieties remains unclear. In this research, different moisture contents (13.5, 14.5, and 15.5%) of high-quality rice (variety Xiadao No.1) were stored at different temperatures (15, 20, 25, and 30°C) for 360 d, and then evaluated for lipid metabolism, redox enzyme activities, fatty acid composition, and sensory attributes. With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice. The change trends of these quality parameters were aggravated by elevating storage temperature and moisture content. Linoleic acid content of rice generally decreased with prolonged storage. After 300 d of storage, rice with initial moisture content of 13.5% at 30°C showed a fatty acid value of higher than 30 mg KOH/100 g, while rice of other two initial moisture contents reached similar level at 25°C. After the whole storage period, only rice with initial moisture contents of 13.5 and 14.5% stored at 15°C had a sensory score of higher than 60. These results suggested that the aging process of high-quality rice can be inhibited by decreasing the storage temperature and initial moisture content. These results can provide reference for grain storage enterprises to select proper storage condition to store high-quality rice.

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Effects of storage on the starch fine structure and physicochemical properties of different rice variety types

Cited by 17 publications

References 34 publications

Effects of Salt Stress on Grain Yield and Quality Parameters in Rice Cultivars with Differing Salt Tolerance

Effects of Salt Stress on Grain Yield and Quality Parameters in Rice Cultivars with Differing Salt Tolerance

Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values

Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents

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