Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch.
This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization properties including gelatinization temperature, gelatinization enthalpy, swelling power, and water solubility due to the reduction of amylose content. High temperature decreased the setback and trough viscosities, and increased breakdown, implying that the pasting properties were slightly better. High temperature did not change the starch crystalline type, while it significantly affected relative crystallinity, as well as pitting and unevenness on the surface of the starch granules with lower granule size. The above results imply that high temperature can degrade cooking and eating quality, and increase pasting properties of starch slightly.
['Yao|Dongping|D|', 'Wu|Jun|J|', 'Luo|Qiuhong|Q|', 'Li|Jianwu|J|', 'Zhuang|Wen|W|', 'Xiao|Gui|G|', 'Deng|Qiyun|Q|', 'Lei|Dongyang|D|', 'Bai|Bin|B|']
D000688:Amylose D003296:Cooking D005780:Gelatin D006358:Hot Temperature D012275:Oryza D012639:Seeds D012995:Solubility D013213:Starch D013696:Temperature D014783:Viscosity
High natural field temperature Grain filling stage Morphological structure Physicochemical properties Rice starch