Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage
Temperature during the growing season is a critical factor affecting grain quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor milling quality. Here, we investigated the grain quality and starch st...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2016-05, Vol.64 (20), p.4048-4057 |
|---|---|
| Hauptverfasser: | , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 4057 |
|---|---|
| container_issue | 20 |
| container_start_page | 4048 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 64 |
| creator | Zhang, Changquan Zhou, Lihui Zhu, Zhengbin Lu, Huwen Zhou, Xingzhong Qian, Yiting Li, Qianfeng Lu, Yan Gu, Minghong Liu, Qiaoquan |
| description | Temperature during the growing season is a critical factor affecting grain quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor milling quality. Here, we investigated the grain quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 107.1 to 107.4) and significantly fewer short-chain amylopectin (DP 5–12) but more intermediate- (DP 13–34) and long- (DP 45–60) chain amylopectin than under normal conditions, as well as higher crystallinity and gelatinization properties. |
| doi_str_mv | 10.1021/acs.jafc.6b00083 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1791745414</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1791745414</sourcerecordid><originalsourceid>FETCH-LOGICAL-a336t-e0c7d6a489713217fc765fa9635829905774f4809763aed3e19318f650ab8383</originalsourceid><addsrcrecordid>eNp1kUFvEzEQhS0EoqFw54R8LBIb7PWu7T2ilAZQpQLNfTVxxo2rjR1sL1X6z_h3eEngxmmeRt97Y-sR8pqzOWc1fw8mze_BmrlcM8a0eEJmvK1Z1XKun5IZK0ylW8nPyIuU7iekVew5OasVr7WQckZ-LbYQwWSM7hGyC54GS5cRnKffRhhcPlDwG3qbIZotvXIei46jyWPECV09BPoF9sE7A_S7M0gvbuLhEehtSfsJb-liHCYRE31weUuXIZQ09CnEA_0awx5jdpgoZHrprMWIPtMV7soephuJbsbo_B3NWyznh2HS5TV3-JI8szAkfHWa52R19XG1-FRd3yw_Lz5cVyCEzBUyozYSGt0pLmqurFGytdBJ0eq661irVGMbzTolBeBGIO8E11a2DNZaaHFOLo6x-xh-jJhyv3PJ4DCAxzCmnquOq6ZteFNQdkRNDClFtP0-uh3EQ89ZP_XVl776qa_-1FexvDmlj-sdbv4Z_hZUgHdH4I81jNGXv_4_7zeakaNP</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1791745414</pqid></control><display><type>article</type><title>Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage</title><source>MEDLINE</source><source>American Chemical Society Journals</source><creator>Zhang, Changquan ; Zhou, Lihui ; Zhu, Zhengbin ; Lu, Huwen ; Zhou, Xingzhong ; Qian, Yiting ; Li, Qianfeng ; Lu, Yan ; Gu, Minghong ; Liu, Qiaoquan</creator><creatorcontrib>Zhang, Changquan ; Zhou, Lihui ; Zhu, Zhengbin ; Lu, Huwen ; Zhou, Xingzhong ; Qian, Yiting ; Li, Qianfeng ; Lu, Yan ; Gu, Minghong ; Liu, Qiaoquan</creatorcontrib><description>Temperature during the growing season is a critical factor affecting grain quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor milling quality. Here, we investigated the grain quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 107.1 to 107.4) and significantly fewer short-chain amylopectin (DP 5–12) but more intermediate- (DP 13–34) and long- (DP 45–60) chain amylopectin than under normal conditions, as well as higher crystallinity and gelatinization properties.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.6b00083</identifier><identifier>PMID: 27128366</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Cooking ; Edible Grain - chemistry ; Edible Grain - growth & development ; Humans ; Oryza - chemistry ; Oryza - growth & development ; Seeds - chemistry ; Seeds - growth & development ; Starch - chemistry ; Taste ; Temperature</subject><ispartof>Journal of agricultural and food chemistry, 2016-05, Vol.64 (20), p.4048-4057</ispartof><rights>Copyright © 2016 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a336t-e0c7d6a489713217fc765fa9635829905774f4809763aed3e19318f650ab8383</citedby><cites>FETCH-LOGICAL-a336t-e0c7d6a489713217fc765fa9635829905774f4809763aed3e19318f650ab8383</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b00083$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.6b00083$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27128366$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Changquan</creatorcontrib><creatorcontrib>Zhou, Lihui</creatorcontrib><creatorcontrib>Zhu, Zhengbin</creatorcontrib><creatorcontrib>Lu, Huwen</creatorcontrib><creatorcontrib>Zhou, Xingzhong</creatorcontrib><creatorcontrib>Qian, Yiting</creatorcontrib><creatorcontrib>Li, Qianfeng</creatorcontrib><creatorcontrib>Lu, Yan</creatorcontrib><creatorcontrib>Gu, Minghong</creatorcontrib><creatorcontrib>Liu, Qiaoquan</creatorcontrib><title>Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Temperature during the growing season is a critical factor affecting grain quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor milling quality. Here, we investigated the grain quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 107.1 to 107.4) and significantly fewer short-chain amylopectin (DP 5–12) but more intermediate- (DP 13–34) and long- (DP 45–60) chain amylopectin than under normal conditions, as well as higher crystallinity and gelatinization properties.</description><subject>Cooking</subject><subject>Edible Grain - chemistry</subject><subject>Edible Grain - growth & development</subject><subject>Humans</subject><subject>Oryza - chemistry</subject><subject>Oryza - growth & development</subject><subject>Seeds - chemistry</subject><subject>Seeds - growth & development</subject><subject>Starch - chemistry</subject><subject>Taste</subject><subject>Temperature</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kUFvEzEQhS0EoqFw54R8LBIb7PWu7T2ilAZQpQLNfTVxxo2rjR1sL1X6z_h3eEngxmmeRt97Y-sR8pqzOWc1fw8mze_BmrlcM8a0eEJmvK1Z1XKun5IZK0ylW8nPyIuU7iekVew5OasVr7WQckZ-LbYQwWSM7hGyC54GS5cRnKffRhhcPlDwG3qbIZotvXIei46jyWPECV09BPoF9sE7A_S7M0gvbuLhEehtSfsJb-liHCYRE31weUuXIZQ09CnEA_0awx5jdpgoZHrprMWIPtMV7soephuJbsbo_B3NWyznh2HS5TV3-JI8szAkfHWa52R19XG1-FRd3yw_Lz5cVyCEzBUyozYSGt0pLmqurFGytdBJ0eq661irVGMbzTolBeBGIO8E11a2DNZaaHFOLo6x-xh-jJhyv3PJ4DCAxzCmnquOq6ZteFNQdkRNDClFtP0-uh3EQ89ZP_XVl776qa_-1FexvDmlj-sdbv4Z_hZUgHdH4I81jNGXv_4_7zeakaNP</recordid><startdate>20160525</startdate><enddate>20160525</enddate><creator>Zhang, Changquan</creator><creator>Zhou, Lihui</creator><creator>Zhu, Zhengbin</creator><creator>Lu, Huwen</creator><creator>Zhou, Xingzhong</creator><creator>Qian, Yiting</creator><creator>Li, Qianfeng</creator><creator>Lu, Yan</creator><creator>Gu, Minghong</creator><creator>Liu, Qiaoquan</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20160525</creationdate><title>Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage</title><author>Zhang, Changquan ; Zhou, Lihui ; Zhu, Zhengbin ; Lu, Huwen ; Zhou, Xingzhong ; Qian, Yiting ; Li, Qianfeng ; Lu, Yan ; Gu, Minghong ; Liu, Qiaoquan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a336t-e0c7d6a489713217fc765fa9635829905774f4809763aed3e19318f650ab8383</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Cooking</topic><topic>Edible Grain - chemistry</topic><topic>Edible Grain - growth & development</topic><topic>Humans</topic><topic>Oryza - chemistry</topic><topic>Oryza - growth & development</topic><topic>Seeds - chemistry</topic><topic>Seeds - growth & development</topic><topic>Starch - chemistry</topic><topic>Taste</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Changquan</creatorcontrib><creatorcontrib>Zhou, Lihui</creatorcontrib><creatorcontrib>Zhu, Zhengbin</creatorcontrib><creatorcontrib>Lu, Huwen</creatorcontrib><creatorcontrib>Zhou, Xingzhong</creatorcontrib><creatorcontrib>Qian, Yiting</creatorcontrib><creatorcontrib>Li, Qianfeng</creatorcontrib><creatorcontrib>Lu, Yan</creatorcontrib><creatorcontrib>Gu, Minghong</creatorcontrib><creatorcontrib>Liu, Qiaoquan</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Changquan</au><au>Zhou, Lihui</au><au>Zhu, Zhengbin</au><au>Lu, Huwen</au><au>Zhou, Xingzhong</au><au>Qian, Yiting</au><au>Li, Qianfeng</au><au>Lu, Yan</au><au>Gu, Minghong</au><au>Liu, Qiaoquan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2016-05-25</date><risdate>2016</risdate><volume>64</volume><issue>20</issue><spage>4048</spage><epage>4057</epage><pages>4048-4057</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Temperature during the growing season is a critical factor affecting grain quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor milling quality. Here, we investigated the grain quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 107.1 to 107.4) and significantly fewer short-chain amylopectin (DP 5–12) but more intermediate- (DP 13–34) and long- (DP 45–60) chain amylopectin than under normal conditions, as well as higher crystallinity and gelatinization properties.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>27128366</pmid><doi>10.1021/acs.jafc.6b00083</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2016-05, Vol.64 (20), p.4048-4057 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1791745414 |
| source | MEDLINE; American Chemical Society Journals |
| subjects | Cooking Edible Grain - chemistry Edible Grain - growth & development Humans Oryza - chemistry Oryza - growth & development Seeds - chemistry Seeds - growth & development Starch - chemistry Taste Temperature |
| title | Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-12T10%3A41%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Characterization%20of%20Grain%20Quality%20and%20Starch%20Fine%20Structure%20of%20Two%20Japonica%20Rice%20(Oryza%20Sativa)%20Cultivars%20with%20Good%20Sensory%20Properties%20at%20Different%20Temperatures%20during%20the%20Filling%20Stage&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Zhang,%20Changquan&rft.date=2016-05-25&rft.volume=64&rft.issue=20&rft.spage=4048&rft.epage=4057&rft.pages=4048-4057&rft.issn=0021-8561&rft.eissn=1520-5118&rft_id=info:doi/10.1021/acs.jafc.6b00083&rft_dat=%3Cproquest_cross%3E1791745414%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1791745414&rft_id=info:pmid/27128366&rfr_iscdi=true |