Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage

• Published in: Foods Vol. 13; no. 19; p. 3094
• Main Authors: Pang, Xutong, Zhang, Dongmeng, Xue, Haobo, Yao, Dongping, Shen, Hong, Mou, Baohui, Gu, Panqi, Zhou, Ruijuan, Meng, Fudie, Wu, Jun, Lei, Dongyang, Bai, Bin
• Format: Journal Article
• Language: English
• Published: 27.09.2024
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13193094

The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars and two high-quality hybrid rice cultivars were selected and sown at a low temperature and normal temperature in the field. The low temperature during grain filling increased the amylose content, final viscosity, setback, short amylopectin chain ratio, and degree of amylopectin branching in four high-quality rice cultivars; meanwhile, the amylopectin content, gelatinization temperature, proportion of medium-long chain amylopectin, and the short-range order of starch decreased. Compared with the normal temperature, the alterations in the physicochemical and structural qualities of high-quality conventional rice cultivars YZX and NX42 were less significant at lower temperatures. The starch quality of high-quality conventional rice was more stable than hybrid high-quality rice.