Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa)

Journal of Agricultural and Food Chemistry
Areum ChunSrinivas Janaswamy

Abstract

The effect of ripening temperature on rice (Oryza sativa) grain quality was evaluated by assessing starch structure and gelatinization, pasting, and cooking properties. As the ripening temperature increased, the amylose content and number of short amylopectin chains decreased, whereas intermediate amylopectin chains increased, resulting in higher gelatinization temperatures and enthalpy in the starch. These results suggested that an increase in cooking temperature and time would be required for rice grown at higher temperatures. A high ripening temperature increased the peak, trough, and final viscosities and decreased the setback due to the reduction in amylose and the increase in long amylopectin chains. With regard to starch crystallinity and amylopectin molecular structure, the highest branches and compactness were observed at 28/20 °C. Rice that was grown at temperatures above 28/20 °C showed a deterioration of cooking quality and a tendency toward decreased palatability in sensory tests.

References

Feb 1, 1993·International Journal of Biological Macromolecules·M C GodetA Buléon
Apr 17, 2003·Journal of Agricultural and Food Chemistry·James Patindol, Ya-Jane Wang
Apr 11, 2006·Biomacromolecules·Xian-Zhong HanBruce R Hamaker

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Citations

Feb 26, 2016·Journal of Agricultural and Food Chemistry·Shaoxiao ZengBaodong Zheng
Oct 8, 2016·Journal of Agricultural and Food Chemistry·Dawei ZhuZhongyang Huo
Nov 15, 2018·International Journal of Molecular Sciences·Junmei WangMeixue Zhou
Apr 6, 2021·Journal of the Science of Food and Agriculture·Liping YangLigong Zhai
Apr 23, 2021·International Journal of Biological Macromolecules·Liping YangChuanlai Du

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