您好，欢迎访问湖南省农业科学院 机构知识库！

Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch

文献类型： 外文期刊

作者： Yao, Dongping 1 ; Wu, Jun 2 ; Luo, Qiuhong 1 ; Li, Jianwu 2 ; Zhuang, Wen 2 ; Xiao, Gui 2 ; Deng, Qiyun 2 ; Lei, Dongyang 1 ;

作者机构： 1.Hunan Agr Univ, Coll Agron, Changsha 410128, Hunan, Peoples R China

2.Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Hunan, Peoples R China

3.Biorice Hunan Co Ltd, Changsha 410323, Hunan, Peoples R China

关键词： Rice starch; High natural field temperature; Grain filling stage; Morphological structure; Physicochemical properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 310 卷

页码：

收录情况： SCI

摘要： 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.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：湖南省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台