Chinese Journal OF Rice Science ›› 2022, Vol. 36 ›› Issue (4): 377-387.DOI: 10.16819/j.1001-7216.2022.210413
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SHEN Hong1,#, YAO Dongping1,2,#, WU Jun1, LUO Qiuhong2, WU Zhipeng3, LEI Dongyang2, DENG Qiyun1, BAI Bin1,*()
Received:
2021-04-22
Revised:
2021-08-24
Online:
2022-07-10
Published:
2022-07-12
Contact:
BAI Bin
About author:
First author contact:# These authors contributed equally to this work
沈泓1,#, 姚栋萍1,2,#, 吴俊1, 罗秋红2, 吴志鹏3, 雷东阳2, 邓启云1, 柏斌1,*()
通讯作者:
柏斌
作者简介:
第一联系人:#共同第一作者
基金资助:
SHEN Hong, YAO Dongping, WU Jun, LUO Qiuhong, WU Zhipeng, LEI Dongyang, DENG Qiyun, BAI Bin. Effects of High Temperature in Various Phases of Grain Filling on Rice Starch Physicochemical Properties[J]. Chinese Journal OF Rice Science, 2022, 36(4): 377-387.
沈泓, 姚栋萍, 吴俊, 罗秋红, 吴志鹏, 雷东阳, 邓启云, 柏斌. 灌浆期不同时段高温对稻米淀粉理化特性的影响[J]. 中国水稻科学, 2022, 36(4): 377-387.
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URL: http://www.ricesci.cn/EN/10.16819/j.1001-7216.2022.210413
品种 Variety | 处理时段 Treatment period | 糙米率 Brown rice rate/% | 精米率 Milled rice rate/% | 整精米率 Head milled rice rate/% | 长宽比 Length-to-width ratio | 垩白度 Chalkiness/% | 垩白粒率 Chalky grain rate/% |
---|---|---|---|---|---|---|---|
黄华占Huanghuazhan | CT | 83.49±0.35 a | 75.28±0.30 a | 64.44±1.65 a | 3.42±0.03 a | 0.80±0.32 c | 3.67±0.58 c |
QD | 78.61±0.71 b | 70.06±0.17 b | 29.74±0.51 c | 3.19±0.17 a | 67.47±0.80 a | 93.33±3.51 a | |
HD | 83.47±1.03 a | 75.25±1.25 a | 46.65±5.84 b | 3.37±0.03 a | 13.06±3.17 b | 24.20±9.73 b | |
9311近等基因系9311N | CT | 80.70±0.56 a | 71.84±1.30 a | 68.89±0.76 a | 2.81±0.05 a | 0.62±0.11 c | 3.33±1.53 c |
QD | 74.12±0.90 b | 65.83±0.64 b | 25.26±0.83 c | 2.67±0.07 b | 75.36±2.19 a | 98.33±1.53 a | |
HD | 80.53±0.60 a | 70.63±0.54 a | 56.21±1.64 b | 2.75±0.05 ab | 14.52±0.53 b | 28.00±2.00 b |
Table 1. Effects of high temperature at different times during grain filling on processing quality and appearance quality.
品种 Variety | 处理时段 Treatment period | 糙米率 Brown rice rate/% | 精米率 Milled rice rate/% | 整精米率 Head milled rice rate/% | 长宽比 Length-to-width ratio | 垩白度 Chalkiness/% | 垩白粒率 Chalky grain rate/% |
---|---|---|---|---|---|---|---|
黄华占Huanghuazhan | CT | 83.49±0.35 a | 75.28±0.30 a | 64.44±1.65 a | 3.42±0.03 a | 0.80±0.32 c | 3.67±0.58 c |
QD | 78.61±0.71 b | 70.06±0.17 b | 29.74±0.51 c | 3.19±0.17 a | 67.47±0.80 a | 93.33±3.51 a | |
HD | 83.47±1.03 a | 75.25±1.25 a | 46.65±5.84 b | 3.37±0.03 a | 13.06±3.17 b | 24.20±9.73 b | |
9311近等基因系9311N | CT | 80.70±0.56 a | 71.84±1.30 a | 68.89±0.76 a | 2.81±0.05 a | 0.62±0.11 c | 3.33±1.53 c |
QD | 74.12±0.90 b | 65.83±0.64 b | 25.26±0.83 c | 2.67±0.07 b | 75.36±2.19 a | 98.33±1.53 a | |
HD | 80.53±0.60 a | 70.63±0.54 a | 56.21±1.64 b | 2.75±0.05 ab | 14.52±0.53 b | 28.00±2.00 b |
品种 Variety | 处理时段 Treatment period | 总淀粉含量 Total starch contents/% | 直链淀粉含量 Amylose content/% | 支链淀粉含量 Amylopectin content/% | 直/支链淀粉比 Amylose/Amylopectin ratio | 胶稠度 Gel consistency /mm |
---|---|---|---|---|---|---|
黄华占Huanghuazhan | CT | 75.12±1.86 a | 17.03±0.25 a | 58.09±2.00 a | 0.29±0.01 a | 62.25±5.32 a |
QD | 70.55±0.31 b | 12.73±0.10 c | 57.82±0.37 a | 0.22±0 c | 52.50±3.51 b | |
HD | 75.44±3.95 a | 15.63±0.57 b | 59.82±3.64 a | 0.26±0.01 b | 53.25±2.63 b | |
9311近等基因系9311N | CT | 75.57±0.56 a | 12.15±0.37 a | 63.42±0.51 b | 0.19±0.01 a | 70.75±1.71 a |
QD | 72.15±0.86 b | 7.60±0.26 b | 64.55±1.10 a | 0.12±0 b | 60.75±1.71 b | |
HD | 71.73±0.37 b | 11.88±0.67 a | 59.85±0.73 c | 0.20±0.01 a | 60.00±2.16 b |
Table 2. Effects of high temperature at different phases of grain filling on starch composition and gel consistency.
品种 Variety | 处理时段 Treatment period | 总淀粉含量 Total starch contents/% | 直链淀粉含量 Amylose content/% | 支链淀粉含量 Amylopectin content/% | 直/支链淀粉比 Amylose/Amylopectin ratio | 胶稠度 Gel consistency /mm |
---|---|---|---|---|---|---|
黄华占Huanghuazhan | CT | 75.12±1.86 a | 17.03±0.25 a | 58.09±2.00 a | 0.29±0.01 a | 62.25±5.32 a |
QD | 70.55±0.31 b | 12.73±0.10 c | 57.82±0.37 a | 0.22±0 c | 52.50±3.51 b | |
HD | 75.44±3.95 a | 15.63±0.57 b | 59.82±3.64 a | 0.26±0.01 b | 53.25±2.63 b | |
9311近等基因系9311N | CT | 75.57±0.56 a | 12.15±0.37 a | 63.42±0.51 b | 0.19±0.01 a | 70.75±1.71 a |
QD | 72.15±0.86 b | 7.60±0.26 b | 64.55±1.10 a | 0.12±0 b | 60.75±1.71 b | |
HD | 71.73±0.37 b | 11.88±0.67 a | 59.85±0.73 c | 0.20±0.01 a | 60.00±2.16 b |
Fig. 1. Effect of high temperature at different phases of grain filling on amylopectin chain distribution of heat tolerant variety Huanghuazhan(A) and heat sensitive near-isogenic lines derived from 9311 (B).
品种 Variety | 处理时段 Treatment period | 聚合度Degree of polymerization | |||
---|---|---|---|---|---|
A(6≤DP≤12) | B1(12<DP≤24) | B2(24<DP≤36) | B3(36<DP≤76) | ||
黄华占 Huanghuazhan | CT | 29.90±0.75 a | 49.13±0.60 a | 10.81±0.06 c | 10.17±0.12 c |
QD | 27.45±0.27 b | 47.59±0.02 c | 11.99±0.17 a | 12.97±0.09 a | |
HD | 28.21±0.75 b | 48.52±0.20 b | 11.59±0.34 b | 11.68±0.57 b | |
9311近等基因系 9311N | CT | 24.41±0.12 a | 54.04±0.01 a | 11.05±0.06 b | 10.49±0.06 b |
QD | 21.37±0.34 b | 54.42±0.20 a | 11.72±0.11 a | 12.50±0.43 a | |
HD | 24.13±0.36 a | 53.58±0.12 b | 11.25±0.10 b | 11.04±0.13 b |
Table 3. Effects of high temperature at different phases of grain filling on A, B1, B2, B3 chain of amylopectin. %
品种 Variety | 处理时段 Treatment period | 聚合度Degree of polymerization | |||
---|---|---|---|---|---|
A(6≤DP≤12) | B1(12<DP≤24) | B2(24<DP≤36) | B3(36<DP≤76) | ||
黄华占 Huanghuazhan | CT | 29.90±0.75 a | 49.13±0.60 a | 10.81±0.06 c | 10.17±0.12 c |
QD | 27.45±0.27 b | 47.59±0.02 c | 11.99±0.17 a | 12.97±0.09 a | |
HD | 28.21±0.75 b | 48.52±0.20 b | 11.59±0.34 b | 11.68±0.57 b | |
9311近等基因系 9311N | CT | 24.41±0.12 a | 54.04±0.01 a | 11.05±0.06 b | 10.49±0.06 b |
QD | 21.37±0.34 b | 54.42±0.20 a | 11.72±0.11 a | 12.50±0.43 a | |
HD | 24.13±0.36 a | 53.58±0.12 b | 11.25±0.10 b | 11.04±0.13 b |
品种 Variety | 处理时间 Treatment period | 起始糊化温度 To/℃ | 峰值糊化温度 Tp/℃ | 终止糊化温度 Tc/℃ | 糊化焓 ΔH/(J·g−1) |
---|---|---|---|---|---|
黄华占 Huanghuazhan | CT | 61.91±0.36 c | 67.24±0.56 c | 72.97±0.43 b | 4.34±0.12 b |
QD | 73.53±0.05 a | 80.54±0.36 a | 84.94±0.48 a | 5.53±0.23 a | |
HD | 64.21±0.10 b | 68.85±0.18 b | 74.09±0.11 b | 4.24±0.66 b | |
9311近等基因系9311N | CT | 71.64±0.17 c | 76.13±0.30 c | 81.64±0.30 b | 6.75±0.04 b |
QD | 82.08±0.34 a | 87.87±0.39 a | 91.56±0.46 a | 8.40±0.26 a | |
HD | 73.66±0.15 b | 77.67±0.06 b | 81.87±0.21 b | 5.61±0.31 b |
Table 4. Effect of high temperature at different times of grain filling on gelatinization property.
品种 Variety | 处理时间 Treatment period | 起始糊化温度 To/℃ | 峰值糊化温度 Tp/℃ | 终止糊化温度 Tc/℃ | 糊化焓 ΔH/(J·g−1) |
---|---|---|---|---|---|
黄华占 Huanghuazhan | CT | 61.91±0.36 c | 67.24±0.56 c | 72.97±0.43 b | 4.34±0.12 b |
QD | 73.53±0.05 a | 80.54±0.36 a | 84.94±0.48 a | 5.53±0.23 a | |
HD | 64.21±0.10 b | 68.85±0.18 b | 74.09±0.11 b | 4.24±0.66 b | |
9311近等基因系9311N | CT | 71.64±0.17 c | 76.13±0.30 c | 81.64±0.30 b | 6.75±0.04 b |
QD | 82.08±0.34 a | 87.87±0.39 a | 91.56±0.46 a | 8.40±0.26 a | |
HD | 73.66±0.15 b | 77.67±0.06 b | 81.87±0.21 b | 5.61±0.31 b |
品种 Variety | 处理时段 Treatment period | 峰值黏度 Peak viscosity | 谷值黏度 Trough viscosity | 崩解值 Breakdown | 最终黏度 Cool paste viscosity | 消减值 Setback |
---|---|---|---|---|---|---|
黄华占 Huanghuazhan | CT | 1893±85 c | 1198±11 c | 695±74 b | 2497±14 b | 604±98 b |
QD | 2427±88 a | 1735±40 a | 692±48 b | 3357±47 a | 930±41 a | |
HD | 2028±121 b | 1245±75 b | 782±21 a | 2424±141 b | 396±148 c | |
9311近等基因系 9311N | CT | 2064±22 b | 1430±13 b | 634±11 b | 2733±19 b | 669±4 b |
QD | 2071±13 a | 1613±5 a | 458±10 c | 2945±19 a | 874±8 a | |
HD | 2073±22 a | 1323±11 c | 750±21 a | 2618±16 c | 545±24 c |
Table 5. Effect of high temperature at different times of grain filling on pasting property. cP
品种 Variety | 处理时段 Treatment period | 峰值黏度 Peak viscosity | 谷值黏度 Trough viscosity | 崩解值 Breakdown | 最终黏度 Cool paste viscosity | 消减值 Setback |
---|---|---|---|---|---|---|
黄华占 Huanghuazhan | CT | 1893±85 c | 1198±11 c | 695±74 b | 2497±14 b | 604±98 b |
QD | 2427±88 a | 1735±40 a | 692±48 b | 3357±47 a | 930±41 a | |
HD | 2028±121 b | 1245±75 b | 782±21 a | 2424±141 b | 396±148 c | |
9311近等基因系 9311N | CT | 2064±22 b | 1430±13 b | 634±11 b | 2733±19 b | 669±4 b |
QD | 2071±13 a | 1613±5 a | 458±10 c | 2945±19 a | 874±8 a | |
HD | 2073±22 a | 1323±11 c | 750±21 a | 2618±16 c | 545±24 c |
Fig. 2. Effect of high temperature at different times of grain filling on starch crystal structure of heat tolerant variety Huanghuazhan(A) and heat sensitive near-isogenic lines derived from 9311N (B).
品种 Variety | 处理时段 Treatment period | 结晶度 Degree of crystallinity /% | 结晶类型Crystal pattern | 体积占比 Volume percentage/% | 表面积占比 Surface area percentage/% | 数量占比 Number percentage/% | |||||
---|---|---|---|---|---|---|---|---|---|---|---|
d<10 μm | d>10 μm | d<10 μm | d>10 μm | d<10 μm | d>10 μm | ||||||
黄华占Huanghuazhan | CT | 43.06 | A | 14.49±0.81 b | 85.51±0.81 b | 27.66±1.18 b | 72.34±1.18 a | 61.33±1.35 b | 38.67±1.35 a | ||
QD | 40.13 | A | 16.93±0.66 a | 83.07±0.66 c | 33.90±0.90 a | 66.10±0.90 b | 71.87±0.75 a | 28.13±0.75 b | |||
HD | 37.94 | A | 12.57±0.33 c | 87.43±0.33 a | 26.18±0.42 b | 73.82±0.42 a | 63.42±0.52 b | 36.58±0.52 a | |||
9311近等基因系9311N | CT | 36.35 | A | 8.21±0.38 c | 91.79±0.38 a | 18.77±0.66 c | 81.23±0.66 a | 51.26±0.93 c | 48.74±0.93 a | ||
QD | 37.48 | A | 19.96±0.47 a | 80.04±0.47 c | 37.89±0.56 a | 62.11±0.56 c | 73.25±0.44 a | 26.75±0.44 c | |||
HD | 33.77 | A | 14.69±0.36 b | 85.31±0.36 b | 29.55±0.54 b | 70.45±0.54 b | 65.11±0.55 b | 34.98±0.55 b |
Table 6. Effects of high temperature at different times of grain filling on crystallinity and starch granule size distribution.
品种 Variety | 处理时段 Treatment period | 结晶度 Degree of crystallinity /% | 结晶类型Crystal pattern | 体积占比 Volume percentage/% | 表面积占比 Surface area percentage/% | 数量占比 Number percentage/% | |||||
---|---|---|---|---|---|---|---|---|---|---|---|
d<10 μm | d>10 μm | d<10 μm | d>10 μm | d<10 μm | d>10 μm | ||||||
黄华占Huanghuazhan | CT | 43.06 | A | 14.49±0.81 b | 85.51±0.81 b | 27.66±1.18 b | 72.34±1.18 a | 61.33±1.35 b | 38.67±1.35 a | ||
QD | 40.13 | A | 16.93±0.66 a | 83.07±0.66 c | 33.90±0.90 a | 66.10±0.90 b | 71.87±0.75 a | 28.13±0.75 b | |||
HD | 37.94 | A | 12.57±0.33 c | 87.43±0.33 a | 26.18±0.42 b | 73.82±0.42 a | 63.42±0.52 b | 36.58±0.52 a | |||
9311近等基因系9311N | CT | 36.35 | A | 8.21±0.38 c | 91.79±0.38 a | 18.77±0.66 c | 81.23±0.66 a | 51.26±0.93 c | 48.74±0.93 a | ||
QD | 37.48 | A | 19.96±0.47 a | 80.04±0.47 c | 37.89±0.56 a | 62.11±0.56 c | 73.25±0.44 a | 26.75±0.44 c | |||
HD | 33.77 | A | 14.69±0.36 b | 85.31±0.36 b | 29.55±0.54 b | 70.45±0.54 b | 65.11±0.55 b | 34.98±0.55 b |
Fig. 3. Scanning electron photomicrographs of rice starch from heat tolerant variety Huanghuazhan(A) and heat sensitive near-isogenic lines derived from 9311N (B) as affected by high temperature at various parts of grain-filling.
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