Chinese Journal OF Rice Science >
Effects of High Temperature in Various Phases of Grain Filling on Rice Starch Physicochemical Properties
# These authors contributed equally to this work
Received date: 2021-04-22
Revised date: 2021-08-24
Online published: 2022-07-12
【Objective】The effects of high temperature on the composition, structure and physicochemical properties of rice starch at different parts of grain filling were studied to reveal the effect of high temperature and the relationship among high temperature, structure and function.【Method】Heat-tolerant Huanghuazhan and heat-sensitive near-isogenic lines of 9311 were used as experimental materials. The experiment was conducted in artificial climate boxes at high temperature (38℃/30℃) and control temperature (28℃/22℃) to clarify the effects of high temperature during early (1－15 d after full heading) and late (from 16 d after full heading to maturity) grain-filling on rice processing quality, appearance quality, starch composition, amylopectin chain length distribution, particle size distribution, gel consistency, viscosity, gelatinization, crystalline properties and starch granule morphology. 【Result】High temperature at grain-filling stage significantly reduced brown rice rate, polished rice rate and head milled rice rate, but significantly increased chalky grain rate and chalkiness, resulting in poor processing and appearance quality. High temperature during grain filling obviously decreased total starch contents, amylose content, short chain amylopectin content, percentage of large granule, amylose/amylopectin ratio, while increased medium chain amylopectin content, percentage of small & medium granule and gelatinization temperature, gelatinization enthalpy and significantly affected viscosity properties, relative crystallinity with same crystalline type, as well as pitting and unevenness on the surface of the starch granules, making starch granules more fragmented and cooking and eating quality worse. The effects of high temperature at different times of grain filling stage on rice quality were different. The damage degree of high temperature at early grain filling stage was greater than that at late grain filling, and the effect on the heat-tolerant variety was less than that of the heat-sensitive variety. The high temperature at early grain filling stage led to the highest setback and the lowest breakdown, which degraded the viscosity properties. The high temperature at late grain filling had the lowest setback and the highest breakdown, which made the viscosity properties better. 【Conclusion】The starch structure and physicochemical properties were more affected by the high temperature during early grain filling as compared with late grain filling stage. The processing, appearance, cooking and eating quality of rice were worse due to the high temperature at early grain filling stage. The high temperature at late grain filling stage was helpful to improve the viscosity property of rice.
Key words： rice; filling stage; high temperature; starch composition; physicochemical property
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 . DOI: 10.16819/j.1001-7216.2022.210413
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