Cargando…

Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage

Climate warming affects rice growth at different phenological stages, thereby increasing rice chalkiness and protein content and reducing eating and cooking quality (ECQ). The structural and physicochemical properties of rice starch played important roles in determining rice quality. However, differ...

Descripción completa

Detalles Bibliográficos
Autores principales: Tu, Debao, Jiang, Yang, Salah, Akram, Xi, Min, Cai, Mingli, Cheng, Bo, Sun, Xiaosong, Cao, Cougui, Wu, Wenge
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9971927/
https://www.ncbi.nlm.nih.gov/pubmed/36866379
http://dx.doi.org/10.3389/fpls.2023.1136347
_version_ 1784898208039698432
author Tu, Debao
Jiang, Yang
Salah, Akram
Xi, Min
Cai, Mingli
Cheng, Bo
Sun, Xiaosong
Cao, Cougui
Wu, Wenge
author_facet Tu, Debao
Jiang, Yang
Salah, Akram
Xi, Min
Cai, Mingli
Cheng, Bo
Sun, Xiaosong
Cao, Cougui
Wu, Wenge
author_sort Tu, Debao
collection PubMed
description Climate warming affects rice growth at different phenological stages, thereby increasing rice chalkiness and protein content and reducing eating and cooking quality (ECQ). The structural and physicochemical properties of rice starch played important roles in determining rice quality. However, differences in their response to high temperature during the reproductive stage have been rarely studied. In the present study, they were evaluated and compared between two contrasting natural temperature field conditions, namely, high seasonal temperature (HST) and low seasonal temperature (LST), during the reproductive stage of rice in 2017 and 2018. Compared with LST, HST significantly deteriorated rice quality, including increased grain chalkiness, setback, consistence, and pasting temperature and reduced taste values. HST considerably reduced the total starch and increased the protein content. Likewise, HST significantly reduced the short amylopectin chains [degree of polymerization (DP) <12] and increased the long amylopectin chains (DP > 12) and relative crystallinity. The starch structure, total starch content, and protein content explained 91.4%, 90.4%, and 89.2% of the total variations in pasting properties, taste value, and grain chalkiness degree, respectively. In conclusion, we suggested that rice quality variations were closely associated with the changes in chemical composition content (total starch and protein content) and starch structure in response to HST. These results indicated that we should improve the resistance of rice to high temperature during the reproductive stage to improve the fine structure of rice starch in further breeding and practice.
format Online
Article
Text
id pubmed-9971927
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-99719272023-03-01 Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage Tu, Debao Jiang, Yang Salah, Akram Xi, Min Cai, Mingli Cheng, Bo Sun, Xiaosong Cao, Cougui Wu, Wenge Front Plant Sci Plant Science Climate warming affects rice growth at different phenological stages, thereby increasing rice chalkiness and protein content and reducing eating and cooking quality (ECQ). The structural and physicochemical properties of rice starch played important roles in determining rice quality. However, differences in their response to high temperature during the reproductive stage have been rarely studied. In the present study, they were evaluated and compared between two contrasting natural temperature field conditions, namely, high seasonal temperature (HST) and low seasonal temperature (LST), during the reproductive stage of rice in 2017 and 2018. Compared with LST, HST significantly deteriorated rice quality, including increased grain chalkiness, setback, consistence, and pasting temperature and reduced taste values. HST considerably reduced the total starch and increased the protein content. Likewise, HST significantly reduced the short amylopectin chains [degree of polymerization (DP) <12] and increased the long amylopectin chains (DP > 12) and relative crystallinity. The starch structure, total starch content, and protein content explained 91.4%, 90.4%, and 89.2% of the total variations in pasting properties, taste value, and grain chalkiness degree, respectively. In conclusion, we suggested that rice quality variations were closely associated with the changes in chemical composition content (total starch and protein content) and starch structure in response to HST. These results indicated that we should improve the resistance of rice to high temperature during the reproductive stage to improve the fine structure of rice starch in further breeding and practice. Frontiers Media S.A. 2023-02-14 /pmc/articles/PMC9971927/ /pubmed/36866379 http://dx.doi.org/10.3389/fpls.2023.1136347 Text en Copyright © 2023 Tu, Jiang, Salah, Xi, Cai, Cheng, Sun, Cao and Wu https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Plant Science
Tu, Debao
Jiang, Yang
Salah, Akram
Xi, Min
Cai, Mingli
Cheng, Bo
Sun, Xiaosong
Cao, Cougui
Wu, Wenge
Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage
title Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage
title_full Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage
title_fullStr Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage
title_full_unstemmed Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage
title_short Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage
title_sort variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9971927/
https://www.ncbi.nlm.nih.gov/pubmed/36866379
http://dx.doi.org/10.3389/fpls.2023.1136347
work_keys_str_mv AT tudebao variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage
AT jiangyang variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage
AT salahakram variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage
AT ximin variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage
AT caimingli variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage
AT chengbo variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage
AT sunxiaosong variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage
AT caocougui variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage
AT wuwenge variationofricestarchstructureandphysicochemicalpropertiesinresponsetohighnaturaltemperatureduringthereproductivestage