Effects of heat,drought and their combined effects on morphological structure and physicochemical properties of rice (Oryza sativa L.) starch |
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| Affiliation: | 1. ICAR Research Complex for Eastern Region, 800014, Patna, Bihar, India;2. Assam University, Silcher, Assam, India;3. Central University of South Bihar, Gaya, Bihar, India;4. ICAR-Indian Agricultural Statistics Research Institute, New Delhi, India;5. IRRI South Asia Regional Center, Varanasi (U.P), India;1. Longping Branch, Graduate School of Central South University, Changsha 410125, Hunan, China;2. Plant Breeding, Genetics and Biotechnology Division, International Rice Research Institute (IRRI), Los Baños, Laguna, Philippines;1. College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China;2. Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210095, PR China;1. College of Agronomy, Shenyang Agricultural University, Shenyang 110866, P.R. China;2. Keshan Research Institute, Heilongjiang Institute of Agricultural Sciences, Qiqihar 161606, P.R. China;1. Institute of Nuclear Agricultural Sciences, Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Huajiachi Campus, 310029, China;2. Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China |
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| Abstract: | High temperature (HT) and drought stress (WS) severely affect rice quality by altering the starch structure in rice. The morphological and physicochemical properties of starches isolated from two rice varieties grown under three stress treatment (HT, WS and WS + HT) during the grain filling stage were investigated. The results showed that WS increased amylose content (AC%) and the proportion of large starch granules (LSG) and made the surface of the starch granule smooth and flat. As a result, a lower relative crystallinity, surface order, swelling power, setback viscosity and gelatinization enthalpy were caused. HT decreased AC% and milled rice rate, but increased chalky rice rate, the number of LSG and the large air space and pits on the surface of the starch granules. As a result, a higher relative crystallinity, surface order, swelling power, setback viscosity and gelatinization enthalpy were caused. Similar results were observed under the treatment of WS + HT, indicating that there is a mild antagonistic effect on rice starch when the HT and WS occur simultaneously. |
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| Keywords: | Rice starch Drought and heat stress Morphological structure Physicochemical properties |
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