Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China
Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term field experiment, including straw removal (CK), straw burning return (SBR), and straw return (SR) was conducted to investigate the st...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300408X |
| _version_ | 1827577248569360384 |
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| author | Shiqi Yang Liming Chen Ruoyu Xiong Jiliang Jiang Youqing Liu Xueming Tan Taoju Liu Yongjun Zeng Xiaohua Pan Yanhua Zeng |
| author_facet | Shiqi Yang Liming Chen Ruoyu Xiong Jiliang Jiang Youqing Liu Xueming Tan Taoju Liu Yongjun Zeng Xiaohua Pan Yanhua Zeng |
| author_sort | Shiqi Yang |
| collection | DOAJ |
| description | Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term field experiment, including straw removal (CK), straw burning return (SBR), and straw return (SR) was conducted to investigate the starch structure, physicochemical properties, and cooked rice textures of indica early- and late-rice. Compared with CK, SBR and SR enhanced relative crystallinity, amylopectin long chains in both rice seasons, and gelatinization temperatures in late rice. Compared to SBR, SR decreased protein content and amylopectin short chains but increased starch branching degree, breakdown, and stickiness, ultimately contributing to improved starch thermal and pasting properties. Meanwhile, SR decreased hardness, cohesiveness, and chewiness, resulting in cooked texture meliorated, which was mainly attributed to amylopectin chain length and starch granule size. The results suggest that SR increased cooked texture of indica rice by altering starch structural and physicochemical properties. |
| first_indexed | 2024-03-08T21:25:07Z |
| format | Article |
| id | doaj.art-5b01b212896a497bbe82ff226c1f0a53 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:07Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-5b01b212896a497bbe82ff226c1f0a532023-12-21T07:36:45ZengElsevierFood Chemistry: X2590-15752023-12-0120100965Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South ChinaShiqi Yang0Liming Chen1Ruoyu Xiong2Jiliang Jiang3Youqing Liu4Xueming Tan5Taoju Liu6Yongjun Zeng7Xiaohua Pan8Yanhua Zeng9Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Key Laboratory of Plant Resources and Biodiversity, Jingdezhen University, 3 Fuliang Avenue, Jingdezhen 333400, Jiangxi, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, ChinaMinistry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China; Corresponding author.Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term field experiment, including straw removal (CK), straw burning return (SBR), and straw return (SR) was conducted to investigate the starch structure, physicochemical properties, and cooked rice textures of indica early- and late-rice. Compared with CK, SBR and SR enhanced relative crystallinity, amylopectin long chains in both rice seasons, and gelatinization temperatures in late rice. Compared to SBR, SR decreased protein content and amylopectin short chains but increased starch branching degree, breakdown, and stickiness, ultimately contributing to improved starch thermal and pasting properties. Meanwhile, SR decreased hardness, cohesiveness, and chewiness, resulting in cooked texture meliorated, which was mainly attributed to amylopectin chain length and starch granule size. The results suggest that SR increased cooked texture of indica rice by altering starch structural and physicochemical properties.http://www.sciencedirect.com/science/article/pii/S259015752300408XStraw returningDouble-season indica riceStarch fine structureStarch physicochemical propertiesTextural propertiesLong-term field experiment |
| spellingShingle | Shiqi Yang Liming Chen Ruoyu Xiong Jiliang Jiang Youqing Liu Xueming Tan Taoju Liu Yongjun Zeng Xiaohua Pan Yanhua Zeng Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China Food Chemistry: X Straw returning Double-season indica rice Starch fine structure Starch physicochemical properties Textural properties Long-term field experiment |
| title | Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China |
| title_full | Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China |
| title_fullStr | Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China |
| title_full_unstemmed | Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China |
| title_short | Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China |
| title_sort | long term straw return improves cooked indica rice texture by altering starch structural physicochemical properties in south china |
| topic | Straw returning Double-season indica rice Starch fine structure Starch physicochemical properties Textural properties Long-term field experiment |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300408X |
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