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Effects of elevated atmosphere CO2 and temperature on the morphology, structure and thermal properties of starch granules and their relationship to cooked rice quality

文献类型： 外文期刊

作者： Jing, Liquan 1 ; Chen, Chen 1 ; Hu, Shaowu 1 ; Dong, Shupeng 1 ; Pan, Yue 1 ; Wang, Yunxia 2 ; Lai, Shangkun 3 ; Wang, Yu 1 ;

作者机构： 1.Yangzhou Univ, Jiangsu Coinnovat Ctr Modern Prod Technol Grain C, Jiangsu Key Lab Crop Genet & Physiol, Jiangsu Key Lab Crop Cultivat & Physiol,Agr Coll, Yangzhou 225009, Jiangsu, Peoples R China

2.Yangzhou Univ, Coll Environm Sci & Engn, Yangzhou 225009, Jiangsu, Peoples R China

3.Jiangsu Acad Agr Sci, Suqian Inst, Suqian 223800, Jiangsu, Peoples R China

关键词： CO2 enrichment; Elevated temperature; Starch granule morphology; Starch order structure; Thermal properties; Cooked rice taste

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2021 年 112 卷

页码：

收录情况： SCI

摘要： The rapidly increasing atmospheric CO2 is accompanied by global warming. However, the effects of the elevated CO2 concentration (EC) and/or air temperature (ET) on starch morphology, structure and thermal properties which considerably contribute to the taste of cooked rice have not been reported to date. Therefore, a field experiment using a temperature/free-air CO2 enrichment facility was conducted with EC (+200 ppm) and/or ET (+1 degrees C) treatments from 2014 to 2016. The surface area of starch granules and proportion of large starch granules were significantly increased by EC and ET, but the most significant increases of 3.4% and 5.9%, respectively, were induced by the combined treatment. EC did not change the crystalline type but altered the order structure of starch molecules: EC averagely decreased the ratios of 1045/1022 and 1022/995 cm(-1) by 2.6% and 3.3% respectively, however, significantly increased the crystallinity by 4%. For most cases, EC significantly increased the gelatinization temperature and pasting viscosity of starch, decreased setback, enthalpy and protein content and eventually improved rice taste. Results of correlation analysis suggested that EC affected the thermal properties of starch and the taste of cooked rice mainly by improving the size and molecule order structure of starch granules. Small and few significant ET and EC x ET effects were detected, indicating that the EC influence will be predominant in future climate. These findings will help in improving rice palatability and developing the starch industry.

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