Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems
文献类型： 外文期刊
作者： Yang, Huifang 1 ; Chen, Liming 3 ; Xiong, Ruoyu 4 ; Zeng, Yanhua 4 ; Jiang, Yu 6 ; Zhang, Jun 7 ; Zhang, Bin 1 ; Yang, Taotao 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou 510640, Peoples R China
2.Chinese Acad Sci, Inst Bot, Key Lab Plant Mol Physiol, Beijing 100093, Peoples R China
3.Jingdezhen Univ, Jiangxi Key Lab Plant Resources & Biodivers, Jingdezhen 333400, Peoples R China
4.Jiangxi Agr Univ, Minist Educ, Nanchang 330045, Peoples R China
5.Jiangxi Agr Univ, Jiangxi Key Lab Crop Physiol Ecol & Genet Breeding, Nanchang 330045, Peoples R China
6.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Modern Crop Prod, Nanjing 210095, Peoples R China
7.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
关键词： climate warming; cropping systems; rice quality; starch structure
期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）
ISSN：
年卷期： 2024 年 13 卷 11 期
页码：
收录情况： SCI
摘要： Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across three major Chinese rice cropping systems. Interestingly, warming had a minimal impact on the hardness of cooked rice, while it significantly increased stickiness by an average of 16.3% under warming conditions. Moreover, compared to control treatments, rice flour exhibited a significant increase in gelatinization enthalpy, onset, peak, and conclusion temperatures under warming conditions, with average increments of 8.7%, 1.00 degrees C, 1.05 degrees C, and 1.17 degrees C, respectively. In addition, warming significantly declined the amylose content, remarkedly elevated the protein content and relative crystallinity, and altered the weight distribution of the debranched starch. Correlation analysis revealed significant relationships between cooked rice stickiness, rice flour thermal properties, amylose content, protein content, and partial starch structures. Therefore, warming-induced alterations in rice composition and starch structure collectively enhanced cooked rice stickiness and rice thermal stability.
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