Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China.

ABSTRACT: 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 decrease

SUBMITTER: Yang S 

PROVIDER: S-EPMC10739843 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature