Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage.

ABSTRACT: The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars and two high-quality hybrid rice cultivars were selected and sown at a low temperature and normal temperature in the field. The low temperature during grain filling increased the amylose content, final viscosity, setback, short amylopectin chain ratio, and degree of amylopectin branching in four high-quality rice cultivars; meanwhile, the amylopectin content, gelatinization temperature, proportion of medium-long chain amylopectin, and the short-range order of starch decreased. Compared with the normal temperature, the alterations in the physic

SUBMITTER: Pang X 

PROVIDER: S-EPMC11475225 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature