Abstract：
:This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization properties including gelatinization temperature, gelatinization enthalpy, swelling power, and water solubility due to the reduction of amylose content. High temperature decreased the setback and trough viscosities, and increased breakdown, implying that the pasting properties were slightly better. High temperature did not change the starch crystalline type, while it significantly affected relative crystallinity, as well as pitting and unevenness on the surface of the starch granules with lower granule size. The above results imply that high temperature can degrade cooking and eating quality, and increase pasting properties of starch slightly.
journal_name
Food Chemjournal_title
Food chemistryauthors
Yao D,Wu J,Luo Q,Li J,Zhuang W,Xiao G,Deng Q,Lei D,Bai Bdoi
10.1016/j.foodchem.2019.125817subject
Has Abstractpub_date
2020-04-25 00:00:00pages
125817eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31951-Xjournal_volume
310pub_type
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