Yang Huifang, Chen Liming, Xiong Ruoyu, Zeng Yanhua, Jiang Yu, Zhang Jun, Zhang Bin, Yang Taotao
Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Key Laboratory of Plant Molecular Physiology, Institute of Botany, The China Academy of Science, Beijing 100093, China.
Foods. 2024 May 22;13(11):1605. doi: 10.3390/foods13111605.
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 °C, 1.05 °C, and 1.17 °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.
气候变暖是影响水稻生产的一个关键环境问题。然而，在中国，其对米饭质地和稻米热特性的影响仍未得到研究。为填补这一空白，我们利用中国三大水稻种植系统中的自由空气温度升高设施进行了为期两年的多地点田间增温试验。有趣的是，增温对米饭硬度的影响极小，而在增温条件下，它显著提高了粘性，平均增加了16.3%。此外，与对照处理相比，在增温条件下，米粉的糊化焓、起始温度、峰值温度和终了温度显著增加，平均增幅分别为8.7%、1.00℃、1.05℃和1.17℃。此外，增温显著降低了直链淀粉含量，显著提高了蛋白质含量和相对结晶度，并改变了支链淀粉的重量分布。相关性分析揭示了米饭粘性、米粉热特性、直链淀粉含量、蛋白质含量和部分淀粉结构之间的显著关系。因此，增温引起的水稻成分和淀粉结构变化共同增强了米饭粘性和稻米热稳定性。
