Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang 621010, China; Rice Research Institute, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, Sichuan 621010, China.
School of Medicine, Tsinghua University, Haidian District, Beijing 100084, China.
Carbohydr Polym. 2025 Jan 15;348(Pt A):122756. doi: 10.1016/j.carbpol.2024.122756. Epub 2024 Sep 20.
The gelatinization and retrogradation properties of glutinous rice starch are important factors that affect its quality. In this study, the thermal properties, viscosity properties and retrogradation of starch from 152 natural glutinous varieties were investigated, and further explored the effects of starch structure on gelatinization temperature (GT) and retrogradation. The results demonstrated a strong positive linear correlation between thermal properties and retrogradation of glutinous rice. The high molecular weight, high crystallinity and large particle size of starch have significant positive effects on the thermal properties and retrogradation of amylopectin. Varieties of glutinous rice with high molecular weight starch, large starch particle sizes, and high crystallinity exhibited high GT and retrogradation rates (R%). Additionally, there was a significantly negative correlation between the range of gelatinization temperature and gelatinization enthalpy in raw starch, while a larger temperature range in retrograded starch corresponded to greater gelatinization enthalpy. The recrystallization of retrograded starch exhibited higher crystal heterogeneity and a broader range of melting points compared to raw glutinous starch. These findings provide valuable insights for breeding glutinous rice varieties with desirable retrogradation traits, particularly those with low R%.
糯米淀粉的胶凝化和回生特性是影响其品质的重要因素。本研究对 152 种天然糯米品种的淀粉的热性质、黏滞性和回生特性进行了研究，并进一步探讨了淀粉结构对胶凝化温度（GT）和回生的影响。结果表明，糯米的热性质与回生之间存在强烈的正线性相关。支链淀粉的高分子量、高结晶度和大颗粒尺寸对其热性质和回生具有显著的积极影响。具有高分子量淀粉、大淀粉颗粒尺寸和高结晶度的糯米品种表现出较高的 GT 和回生率（R%）。此外，生淀粉的胶凝化温度范围与胶凝化焓之间存在显著的负相关，而回生淀粉的较大温度范围对应着较大的胶凝化焓。回生淀粉的再结晶表现出较高的晶体异质性和较宽的熔融点范围，与原糯米淀粉相比。这些发现为培育具有理想回生特性的糯米品种提供了有价值的见解，特别是那些 R%较低的品种。
