Li Enpeng, Xiao Xue, Huang Yifei, Ji Yi, Zhang Changquan, Li Cheng
Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China.
Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
Foods. 2025 Jul 29;14(15):2661. doi: 10.3390/foods14152661.
Alterations in rice qualities during ageing are related to changes in starch molecular structures. However, if and how storage temperature determines starch structure-function relations remain unknown. This study applied four storage temperatures to investigate the effects of ageing on starch structure-function relations. A small but significant variation was observed for starch chain lengths, and this variation depended on both rice varieties and storage temperatures. Rice grains aged at higher temperatures had much higher peak (25% larger) and setback viscosities (50% larger) compared to those stored at lower temperatures. The digestion rate constant was lowered (10%) most significantly at 40 °C. However, the maximum starch digested percentage increased after ageing. All rice varieties showed the lowest hardness at 4 °C and the highest hardness at 40 °C (20% larger) after ageing. The changes in starch molecular structures were consistent with altered rice properties according to the established structure-property correlations. These results could improve our understanding of the complex rice ageing process.
老化过程中稻米品质的变化与淀粉分子结构的改变有关。然而，储存温度是否以及如何决定淀粉结构与功能的关系仍不清楚。本研究采用四种储存温度来研究老化对淀粉结构与功能关系的影响。观察到淀粉链长度存在微小但显著的差异，这种差异取决于水稻品种和储存温度。与低温储存的稻米相比，高温老化的稻米具有更高的峰值粘度（约大25%）和回生粘度（约大50%）。消化速率常数在40℃时降低最为显著（约10%）。然而，老化后淀粉消化的最大百分比增加。老化后，所有水稻品种在4℃时硬度最低，在40℃时硬度最高（约大20%）。根据已建立的结构-性质相关性，淀粉分子结构的变化与稻米性质的改变一致。这些结果有助于我们更好地理解复杂的稻米老化过程。
