Analysis of the Differences in Starch Structure and Properties between the Main Rice and Ratooning Rice under the Same Temperature Conditions

doi:10.3969/j.issn.1006-8082.2024.05.007

China Rice ›› 2024, Vol. 30 ›› Issue (5): 57-61.DOI: 10.3969/j.issn.1006-8082.2024.05.007

• Special Thesis & Basic Research • Previous Articles Next Articles

Analysis of the Differences in Starch Structure and Properties between the Main Rice and Ratooning Rice under the Same Temperature Conditions

KUANG Na¹(), LIU Zhixuan¹, ZOU Dan²^,³, LUO Youyi²^,⁴, ZHAO Zhenghong¹, WANG Lifeng¹, TANG Qiyuan²^,^*()

¹Hunan Rice Research Institute, Changsha 410125, China
²Agronomy College of Hunan Agricultural University, Changsha 410128, China
³Hengyang Academy of Agricultural Sciences, Hengyang, Hunan 421200, China
⁴Hengshan County Agricultural and Rural Bureau, Hengshan, Hunan 421300, China

Received:2024-03-26 Online:2024-09-20 Published:2024-09-12
Contact: ^*qytang@hunau.edu.cn
About author:First author contact:
1st author: kuangna19@163.com

同等温度下头季和再生季稻米淀粉结构与性能差异分析

旷娜¹(), 刘智炫¹, 邹丹²^,³, 罗友谊²^,⁴, 赵正洪¹, 王立峰¹, 唐启源²^,^*()

¹湖南省水稻研究所,长沙 410125
²湖南农业大学农学院,长沙 410128
³衡阳市农业科学院,湖南衡阳 421200
⁴衡山县农业农村局,湖南衡山 421300

通讯作者: ^*qytang@hunau.edu.cn
作者简介:第一联系人：
第一作者：kuangna19@163.com
基金资助:
湖南省农业科技创新资金项目(2023CX16);中央基层农技推广体系改革与建设资金(湘财农指〔2023〕47号);湖南省重点研发计划项目(2023NK2004)

Abstract

Abstract:

A pot experiment was conducted with indica-japonica hybrid rice Yongyou 4149 as the material in high temperature and suitable temperature groups, in order to explore the differences in starch structure and properties of rice between the main rice and ratooning rice under the same temperature conditions. The results showed that the total starch content and amylopectin content of rice in the ratooning rice were significantly higher in both the high temperature group and the suitable temperature group than in the main rice. Compared with the main rice, the starch grains were arranged more tightly, with higher orderliness and lower crystallinity and maximum peak intensity. The peak viscosity, minimum viscosity, final viscosity and disintegration value of starch in the ratooning rice increased significantly in both the high temperature group and the suitable temperature group, while the attenuation value decreased. Under the same conditions, “ratooning” is beneficial for the accumulation and arrangement of rice starch, and weakening its crystal structure, improving its paste properties.

Key words: ratooning rice, temperature, starch, crystal structure

摘要：

以籼粳杂交稻甬优 4149为材料,采用盆栽控温试验,设置高温组与适温组,探究头季和再生季在同等温度环境下稻米淀粉结构与性能的差异。结果表明,再生季稻米总淀粉含量、支链淀粉含量在高温组和适温组均显著高于头季稻米,淀粉粒排列更紧密,有序度更高,结晶度和最大峰值强度较低;与头季稻米相比,再生季稻米淀粉的峰值黏度、最低黏度、最终黏度以及崩解值在高温组和适温组均显著增加,而消减值降低。同等温度条件下,“再生”季种植有利于稻米淀粉的积累和排布,削弱其晶体结构,提高糊化性能。

关键词: 再生稻, 温度, 淀粉, 晶体结构

CLC Number:

S511

KUANG Na, LIU Zhixuan, ZOU Dan, LUO Youyi, ZHAO Zhenghong, WANG Lifeng, TANG Qiyuan. Analysis of the Differences in Starch Structure and Properties between the Main Rice and Ratooning Rice under the Same Temperature Conditions[J]. China Rice, 2024, 30(5): 57-61.

旷娜, 刘智炫, 邹丹, 罗友谊, 赵正洪, 王立峰, 唐启源. 同等温度下头季和再生季稻米淀粉结构与性能差异分析[J]. 中国稻米, 2024, 30(5): 57-61.

Figures/Tables 6

References 26

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Analysis of the Differences in Starch Structure and Properties between the Main Rice and Ratooning Rice under the Same Temperature Conditions

同等温度下头季和再生季稻米淀粉结构与性能差异分析

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