title: Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage.
abstract: Temperature during the growing season is a critical factor affecting grain quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor milling quality. Here, we investigated the grain quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 10(7.1) to 10(7.4)) and significantly fewer short-chain amylopectin (DP 5-12) but more intermediate- (DP 13-34) and long- (DP 45-60) chain amylopectin than under normal conditions, as well as higher crystallinity and gelatinization properties.
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.
authors.forename: Changquan
authors.initials: C
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.|Jiangsu High Quality Rice Research and Development Center, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, China.
authors.forename: Lihui
authors.initials: L
authors.lastname: Zhou
authors.affiliation: Suzhou Seed Administration Station , Suzhou 215011, China.
authors.forename: Zhengbin
authors.initials: Z
authors.lastname: Zhu
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.
authors.forename: Huwen
authors.initials: H
authors.lastname: Lu
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.
authors.forename: Xingzhong
authors.initials: X
authors.lastname: Zhou
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.
authors.forename: Yiting
authors.initials: Y
authors.lastname: Qian
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.
authors.forename: Qianfeng
authors.initials: Q
authors.lastname: Li
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Lu
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.
authors.forename: Minghong
authors.initials: M
authors.lastname: Gu
authors.affiliation: Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University , Yangzhou 225009, China.
authors.forename: Qiaoquan
authors.initials: Q
authors.lastname: Liu
mesh_terms: D003296:Cooking; D002523:Edible Grain / Q000737:chemistry / Q000254:growth & development; D006801:Humans; D012275:Oryza / Q000737:chemistry* / Q000254:growth & development*; D012639:Seeds / Q000737:chemistry* / Q000254:growth & development; D013213:Starch / Q000737:chemistry*; D013649:Taste; D013696:Temperature
chemical_list: D013213:Starch
keywords: Oryza sativa; climate change; eating and cooking quality; field; rice; starch fine structure