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Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa)

Chun, Areum, Lee, Ho-Jin, Hamaker, Bruce R., Janaswamy, Srinivas
Journal of agricultural and food chemistry 2015 v.63 no.12 pp. 3085-3093
Oryza sativa, amylopectin, amylose, carbohydrate structure, cooking, cooking quality, crystal structure, enthalpy, gelatinization, grain quality, palatability, pasting properties, rice, ripening, temperature, viscosity
The effect of ripening temperature on rice (Oryza sativa) grain quality was evaluated by assessing starch structure and gelatinization, pasting, and cooking properties. As the ripening temperature increased, the amylose content and number of short amylopectin chains decreased, whereas intermediate amylopectin chains increased, resulting in higher gelatinization temperatures and enthalpy in the starch. These results suggested that an increase in cooking temperature and time would be required for rice grown at higher temperatures. A high ripening temperature increased the peak, trough, and final viscosities and decreased the setback due to the reduction in amylose and the increase in long amylopectin chains. With regard to starch crystallinity and amylopectin molecular structure, the highest branches and compactness were observed at 28/20 °C. Rice that was grown at temperatures above 28/20 °C showed a deterioration of cooking quality and a tendency toward decreased palatability in sensory tests.