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Relationship between chalkiness and the structural and thermal properties of rice starch after shading during grain-filling stage
Carbohydrate Polymers ( IF 11.2 ) Pub Date : 2020-10-14 , DOI: 10.1016/j.carbpol.2020.117212
Fei Deng , Qiuping Li , Hong Chen , Yuling Zeng , Bo Li , Xiaoyuan Zhong , Li Wang , Wanjun Ren

Chalkiness is a major concern in rice production and its acceptance and is increased by shade stress. However, the relationship between rice chalkiness and the structural and thermal properties of starch is unclear. Here, we investigated the effect of shade stress on rice starch properties. The chalky grain rate and chalkiness degree significantly decreased with the amylose content, Mn, and ΔH and increased with surface area- and volume-weighted mean diameters, branching degree, ratio of 1022/995 cm-1, and molecular weight polydispersity. Shade stress significantly increased the volume- and surface area-weighted mean diameters and Mw and decreased the amylose content, A chain proportion of amylopectin, Mn, and regularity of starch. These effects led to an increase in the molecular weight polydispersity and branching degree and a decrease in the crystallinity degree and 1045/1022 cm-1 ratio, thereby reducing starch ΔH and uniformity. These factors contributed to increased chalkiness of rice under shade stress.



中文翻译:

灌浆期遮光后白垩度与大米淀粉结构和热性能的关系

垩白是稻米生产及其接受中的主要问题,并且由于遮荫胁迫而增加。但是,大米垩白度与淀粉的结构和热学性质之间的关系尚不清楚。在这里,我们研究了遮阳胁迫对稻米淀粉特性的影响。白垩度和白垩度随直链淀粉含量,Mn和ΔH的增加而显着降低,随表面积和体积加权平均直径,支化度,比例为1022/995 cm -1的增加而增加和分子量的多分散性。阴影应力显着增加了体积和表面积加权平均直径和Mw,并降低了直链淀粉含量,支链淀粉的A链比例,Mn和淀粉的规则性。这些效果导致分子量多分散性和支化度增加,结晶度和1045/1022 cm -1比降低,从而降低淀粉ΔH和均匀性。这些因素在阴影下增加了水稻的垩白度。

更新日期:2020-10-15
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