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- Title
Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems.
- Authors
Yang, Huifang; Chen, Liming; Xiong, Ruoyu; Zeng, Yanhua; Jiang, Yu; Zhang, Jun; Zhang, Bin; Yang, Taotao
- Abstract
Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across three major Chinese rice cropping systems. Interestingly, warming had a minimal impact on the hardness of cooked rice, while it significantly increased stickiness by an average of 16.3% under warming conditions. Moreover, compared to control treatments, rice flour exhibited a significant increase in gelatinization enthalpy, onset, peak, and conclusion temperatures under warming conditions, with average increments of 8.7%, 1.00 °C, 1.05 °C, and 1.17 °C, respectively. In addition, warming significantly declined the amylose content, remarkedly elevated the protein content and relative crystallinity, and altered the weight distribution of the debranched starch. Correlation analysis revealed significant relationships between cooked rice stickiness, rice flour thermal properties, amylose content, protein content, and partial starch structures. Therefore, warming-induced alterations in rice composition and starch structure collectively enhanced cooked rice stickiness and rice thermal stability.
- Subjects
CHINA; CROPPING systems; THERMAL stability; GLOBAL warming; RICE starch; RICE flour; TUNDRAS; RICE
- Publication
Foods, 2024, Vol 13, Issue 11, p1605
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13111605