ArticleFoods (Basel, Switzerland)2024
Relationship between Chalkiness and the Structural and Physicochemical Properties of Rice Starch at Different Nighttime Temperatures during the Early Grain-Filling Stage.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- A Multi-Gene Matrix for Precision Breeding of Rice Grain Quality.Plants (Basel, Switzerland) · 2026Article
- Optimizing Biodegradable Films with Varying Induction Periods to Enhance Rice Growth and Soil Carbon and Nitrogen Dynamics.Plants (Basel, Switzerland) · 2026Article
- Multi-Decadal Analysis on the Impact of Climate Change, Genetic Gain, Cultivar Type, and Harvest Timing on Main and Ratoon Rice Yield and Quality.Global change biology · 2026Article
- Article
- Delayed sowing under climate warming conditions improves rice quality by altering structural characteristics of starch.BMC plant biology · 2025Article
- Molecular Mechanisms of the Phytohormone-Heat Shock Protein Pathway in Regulating Plant Thermotolerance.Plants (Basel, Switzerland) · 2025Review
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7 authors.
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Abstract
The chalkiness, starch fine structure, and physiochemical properties of rice starch were analyzed and their correlations were investigated under different nighttime temperatures during the early grain-filling stage. Compared to MT, medium temperature (MT) and low (LNT) and high (HNT) nighttime temperatures resulted in an increased chalky grain rate (CGR) and chalkiness degree (CD). LNT mainly affected the chalkiness by increasing peak1 (short branch chains of amylopectin), the branching degree, and the proportion of small starch granules but decreasing peak2 (long branch chains of amylopectin) and peak3 (amylose branches). This altered the pasting properties, such as by increasing the peak viscosity and final viscosity. However, HNT mainly affected the chalkiness by increasing peak2 and the crystallinity degree but decreasing peak1 and peak3. Regarding the thermal properties, HNT also elevated peak and conclusion temperatures. The CGR and CD were significantly and positively correlated with the proportions of small and medium starch granules, peak1, branching degree, gelatinization enthalpy, setback viscosity, and pasting time but markedly and negatively correlated with the proportion of large starch granules, amylose content, peak3, peak viscosity, and breakdown viscosity. These findings suggest that LNT and HNT disrupted the starch structure, resulting in increased chalkiness. However, their mechanisms of action differ.
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