Abstract
The ripening temperature is a critical factor impacting rice starch structure and properties. In this study, the starch fine structure and functional properties of two semi-waxy japonica rice cultivars were characterized under different dynamic ripening temperatures. Exposure of rice to dynamic high temperature during grain filling increased the relative crystallinity and the lamellar peak intensity of starch. Analysis of starch chain length distribution indicates, as rice grain filling temperature increased, the amylose content (AM) and the proportion of shorter amylopectin chains (DP 6–12 or AP1) decreased, and the proportion of long amylopectin chains (DP 37–76 or AP2) increased, resulting in higher starch gelatinization temperature and enthalpy, as well as pasting viscosities and pasting temperature. The above results imply that high temperature during grain filling can change starch fine structure, and degrade starch gelatinization and pasting properties.
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