Impact of Elevated Nighttime Air Temperatures During Kernel Development on Starch Properties of Field‐Grown Rice

Abstract

Cereal Chem. 91(4):350-357The structural features of starch were examined to better understand the causes of variability in rice quality resulting from nighttime air temperature (NTAT) incidence during kernel development. Starch samples were isolated from head rice of four cultivars (Bengal, Cypress, LaGrue, and XL723) field-grown in four Arkansas locations (Keiser, Pine Tree, Rohwer, and Stuttgart) in 2009 and 2010. Average NTATs recorded during the grain-filling stages of rice reproductive growth in the four locations were 3.0-8.4°C greater in 2010 than 2009. Elevated NTATs altered the deposition of starch in the rice endosperm. Means pooled across cultivars and locations showed that amylose content was 3.1% (percentage points) less for the 2010 sample set. The elevated NTATs in 2010 resulted in a decrease in the percentage of amylopectin short chains (DP ≤ 18) and a corresponding increase in the percentage of long chains (DP ≥ 19) by an average of 1.3% (percentage points). The greater NTATs in 2010 also produced greater starch paste peak, final, and breakdown viscosities, whereas setback and total setback viscosities decreased. Changes in paste viscosity were highly correlated with the changes in the proportion of amylose and amylopectin. Onset gelatinization temperature was greater by 3.5°C, gelatinization enthalpy by 1.3 J/g, and relative crystallinity by 1.5% (percentage points) for the 2010 sample set. Changes in gelatinization parameters and granule relative crystallinity were highly correlated with the changes in amylopectin chain-length distribution. Year × cultivar × location interaction effects were statistically insignificant, indicating that the four cultivars evaluated all showed some degree of susceptibility to the effects of temperature incidence during kernel development, regardless of the growing location.

Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch

“…Pasting temperature was increased by heat stress at the early (1–5 DAP) and late (11–15 DAP) stages but was not influenced by heat stress applied to the mid grain formation stage. Patindol et al . observed that higher night temperatures increased the starch peak, trough, final and breakdown viscosities, and decreased the setback viscosity of rice.…”

“…Song et al . and Patindol et al . observed that rice starch crystallinity was increased by higher night‐time temperatures during grain filling owing to increase in proportion of long glucan chains in amylopectin.…”

Kernel and Starch Properties of U.S. and Imported Medium‐ and Short‐Grain Rice Cultivars

“…7B), wherein AAC is loaded together with FV, SB, and TSB on the fourth quadrant, whereas BD was positioned oppositely on the second quadrant. The significant impact of amylose content on rice pasting characteristics has been extensively studied and reported by various authors (Patindol and Wang 2002; Bao et al 2007; Cameron et al 2007; Park et al 2007; Li et al 2008; Patindol et al 2009, 2014; Chávez‐Murillo et al 2011; Kong et al 2015). Present findings on AAC–pasting property relationships are in agreement with the literature, except that AAC did not correlate with PV.…”

Impact of environmental factors on rice starch structure: A review

“…As tools for starch research have become more sophisticated, and the relevance of rice as a cereal crop continues to increase, the literature has also become more plentiful with articles reporting the impact of G × E effects on rice starch composition and properties; a summary of which is given in Table . These works examined the various aspects of starch in milled rice: fine structure ; amylose and other chemical contents ; pasting, gelatinization, and retrogradation behavior ; milling yields and milled rice appearance ; and cooking and sensory characteristics . Amylose content was the most frequently used, starch‐related quantitative trait as it is also the most widely used indicator of rice grain quality.…”