Analysis of the Differences in Starch Structure and Properties between the Main Rice and Ratooning Rice under the Same Temperature Conditions
A pot experiment was conducted with indica-japonica hybrid rice Yongyou 4149 as the material in high temperature and suitable temperature groups,in order to explore the differences in starch structure and properties of rice between the main rice and ra-tooning rice under the same temperature conditions.The results showed that the total starch content and amylopectin content of rice in the ratooning rice were significantly higher in both the high temperature group and the suitable temperature group than in the main rice.Compared with the main rice,the starch grains were arranged more tightly,with higher orderliness and lower crystallinity and maximum peak intensity.The peak viscosity,minimum viscosity,final viscosity and disintegration value of starch in the ratooning rice increased significantly in both the high temperature group and the suitable temperature group,while the attenuation value decreased.Under the same conditions,"ratooning"is beneficial for the accumulation and arrangement of rice starch,and weakening its crystal structure,improving its paste properties.
万方数据
维普
