Effects of elevated atmosphere CO2 and temperature on the morphology, structure and thermal properties of starch granules and their relationship to cooked rice quality
Effects of elevated atmosphere CO2 and temperature on the morphology, structure and thermal properties of starch granules and their relationship to cooked rice quality
复制标题
大气CO2和温度对淀粉颗粒形态、结构和热性能的影响及其与米饭品质的关系
DOI：
10.1016/j.foodhyd.2020.106360
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发表时间：
2021-03-01
影响因子：
10.7
通讯作者：
Yang, Lianxin
中科院分区：
文献类型：
--
作者：
Jing, Liquan;Chen, Chen;Yang, Lianxin
大气中CO2的迅速增加伴随着全球变暖。然而，影响的CO2浓度（EC）和/或空气温度（ET）对淀粉的形态，结构和热特性，大大有助于米饭的味道还没有报道。因此，从2014年到2016年，使用温度/自由空气CO2富集设施进行了EC（+200 ppm）和/或ET（+1 ℃）处理的田间实验。EC和ET均能显著增加淀粉粒表面积和大淀粉粒比例，但以EC和ET联合处理最显著，分别增加了3.4%和5.9%。EC不改变淀粉的晶型，但改变了淀粉分子的有序结构：EC使1045/1022和1022/995 cm（-1）的比值分别平均降低2.6%和3.3%，但使结晶度显著提高4%.在大多数情况下，EC显著提高了淀粉的糊化温度和糊化粘度，降低了消减值、焓值和蛋白质含量，最终改善了稻米的食味。相关性分析结果表明，EC主要通过改善淀粉颗粒的大小和分子有序结构来影响淀粉的热特性和米饭的口感。ET和EC × ET的影响很小，很少有显着的检测，表明EC的影响将在未来的气候占主导地位。这些研究结果将有助于改善稻米的适口性和发展淀粉工业。
The rapidly increasing atmospheric CO2 is accompanied by global warming. However, the effects of the elevated CO2 concentration (EC) and/or air temperature (ET) on starch morphology, structure and thermal properties which considerably contribute to the taste of cooked rice have not been reported to date. Therefore, a field experiment using a temperature/free-air CO2 enrichment facility was conducted with EC (+200 ppm) and/or ET (+1 degrees C) treatments from 2014 to 2016. The surface area of starch granules and proportion of large starch granules were significantly increased by EC and ET, but the most significant increases of 3.4% and 5.9%, respectively, were induced by the combined treatment. EC did not change the crystalline type but altered the order structure of starch molecules: EC averagely decreased the ratios of 1045/1022 and 1022/995 cm(-1) by 2.6% and 3.3% respectively, however, significantly increased the crystallinity by 4%. For most cases, EC significantly increased the gelatinization temperature and pasting viscosity of starch, decreased setback, enthalpy and protein content and eventually improved rice taste. Results of correlation analysis suggested that EC affected the thermal properties of starch and the taste of cooked rice mainly by improving the size and molecule order structure of starch granules. Small and few significant ET and EC x ET effects were detected, indicating that the EC influence will be predominant in future climate. These findings will help in improving rice palatability and developing the starch industry.