Abstract
Alterations in rice qualities during ageing are related to changes in starch molecular structures. However, if and how storage temperature determines starch structure-function relations remain unknown. This study applied four storage temperatures to investigate the effects of ageing on starch structure-function relations. A small but significant variation was observed for starch chain lengths, and this variation depended on both rice varieties and storage temperatures. Rice grains aged at higher temperatures had much higher peak (~25% larger) and setback viscosities (~50% larger) compared to those stored at lower temperatures. The digestion rate constant was lowered (~10%) most significantly at 40 °C. However, the maximum starch digested percentage increased after ageing. All rice varieties showed the lowest hardness at 4 °C and the highest hardness at 40 °C (~20% larger) after ageing. The changes in starch molecular structures were consistent with altered rice properties according to the established structure-property correlations. These results could improve our understanding of the complex rice ageing process.
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Claims 8
Claim · model-written summary
Rice starch chain lengths varied significantly with rice variety and storage temperature.
- Taxon
- rice
Oryza sativae0 - Outcome
- starch chain lengthse0
- Qualifier
- rice varieties and storage temperaturese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A small but significant variation was observed for starch chain lengths, and this variation depended on both rice varieties and storage temperatures.”
Claim · model-written summary
Higher storage temperatures produced rice grain peak viscosity about 25% larger than lower temperatures.
- Taxon
- RiceOryza sativae0
- Treatment
- higher temperaturese0
- Outcome
- peake0
- Direction
- highere0
- Value
- ~25%e0
- Comparator
- lower temperaturese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice grains aged at higher temperatures had much higher peak (~25% larger) and setback viscosities (~50% larger) compared to those stored at lower temperatures.”
Claim · model-written summary
Higher storage temperatures produced rice grain setback viscosity about 50% larger than lower temperatures.
- Taxon
- RiceOryza sativae0
- Treatment
- higher temperaturese0
- Outcome
- setback viscositiese0
- Direction
- largere0
- Value
- ~50%e0
- Comparator
- lower temperaturese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice grains aged at higher temperatures had much higher peak (~25% larger) and setback viscosities (~50% larger) compared to those stored at lower temperatures.”
Claim · model-written summary
The rice starch digestion rate constant was lowered about 10%, most significantly at 40 °C.
Not reportedTaxonComparator
Verbatim
e0“The digestion rate constant was lowered (~10%) most significantly at 40 °C.”
Claim · model-written summary
The maximum starch digested percentage increased after rice ageing.
Not reportedTaxonComparator
Verbatim
e0“the maximum starch digested percentage increased after ageing.”
Claim · model-written summary
All rice varieties had their lowest hardness after ageing at 4 °C.
- Taxon
- riceOryza sativae0
- Treatment
- 4 °Ce0
- Outcome
- hardnesse0
- Direction
- loweste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All rice varieties showed the lowest hardness at 4 °C and the highest hardness at 40 °C (~20% larger) after ageing.”
Claim · model-written summary
All rice varieties had their highest hardness after ageing at 40 °C, about 20% larger.
- Taxon
- riceOryza sativae0
- Treatment
- 40 °Ce0
- Outcome
- hardnesse0
- Direction
- higheste0
- Value
- ~20%e0
- Comparator
- 4 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All rice varieties showed the lowest hardness at 4 °C and the highest hardness at 40 °C (~20% larger) after ageing.”
Claim · model-written summary
Changes in rice starch molecular structures were consistent with changes in rice properties under established correlations.
- Taxon
- riceOryza sativae0
- Compound
- starch molecular structurese0
- Outcome
- altered rice propertiese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The changes in starch molecular structures were consistent with altered rice properties according to the established structure-property correlations.”
The same questions in other papers
property · quality: sugar starch · Oryza sativa (rice)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.