DOI: 10.1016/j.foodchem.2020.126239
论文题名: Long-term responses to climate change of the carbon and oxygen stable isotopic compositions and gelatinization temperature of rice
作者: Akamatsu F. ; Okuda M. ; Fujii T.
刊名: Food Chemistry
ISSN: 3088146
出版年: 2020
卷: 315 语种: 英语
英文关键词: Differential scanning calorimetry
; Global warming
; Isotope ratio mass spectrometry
; Oryza sativa L.
; Yamadanishiki rice
Scopus关键词: Atmospheric temperature
; Carbon
; Differential scanning calorimetry
; Gelation
; Global warming
; Isotopes
; Mass spectrometry
; Oxygen
; Alcoholic fermentation
; Gelatinization temperature
; Isotope ratio mass spectrometry
; Mean air temperatures
; Nocturnal temperature
; Oryza sativa L
; Stable isotopic compositions
; Yamadanishiki rice
; Grain (agricultural product)
; carbon 13
; oxygen 18
; air temperature
; Article
; climate change
; controlled study
; environmental temperature
; gelatinization
; grain filling
; high temperature
; isotope tracing
; Japonica rice
; nonhuman
; precipitation
; temperature measurement
英文摘要: The stable isotopic compositions of carbon (δ13C) and oxygen (δ18O) in rice are often used to confirm its authenticity. The gelatinization temperature is a crucial factor in alcoholic fermentation. However, little is known about the isotopic and thermal responses of rice to climate change. We show that in sake rice grown annually in the same paddy field from 1994 to 2013, the δ13C (−27.4‰ to −25.9‰) and δ18O values (20.4‰ to 27.0‰) correlated negatively with the mean daily minimum air temperature and precipitation, and positively with the hours of sunshine during grain-filling. In contrast, of the air temperatures tested, the gelatinization temperature of the rice grains (63.2°C to 70.0 °C) correlated positively and most strongly with the mean daily mean air temperature. Thus, we identified the mean daily minimum temperature during grain-filling, a nocturnal temperature, as a major factor affecting the isotopic and thermal variations in rice grains. © 2020 Elsevier Ltd Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/158082
Appears in Collections: 气候变化与战略
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作者单位: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
Recommended Citation:
Akamatsu F.,Okuda M.,Fujii T.. Long-term responses to climate change of the carbon and oxygen stable isotopic compositions and gelatinization temperature of rice[J]. Food Chemistry,2020-01-01,315