Analysis of Genotypic Diversity in the Starch Physicochemical Properties of Nonwaxy Rice: Apparent Amylose Content, Pasting Viscosity and Gel Texture

Abstract

A total of 499 non‐waxy rice lines including 172 landraces (the landrace set) and 327 cultivars and breeding lines (the breeding line set) were used to study the genetic diversity of starch physicochemical properties, and the differences between the landrace set and the breeding line set were compared. All the rice lines were planted in the same season and at the same location in Hainan province. Wide diversities of starch physicochemical properties were found, e.g. apparent amylose content ranged from 7.9% to 33% in normal rice and up to 39.8% in an amylose extender mutant; peak viscosity ranged from 90.1 to 305.4 RVU, hot paste viscosity from 77.5 to 248.1 RVU, and cold paste viscosity from 111.4 to 412.6 RVU; gel hardness ranged from 9.4 to 61.1 g. The breeding line set had a wider range of physicochemical properties than the landrace set with a rare exception in gel hardness. The mean values of nearly all the parameters showed significant differences between the two sets of rice except for the setback ratio. The adhesiveness and cohesiveness of landrace starches were significantly lower than those of the breeding lines whereas the other parameters of the landrace set were higher than those of the breeding line set. Analysis of correlation among these parameters indicated that most of the traits were significantly correlated. The wide range of physicochemical properties among non‐waxy rice lines allows breeders to obtain breeding lines with desirable grain quality and food processors to select unique rice materials for specialty food processing, in addition to the applications in other processing industries.

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

“…A positive significant correlation between hardness and AAC was observed (Table 4). Similar correlations were reported earlier by many authors (Bao et al 2006). Formation of film on the surface of the grain as result of leaching of amylose from starch granules during cooking contributes to the increased hardness of the grains (Yu et al 2009).…”

Study on Physicochemical Properties of Rice Varieties in Fiji

“…The highest amylose content was found in Lakhawa at 26.6% followed by Lal Jari at 25.1% and Ujarka Motka at 25.0%. These results represented the suitability of Lakhawa for the production of any rice noodle products because higher amylose content encourages swelling (Bhattacharya et al, 1999), and these results were similar to the findings of Bao et al (2006) www.ccsenet.org/jas Journal of Agricultural Science Vol. 8, No.…”

Rapid Visco Analyzer Measurements ofjaponicaRice Cultivars to Study Interrelationship between Pasting Properties and Farming System

“…The starch granules of rice play active role; if there is less swelling of starch during gelatinization, the peak viscosity of starch paste will be lower [4]. To understand the viscosity properties of rice starch, the RVA works as a physical index for the estimation and as a precursor of cooking and processing qualities [2,[5][6][7]. Among the different RVA profiles, setback and breakdown values play significant role as compared to peak viscosity and others in the estimation of cooking quality of rice starch properties [6].…”

“…To understand the viscosity properties of rice starch, the RVA works as a physical index for the estimation and as a precursor of cooking and processing qualities [2,[5][6][7]. Among the different RVA profiles, setback and breakdown values play significant role as compared to peak viscosity and others in the estimation of cooking quality of rice starch properties [6]. The characteristic of RVA is closely connected to taste quality of rice, where higher peak viscosity and breakdown and the smaller setback value enhance the grain quality.…”