Changes in starch quality of mid-season indica rice varieties in the lower reaches of the Yangtze River in last 80 years

Zhang, Hao; Jing, Wenjiang; Jingju, Xu; Ma, Bing-ju; Wang, Weilu; Zhang, Wei-yang; Gu, Junfei; Liu, Lijun; Wang, Zhiqin

doi:10.1016/s2095-3119(20)63431-1

Cited by 8 publications

(2 citation statements)

References 51 publications

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“…When starch is heated in water, starch granules will gradually expand, and amylose will continue to be leached, and amylopectin will solubilize, resulting in the production of a paste. To a certain extent, the starch pasting behavior determines rice cooking quality and functionality, since starch is the main component of rice ( 34 ). Rice starch with low amylose exhibited relatively higher swelling power than high-amylose starch, so low amylose content promotes starch gelatinization ( 35 ).…”

Section: Discussionmentioning

confidence: 99%

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Shi

Wang

et al. 2022

Front. Nutr.

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Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.

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Section: Discussionmentioning

confidence: 99%

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Shi

Wang

et al. 2022

Front. Nutr.

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“…It is reported that cooking and eating quality of rice can be improved by ratooning, and SBE, SS, and AGP drives the improvement in ratoon rice (Huang, Pan et al, 2020). Starch quality of rice was enhanced through the regulation of SBE, SS, and AGP in grains during the improvement of midseason indica rice in last 80 yr (Zhang et al, 2020). So far only Waxy gene has been found to affect amylose content (Wang et al, 1995) and ALK is related to gelatinization temperature (Gao et al, 2003).…”

Section: Crop Sciencementioning

confidence: 99%

Early sowing increases grain yield and cooking and eating quality of machine‐transplanted rice in eastern China

Chen

et al. 2021

Crop Science

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In this study, field experiments were conducted in 2 yr with two rice varieties to compare use of light and temperature resources, crop growth characteristics, yield traits, and cooking and eating quality of machine-transplanted rice (Oryza sativa) in rice-wheat (Triticum aestivum) double cropping system among five sowing dates.The results showed that the total growth duration, total cumulative temperature, and total cumulative solar radiation and total biomass production from transplanting to maturity decreased with the delay in sowing date. The first sowing date (22 May) had a 1.8-11.7% higher total biomass production and 0.2-16.7% higher grain yield than the other four sowing dates (29 May, 5 June, 11 June, 18 June) across two cultivars and 2 yr. Early sowing increased leaf aera index at heading and maturity, daily mean temperature, cumulative temperature, use efficiency of cumulative temperature and solar radiation, crop growth rate, leaf area duration, and biomass production during jointing to heading and heading to maturity. Early sowing increased gel consistency, reduced amylose and protein content and increased the taste value of cooked rice. When the sowing date was delayed, rice starch Rapid Viscosity Analyzer (RVA) profile parameter, including the peak viscosity and breakdown value decreased, and the setback value increased. These results suggest that early sowing can improve use of temperature and light resources, crop growth characteristics, starch RVA spectrum characteristics, reduce rice protein content, and consequently increase biomass production, grain yield, and improve cooking and eating quality of machine-transplanted rice in eastern China. INTRODUCTIONRice (Oryza sativa) is the staple food for more than 65% of the population in China and nearly 4 billion people in Asia, where 90% of the rice produced and consumed globally

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Biomass utilization and production of biofuels from carbon neutral materials

Srivastava

Shetti

Reddy

et al. 2021

Environmental Pollution

173

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Changes in starch quality of mid-season indica rice varieties in the lower reaches of the Yangtze River in last 80 years

Cited by 8 publications

References 51 publications

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Early sowing increases grain yield and cooking and eating quality of machine‐transplanted rice in eastern China

Biomass utilization and production of biofuels from carbon neutral materials

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