Characterization of Grain Quality and Starch Fine Structure of Two <i>Japonica</i> Rice (<i>Oryza Sativa</i>) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage

Zhang, Changquan; Zhou, Lihui; Zhu, Zhi-Hong; Lu, Huwen; Zhou, Xingzhong; Qian, Y; Li, Qianfeng; Lu, Yan; Gu, Minghong; Liu, Qiaoquan

doi:10.1021/acs.jafc.6b00083

Cited by 125 publications

(110 citation statements)

References 53 publications

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“…Its inheritance was mainly an endosperm effect. Maternal and cytoplasmic effects also significantly affected the expression of the amylose content (Crofts et al., ; Pfister & Zeeman, ; Sharifi, ; Zhang et al., ). The results showed that the genetic diversity of the amylose content and RVA spectrum in rice was complex and that the cultivars shared a common genetic basis.…”

Section: Discussionmentioning

confidence: 99%

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Amylose content and RVA profile characteristics of noodle rice under different conditions

Xuan

Yang

et al. 2020

Agronomy Journal

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Few studies have been conducted on changes in the amylose content and rapid visco‐analyzer (RVA) profile characteristics of noodle rice cultivars under different ecological conditions. This research was conducted in 2017 and 2018 to evaluate changes in amylose content and RVA profile characteristics of ten noodle rice cultivars at three test sites. The cultivars were planted in Nanning, Hengyang, and Nanchang in 2017. Four cultivars were planted at each site on seven sowing dates with an interval of 15 d in 2018. Grain amylose content and RVA profile characteristics were determined after the rice had been stored for three months. The results showed that there were significant differences between the cultivars in the amylose content and RVA profile characteristics. The RVA profile characteristics of the 10 rice cultivars did not exhibit a similar trend for the three test sites. The average coefficient of variation was 8.6% for the amylose content, greater than 25% for the breakdown (BD) and setback (SB); 10 to 20% for the consistency (CSV) and peak viscosity (PV); and less than 10% for the trough viscosity (TV), final viscosity (FV), peak time (PT), and pasting temperature (PaT). The correlation analysis showed that the amylose content was significantly correlated with the PT, TV, BD, PaT, SB, and FV. It was concluded that there were significant differences in the amylose content and RVA profile characteristics between the rice cultivars and significant genetic‐environment interaction effects. The amylose content of the special noodle rice cultivars was significantly correlated with the RVA profile characteristics.

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Section: Discussionmentioning

confidence: 99%

“…The amylose content in rice is mainly controlled by a pair of major genes (Crofts et al., ; Pfister & Zeeman, ; Zhang et al., ), with good genetic stability. It is also greatly affected by environmental factors, especially the temperature during grain filling.…”

Section: Introductionmentioning

confidence: 99%

Amylose content and RVA profile characteristics of noodle rice under different conditions

Xuan

Yang

et al. 2020

Agronomy Journal

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“…To determine whether OsMADS7 has any effect on GT under HT, we conducted a DSC (differential scanning calorimetry) analysis between the M734 line (the line with highest DD‐value) and WT (Figure d). Consistent with a previous report (Zhang et al ., ), the Tp (peak transition temperature, Figure e) and Δ H (gelatinization enthalpies, Figure f) of rice starch were increased under HT, which suggests that the GT of rice seeds grown at HT is elevated. Δ H primarily reflects the loss of double helical order and its value is mainly determined by proportion of amylose double helices and AC value (Cooke and Gidley, ; Matveev et al ., ).…”

Section: Resultsmentioning

confidence: 94%

“…When the filling temperature is higher than 28 °C, a dramatic decrease in AC (Amylose Content) and increase in chalky appearance occur in some Japonica cultivars (Lyman et al ., ; Sreenivasulu et al ., ; Yamakawa et al ., ). Abnormal starch granules were observed in the endosperm, suggesting that starch metabolism is greatly impaired under HT (Yamakawa et al ., ; Zhang et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Suppression of OsMADS7 in rice endosperm stabilizes amylose content under high temperature stress

Zhang

Feng

et al. 2017

Plant Biotechnology Journal

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SummaryHigh temperature significantly alters the amylose content of rice, resulting in mature grains with poor eating quality. However, only few genes and/or quantitative trait loci involved in this process have been isolated and the molecular mechanisms of this effect remain unclear. Here, we describe a floral organ identity gene, OsMADS7, involved in stabilizing rice amylose content at high temperature. OsMADS7 is greatly induced by high temperature at the early filling stage. Constitutive suppression of OsMADS7 stabilizes amylose content under high temperature stress but results in low spikelet fertility. However, rice plants with both stable amylose content at high temperature and normal spikelet fertility can be obtained by specifically suppressing OsMADS7 in endosperm. GBSSI is the major enzyme responsible for amylose biosynthesis. A low filling rate and high expression of GBSSI were detected in OsMADS7 RNAi plants at high temperature, which may be correlated with stabilized amylose content in these transgenic seeds under high temperature. Thus, specific suppression of OsMADS7 in endosperm could improve the stability of rice amylose content at high temperature, and such transgenic materials may be a valuable genetic resource for breeding rice with elite thermal resilience.

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“…Previous studies on amylose content have suggested that high amylose rice varieties yield a harder and less sticky rice upon cooking, and have stipulated that hardness is positively correlated with the amylose content of rice [47]. Similarly, the amylose content in Sri Lankans rice was revealed to be non sticky, with higher content of between 25% -30% [48] [49]. Amyolse content in starch maize was reported as 74.44%, corresponding to an amylopectin content of 25.60% [50], thus lower than that of starch rice obtained from this study.…”

Section: Amylopectinmentioning

confidence: 99%

Changes in Some Nutritional and Mineral Components of Nerica Rice Varieties as Affected by Field Application with Mycorrhiza and Chemical Fertilizer in Northern Cameroon

Gandebe¹,

Ngakou²,

Ndjouenkeu³

2017

FNS

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Rice as staple food is the most important and valuable cereal crop in Cameroon, particularly in rural areas where poor population cannot afford to cook and eat at their convenience. With the outbreak of Nerica varieties, it is important to evaluate and compare their nutritional and mineral properties to those of the local ones prior to their vulgarisation. Therefore, some nutritional and mineral properties of 4 Nerica and a local seeds varieties used in this study were harvested from control (T0), chemical fertilizer (TE), mycorrhiza (TM) applied plants, or their mixture (TEM). These seeds originating from Wakwa and/or Yagoua experimental sites were assessed and compared in a split-plot design (4 × 5) × 3 between treatment (4) and varieties (5). The local DIR-95 variety had values close to those of Nerica varieties in all the parameters assessed. Protein contents ranged from 17.66% -24.35%, and was higher than those reported in rice samples elsewhere. All the studied varieties were classified as high amylose rice, and therefore, their textures in cooked form should be less sticky and harder, which is convenient to the diet behavior of many consumers. The relative low Fe content in Nerica rice suggest that these varieties may be resistant to Fe accumulation in seeds. The P, N, Mg contents were found to be more elevated in seeds harvested from mycorrhiza or chemical fertilizer applied plants, with Nerica seeds variety FKR62-N as the best of all in nutrients mineral and nutritional compositions. These results confirm varietal and site influences on proximate and mineral contents in the studied rice varieties.

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Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage

Cited by 125 publications

References 53 publications

Amylose content and RVA profile characteristics of noodle rice under different conditions

Amylose content and RVA profile characteristics of noodle rice under different conditions

Suppression of OsMADS7 in rice endosperm stabilizes amylose content under high temperature stress

Changes in Some Nutritional and Mineral Components of Nerica Rice Varieties as Affected by Field Application with Mycorrhiza and Chemical Fertilizer in Northern Cameroon

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