Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources

Peng, Bo; Qiu, Jing; Xue, Ziyi; Tu, Shuang; Lou, A. C.; Dong, Chao; Tang, Cuifeng; A, Xinxiang; Yang, Fang; Zhang, Yanming; Zheng, Mengyang; Huang, Yaqin; Sun, Yuhang; Wang, Quanxiu; Zhou, Wei; Yuan, Hongyu

doi:10.11648/j.jps.20210903.13

“…The milling quality is mainly composed of brown rice rate, milled rice rate and head milled rice rate. The milling quality of the tested black rice is carried out according to the standard NY 147-1988 issued by the Ministry of Agriculture [20]. The brown rice rate, milled rice rate and whole milled rice rate were determined by rice huller and milled rice machine in turn [21,22].…”

Section: Determination Of Grinding Qualitymentioning

confidence: 99%

“…Among them, the alkali spreading value of grade 1-3 (gelatinization temperature > 74 °C) was high gelatinization temperature, grade 4-5 (gelatinization temperature 70-74 °C) was medium gelatinization temperature, and grade 6-7 (gelatinization temperature < 70 °C) was low gelatinization temperature. The gelatinization temperature and gel consistency of the tested black rice were tested according to the standard NY 147-1988 of the Ministry of Agriculture [20]. The viscosity of rice was measured by the American Bolefei viscometer (KU-3 model), and the average value was the corresponding viscosity value [8].…”

Section: Cooking and Eating Qualitymentioning

confidence: 99%

Detection and Analysis of Quality Traits of Different Black Rice Varieties in the Southern Henan Rice Region

Zhang,

Zhao,

He, et. al.

2024

JBR

0

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Using 14 black rice varieties imported from Southern Henan as experimental materials, the appearance quality, grinding quality, nutritional quality, cooking and eating quality of grain in Southern Henan were tested and analyzed by means of rice huller, rice mopping machine and near-infrared grain analyzer, combined with biochemical and physical analysis techniques. The results showed that there were abundant variation types in grain length, grain width, length-to-width ratio, brown rice rate, milled rice rate, head rice rate, soluble protein content, starch content, gelatinization temperature, gel consistency and viscosity of black rice. Particularly, grain type, starch content, gelatinization temperature, viscosity and other important quality traits in black rice materials have a large variation range. Therefore, our results provide important clues for developing new high-quality varieties of black rice.

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“…The milling quality is mainly composed of brown rice rate, milled rice rate and head milled rice rate. The milling quality of the tested black rice is carried out according to the standard NY 147-1988 issued by the Ministry of Agriculture [20]. The brown rice rate, milled rice rate and whole milled rice rate were determined by rice huller and milled rice machine in turn [21,22].…”

Section: Determination Of Grinding Qualitymentioning

confidence: 99%

“…Among them, the alkali spreading value of grade 1-3 (gelatinization temperature > 74 °C) was high gelatinization temperature, grade 4-5 (gelatinization temperature 70-74 °C) was medium gelatinization temperature, and grade 6-7 (gelatinization temperature < 70 °C) was low gelatinization temperature. The gelatinization temperature and gel consistency of the tested black rice were tested according to the standard NY 147-1988 of the Ministry of Agriculture [20]. The viscosity of rice was measured by the American Bolefei viscometer (KU-3 model), and the average value was the corresponding viscosity value [8].…”

Section: Cooking and Eating Qualitymentioning

confidence: 99%

Untitled

2024

JBR

0

View full text Add to dashboard Cite

Using 14 black rice varieties imported from Southern Henan as experimental materials, the appearance quality, grinding quality, nutritional quality, cooking and eating quality of grain in Southern Henan were tested and analyzed by means of rice huller, rice mopping machine and near-infrared grain analyzer, combined with biochemical and physical analysis techniques. The results showed that there were abundant variation types in grain length, grain width, length-to-width ratio, brown rice rate, milled rice rate, head rice rate, soluble protein content, starch content, gelatinization temperature, gel consistency and viscosity of black rice. Particularly, grain type, starch content, gelatinization temperature, viscosity and other important quality traits in black rice materials have a large variation range. Therefore, our results provide important clues for developing new high-quality varieties of black rice.

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“…Therefore, analyzing the formation mechanism of chalkiness traits and reducing chalkiness traits of rice have important theoretical significance and application value for improving rice quality. It was previously reported that the chalkiness traits of rice were controlled by multiple genes (Peng et al, 2021;Tao et al, 2015;Qiu et al, 2015). there are additive effects and interaction effects between additive effects and environment, and they are affected by external environmental factors (Zhang et al, 2012;Liu et al, 2011;Li et al, 2014;Tsukaguchi et al, 2018;Mei et al, 2013;Yamakawa et al, 2008;Wan et al, 2005).…”

Section: Introductionmentioning

confidence: 98%

Scanning Electron Microscopic Observation of Endosperm Chalkiness Traits of OsAAP1 Mutant in Rice Gains

Peng¹,

Xue²,

Qiu³

et al. 2022

JPS

0

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In order to investigate the effect of OsAAP1 gene mutation on chalkiness traits of rice endosperm and the microstructure of starch granules in endosperm, we used rice OsAAP1 mutants as experimental materials, with the help of ordinary optical microscopes and scanning electron microscopes, the morphological structure and arrangement of chalkiness traits and starch granules in the endosperm of Zhonghua 11 rice were observed in rice OsAAP1 mutants and controls. The results showed that the chalkiness rate, chalkiness area and chalkiness degree in rice endosperm of the OsAAP1 mutants were significantly increased, and the morphological structure, arrangement and development of chalkiness traits and starch granules were closely related. Compared with the control Zhonghua 11, there were also significant differences in the shape, structure and arrangement of starch granules between chalky rice and non-chalky rice. However, there was no significant difference between the starch granules in the transparent part of chalky rice and non-chalky rice, and the starch granules in the areas with low chalkiness degree developed well. Thus, the OsAAP1 mutation of rice could significantly increase the chalkiness traits of rice endosperm, and have an important impact on the morphology, structure and development of starch granules in its endosperm.

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Detection and Analysis of Rice Quality of Yunnan Purple Rice Seed Resources

Cited by 3 publications

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Detection and Analysis of Quality Traits of Different Black Rice Varieties in the Southern Henan Rice Region

Detection and Analysis of Quality Traits of Different Black Rice Varieties in the Southern Henan Rice Region

Untitled

Scanning Electron Microscopic Observation of Endosperm Chalkiness Traits of OsAAP1 Mutant in Rice Gains

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