Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Zhang, Lixia; Zhang, Changquan; Yan, Ying; Hu, Zejun; Wang, Kai; Zhou, Jihua; Zhou, Yong; Cao, Liming; Wu, Shujun

doi:10.1002/jsfa.11014

Cited by 25 publications

(9 citation statements)

References 37 publications

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“…The phenotypes of selected materials were investigated, including AAC, DSC, RVA and taste value, and the results are consistent with the ranges reported in previous studies [ 14 , 15 , 29 , 38 , 39 ]. Correlation analysis of different indices revealed a significant correlation between AAC and taste value (r = −0.515, p < 0.01), with a significant negative correlation.…”

Section: Discussionsupporting

confidence: 87%

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Allelic Diversification of the Wx and ALK Loci in Indica Restorer Lines and Their Utilisation in Hybrid Rice Breeding in China over the Last 50 Years

Pan

Sun

Zhang

et al. 2022

IJMS

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Hybrid rice technology has been used for more than 50 years, and eating and cooking quality (ECQ) has been a major focus throughout this period. Waxy (Wx) and alkaline denaturation (ALK) genes have received attention owing to their pivotal roles in determining rice characteristics. However, despite significant effort, the ECQ of restorer lines (RLs) has changed very little. By contrast, obvious changes have been seen in inbred rice varieties (IRVs), and the ECQ of IRVs is influenced by Wx, which reduces the proportion of Wxa and increases the proportion of Wxb, leading to a decrease in amylose content (AC) and an increase in ECQ. Meanwhile, ALK is not selected in the same way. We investigated Wx alleles and AC values of sterile lines of female parents with the main mating combinations in widely used areas. The results show that almost all sterile lines were Wxa-type with a high AC, which may explain the low ECQ of hybrid rice. Analysis of hybrid rice varieties and RLs in the last 5 years revealed serious homogenisation among hybrid rice varieties.

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Section: Discussionsupporting

confidence: 87%

“…At present, there are few studies on the ECQ of hybrid rice. Previous studies have mainly focused on rice quality in the F 2 generation of hybrid rice [ 13 , 38 , 39 ]. However, the results are limited to specific combinations and cannot be widely used to guide the cultivation of hybrid rice.…”

Section: Introductionmentioning

confidence: 99%

Allelic Diversification of the Wx and ALK Loci in Indica Restorer Lines and Their Utilisation in Hybrid Rice Breeding in China over the Last 50 Years

Pan

Sun

Zhang

et al. 2022

IJMS

Self Cite

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“…The protein and starch in rice are the first and second chemical components in rice grains. Protein and starch are the most important factors affecting the cooking and eating quality of rice, and the structure of amylopectin also affects the taste of rice [38]. The cooking and eating quality of rice is related to the degree of rice milling [39].…”

Section: Discussionmentioning

confidence: 99%

Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis

Shi

Wang

et al. 2021

Foods

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Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.

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“…Therefore, glutelin and prolamin have affected the taste of rice ( 21 ). A recent study showed that low gliadin tastes better, which may be the future breeding direction ( 30 ). Increase in rice protein content is also related to grain filling rate, and better taste quality can be obtained by coordinating the grain filling ( 31 ).…”

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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Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Cited by 25 publications

References 37 publications

Allelic Diversification of the Wx and ALK Loci in Indica Restorer Lines and Their Utilisation in Hybrid Rice Breeding in China over the Last 50 Years

Allelic Diversification of the Wx and ALK Loci in Indica Restorer Lines and Their Utilisation in Hybrid Rice Breeding in China over the Last 50 Years

Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis

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

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