Relating amylose and protein contents to eating quality in 105 varieties of <i>Japonica</i> rice

Liu, Qiuyuan; Tao, Yu; Cheng, Shuang; Zhou, Lei; Tian, Jinyu; Xing, Zengping; Liu, Guodong; Wei, Haiyan; Zhang, Hongcheng

doi:10.1002/cche.10358

Cited by 33 publications

(29 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The contents of albumin and globulin are relatively low and mainly distributed in the aleurone layer, pericarp, and embryo (Shewry and Halford, 2002 ). Storage protein plays an important role in the rice quality and is closely related to the formation of chalkiness (Liu et al, 2020 ). This study showed that the storage protein accumulated rapidly at 15–20 DAA ( Figure 3 ), which was consistent with the study by Ashida et al ( 2013 ), indicating that the storage protein is mainly accumulated in the middle grain-filling stage.…”

Section: Discussionmentioning

confidence: 99%

“…Being the second largest storage components in rice grain, rice seed storage protein (SSP) accounts for about 8–10% of grain weight (Kawakatsu and Takaiwa, 2010 ). The grain protein content has been proved to be significantly negatively correlated with appearance, and increased temperature could regulate the grain protein synthesis, resulting in the changes in balance of storage substance, which could further regulate the formation of grain chalkiness (Tang et al, 2018 ; Liu et al, 2020 ). Studies also showed that reasonable nitrogen application could alleviate chalkiness caused by elevated temperature (Wada et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nitrogen Fertilizer Regulated Grain Storage Protein Synthesis and Reduced Chalkiness of Rice Under Actual Field Warming

Wang

Yin

et al. 2021

Front. Plant Sci.

View full text Add to dashboard Cite

Our previous study has shown that nitrogen plays an important role in dealing with significantly increased chalkiness caused by elevated temperature. However, the role of nitrogen metabolites has not been given sufficient attention, and its regulatory mechanism is not clear. This study investigated the effects of high temperature and nitrogen fertilizer on the synthesis of grain storage protein and further explored the quality mechanism under the actual scenario of field warming. Results showed that increased temperature and nitrogen fertilizer could affect the activities of nitrogen metabolism enzymes, namely, glutamate synthetase, glutamine synthetase, glutamic pyruvic transaminase, and glutamic oxaloacetic transaminase, and the expressions of storage protein synthesis factor genes, namely, GluA and GluB, and subfamily genes, namely, pro14, BiP1, and PDIL1, which co-induced the changes of storage protein synthesis in rice grains. Furthermore, the increased temperature changed the balance of grain storage substances which may lead to the significantly increased chalky rate (197.67%) and chalkiness (532.92%). Moreover, there was a significant negative correlation between prolamin content and chalkiness, indicating that nitrogen fertilizer might regulate the formation of chalkiness by affecting the synthesis of prolamin. Results suggested that nitrogen application could regulate the related core factors involved in nitrogen metabolism pathways, which, in turn, affects the changes in the storage protein components in the grain and further affects quality. Therefore, as a conventional cultivation measure, nitrogen application would have a certain value in future rice production in response to climate warming.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nitrogen Fertilizer Regulated Grain Storage Protein Synthesis and Reduced Chalkiness of Rice Under Actual Field Warming

Wang

Yin

et al. 2021

Front. Plant Sci.

View full text Add to dashboard Cite

show abstract

“…The sufficient supply of rice has led to dietary changes such as replacing coarse cereals (i.e., cereal grains other than rice and wheat) and whole grains (e.g., brown rice—the rice from which only the husk has been removed) with polished rice (i.e., white rice—the rice from which the husk, bran, and germ have been removed) 3 , 4 . More recently, as living standards improve in China, the production and consumption of good tasting rice, mainly soft-textured white rice with low amylose content, has substantially increased 5 , 6 .…”

Section: Introductionmentioning

confidence: 99%

Comparing texture and digestion properties between white and brown rice of indica cultivars preferred by Chinese consumers

Huang

et al. 2021

Sci Rep

View full text Add to dashboard Cite

The consumption of good tasting rice, mainly soft-textured white rice with low amylose content, has substantially increased in China as living standards improve. However, this diet change may increase the risk of developing type II diabetes because the soft-textured white rice is generally less resistant to digestion and has a higher glycemic index. In contrast, intake of brown rice is inversely associated with type II diabetes risk. This study was conducted to test the possibility that brown rice processed from soft-textured cultivars has both acceptable texture and improved health benefits. Texture and digestion properties were compared between white and brown rice of five indica cultivars preferred by Chinese consumers. Mean hardness was 33% higher while mean springiness was 5% lower for cooked brown rice than for cooked white rice. As compared to cooked white rice, cooked brown rice had a 41% longer mean active digestion duration but 31% lower mean glucose production rate and 11% lower mean total glucose production from starch digestion. However, the differences in texture and starch digestion properties between cooked brown and white rice were affected by cultivar identity. Brown rice processed from suitable cultivars with both a relatively thinner bran layer and relatively higher grain amylose content met consumer requirements in terms of acceptable texture and improved health benefits.

show abstract

“…Rice with high amylose content (25–30%) tends to cook more firmly and with less stickiness, while rice with lower amylose content (<20%) tends to cook more softly and with greater stickiness [ 5 ]. The amounts of specific components such as protein and lipid also influence the cooking properties of rice [ 6 , 7 ]. More specifically, the protein content of rice was found to affect textural characteristics of cooked rice through competing with starch for water with the formation of disulfide bonds, while lipid restrains the moisture uptake of rice during cooking through the production of amylose–lipid complexes that impede leaching of amylose and swelling of starch [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…More specifically, the protein content of rice was found to affect textural characteristics of cooked rice through competing with starch for water with the formation of disulfide bonds, while lipid restrains the moisture uptake of rice during cooking through the production of amylose–lipid complexes that impede leaching of amylose and swelling of starch [ 6 ]. It was demonstrated that such differences in physicochemical properties directly influence the cooking and sensory qualities of rice [ 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples

Arroyo

Siebenmorgen

Seo

2022

Foods

View full text Add to dashboard Cite

A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties, cooking qualities, and sensory characteristics of rice samples could be changed by the addition of a thickness fraction into the rice process stream. Each of four long-grain rice cultivar lots was assigned into two groups: unfractionated and thickness-fractionated. For the thickness-fractionated group, thin rice kernels (<1.9 mm) of rough rice were discarded from unfractionated rice samples. Unfractionated and thickness-fractionated rice samples were compared with respect to physicochemical properties, cooking qualities, and sensory characteristics. The results showed that the removal of such thin kernels decreased the breakage and chalkiness rates and increased head rice yields. Fractionated rice samples exhibited lower amylose contents and crude protein contents but higher gelatinization temperatures than unfractionated rice samples. While the optimum cooking duration and width–expansion ratios of thickness-fractionated rice samples were higher than those of unfractionated ones, there was a negligible impact of the thickness fraction process on sensory characteristics of long-grain rice samples. In conclusion, the thickness fraction process affects physicochemical properties and cooking qualities more than the sensory characteristics of rice samples.

show abstract

Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice

Cited by 33 publications

References 36 publications

Nitrogen Fertilizer Regulated Grain Storage Protein Synthesis and Reduced Chalkiness of Rice Under Actual Field Warming

Nitrogen Fertilizer Regulated Grain Storage Protein Synthesis and Reduced Chalkiness of Rice Under Actual Field Warming

Comparing texture and digestion properties between white and brown rice of indica cultivars preferred by Chinese consumers

Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples

Contact Info

Product

Resources

About