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Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents

文献类型： 外文期刊

作者： Gao, Yan 1 ; Zhang, Lin 1 ; Chen, Weiwei 3 ; Zhou, Weiyong 3 ; Deng, Guofu 3 ; Dai, Gaoxing 3 ; Bao, Jinsong 1 ;

作者机构： 1.Zhejiang Univ, Inst Nucl Agr Sci, Coll Agr & Biotechnol, Key Lab Nucl Agr Sci,Minist Agr & Zhejiang Prov, Zijingang Campus, Hangzhou 310058, Peoples R China

2.Zhejiang Univ, Hainan Inst, Sanya 572025, Peoples R China

3.Guangxi Acad Agr Sci, Rice Res Inst, Nanning 530007, Peoples R China

关键词： hybrid rice; starch; cooked rice texture; cooking and eating quality

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 7 期

页码：

收录情况： SCI

摘要： Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (23.1%) among all the hybrid rice. The mean AAC was similar between sterile, restorer lines and hybrid rice. However, the mean hardness of cooked rice and gels of sterile lines were significantly higher than that of restorer lines and hybrid rice (p < 0.05). Pasting temperature and gelatinization temperatures were significantly higher in the hybrids than in the restorer lines (p < 0.05). Cluster analysis based on the physicochemical properties divided the parents and hybrid rice into two major groups. One group included P1 (Te A), P12 and P14 and three hybrid rice derived from P1, while the other group, including 39 rice varieties, could be further divided into three subgroups. AAC showed significant correlation with many parameters, including peak viscosity, hot peak viscosity, cold peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, enthalpy of gelatinization, gel hardness and cooked rice hardness (p < 0.05). Principal component analysis revealed that the first component, comprised of the AAC, peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature and gel hardness, explained 44.1% of variance, suggesting AAC is the most important factor affecting the grain quality of hybrid rice. Overall, this study enables targeted improvements to key rice grain quality attributes, particularly AAC and textural properties, that will help to develop superior rice varieties.

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