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1.
BACKGROUND: Rice varieties with similar apparent amylose content may have different grain qualities. The development of rice quality is a dynamic process that occurs with the formation of rice kernels. In this study, physicochemical properties during the grain formation period were investigated to interpret differences in grain quality between two non‐waxy rice cultivars, Wuyujing3 and 30you917, with similar apparent amylose content. RESULTS: There were significant differences in dynamic changes in 1000‐grain weight, amylose content and pasting and thermal properties during grain formation of the two cultivars. The difference in their apparent amylose contents from 5 days after anthesis (DAA) to 15 DAA was significant, except in the late grain‐filling stage. Wuyujing3 showed a slower increase in 1000‐grain weight than 30you917 from 10 to 25 DAA. The transition temperatures (To, Tp and Tc) of developing grain flour of Wuyujing3 were higher than those of 30you917 during the grain formation period. Wuyujing3 showed greater stickiness (higher breakdown and peak viscosity and lower positive setback) than 30you917 according to Rapid Visco Analyser (RVA) profiling. CONCLUSION: The results suggested that the differences in cooking and eating quality parameters of the two mature rices were determined by the differences in grain filling and the dynamic changes in the main rice quality components such as amylose content, grain weight and differential scanning calorimetry and RVA properties, which will help cultivators understand the physical basis of rice quality development. Copyright © 2011 Society of Chemical Industry 相似文献
2.
Feng Wang Fangmin Cheng Guoping Zhang 《Journal of the science of food and agriculture》2008,88(5):897-903
BACKGROUND: In the last two decades, newly released rice cultivars in southeastern China have been mainly characterised by more grains per cm panicle (GPCP), i.e. a compact panicle. These compact panicle cultivars show high yield potential but inferior quality. Accordingly, experiments were conducted to study the effect of GPCP on grain weight and quality. RESULTS: Two compact panicle and two loose panicle cultivars of japonica rice were used to investigate the effect of GPCP on the variation in grain weight and quality within a panicle. Significant differences in grain quality, including brown rice length, width and length/width ratio, brown rice and head‐milled rice percentages, chalky grain percentage and amylose and protein contents, were found among grains within a panicle. In general, the compact panicle cultivars showed lower grain weight and larger variation in brown rice length, width and length/width ratio, chalky grain percentage and amylose content among grains within a panicle than the loose panicle cultivars. CONCLUSION: GPCP is negatively associated with quality uniformity, and increasing the grain number on top secondary rachises may reduce the variation in grain weight and quality within a panicle. Copyright © 2008 Society of Chemical Industry 相似文献
3.
Hui You Ouling Zhang Liang Xu Cheng Liang Xunchao Xiang 《Journal of the science of food and agriculture》2020,100(15):5344-5351
4.
Hsi‐Mei Lai 《Journal of the science of food and agriculture》2002,82(2):203-216
Two commercial rice flours (GTIndica and GTJaponica, with amylose contents of 306.8 and 185.2 g kg?1 respectively) and their blended flours were used to make rice pasta. The effects of two emulsifiers (distilled glyceryl monostearate (GMS) and a commercial emulsifier (KM3000)) on the pasting and thermal properties of dried rice pasta were investigated using a Rapid Visco Analyser (RVA) and a differential scanning calorimeter (DSC). The rice pasta made from high‐amylose rice flour had better extrusion properties, better texture, whiter colour, less cooking loss and better eating quality than that made from low‐amylose rice flour. The maximum amount of low‐amylose rice flour that could be blended in for making an acceptable quality of rice pasta was 500 g kg?1. A soft texture, low adhesiveness and low gumminess of cooked rice pasta were obtained by adding 10 g kg?1 GMS. SEM investigations showed that use of an emulsifier restricted the swelling of starch granules, especially for the pasta made from high‐amylose rice flour. © 2001 Society of Chemical Industry 相似文献
5.
稻米淀粉的理化特性研究Ⅱ稻米直链淀粉和支链淀粉的理化特性 总被引：9，自引：2，他引：9
本文研究了稻米淀粉不同级分的理化特性及稻米类型对各级分理化特性的影响。结果表明 :稻米淀粉级分的理化特性有较大差异 ,稻米类型对各级分理化特性有影响。直链淀粉的碘结合力为 19.99～2 0 .31mgI2 /g淀粉 ,支链淀粉为 0 .0 6～ 0 .0 95mgI2 /g淀粉 。直链淀粉的碘兰值为 0 .2 0～ 0 .2 5OD/0 .1g淀粉 ,以籼稻直链淀粉的碘兰值较大 ;支链淀粉碘兰值为 0 .0 3～ 0 .10OD/0 .1g淀粉 。直链淀粉的特性粘度为 5 0～ 15 0mL/g ,以粳稻较大 ;支链淀粉的特性粘度为 5 0 0～ 95 0mL/g ,以糯稻最大 ,籼稻最小。直链淀粉与碘复合物的可见光最大吸收波长为 6 0 0～ 6 2 0nm ,支链淀粉为 5 2 0～ 5 40nm ,品种差异较小。分离纯化后直链淀粉的结晶度为 2 3%～ 2 5 % ,支链淀粉则无晶体结构 ,结晶度的品种差异较小。稻米支链淀粉的分子量为 4 7× 10 6 (籼稻 )～ 2 35× 10 6 (糯稻 ) ,直链淀粉的分子量为 0 .4 4× 10 6 (籼稻 )～ 1.6 2× 10 6 (粳稻 )。 相似文献
6.
7.
Yijie Gui Gengjun Chen Wenfei Tian Shaohua Yang Jianmin Chen Feng Wang Yonghui Li 《Journal of food science》2022,87(2):554-566
8.
Heitor Pontes Gestal Reis Jéssica Pigatto de Queiroz Barcelos Vinícius Martins Silva Elcio Ferreira Santos Renan Francisco Rimoldi Tavanti Fernando Ferrari Putti Scott D Young Martin R Broadley Philip J White André Rodrigues dos Reis 《Journal of the science of food and agriculture》2020,100(5):1990-1997
9.
Dynamic genetic effects for amylose content (AC) of indica rice were analyzed at four different filling times/stages using the genetic models for quantitative traits. The expression of triploid endosperm, cytoplasmic and diploid maternal plant genes were important for AC at different developmental stages of rice, especially at the early and middle filling stages. AC of rice was mainly controlled by the cumulative or net endosperm effects and their genotype × environment interaction effects, except at late filling stage which the net maternal effects were larger. The expression of genes at day 7, 14 or 21 after flowering was more easily influenced by the environmental conditions, while the genes' expression at mature stage of rice was stable. Breeding improvement could be achieved by selection for a better variety with a suitable AC because of the larger additive and cytoplasmic effects. The total narrow‐sense heritabilities for AC on days 7, 14, 21 and 28 after flowering were 78.9, 85.6, 80.1 and 70.2%, respectively. The interaction heritability was more important than the general heritability, except at the maturing time of rice. Significant genotypic correlations for AC were observed among developmental times of rice. Copyright © 2004 Society of Chemical Industry 相似文献
10.
Yikai Ren Wenxin Liang Yuyue Zhong Kim Henrik Hebelstrup Andreas Blennow Yongfeng Ai 《Starch - St?rke》2023,75(1-2):2200167
Pasting and gelling behaviors of barley starches isolated from Cinnamon (waxy of 3.3% apparent amylose; WB), Golden Promise (normal of 26.2% amylose; NB), and amylose-only (high-amylose of 97.8% amylose; AO) varieties were examined over 95–140 °C cooking. Gelatinization temperatures of AO starch were significantly higher than those of WB and NB, thereby the former displaying negligible pasting viscosity at 95 °C heating. At 140 °C, AO starch was completely gelatinized and able to develop viscosity, particularly at the final pasting stage. Gel hardness of NB gradually decreased with higher cooking temperatures. After 140 °C cooking and storage, only AO starch formed a gel, exhibiting the largest hardness among the studied gels or pastes. Gelation mechanisms of the barley starches at 95—140 °C cooking were elucidated by visualizing their gel/paste microstructures under scanning electron microscopy. The insightful information on the physicochemical properties of the barley starches possessing 3.3–97.8% amylose will be meaningful for their industrial applications. 相似文献
11.
RNAi沉默淀粉分支酶sbe3基因对水稻直链淀粉的影响 总被引：6，自引：0，他引：6
本研究利用RNAi技术,通过RT-PCR方法克隆出水稻淀粉分支酶sbe3基因片断,经两步组装法将sbe3基因片断分别正向、反向组装入pRNAi-ubi,成功构建sbe3基因RNAi转化载体pRNAi-ubi/sbe3。在农杆菌介导下,对粳稻中花11未成熟胚诱导的愈伤组织进行转化,通过PCR、Southern杂交鉴定获得一批转基因植株。半定量RT-PCR鉴定出转化苗T1代种子中sbe3基因表达被明显抑制,但只引起转基因水稻胚乳中直链淀粉含量少量的提高,说明采用RNAi仅沉默sbe3基因对水稻胚乳直链淀粉含量没有显著影响。 相似文献
12.
Jianguo Liu Guoliang Cai Min Qian Deke Wang Jiakuan Xu Jianchang Yang Qingsen Zhu 《Journal of the science of food and agriculture》2007,87(6):1088-1095
Pot soil experiments showed that there were great variations among six rice cultivars in their tolerance to soil Cd stress, with respect to tillering, plant height, leaf area, dry matter accumulation and grain yield. Some cultivars were highly tolerant of Cd and showed little toxicity under high levels of soil Cd stress (100 mg kg?1), while others were much more sensitive. Roots were not necessarily more sensitive than above‐ground parts, but the diversities among rice cultivars with regard to the relative changes in dry matter accumulation under soil Cd stress were greater in roots than those observed in straw and grain. The toxicity effects of Cd on rice growth and development lessened as plants grew and matured, indicating that rice plants show adaptation and growth compensation in response to soil Cd stress during prolonged exposure. The relative change in the number of grains per panicle showed a strong positive correlation with relative change in grain yield and, of the four grain yield components measured (panicles per pot; grains per panicle; filled grain percentage; weight per grain), it appeared to be the one most influenced by Cd stress. Thus the reduction of grains per panicle is the main cause of grain yield loss under soil Cd stress. Copyright © 2007 Society of Chemical Industry 相似文献
13.
Ao Morishita;Rintaro Kinoshita;Masayuki Tani;Masayuki Sugawara;Shinya Ikeda; 《Starch - St?rke》2024,76(5-6):2300190
The objective of this study is to seek correlations between phosphate fertilization rates in potato cultivation and the chemical composition and physicochemical properties of the potato starch. Potato starches are prepared from the potato tubers cultivated in two different districts in Hokkaido, Japan, with different soil characteristics using varied phosphate fertilization rates. The chemical composition of the potato starches such as the amylose, phosphorus, and potassium contents and their physicochemical properties such as the swelling power, solubility, and pasting and thermal properties are evaluated. The results show that the phosphate fertilization rate has a moderate and positive correlation with the amylose content, while no correlations are found with any other chemical composition and physicochemical properties, including the phosphorus content. One plausible explanation for the lack of the correlation between the phosphate fertilization rate and the phosphorus content in the starch is that a sufficient amount of phosphorus has already been accumulated in the soils to phosphorylate the starch to the highest possible degree without further application of phosphate fertilizers. The present results imply that reducing the phosphate fertilization rate in potato cultivation in the studied fields has no negative impact on the chemical composition and physicochemical properties of potato starch. 相似文献
14.
糊化温度(GT)是稻米蒸煮食味品质的检测指标之一,也是衡量淀粉品质的重要指标。为了提供淀粉糊化温度的最佳测试方案,本实验以102个水稻回交重组自交系单株为材料,采用三种方法来表征稻米的糊化温度,并通过检测各单株的表观直链淀粉含量(AAC),将材料按AAC背景分类,对三种方法进行比较分析。结果显示,在明确样品AAC分类且属于同一类型的情况下,校准成糊温度(PTm)才能准确表征糊化温度(GT);在低AAC(7.8%～19.75%)和中高AAC(20.22%～34.92%)中,PTm只比DSC测定的糊化温度(Tp)分别高0.9℃(P=0.190.05)和0.7℃(P=0.110.05);样品AAC不分类的PTm和Tp之间存在极显著差异(P0.001)。RVA成糊温度(PaT)与Tp相比过高,不能用来表征淀粉的糊化特性。DSC法虽然重复性好,结果准确,但成本高,制样困难。因此,当所测样品的AAC属于低或中高的同一类型时,PTm能准确表征GT;当所测样品的AAC未知或属于不同类型时,PTm仅能反映糊化温度的变化趋势。 相似文献
15.
取湖南省10种广泛种植的早籼稻样品,采用国标方法测定其直链淀粉含量;用快速粘度分析仪(RVA)测定其糊化特性;使用SPSS软件和PCA分析法对数据进行分析。结果表明:不同品种早籼稻的直链淀粉含量和糊化特性主要特征值均有明显差异,变异系数范围较大(0.83%~32.30%),糊化特性参数值之间互相影响。10种早籼稻直链淀粉含量的变化范围为16.12%~24.80%,依据直链淀粉含量划分了10种早籼稻的归属类型,有高含量型、中含量型和低含量型,没有出现极低含量型和糯型。采用PCA分析法把7个糊化特性参数归于2个主成分,分别为峰值粘度因子和峰值时间因子。依据这两个主成分作出主成分载荷图,实现区分不同产地的样品,以及所属直链淀粉含量类型不同的样品。 相似文献
16.
Kaiyang Lu Lanzhi Li Xingfei Zheng Zhihong Zhang Tongmin Mou Zhongli Hu 《Journal of the science of food and agriculture》2009,89(14):2377-2382
BACKGROUND: Protein content and amino acid composition in rice are the most important components of rice nutrient quality. However, there have been few reports on the mapping of quantitative trait loci (QTLs) for the contents of protein and amino acids in rice grain and other crops (soybean, corn). In this study a population of 241 recombinant inbred lines (RILs) from a cross between Zhenshan 97 and Minghui 63 (the parents of the most widely grown hybrid rice in China) was constructed to detect the main effect and epistatic effect QTLs for amino acid content (AAC) as characterised by individual AACs, total essential AAC and total AAC. RESULTS: Using a linkage map covering a total of 1796 centimorgan (cM) based on 221 molecular marker loci, a total of 12 QTLs were identified for ten traits mapped on chromosomes 1, 4, 6, 7 and 11. The QTL cluster (flanked by C904, R2632 and C39) on chromosome 1 was associated with the content of eight amino acids. The phenotypic variation explained by individual QTLs ranged from 3.4 to 48.8%. Eighty‐one digenic interactions were resolved that involved 143 loci distributed on all 12 chromosomes. The amount of variation explained by main effect QTLs was lower than that explained by QTLs involved in epistatic interactions. CONCLUSION: The findings showed that most main effect QTLs for AACs detected tended to be co‐localised within the genome. Thus, if a breeder were interested in changing the concentration of only one amino acid, this might be difficult to achieve. Meanwhile, the prevalent epistasis for the loci involved appeared to hold true for the content of amino acids. The information reported in the present study is expected to be useful for future breeding programmes targeting the development of improved rice amino acid composition for human nutrition. Copyright © 2009 Society of Chemical Industry 相似文献
17.
Weiyang Zhang Lidong Fu Chuanbao Men Jixiang Yu Jiayu Yao Jiayan Sheng Yunji Xu Zhiqin Wang Lijun Liu Jianchang Yang Jianhua Zhang 《Food and Energy Security》2020,9(3)
The plant steroid hormones brassinosteroids (BRs) play pivotal roles in modulating flower and fruit production. Nitrogen (N) is a key factor affecting rice (Oryza sativa L.) production. We hypothesized that BRs would respond to N application rates at spikelet differentiation (SD) and regulate spikelet degeneration in rice. Three rice cultivars were field‐grown and treated with five N rates at SD. Plant N and BRs contents, antioxidant capacity, and energy status were observed during meiosis in young panicles, and their relationships with spikelet degeneration were evaluated. In all the N treatments, the BRs, adenosine triphosphate, and energy charge levels, activities of the enzymes involved in energy metabolism, including cytochrome C oxidase and succinate dehydrogenase, total antioxidant capacity, and grain yield, were the highest, whereas hydrogen peroxide (H2O2) content and vacuolar processing enzymes (VPE) genes expression levels, and spikelet degeneration rate were the lowest when plant N content was 2.6% during meiosis. The rice BRs‐deficient mutants showed substantial reduction in BRs levels, antioxidant capacity, and energy status, but great increase in H2O2 content, VPE genes expression levels, and spikelet degeneration rate than the wild type (WT); moreover, these parameters in WT panicles could be regulated, whereas in BRs‐deficient mutant panicles, they were not distinctly affected by N application. The results indicated that BRs mediate the effects of N rates on spikelet degeneration, and elevated BRs levels in rice panicles effectively inhibit spikelet degeneration when plant N content is 2.6% during meiosis by elevating antioxidant capacity and energy status. 相似文献
18.
温度动态变化对不同水分含量稻谷主要品质变化的影响 总被引：1，自引：0，他引：1
目的：研究低温（10 ℃左右波动）、中温（20 ℃左右波动）和高温（30 ℃左右波动）动态储运条件下稻谷的糊化特性、表面颜色以及直链淀粉含量的变化情况,为稻谷动态储运提供数据支持和理论依据。方法：将稻谷水分含量调节为14%、16%、18%、20%、22%,分别在低温（0 ℃左右波动）、中温（20 ℃左右波动）和高温（30 ℃左右波动）3 个温度条件下动态储运2 个月,每15 d进行一次品质测量。结果：稻谷的峰值黏度、热浆黏度、最终黏度、崩解值、色度a*值和b*值随着储运时间的延长呈上升趋势;色度L*值随着储运时间的延长则呈下降趋势;回生值随着储运时间的延长先增加后降低或平缓;直链淀粉含量随储运时间的延长基本不发生明显变化,仅在高温后期有所降低。初始水分含量对峰值黏度、热浆黏度、色度a*值和b*值影响显著（P＜0.05）;对最终黏度和色度L*值影响显著（P＜0.01,P＜0.05）;对崩解值和回生值影响不显著。温度对峰值黏度、最终黏度、崩解值、回生值和色度a*值影响显著（P＜0.01,P＜0.05）;对热浆黏度影响显著（P＜0.05）;对色度L*值和a*值影响不显著。峰值黏度与稻谷回生值呈显著正相关（r = 0.571,P＜0.01）,回生现象越明显,稻谷的食用品质越差,直链淀粉含量与糊化特性各指标都呈极显著负相关（P＜0.01）。结论：低温可以降低高水分稻谷品质的变化;温度动态变化的长时间运输过程中（30 d以内）稻谷初始水分含量应严格控制在16%以下。 相似文献
19.
A set of 63 Chinese‐adapted non‐waxy rice varieties of the indica and japonica subspecies was measured to extract simple indicators for rice quality evaluation. Approximate methods including amylose content (AC), gel consistency (GC), gelatinisation temperature (as measured by alkali spreading value, ASV), protein content, etc and instrumental methods including differential scanning calorimetry (DSC), viscoamylography (with a Rapid Visco‐Analyser, RVA) and texture profile analysis were adopted. Four sets of data, ie ordinary testing, flour pasting property, texture of the cooled flour gel, and visual appearance of whole milled grain and flour, were obtained and analysed for mutual relationships. Wide variations were observed in most of the measurements, eg AC (ranging from 6.3 to 28.2%), gelatinisation temperature (Tp, 65.8–83.0 °C), protein content (7.2–13.5%), pasting (peak viscosity, 92–319 RVU) and texture (hardness, 2.5–24.4 g) properties and grain appearance (grain length, 4.8–8.4 mm), to mention a few. Significant correlations were also detected among the four sets of data of the rice varieties, such as AC versus SB (setback viscosity) with a correlation coefficient of ?0.73, AC versus HRD (gel hardness) of 0.73, HRD versus FRC (gel fracturability) of 0.99, etc. Generally, the instrumental measurements including DSC, pasting and texture properties were highly correlated with the three ordinarily used indicators of rice quality, ie AC, GC and ASV. However, there was a lack of correlation between pasting properties and textural parameters, implying effects on gel texture of retrogradation of starch after cooling of the paste. Six factors were computed by principal component factor analysis that explained 80% of the variation in the traits, among which amylose content‐related (30.8%), gelatinisation temperature‐related (14.9%) and grain appearance‐related (11.1%) factors were most important. Gel pasting properties evaluated by RVA, and flour colour played less important roles in explaining total variation (accounting for a combined 23% of the eigenvalue loading). This report can be used to identify predictive parameters for rapid screening of rice genotypes for eating quality. © 2002 Society of Chemical Industry 相似文献
20.
Raphael Lucas Jacinto Almeida Newton Carlos Santos João Vítor Fonseca Feitoza Victor Herbert de Alcântara Ribeiro Virgínia Mirtes de Alcântara Silva Maria José de Figueiredo Celene Ataide Cordeiro Ribeiro Cecília Elisa de Sousa Muniz Raphael da Silva Eduardo Josilene de Assis Cavalcante Mércia Mélo de Almeida Mota 《Starch - St?rke》2023,75(1-2):2200175
High Hydrostatic Pressure (HHP) offers a new way of gelatinizing starch, preserving its sensory characteristics such as color and flavor, minimizing thermal damage, in addition to being a technique aims at the production of food thickeners. The aim of the study is to evaluate the influence of HHP on the ordered structure and on the functional, morphological, and thermal properties of japonica rice starch (JRS). JRS is dispersed in 20% water and then HHP is applied at pressures of 200, 400, and 600 MPa min−1, where structural, functional, morphological, and thermal parameters are evaluated after the non-thermal modification. Cracks are found on the surface, with an increase in the average diameter in relation to the pressure applied to the starch, as well as a loss of crystallinity and molecular order, mainly for 600MPa min−1. The modified starch shows a greater affinity for water and oil than the native starch (NJS), and for milk absorption, it is found that the binding capacity to whole milk is higher. HHP is an efficient, low-cost method and which aims to reduce the use of toxic reagents to the environment. 相似文献