Comparisons of rice taste and starch physicochemical properties in superior and inferior grains of rice with different taste value.

Starch / chemistry Oryza / chemistry Taste Resistant Starch / metabolism Glutens / metabolism
Cooked rice taste Inferior grains Starch properties Superior grains

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
07 2023
Historique:
received: 18 01 2023
revised: 18 04 2023
accepted: 21 04 2023
medline: 1 6 2023
pubmed: 31 5 2023
entrez: 31 5 2023
Statut: ppublish

Résumé

The difference in grain yield between superior grains (SG) on the upper part and inferior grains (IG) on the lower part of the same panicle was widely reported. To date, variations in rice taste quality between SG and IG and the related starch physicochemical properties remained poorly understood. Here, rice cultivars with different taste quality (NT, normal taste; GT, good taste) were grown to investigate the mechanism underlying taste difference between SG and IG and the correlation between cooked rice taste and starch properties. In this study, the taste value of GT rice was 32.2% higher than that of NT rice across the cultivars. The GT rice comprised a series of typical taste qualities of larger stickiness, smaller hardness, lower apparent amylose content (AAC), and lower protein content (PC). The taste quality differed among rice grains on the same panicle; SG achieved 21.9% and 17.0% higher taste value than IG in GT rice and NT rice, respectively. The higher taste value in SG was owing to the larger stickiness and lower PC. Meanwhile, SG of GT rice achieved the lowest PC (8.2%) and gluten content (5.6%), which might indicate a better health value. Additionally, larger and smoother granules, more fa (DP < 12), lower crystallinity, and larger 1045/1022 cm

Identifiants

DOI: 10.1016/j.foodres.2023.112886 PMID: 37254334
pubmed: 37254334
pii: S0963-9969(23)00431-3
doi: 10.1016/j.foodres.2023.112886
pii:
doi:

Substances chimiques

Starch 9005-25-8
Resistant Starch 0
Glutens 8002-80-0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

112886

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Jialin Ge (J)

Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China. Electronic address: dx120210104@yzu.edu.cn.

Xu Chen (X)

Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China.

Xubin Zhang (X)

Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China.

Qigen Dai (Q)

Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China; Institutes of Agricultural Science and Technology Development/Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou 225009, China. Electronic address: qgdai@yzu.edu.cn.

Huanhe Wei (H)

Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China. Electronic address: 006931@yzu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Comparisons of rice taste and starch...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Oryza › Comparisons of rice taste and starch...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Comparisons of rice taste and starch...
questionsmedicales.fr › Aliments et boissons › Aliments › Fibre alimentaire › Amidon résistant › Comparisons of rice taste and starch...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines végétales › Protéines de stockage des graines › Prolamines › Glutens › Comparisons of rice taste and starch...