Differences in Amylopectin Structure and Grain Quality of Rice Between Some HighQuality Japonica Cultivars from the Lower Yangtze River Region, China and Koshihikari from Niigata, Japan
LEE Jung-ro 1,2, ZHANG Jian-ming1, WANG Hui1, LI Mao-bai1, PIAO Zhong-ze1,*
1Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106; 2National Institute of Agricultural Biotechnology in Korea, Suwon 441-707, Korea;*Corresponding author, E-mail: firstname.lastname@example.org
Amylopectin chain length distribution, RVA profile value, amylose content, protein content, TOYO palatability and other quality characteristics of rice flour were compared between japonica rice cultivar Koshihikari (produced in Niigata, Japan) and five japonica rice cultivars well known as good eating quality from the Lower Yangtze River Region, China. The Koshihikari rice had no significant difference with japonica rice from the Lower Yangtze River Region in amylopectin chain length distribution and amylose content, whereas the Japanese rice possessed significantly lower proportion of long chain Fb3 \[37≤Degree of polymerization (DP)≤58\] and protein content and a significantly higher ratio of short and long chain(Fa/Fb3) than japonica rice from the Lower Yangtze River Region. Moreover, the Koshihikari rice possessed significantly higher values in Mg and K contents, peak viscosity and breakdown viscosity than those of rice from the Lower Yangtze River Region. There was a significantly positive correlation between the proportion of short chain Fa(5≤DP≤12) and the characteristics of RVA profile, such as peak viscosity and breakdown, and a significantly positive correlation between the ratio of short and long chains(Fa/Fb3) and RVA profile characteristics, such as peak viscosity and breakdown. Therefore, it is concluded that improving structure characteristics of amylopectin in breeding and reducing nitrogen fertilizer in cultivation are the most efficient approach for improving rice palatability in the Lower Yangtze River Region of China.
LEE Jung-ro ,ZHANG Jian-ming,WANG Hui et al. Differences in Amylopectin Structure and Grain Quality of Rice Between Some HighQuality Japonica Cultivars from the Lower Yangtze River Region, China and Koshihikari from Niigata, Japan[J]. , 2010, 24(4): 379-384 .
Juliano B O.The chemical basis of rice grain quality//Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality. Los Baos, Laguna, the Philippines: IRRI，1979: 69-90.
Juliano B O, Perez C M, Kaosaard M. Grain quality characteristics of export rices in selected markets. Cereal Chem, 1990， 67: 192-197.
Blakeney A B, Welsh L A, Martin M. Reproducibility of rice and starch RVA curves//Humphrey-Taylor V J. Proceedings of the 42nd Australian Cereal Chemistry Conference. Melbourne, Austraia: Cereal Chemical Division, Royal Australian Chemical Institute, 1992: 342-346.
Takeda Y, Maruta N, Hizukuri S, et al. Structure of indica rice starches (IR48 and IR64) having intermediate affinity for iodine. Carbohydr Res,1989， 187: 287-294.
Ong M H,Blanshard J M.Texture determinants in cooked, parboiled rice: Ⅰ. Rice starch amylose and the fine structure of amylopectin.J Cereal Sci, 1995， 21: 251-260.
Villareal C P， Hizukuri S， Juliano B O. Amylopectin staling of cooked milled rices and properties of amylopectin and amylose. Cereal Chem, 1997， 74(2): 163-167.