Comparison of Grain Quality Profiles of japonica Soft Rice Varieties with Different Amylose Contents

doi:10.16819/j.1001-7216.2022.211212

Abstract

Abstract:

【Objective】 Soft rice with low amylose content (5%−12%) usually has a good taste and is very popular in the domestic rice market. However, soft rice varieties differ greatly in the grain quality profiles, which has not been well understood yet. Thus, it is necessary to characterize the difference in grain quality profiles of different soft rice types in detail. 【Method】 Eight japonica rice varieties, including four soft rice, two normal ones, and two glutinous ones released in Jiangsu Province were selected for systematic grain quality analysis. 【Result】 Sequencing results showed that the soft rice varieties Nanjing 5055 and Nanjing 9108 carry the Wx^mp alleles, while the other two soft rice varieties, Xiangruanyu and Wuxianjing 113, carry the same Wx^b allele as that in two normal japonica rice varieties. Rice grain quality analysis showed that both Xiangruanyu and Wuxiangjing 113 have lower amylose content and more opaque endosperm than those of the other two soft rice varieties Nanjing 5055 and Nanjing 9108. There were obvious cavities within the single starch granule in all the four soft rice. Amylose content had a negative correlation with the level of rice endosperm transparency. Rice taste quality analysis showed that the soft rice with lower amylose content had a better taste value, because rice with lower amylose content tended to have lower cool paste viscosity, setback value, and higher breakdown value. Starch fine structure analysis showed that endosperm starch from soft rice contains less amylose and more short-chain amylopectin as compared with the two normal rice varieties. 【Conclusion】 There were significant differences in genetics and grain quality among the selected four soft rice varieties in Jiangsu Province. It provides important information for the breeding of new soft rice varieties as well as cloning of novel genes related to rice grain quality.

Key words: rice, soft rice, amylose content, grain transparency, eating quality

摘要：

【目的】具有较低直链淀粉含量（5%~12%）的优良食味软米在国内市场上广受消费者欢迎，然而不同软米品种间稻米品质表现差异较大，造成这种差异的原因尚未明确。因此，有必要深入研究不同类型软米理化品质的差异及其成因。【方法】选取了江苏地区具有显著品质差异的4个软米品种、2个糯稻品种和2个常规品种（均为粳稻品种）为对象，对其稻米理化品质和淀粉结构进行了系统的比较分析。【结果】测序结果表明，软米品种南粳5055和南粳9108携带Wx^mp等位基因，而软米品种香软玉和武香粳113携带跟2个常规粳稻品种相同的Wx^b等位基因。品质分析表明，香软玉和武香粳113稻米较另两个软米品种中的直链淀粉含量更低，籽粒胚乳透明度更差；4个软米类稻米胚乳淀粉粒内部存在明显的孔隙，并且稻米胚乳越不透明，孔隙越明显；较低直链淀粉含量的软米食味表现更佳，这可能与低直链淀粉含量稻米具有更低的冷胶黏度、较大的崩解值和较小的消减值有关。淀粉精细结构测定表明，与常规粳稻米相比，软米的直链淀粉组分占比较低，而支链淀粉短链组分占比较高。【结论】目前江苏地区软米品种间存在显著的遗传和理化品质特性的差异，这为新型软米品种的培育和优异基因的克隆与利用提供依据。

关键词: 水稻, 软米, 直链淀粉含量, 透明度, 食味品质

SHI Yuliang, YANG Yong, LI Xuefei, LI Qianfeng, HUANG Lichun, ZHANG Changquan, SONG Xuetang, LIU Qiaoquan. Comparison of Grain Quality Profiles of japonica Soft Rice Varieties with Different Amylose Contents[J]. Chinese Journal OF Rice Science, 2022, 36(6): 601-610.

史玉良, 杨勇, 李雪飞, 李钱峰, 黄李春, 张昌泉, 宋学堂, 刘巧泉. 不同直链淀粉含量软米品种品质性状的比较[J]. 中国水稻科学, 2022, 36(6): 601-610.

Figures/Tables 7

References 33

[1]	Zhou H, Xia D, He Y Q. Rice grain quality traditional traits for high quality rice and health-plus substances[J]. Molecular Breeding, 2020, 40(1): 1-17.
[2]	Li H Y, Prakash S, Nicholson T M, Fitzgerald M A, Gilbert R G. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains[J]. Food Chemistry, 2016, 196: 702-711.
[3]	Tian Z X, Qian Q, Liu Q Q, Yan M X, Liu X F, Yan C J, Liu G F, Gao Z Y, Tang S Z, Zeng D L, Wang Y H, Yu J M, Gu M H, Li J Y. Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities[J]. Proceedings of the National Academy of Sciences of the United States of America, 2009, 106(51): 21760-21765.
[4]	张昌泉, 冯琳皓, 顾铭洪, 刘巧泉. 江苏省水稻品质性状遗传和重要基因克隆研究进展[J]. 遗传, 2021, 43(5): 425-441.
	Zhang C Q, Feng L H, Gu M H, Liu Q Q. Progress on inheritance and gene cloning for rice grain quality in Jiangsu Province[J]. Hereditas, 2021, 43(5): 425-441. (in Chinese with English abstract)
[5]	Shao Y, Peng Y, Mao B G, Lü Q M, Yuan D Y, Liu X L, Zhao B R. Allelic variations of the Wx locus in cultivated rice and their use in the development of hybrid rice in China[J]. Plos ONE, 2020, 15(5): 0232279.
[6]	王才林, 张亚东, 赵春芳, 魏晓东, 姚姝, 周丽慧, 朱镇, 陈涛, 赵庆勇, 赵凌, 路凯, 梁文化. 江苏省优良食味粳稻的遗传与育种研究[J]. 遗传, 2021, 43(5): 442-458.
	Wang C L, Zhang Y D, Zhao C F, Wei X D, Yao S, Zhou L H, Zhu Z, Chen T, Zhao Q Y, Zhao L, Lu K, Liang W H. Inheritance and breeding of japonica rice with good eating quality in Jiangsu Province[J]. Hereditas, 2021, 43(5): 442-458. (in Chinese with English abstract)
[7]	陈智慧, 王芳权, 许扬, 王军, 李文奇, 范方军, 仲维功, 杨杰. 软米基因Wx-mp在部分粳稻品种资源中的分布[J]. 植物遗传资源学报, 2019, 20(4): 975-981.
	Chen Z H, Wang F Q, Xu Y, Wang J, Li W Q, Fan F J, Zhong W G, Yang J. The distribution of low amylose content allele Wx-mp in Japonica rice[J]. Journal of Plant Genetic Resources, 2019, 20(4): 975-981. (in Chinese with English abstract)
[8]	Zhang C Q, Yang Y, Chen S J, Liu X Y, Zhu J H, Zhou L H, Lu Y, Li Q F, Fan X L, Tang S Z, Gu M H, Liu Q Q. A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency[J]. Journal of Integrative Plant Biology, 2021, 63(5): 889-901.
[9]	Zhang C Q, Zhu J H, Chen S J, Fan X L, Li Q F, Lu Y, Wang M, Yu H X, Yi C D, Tang S Z, Gu M H, Liu Q Q. Wx^lv, the ancestral allele of rice Waxy gene[J]. Molecular Plant, 2019, 12(8): 1157-1166.
[10]	Zhang C Q, Chen S J, Ren X Y, Lu Y, Liu D R, Cai X L, Li Q F, Gao J P, Liu Q Q. Molecular structure and physicochemical properties of starches from rice with different amylose contents resulting from modification of OsGBSSⅠ activity[J]. Journal of Agricultural and Food Chemistry, 2017, 65(10): 2222-2232.
[11]	陆彦, 张晓敏, 祁琰, 张昌泉, 凌裕平, 刘巧泉. 不同透明度水稻籽粒横断面扫描电镜分析[J]. 中国水稻科学, 2018, 32(2): 189-199.
	Lu Y, Zhang X M, Qi Y, Zhang C Q, Ling Y P, Liu Q Q. Scanning electron microscopic analysis of grain cross-section from rice with different transparency[J]. Chinese Journal of Rice Science, 2018, 32(2): 189-199. (in Chinese with English abstract)
[12]	Zhang L, Zhao L L, Zhang J, Cai X L, Liu Q Q, Wei C X. Relationships between transparency, amylose content, starch cavity, and moisture of brown rice kernels[J]. Journal of Cereal Science, 2019, 90: 102854.
[13]	吴殿星, 舒庆尧, 夏英武. 利用RVA谱快速鉴别不同表观直链淀粉含量早籼稻的淀粉粘滞特性[J]. 中国水稻科学, 2001, 15(1): 57-59.
	Wu D X, Shu Q Y, Xia Y W. Rapid identification of starch viscosity property of early indica rice varieties with different apparent amylose content by RVA profile[J]. Chinese Journal of Rice Science, 2001, 15(1): 57-59. (in Chinese with English abstract)
[14]	Li C, Luo J X, Zhang C Q, Yu W W. Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture[J]. Food Hydrocolloids, 2020, 108(6): 106064
[15]	Song Y, Jane J. Characterization of barley starches of waxy, normal, and high amylose varieties[J]. Carbohydrate Polymers, 2000, 41(4): 365-377
[16]	Zeng D L, Yan M X, Wang Y H, Liu X F, Qian Q, Li J Y. Du1, encoding a novel Prp1 protein, regulates starch biosynthesis through affecting the splicing of Wx^b pre-mRNAs in rice(Oryza sativa L.)[J]. Plant Molecular Biology, 2007, 65(4): 501-509.
[17]	Kimiko I, Hiroko O, Kyoko O, Hidetaka H, Yasuhito T, Toshiaki M. Introduction of Wx transgene into rice wx mutants leads to both high- and low-amylose rice[J]. Plant and Cell Physiology, 2003(5): 473-480
[18]	Huang L C, Sreenivasulu N, Liu Q Q. Waxy editing: Old meets new[J]. Trends in Plant Science, 2020, 25(10): 963-966.
[19]	Xu Y, Lin Q P, Li X F, Wang F Q, Chen Z H, Wang J, Li W Q, Fan F J, Tao Y J, Jiang Y J, Wei X D, Zhang R, Zhu Q H, Bu Q Y, Yang J, Gao C X. Fine-tuning the amylose content of rice by precise base editing of the Wx gene[J]. Plant Biotechnology Journal, 2021, 19(1): 11-13.
[20]	Takemoto-Kuno Y, Mitsueda H, Suzuki K, Hirabayashi H, Ideta O, Aoki N Umemoto T, Ishii T, Ando I, Kato H, Nemoto H, Imbe T, Takeuchi Y. qAC2, a novel QTL that interacts with Wx and controls the low amylose content in rice(Oryza sativa L.)[J]. Theoretical and Applied Genetics, 2015, 128(4): 563-573.
[21]	Igarashi H, Ito H, Shimada T, Kang D J, Hamada S. A novel rice dull gene, LowAC1, encodes an RNA recognition motif protein affecting Waxy pre-mRNA splicing[J]. Plant Physiology and Biochemistry, 2021, 162: 100-109.
[22]	Zhang H, Xu H, Feng M J, Zhu Y. Suppression of OsMADS7 in rice endosperm stabilizes amylose content under high temperature stress[J]. Plant Biotechnology Journal, 2018, 16(1): 18-26.
[23]	Huang L C, Tan H Y, Zhang C Q, Li Q F, Liu Q Q. Starch biosynthesis in cereal endosperms: An updated review over the last decade[J]. Plant Communications, 2021, 2(5): 100237.
[24]	Butardo V M, Sreenivasulu N, Juliano B O. Improving rice grain quality: State-of-the-Art and future prospects//Clifton N J. Methods in Molecular Biology[M]. Springer, 2019: 19-55.
[25]	Zhou H, Xia D, Zhao D, Li Y H, Li P B, Wu B, Gao G J, Zhang Q L, Wang G W, Xiao J H, Li S B, Lian X M, He Y Q. The origin of Wx^la provides new insights into the improvement of grain quality in rice[J]. Journal of Integrative Plant Biology, 2020, 63(5): 878-888.
[26]	Zhang H, Zhou L H, Xu H, Wang LC, Liu H J, Zhang C Q, Li Q F, Gu M H, Wang C L, Liu Q Q, Zhu Y. The qSAC3 locus from indica rice effectively increases amylose content under a variety of conditions[J]. BMC Plant Biology, 2019, 19(1): 275.
[27]	Li Q F, Huang L C, Chu R, Li J, Jiang M Y, Zhang C Q, Fan X L, Yu H X, Gu M H, Liu Q Q. Down-regulation of SSSII-2 gene expression results in novel low-amylose rice with soft, transparent grains[J]. Journal of Agricultural and Food Chemistry, 2018, 66(37): 9750-9760.
[28]	Zhang L X, Zhang C Q, Yan Y, Hu Z J, Wang K, Zhou J H, Zhou Y, Cao L M, Wu S J. Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents[J]. Journal of the Science of Food and Agriculture, 2020, 101(9): 3811-3818.
[29]	Chen Z Z, Lu Y, Feng L H, Hao W Z, Yang Y, Fan X L, Li Q F, Zhang C Q, Liu Q Q. Genetic dissection and functional differentiation of ALK^a and ALK^b, two natural alleles of the ALK/SSIIa gene, responding to low gelatinization temperature in rice. Rice, 2020, 13(1): 39.
[30]	Nakata M, Miyashita T, Kimura R, Nakata Y, Takagi H, Kuroda M, Yamaguchi T, Umemoto T, Yamakawa H. MutMapPlus identified novel mutant alleles of a rice starch branching enzyme IIb gene for fine-tuning of cooked rice texture[J]. Plant Biotechnology Journal, 2017, 16(1): 111-123.
[31]	Wang L L, Gong Y, Li Y X, Tian Y Q. Structure and properties of soft rice starch[J]. International Journal of Biological Macromolecules, 2020, 157: 10-16.
[32]	Wang S Y, Yang Y H, Guo M, Zhong C Y, Yan C J, Sun S Y. Targeted mutagenesis of amino acid transporter genes for rice quality improvement using the CRISPR/Cas9 system[J]. The Crop Journal, 2020, 8(3): 457-464.
[33]	Sreenivasulu N, Zhang C Q, Tiozon R N, Liu Q Q. Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century[J]. Plant Communications, 2022, 3(3): 100271.

品种 Variety	Wx基因型 Wx genotype	直链淀粉含量 Amylose content /%	胶稠度 Gel consistency /mm	蛋白质含量 Protein content / %	食味值 Taste value
武运粳30 Wuyunjing 30	Wx^b	15.86±0.47 a	63.33±4.51 d	8.08±0.05 a	62.50±1.29 d
常12 Chang 12	Wx^b	16.01±0.52 a	60.25±2.65 d	7.73±0.16 b	67.25±0.96 c
南粳5055 Nanjing 5055	Wx^mp	10.89±0.21 b	86.67±3.21 c	7.88±0.17 b	80.00±0.82 b
南粳9108 Nanjing 9108	Wx^mp	10.65±0.36 b	87.53±4.52 c	7.62±0.16 b	81.50±1.09 b
武香粳113 Wuxiangjing 113	Wx^b	8.78±0.21 c	91.67±5.67 b	7.73±0.34 b	83.50±1.29 a
香软玉 Xiangruanyu	Wx^b	8.58±0.14 c	93.46±6.21 b	7.61±0.27 b	83.25±1.31 a
糯153 Nuo 153	wx	2.34±0.20 d	112.67±8.25 a	8.02±0.11 a
糯156 Nuo 156	wx	2.41±0.24 d	108.33±7.26 a	7.93±0.14 ab

品种 Variety	Wx基因型 Wx genotype	直链淀粉含量 Amylose content /%	胶稠度 Gel consistency /mm	蛋白质含量 Protein content / %	食味值 Taste value
武运粳30 Wuyunjing 30	Wx^b	15.86±0.47 a	63.33±4.51 d	8.08±0.05 a	62.50±1.29 d
常12 Chang 12	Wx^b	16.01±0.52 a	60.25±2.65 d	7.73±0.16 b	67.25±0.96 c
南粳5055 Nanjing 5055	Wx^mp	10.89±0.21 b	86.67±3.21 c	7.88±0.17 b	80.00±0.82 b
南粳9108 Nanjing 9108	Wx^mp	10.65±0.36 b	87.53±4.52 c	7.62±0.16 b	81.50±1.09 b
武香粳113 Wuxiangjing 113	Wx^b	8.78±0.21 c	91.67±5.67 b	7.73±0.34 b	83.50±1.29 a
香软玉 Xiangruanyu	Wx^b	8.58±0.14 c	93.46±6.21 b	7.61±0.27 b	83.25±1.31 a
糯153 Nuo 153	wx	2.34±0.20 d	112.67±8.25 a	8.02±0.11 a
糯156 Nuo 156	wx	2.41±0.24 d	108.33±7.26 a	7.93±0.14 ab

品种 Variety	峰值黏度	热浆黏度	崩解值	冷胶黏度	消减值
品种 Variety	PKV / cP	HPV / cP	BDV / cP	CPV / cP	SBV / cP
武运粳30 Wuyunjing30	3659±62 b	2410±64 a	1249±38 d	3387±121 b	−272.5±58 a
常12 Chang 12	3839±36 a	2400±38 a	1439±35 c	3625±74 a	−213.5±37 a
南粳5055 Nanjing 5055	3347±39 c	2134±42 b	1262±25 d	2960±44 c	−435.5±14 b
南粳9108 Nanjing 9108	3381±16 c	2126±64 b	1155±48 f	3005±50 c	−376.5±34 b
武香粳113 Wuxiangjing 113	3212±60 d	1176±35 d	2036±24 b	1579±39 e	−1633.5±20 f
香软玉 Xiangruanyu	3919±34 a	1394±57 c	2525±22 a	1908±69 d	−2011.0±34 g
糯153 Nuo 153	2344±43 e	941±22 f	1403±20 c	1176±28 g	−1168.0±14 e
糯156 Nuo 156	2352±19 e	1096±12 e	1255±31 d	1348±26 f	−1003.0±45 d

品种 Variety	峰值黏度	热浆黏度	崩解值	冷胶黏度	消减值
品种 Variety	PKV / cP	HPV / cP	BDV / cP	CPV / cP	SBV / cP
武运粳30 Wuyunjing30	3659±62 b	2410±64 a	1249±38 d	3387±121 b	−272.5±58 a
常12 Chang 12	3839±36 a	2400±38 a	1439±35 c	3625±74 a	−213.5±37 a
南粳5055 Nanjing 5055	3347±39 c	2134±42 b	1262±25 d	2960±44 c	−435.5±14 b
南粳9108 Nanjing 9108	3381±16 c	2126±64 b	1155±48 f	3005±50 c	−376.5±34 b
武香粳113 Wuxiangjing 113	3212±60 d	1176±35 d	2036±24 b	1579±39 e	−1633.5±20 f
香软玉 Xiangruanyu	3919±34 a	1394±57 c	2525±22 a	1908±69 d	−2011.0±34 g
糯153 Nuo 153	2344±43 e	941±22 f	1403±20 c	1176±28 g	−1168.0±14 e
糯156 Nuo 156	2352±19 e	1096±12 e	1255±31 d	1348±26 f	−1003.0±45 d

品种 Variety	起始温度 T₀/ ℃	峰值温度 T_P / ℃	终止温度 T_C / ℃	热焓值 △H /(J·g⁻¹)
武运粳30 Wuyunjing 30	62.52±0.14 b	67.80±0.14 c	75.20±0.14 c	9.48±0.04 d
常12 Chang 12	60.70±0.14 d	66.55±0.35 d	73.40±0.28 e	9.37±0.04 d
南粳5055 Nanjing 5055	62.15±0.07 c	67.45±0.21 c	74.40±0.14 d	10.25±0.01 c
南粳9108 Nanjing 9108	63.15±0.07 a	69.05±0.07 a	77.30±0.14 a	10.03±0.02 c
武香粳113 Wuxiangjing 113	62.65±0.21 b	69.30±0.14 a	77.20±0.14 a	11.60±0.02 b
香软玉 Xiangruanyu	62.70±0.28 b	68.40±0.14 b	76.30±0.14 b	11.46±0.00 b
糯153 Nuo 153	59.55±0.07 e	66.65±0.07 d	75.55±0.07 c	12.70±0.02 a
糯156 Nuo 156	60.40±0.00 d	66.60±0.14 d	76.25±0.49 b	12.80±0.14 a