<FONT face="Verdana">Differences in   Amylopectin  Structure and  Grain Quality of Rice Between Some HighQuality Japonica Cultivars  from  the Lower Yangtze River Region, China  and   Koshihikari  from Niigata, Japan</FONT>

LEE Jung-ro ,ZHANG Jian-ming,WANG Hui,LI Mao-bai,PIAO Zhong-ze

doi:10.3969/j.issn.1001-7216.2010.04.008

2010 , Vol. 24 >Issue 4: 379 - 384

DOI: https://doi.org/10.3969/j.issn.1001-7216.2010.04.008

研究报告

Differences in Amylopectin Structure and Grain Quality of Rice Between Some HighQuality Japonica Cultivars from the Lower Yangtze River Region, China and Koshihikari from Niigata, Japan

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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: zzpiao@163.com

Received date: 1900-01-01

Revised date: 1900-01-01

Online published: 2010-07-10

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Abstract

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.

Key words： rice quality; rice palatability; chain length distribution; amylopectin; starch viscosity; protein content

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LEE Jung-ro ,ZHANG Jian-ming,WANG Hui,LI Mao-bai,PIAO Zhong-ze . Differences in Amylopectin Structure and Grain Quality of Rice Between Some HighQuality Japonica Cultivars from the Lower Yangtze River Region, China and Koshihikari from Niigata, Japan[J]. Chinese Journal OF Rice Science, 2010 , 24(4) : 379 -384 . DOI: 10.3969/j.issn.1001-7216.2010.04.008

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