Chinese Journal OF Rice Science >
Comparison of Grain Quality Profiles of japonica Soft Rice Varieties with Different Amylose Contents
# These authors contributed equally to this work
Received date: 2021-12-12
Revised date: 2022-03-30
Online published: 2022-11-10
【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 Wxmp alleles, while the other two soft rice varieties, Xiangruanyu and Wuxianjing 113, carry the same Wxb 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
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 . DOI: 10.16819/j.1001-7216.2022.211212
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