Chinese Journal OF Rice Science >
Nutritional Quality and Cooking and Eating Quality Characteristics of Low Glutelin Semi-glutinous japonica Rice
Received date: 2022-05-11
Revised date: 2022-06-15
Online published: 2023-03-14
【Objective】 The objective of this study was to clarify the relationship of nutritional quality with eating and cooking quality and their difference of low glutelin semi-glutinous japonica rice varieties(lines) and other types of japonica rice, so as to lay a scientific basis for breeding nutritional and high quality japonica rice.【Method】 The low glutelin semi-glutinous japonica rice lines were used as materials, and the semi-glutinous japonica rice and common japonica rice varieties were used as control. A total of 16 japonica rice varieties including the three types were planted under the same environment and cultivation conditions. The differences in contents of total protein and its components and physicochemical characteristics of amylose content, gelatinization temperature and gel consistency were analyzed, as well as the correlation of rice nutrition with eating and cooking quality. 【Result】 The glutelin content of low glutelin semi-glutinous japonica rice was significantly lower than that of semi-glutinous japonica rice and common japonica rice, and the gliadin and albumin contents were significantly higher than those of semi-glutinous japonica rice and common japonica rice. The breakdown value of low glutelin semi-glutinous japonica rice was significantly lower than that of semi-glutinous japonica rice and common japonica rice, and the gel consistency and peak viscosity of semi-glutinous japonica rice were significantly higher than those of common japonica rice and low glutelin semi-glutinous japonica rice. In terms of rice taste index, there was no significant difference in appearance, viscosity, balance degree, taste value between low glutelin semi-glutinous japonica rice and common japonica rice, but they were significantly lower than those of semi-glutinous japonica rice. The results of correlation analysis showed that the contents of total protein and gliadin were significantly negatively correlated with peak viscosity, breakdown value, appearance, stickiness, balance degree and taste value, and significantly positively correlated with setback viscosity and hardness. The correlation of glutelin was quite the contrary.【Conclusion】 There were significant differences in glutelin content, amylose content and breakdown value among the three different types of japonica rice varieties, among which the low glutelin semi-glutinous rice varieties has low glutelin content and higher gliadin content. Semi-glutinous japonica rice varieties have lower protein content, amylose content, setback value and consistency value, higher gel consistency and breakdown value. Among the four protein components, gliadin content has the greatest negative impacts on the taste value of rice, and was significantly negatively correlated with the appearance, stickiness and balance degree of rice.
YAO Shu, ZHAO Chunfang, CHEN Tao, LU Kai, ZHOU Lihui, ZHAO Ling, ZHU Zhen, ZHAO Qingyong, LIANG Wenhua, HE Lei, WANG Cailin, ZHANG Yadong . Nutritional Quality and Cooking and Eating Quality Characteristics of Low Glutelin Semi-glutinous japonica Rice[J]. Chinese Journal OF Rice Science, 2023 , 37(2) : 178 -188 . DOI: 10.16819/j.1001-7216.2023.220511
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