Relationships between starch molecular components and eating and cooking qualities of rice using single-segment substitution lines with different Wx loci

文献类型： 外文期刊

第一作者： Lin, Lingshang

作者： Lin, Lingshang;Wang, Yuanjiang;Xu, Xin;Wei, Cunxu;Lin, Lingshang;Wang, Yuanjiang;Xu, Xin;Wei, Cunxu;Teng, Bin

作者机构：

关键词： Rice; Wx locus; Single-segment substitution; Starch molecular components; Eating and cooking qualities

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.8； 五年影响因子：4.1 ）

ISSN： 0733-5210

年卷期： 2023 年 114 卷

页码：

收录情况： SCI

摘要： Waxy (Wx) gene in rice endosperm synthesizes amylose and amylopectin extra-long chain (ELC). Five rice lines with different Wx locus single-segment substitutions under the same genetic background were investigated for relationships of their starch molecular components and eating and cooking qualities (ECQs) including pasting, thermal, textural and sensory properties. Rice lines with different Wx loci exhibited different ECQs, and their starches had different apparent amylose contents (AACs), true amylose contents (TACs), ELC contents (ELCCs), and amylopectin chain length distributions. The AAC was correlated positively to hardness and cohesiveness of cooked rice, and negatively to adhesiveness and palatability of cooked rice and breakdown viscosity of rice flour. The TAC was correlated positively to gelatinization temperature range and negatively to gelatinization temperature and enthalpy. ELCC showed a positive relationship with pasting peak time of rice flour and chewiness of cooked rice, and could potentially be used as an important reference for rice ECQ evaluation. This study could help the applications of Wx loci in rice quality breeding.

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