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Physicochemical Properties and Molecular Differences of Eating and Cooking Quality Formation in Low Amylose Content japonica Rice

文献类型： 外文期刊

作者： Gu, Mingchao 1 ; Zhao, Chunfang 2 ; Huang, Shuangjie 2 ; Zhao, Ling 2 ; Zhang, Yadong 2 ; Wang, Cailin 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Agr, Jiangsu Collaborat Innovat Ctr Modern Crop Prod, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Jiangsu High Qual Rice Res & Dev Ctr, Inst Food Crops, Nanjing Branch,China Natl Ctr Rice Improvement, Nanjing 210014, Jiangsu, Peoples R China

关键词： Eating and cooking quality; Enzyme activity; Starch biosynthesis genes; Rice

期刊名称：INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY （ 影响因子：0.822； 五年影响因子：0.906 ）

ISSN： 1560-8530

年卷期： 2019 年 21 卷 6 期

页码：

收录情况： SCI

摘要： To better understand the formation of eating and cooking quality (ECQ) in low amylose content (AC) japonica rice, the differences of starch physico-chemical properties, enzyme activity and expression pattern of starch biosynthesis genes in japonica normal, soft and waxy rice varieties was compared. Starch physico-chemical analysis showed that normal rice had the highest AC, retrogradation enthalpy and percentage (%R), pasting time and temperature, trough viscosity, final and setback viscosity, while waxy rice had the highest gel consistency (GC), gelatinization enthalpy and breakdown viscosity (BDV). Almost every ECQ parameter in soft rice was between normal and waxy rice and closer to normal rice, except %R, BDV and the fine structure of amylopectin. Granule-bound starch synthase I (GBSSI) activity was absent in waxy rice and significantly lower in soft rice than in normal rice, though the expression pattern of Wx mature mRNA in soft rice exhibited similar to normal rice. Soluble starch synthase activities performed opposite trends with GB SSI among three types of rice, but starch branching enzyme and debranching enzyme activities showed almost no differences among them. Soft and waxy rice showed higher expression levels of SSI and SBEIIb, which might cause the higher A chains of amylopectin in soft and waxy rice. The high amounts of A chains might contribute to the high BDV in soft and waxy rice. The results suggested that good ECQ of soft rice was mainly due to the polymerization of low AC, appropriate GC and pasting properties and low %R and gelatinization temperature. (C) 2019 Friends Science Publishers

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