Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents
Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice der...
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1035 |
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| author | Yan Gao Lin Zhang Weiwei Chen Weiyong Zhou Guofu Deng Gaoxing Dai Jinsong Bao |
| author_facet | Yan Gao Lin Zhang Weiwei Chen Weiyong Zhou Guofu Deng Gaoxing Dai Jinsong Bao |
| author_sort | Yan Gao |
| collection | DOAJ |
| description | Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (23.1%) among all the hybrid rice. The mean AAC was similar between sterile, restorer lines and hybrid rice. However, the mean hardness of cooked rice and gels of sterile lines were significantly higher than that of restorer lines and hybrid rice (<i>p</i> < 0.05). Pasting temperature and gelatinization temperatures were significantly higher in the hybrids than in the restorer lines (<i>p</i> < 0.05). Cluster analysis based on the physicochemical properties divided the parents and hybrid rice into two major groups. One group included P1 (Te A), P12 and P14 and three hybrid rice derived from P1, while the other group, including 39 rice varieties, could be further divided into three subgroups. AAC showed significant correlation with many parameters, including peak viscosity, hot peak viscosity, cold peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, enthalpy of gelatinization, gel hardness and cooked rice hardness (<i>p</i> < 0.05). Principal component analysis revealed that the first component, comprised of the AAC, peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature and gel hardness, explained 44.1% of variance, suggesting AAC is the most important factor affecting the grain quality of hybrid rice. Overall, this study enables targeted improvements to key rice grain quality attributes, particularly AAC and textural properties, that will help to develop superior rice varieties. |
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| language | English |
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| series | Foods |
| spelling | doaj.art-001b38b183f44478a4bd088ca9b977842024-04-12T13:18:30ZengMDPI AGFoods2304-81582024-03-01137103510.3390/foods13071035Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their ParentsYan Gao0Lin Zhang1Weiwei Chen2Weiyong Zhou3Guofu Deng4Gaoxing Dai5Jinsong Bao6Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, ChinaKey Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, ChinaRice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaRice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaRice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaRice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaKey Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, ChinaAlthough great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (23.1%) among all the hybrid rice. The mean AAC was similar between sterile, restorer lines and hybrid rice. However, the mean hardness of cooked rice and gels of sterile lines were significantly higher than that of restorer lines and hybrid rice (<i>p</i> < 0.05). Pasting temperature and gelatinization temperatures were significantly higher in the hybrids than in the restorer lines (<i>p</i> < 0.05). Cluster analysis based on the physicochemical properties divided the parents and hybrid rice into two major groups. One group included P1 (Te A), P12 and P14 and three hybrid rice derived from P1, while the other group, including 39 rice varieties, could be further divided into three subgroups. AAC showed significant correlation with many parameters, including peak viscosity, hot peak viscosity, cold peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, enthalpy of gelatinization, gel hardness and cooked rice hardness (<i>p</i> < 0.05). Principal component analysis revealed that the first component, comprised of the AAC, peak viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature and gel hardness, explained 44.1% of variance, suggesting AAC is the most important factor affecting the grain quality of hybrid rice. Overall, this study enables targeted improvements to key rice grain quality attributes, particularly AAC and textural properties, that will help to develop superior rice varieties.https://www.mdpi.com/2304-8158/13/7/1035hybrid ricestarchcooked rice texturecooking and eating quality |
| spellingShingle | Yan Gao Lin Zhang Weiwei Chen Weiyong Zhou Guofu Deng Gaoxing Dai Jinsong Bao Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents Foods hybrid rice starch cooked rice texture cooking and eating quality |
| title | Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents |
| title_full | Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents |
| title_fullStr | Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents |
| title_full_unstemmed | Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents |
| title_short | Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents |
| title_sort | cooked rice textural properties and starch physicochemical properties from new hybrid rice and their parents |
| topic | hybrid rice starch cooked rice texture cooking and eating quality |
| url | https://www.mdpi.com/2304-8158/13/7/1035 |
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