Difference of Amylopectin Structure Among Rice Varieties Differing in Grain Quality and Its Correlations with Starch Physicochemical Properties

He, Xu; Liu, Linglong; Wang, Fang; Fu, Junru; Jiang, Ling; Zhang, Wenwei; Yi-bai, Liu; Wan, Jianmin

doi:10.1016/s1875-2780(09)60035-3

Cited by 5 publications

(4 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cai et al [36] and He et al [37] reported that the chain length distribution of debranched amylopectin affects rice quality. Typically, better taste is correlated with a higher content of short-chain components in amylopectin, whereas a worse taste is associated with increased long-chain components [36].…”

Section: Discussionmentioning

confidence: 99%

Effects of rice or wheat residue retention on the quality of milled japonica rice in a rice–wheat rotation system in China

et al. 2015

View full text Add to dashboard Cite

In rice-wheat rotation systems, crop straw is usually retained in the field at land preparation in every, or every other, season. We conducted a 3-year-6-season experiment in the middle-lower Yangtze River Valley to compare the grain qualities of rice under straw retained after single or double seasons per year. Four treatments were designed as: both wheat and rice straw retained (WR), only rice straw retained (R), only wheat straw retained (W), and no straw retained (CK). The varieties were Yangmai 16 wheat and Wuyunjing 23 japonica rice. The results showed contrasting effects of W and R on rice quality. Amylopectin content, peak viscosity, cool viscosity, and breakdown viscosity of rice grain were significantly increased in W compared to the CK, whereas gelatinization temperature, setback viscosity, and protein content significantly decreased. In addition, the effect of WR on rice grain quality was similar to that of W, although soil fertility was enhanced in WR due to straw being retained in two cycles. The differences in protein and starch contents among the treatments might result from soil nitrogen supply. These results indicate that wheat straw retained in the field is more important for high rice quality than rice straw return, and straw from both seasons is recommended for positive effects on soil fertility.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of rice or wheat residue retention on the quality of milled japonica rice in a rice–wheat rotation system in China

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Starch chain length and amylopectin length, medium, short chain ratio was different, could make the same AC variety are different gelatinization temperature and glue consistency (Hu et al, 2007). The proportion of amylopectin in different chain length range was mainly related to starch gelatinization temperature, but not closely related to the gum consistency and RVA paste characteristics of starch (He et al, 2010). The short chains with degree of polymerization (DP) of 6-9 caused a decrease in gelatinization temperature, while chains with DP of 12-22 caused an increase in the onset gelatinization temperature (To); amylopectin with DP values of 6-9 and DP > 25 decreased the end gelatinization temperature (Te) and enthalpy of gelatinization (ΔH) of amylopectin (Vandeputte et al, 2004).…”

Section: The Relationship Between Amylopectin and Grain Quality Traitmentioning

confidence: 85%

“…In the experiment of the high quality rice production technology system and its application theory research cooperation group, spraying 0.05% ammonium molybdate solution at booting and heading stage could increase head rice rate and reduce chalkiness rate (Xu et al, 2010). Iron, cobalt, vanadium, nickel and other elements could also significantly reduce the chalkiness rate and improve the grain appearance quality of rice (He et al, 2010). Single or mixed application of copper, zinc, molybdenum and manganese could increase amylose content, while combined application of molybdenum and manganese could significantly increase protein content.…”

Section: Effects Of Micronutrient Element On Rice Qualitymentioning

confidence: 99%

The Nutritional Components of Rice are Closely Related to Grain Quality Traits in Rice

Peng¹,

Jin²,

Luo³

et al. 2020

JBLS

View full text Add to dashboard Cite

Starch, protein and lipid are the most important nutrients in rice, and their composition and content in rice grains play a decisive role in the grain quality. Rice quality (including appearance quality, cooking quality, nutrition quality, grinding and processing quality, etc.) is not only affected by the composition of the nutrients in grain of rice, but also by the physical and chemical characteristics and their content in grains, but also vulnerable to external environmental conditions. To clarify the relationship between the main nutrients in rice and their grain quality traits is of great theoretical significance and potential application value for the continuous improvement of rice quality in the future. Therefore, this paper reviewed the effects of starch, protein, lipid and mineral elements in grain of rice and also on quality of trait in rice. It is also discussed the relationship between these nutrients and rice grain quality traits. All of those will provide important information for the quality of grain improvement and breeding of new varieties with high quality in rice.

show abstract

“…( Neoh et al., 2020 ) reported that cold-treated wheat grains significantly affect the starch structure, and the gelatinization temperature of starch becomes lower, which affects the function of flour and the quality of final products. ( He et al., 2010 ; Zhu, 2018 ) showed in their correlation analysis that the distribution ratio of small starch granules were negatively correlated with gelatinization temperature, while the proportion of large starch granules and the diameter of starch surface area were positively correlated with gelatinization temperature. The relative crystallinity and peak strength of starch were positively correlated with gelatinization temperature, enthalpy, and retrogradation enthalpy.…”

Section: Discussionmentioning

confidence: 99%

Effects of different altitudes on the structure and properties of potato starch

Yang

Zhang

et al. 2023

Front. Plant Sci.

View full text Add to dashboard Cite

The main element influencing the quality of potato starch is the environment. To investigate the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch, two potato varieties, Jiusen No.1 B1 and Qingshu No.9 B2, were planted in three different altitude zones: A1 at low altitude (Chongzhou 450 m), A2 at middle altitude (Xichang 2800 m), and A3 at high altitude (Litang 3650 m). The results showed that the average volume, number, surface area diameter, average branched polymerization degree, crystallinity, and gelatinization temperature of two potato granules in high altitude areas were significantly lower than those in middle and low altitude areas were, and the gelatinization performance of potato starch was affected according to the correlation of starch structure characteristics. Potato starch with more short-branched chains and less long branched chains resulted in a lower gelatinization temperature in high altitude areas. The results showed that Jiusen No. 1 and Qingshu No. 9 were mainly affected by accumulated radiation and accumulated rainfall in Litang, a high altitude area, and by effective accumulated temperature in Xichang, a middle altitude area. This study quantified the influence of meteorological factors on the main starch quality of potato tubers. The results can be used as a theoretical basis for the scientific planting of high-quality potatoes.

show abstract

Difference of Amylopectin Structure Among Rice Varieties Differing in Grain Quality and Its Correlations with Starch Physicochemical Properties

Cited by 5 publications

References 21 publications

Effects of rice or wheat residue retention on the quality of milled japonica rice in a rice–wheat rotation system in China

Effects of rice or wheat residue retention on the quality of milled japonica rice in a rice–wheat rotation system in China

The Nutritional Components of Rice are Closely Related to Grain Quality Traits in Rice

Effects of different altitudes on the structure and properties of potato starch

Contact Info

Product

Resources

About