Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China

Abstract

Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (YRD) were investigated. Both Daohuaxiang2 and Nangeng46 achieved high taste values, but there were great differences in starch and protein physicochemical properties. Daohuaxiang2 showed higher apparent amylose content (AAC), lower protein content (PC), and longer amylopectin (especially fb2 and fb3) and amylose chain lengths, resulting in thicker starch lamellae and larger starch granule size. Its cooked rice absorbed more water and expanded to larger sizes. All of these differences created a more compact gel network and harder but more elastic cooked rice for Daohuaxiang2. Nangeng46 produced a lower AAC, a higher PC, shorter amylopectin and amylose chain lengths, thinner starch lamellae, and smaller starch granule sizes, creating a looser gel network and softer cooked rice. The two SGJR, Nangeng46 and Nangeng2728, had similar low AACs but great differences in taste values. The better-tasting Nangeng46 had a lower PC (especially glutelin content) and higher proportion of amylopectin fa chains, which likely reduced the hardness, improved the appearance, and increased the adhesiveness of its cooked rice. Overall, both types of japonica rice from the NR and YRD could potentially have good eating qualities where Nangeng46’s cooked rice was comparable to that of Daohuaxiang2 because of its lower AC. Moreover, its lower PC and higher proportion of amylopectin fa chains likely improved its eating quality over the inferior-tasting SGJR, Nangeng2728. This research lays a foundation for the improvement of the taste of japonica rice in rice breeding.

Study on the Effect of Salt Stress on Yield and Grain Quality Among Different Rice Varieties

“…The rice cake was placed in a measuring tank, and the rice taste analyzer was inserted to measure appearance and taste value of the steamed rice sample. Three rice cakes were measured for each steamed rice sample, and the top and bottom surface of each cake was measured once ( Zhu et al, 2021b ).…”

“…Starch samples were cycled through a heating-cooling program starting at 50°C for 1 min, then raising the temperature from 50 to 95°C at a rate of 12°C/min, holding at 95°C for 2.5 min, cooling to 50°C at 12°C/min, and ending at another hold at 50°C for 2 min. The pasting parameters were recorded for analysis ( Zhu et al, 2021b ). The RVA profile characteristics include such common parameters as peak viscosity, hot paste viscosity, cold paste viscosity, breakdown of secondary parameters, setback, peak time, and pasting temperature ( Zhu et al, 2021a ).…”

The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality

“…Starch fine structure, including granule size distribution and chain length distribution, plays an important role in the palatability of rice. Starch with thin lamellae and small granule size could form a loose starch gel network, make starch gelatinize with high viscosity and become hard to regenerate after cooling, contributing to the palatability of rice [ 16 ]. Rice varieties with more long chains and less short chains in amylopectin have a harder rice texture.…”

Agronomic and Physicochemical Properties Facilitating the Synchronization of Grain Yield and the Overall Palatability of Japonica Rice in East China

“…It is an ongoing hot topic to achieve synergistic improvements in rice grain yield and grain quality, especially cooking and eating quality [3,6]. The existing literature reported some key agronomic and physicochemical characteristics underlying the superior cooking and eating quality of rice [23][24][25][26]. For instance, rice cultivars with good cooking and eating quality were reported to exhibit lower amylose content and setback and higher peak viscosity and setback [24,25].…”

“…The existing literature reported some key agronomic and physicochemical characteristics underlying the superior cooking and eating quality of rice [23][24][25][26]. For instance, rice cultivars with good cooking and eating quality were reported to exhibit lower amylose content and setback and higher peak viscosity and setback [24,25]. Peng et al [26] concluded that the activities of adenosine diphosphate glucose pyrophosphorylase (AGP) and the starch branching enzyme (SBE) correlated positively with the cooking and eating quality in rice.…”