Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

Li, Hongyan; Yang, Jingyuan; Yan, Shu; Lei, Ningyu; Wang, Jing; Sun, Baoguo

doi:10.1016/j.carbpol.2019.04.031

Cited by 34 publications

(16 citation statements)

References 15 publications

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“…The low‐AAC group tended to have a higher albumin content compared with the medium‐AAC group, although the relationship between albumin and AC is unclear. High glutelin content could lead to densely structured rice grains, resulting in hard and loose cooked rice and thus low eating quality 12 . Therefore, the results of the present study indicated that reduced glutelin and prolamin contents, and increased albumin content, could greatly improve rice eating quality.…”

Section: Discussionmentioning

confidence: 64%

“…Previous studies have reported that total PC is a determinant of rice eating quality 6,11 . The content and structure of starch determine the overall hardness of cooked rice, whereas protein determines the surface hardness 12 . According to their solubility‐linked physical properties, rice storage proteins are generally classified into the following four fractions: albumins, globulins, prolamins and glutelins 13 .…”

Section: Introductionmentioning

confidence: 99%

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Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Zhang

Yan

et al. 2021

J Sci Food Agric

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BACKGROUND Rice eating quality largely dictates consumer preference, and the demand for new rice varieties with excellent eating quality from farmers is increasing. Identification of factors contributing to eating quality is helpful for developing high‐quality rice varieties. RESULTS Two groups of rice with different apparent amylose content (AACs) were used in this study. One group contained four varieties with low AACs (8.8–9.4%), whereas the other contained four traditional varieties with medium AACs (17.2–17.5%). The physicochemical properties, starch fine structure and crystallinity and storage protein composition of the two groups were analyzed. We found that, in both groups, the rice varieties with high eating quality had more short‐chain amylopectin, lower glutelin and prolamin content, and a higher albumin content. In addition, the low‐AAC varieties produced opaque endosperms, which may result from an increased number of pores in the center of starch granules. CONCLUSIONS Both the fine structure of starch and the storage protein composition were closely related to rice eating quality. In both groups, short branch‐chain amylopectin, short‐chain amylopectin [degree of polymerization (DP) 6–12], and albumin had positive effects on eating quality. By contrast, long branch‐chain amylopectin, long‐chain amylopectin (DP 35–60), glutelin and prolamin had adverse effects on eating quality of rice. © 2020 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Zhang

Yan

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Fig. 3 (b) displays the type IV nitrogen adsorption/desorption isotherms, with obvious hysteresis loops at a range from 0.4 to 1.0 in the relative pressure, which suggest the existence of mesopores in the samples [32][33][34][35] . The specific surface areas ( S BET ) are as follow:…”

Section: Resultsmentioning

confidence: 99%

Synergistic cerium doping and MXene coupling in layered double hydroxides as efficient electrocatalysts for oxygen evolution

Wen

Wei

Liu

et al. 2021

Journal of Energy Chemistry

116

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“…Physicochemical indices, such as apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT) have been widely studied to evaluate rice eating quality [2,3]. Rice with low AAC and PC becomes soft and sticky after cooking [4,5]. Recently, cooked rice taste analyzers and Rapid Visco Analyzers (RVAs) have been widely used by breeders to evaluate rice eating quality [6,7].…”

Section: Introductionmentioning

confidence: 99%

Association and Principal Component Analyses of Eating Quality Traits of 141 <i>Japonica</i> Rice Cultivars in China

Zhang¹,

Hu²,

Wang³

et al. 2021

AJAF

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Eating quality is the important trait of rice, and rice breeders also employ eating quality in breeding selection for advanced generations. Therefore, to better understand the factors affecting the eating quality of japonica rice in China, the physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein content (PC), and gelatinization temperature (GT)], rapid visco analyzer parameters, and cooked rice taste values of 141 rice cultivars were analyzed. The rice cultivars were divided into low, medium, and total AAC groups. Association and principal component analyses of these indices were performed. In total AAC rice, cooked rice taste value showed a significant negative correlation with AAC, final viscosity (CPV), setback viscosity (SBV), consistence viscosity (CSV), and a positive correlation with GC, peak viscosity (PKV), holding strength (HPV), and breakdown viscosity (BDV). PC showed a significant negative correlation with cooked rice taste value in low, medium, and total AAC rice. For both low and medium AAC rice, the factor load matrix of PC and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that PC was the most important factor for the eating quality of low and medium AAC rice. For total AAC rice, the factor load matrix of AAC, GC, and cooked rice taste value in factor 1 was remarkably higher than that of the other indices, indicating that AAC and GC were important factors for the eating quality of different type rice cultivars. The results showed that AAC and GC were more important for the eating quality of different type rice cultivars, while PC was more important for the eating quality of similar type rice cultivars. Our findings offer new insight into target traits in breeding rice with high eating quality.

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Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

Cited by 34 publications

References 15 publications

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Synergistic cerium doping and MXene coupling in layered double hydroxides as efficient electrocatalysts for oxygen evolution

Association and Principal Component Analyses of Eating Quality Traits of 141 <i>Japonica</i> Rice Cultivars in China

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Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

Cited by 34 publications

References 15 publications

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Synergistic cerium doping and MXene coupling in layered double hydroxides as efficient electrocatalysts for oxygen evolution

Association and Principal Component Analyses of Eating Quality Traits of 141 &lt;i&gt;Japonica&lt;/i&gt; Rice Cultivars in China

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Association and Principal Component Analyses of Eating Quality Traits of 141 <i>Japonica</i> Rice Cultivars in China