Quality characteristics of semi‐glutinous <scp><i>japonica</i></scp> rice cultivated in the middle and lower reaches of the <scp>Yangtze River</scp> in <scp>China</scp>

Zhu, Ying; Xu, Dong; Chen, Xinyi; Ma, Zhongtao; Ma, Huizhen; Zhang, Mingyue; Liu, Guodong; Wei, Haiyan; Zhang, Hongcheng

doi:10.1002/jsfa.11718

Cited by 10 publications

(14 citation statements)

References 33 publications

(54 reference statements)

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“…It was observed that the pressure above 400 MPa min −1 showed no significant difference when compared to 600 MPa min −1 , which indicates that pressures at 200 and 400 MPa min −1 are sufficient to break the starch and amylose chains of the JRS. The amylose content for japonica rice grains can vary from 6.59% to 24.38%, [ 9 ] values that highlight the japonica from other cultivars of the same species.…”

Section: Resultsmentioning

confidence: 99%

“…[1] Rice is part of the global dry grain market which is growing at an increasing rate due to the increasing awareness of its health benefits, where the biggest global producers are: China, India, www.advancedsciencenews.com www.starch-journal.com cooked, its flavor is an important characteristic that can directly influence consumer acceptability, contributing to the strong development potential in the rice consumption market in Asia and worldwide. [6,7] Its starch content contributes approximately 90% of the final dry weight of the grain, with amylose and amylopectin contents that can vary between 6.59-24.38% and 74.10-82.82%, respectively, [8,9] values that highlight japonica rice from other cultivars of the same species.…”

Section: Introductionmentioning

confidence: 99%

“…[ 4,5 ] Often consumed cooked, its flavor is an important characteristic that can directly influence consumer acceptability, contributing to the strong development potential in the rice consumption market in Asia and worldwide. [ 6,7 ] Its starch content contributes approximately 90% of the final dry weight of the grain, with amylose and amylopectin contents that can vary between 6.59–24.38% and 74.10–82.82%, respectively, [ 8,9 ] values that highlight japonica rice from other cultivars of the same species.…”

Section: Introductionmentioning

confidence: 99%

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Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch

et al. 2022

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High Hydrostatic Pressure (HHP) offers a new way of gelatinizing starch, preserving its sensory characteristics such as color and flavor, minimizing thermal damage, in addition to being a technique aims at the production of food thickeners. The aim of the study is to evaluate the influence of HHP on the ordered structure and on the functional, morphological, and thermal properties of japonica rice starch (JRS). JRS is dispersed in 20% water and then HHP is applied at pressures of 200, 400, and 600 MPa min−1, where structural, functional, morphological, and thermal parameters are evaluated after the non‐thermal modification. Cracks are found on the surface, with an increase in the average diameter in relation to the pressure applied to the starch, as well as a loss of crystallinity and molecular order, mainly for 600MPa min−1. The modified starch shows a greater affinity for water and oil than the native starch (NJS), and for milk absorption, it is found that the binding capacity to whole milk is higher. HHP is an efficient, low‐cost method and which aims to reduce the use of toxic reagents to the environment.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch

et al. 2022

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“…The appearance, hardness, stickiness, balance degree, and taste value of rice were determined by a taste analyzer (STA1A, SATAKE, Hiroshima, Japan). The methods were described in detail by Zhu et al [29].…”

Section: Taste Propertiesmentioning

confidence: 99%

Exogenous Application of Methyl Jasmonate Promotes Yield and Grain Quality of Rice under Terminal Drought Stress

et al. 2023

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Exogenous application of methyl jasmonate (MeJA) improves rice drought tolerance, but its effects on rice yield and quality under drought stress during the reproductive phase remain unclear. A pot experiment was conducted to measure rice yield, grain quality, and starch physicochemical properties under three treatments: continuous flooding irrigation throughout the whole growth season (CF), ten days of −40 kPa drought stress at the heading stage (DS), and foliar spraying 100 μmol L−1 MeJA on the first three days of the ten-day −40 kPa heading stage drought stress (DM). An inbred japonica rice variety, Huaidao 5, was the experimental material, and each treatment had 11 replicates for sampling. The results indicated that DS significantly reduced rice yield and quality compared to CF. With increases in superoxide dismutase (+22.2%), peroxidase activities (+10.5%), catalase (+5.0%), and proline content (+5.7%), DM significantly increased 1000-grain weight (+8.6%), filled grain percentage (+3.6%), and yield (+11.1%) compared with DS. Regarding grain quality, DM significantly decreased the chalkiness degree (−12.3%) and protein content (−3.9%) but increased the amylose content (+17.2%) and taste value (+7.3%) relative to DS. In addition, DM improved breakdown viscosity (+17.8%), gelatinization enthalpy (+17.2%), retrogradation enthalpy (+28.0%), 1045/1022 cm−1 ratio (+3.0%), and starch granule morphology compared to DS. In conclusion, exogenous application of 100 μmol L−1 MeJA enhanced the antioxidant capacity of rice leaves, and thus improved starch physicochemical properties to increase grain yield and quality under terminal drought stress.

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“…The cultivation of high-quality semi-glutinous rice varieties has substantially improved the enthusiasm of farmers for planting and has promoted the dual development of the high-quality rice industry and seed industry. It has also made important contributions to the adjustment of the supply-side structure of the southern japonica rice industry and the enhancement of rice value and harvest efficiency [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Rice Quality-Related Metabolites and the Regulatory Roles of Key Metabolites in Metabolic Pathways of High-Quality Semi-Glutinous japonica Rice Varieties

Jun

Sun

et al. 2022

Foods

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We explored the related metabolites produced by different quality semi-glutinous japonica rice varieties and the modulatory role of key metabolites in metabolic mechanisms. In this study, three high-quality edible semi-glutinous rice varieties were employed as investigational materials, the metabolites of the three varieties were detected using LC–MS metabolomics technology, and the rice quality traits of the three rice varieties were determined. The taste value (TV) of Yangnongxiang 28 (YNX28H) was substantially higher than that of Hongyang 5 hao (HY5H) and Nanjing 5718 (NJ5718), and the hardness (HA) of YNX28H was significantly lower than that of HY5H and NJ5718. The HA was significantly negatively correlated with the TV. The highest chalkiness rate (CR) and chalkiness degree (CD) were observed for NJ5718, and the lowest CR and CD were observed for HY5H. HY5H had a substantially lower protein content (PC) than YNX28H and NJ5718 and a markedly higher amylose content (AC) than those two varieties. Overall, 188 differential metabolites (DMs) were recognized between HY5H and NJ5718. A total of 136 DMs were detected between YNX28H and NJ5718, and 198 DMs were recognized between HY5H and YNX28H. The metabolites with a strong correlation with rice quality were mainly associated with amino acid metabolism, lipid metabolism and the citrate cycle. The key metabolites in the metabolic pathway include lipid metabolites (sagittariol, glycerophosphocholine, gamma-eudesmol rhamnoside, goshonoside F1, diosbulbinoside F, and corchorifatty acid F), amino acid metabolites (pantothenic acid, L-serine, L-proline, L-aspartic acid, L-glutamate, L-asparagine, and glutathione) and carbohydrate metabolites (sucrose, levan, D-maltose, and amylose). These key metabolites play important regulatory roles in metabolic mechanisms, providing a theoretical basis for breeding new high-quality edible rice varieties.

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Quality characteristics of semi‐glutinous japonica rice cultivated in the middle and lower reaches of the Yangtze River in China

Cited by 10 publications

References 33 publications

Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch

Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch

Exogenous Application of Methyl Jasmonate Promotes Yield and Grain Quality of Rice under Terminal Drought Stress

Rice Quality-Related Metabolites and the Regulatory Roles of Key Metabolites in Metabolic Pathways of High-Quality Semi-Glutinous japonica Rice Varieties

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