Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties

Abstract

A total of 787 non-waxy rice lines– 116 hybrids and 671 inbreds–were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The investigated traits showed a wide range of diversity for both hybrid (HG) and inbred (IG) groups. The combinations of the different categories of AAC and GT were random in HG but were non-random in IG. For inbred lines, the high level of AAC tended to combine with the low level of GT, the intermediate level of AAC tended to have high or intermediate GT, and the low level of AAC tended to have high or low GT. Some stable correlations of the AAC, GT, and RVA properties may be the results derived from the physicochemical relationships among these traits, which rice breeders could utilize for selection in advanced breeding generations. Through cluster analysis, IG and HG were divided into 52 and 31 sub-clusters, respectively. Identifying the cultivars having AAC, GT, and RVA properties similar to that of popular high-quality rice varieties seems to be an interesting strategy and could be directly used for adaptation trials to breed high-quality rice varieties in targeted areas in a more customized manner.

Genetic Analysis for Cooking and Eating Quality of Super Rice and Fine Mapping of a Novel Locus qGC10 for Gel Consistency

“…Both in Lingshui and Hangzhou, GC was also negatively correlated with GT. These results suggested glossy sticky rice texture tend to have high AC and undergo fast breakdown of starch molecules (Su et al, 2011;Pang et al, 2016), supporting the fact that indeed GC was the important factor affecting cooking quality traits (Bao et al, 2006;Gao et al, 2011).…”

Imposed Water Deficit after Anthesis for the Improvement of Macronutrients, Quality, Phytochemicals, and Antioxidants in Rice Grain

“…In addition, a number of new rice varieties have been bred and released yearly with higher yield potential and stronger resistance to abiotic and biotic stresses. However, the grain nutrients and quality of such varieties is ignored [27]. It was proposed that cultivation technology should be improved to enhance crop water use efficacy and simultaneously preserve crop yield under drought stress to ensure food security in many developing countries [25].…”

Genome-Wide Association Analysis Dissects the Genetic Basis of the Grain Carbon and Nitrogen Contents in Milled Rice

“…The substantial difference in the resistance to starch disintegration between GJ and XI is attributed to the diversity in the fine structures of the amylopectin in starch granules (Nakamura et al 2002). Starch comprises 90% of the total dry weight of milled rice, and the amylose content is considered to be the most important factor affecting eating quality (Pang et al 2016). In the present study, the GCC was significantly higher in MV than in LAN in the XI subgroup, whereas a similar significant difference in the GCC was not detected in the GJ subgroup (Fig.…”