您好，欢迎访问安徽省农业科学院 机构知识库！

Relationships between starch molecular components and eating and cooking qualities of rice using single-segment substitution lines with different Wx loci

文献类型： 外文期刊

作者： Lin, Lingshang 1 ; Wang, Yuanjiang 1 ; Xu, Xin 1 ; Teng, Bin 3 ; Wei, Cunxu 1 ;

作者机构： 1.Yangzhou Univ, Key Lab Crop Genet & Physiol Jiangsu Prov, Key Lab Plant Funct Genom, Minist Educ, Yangzhou 225009, Peoples R China

2.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops Jian, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ, Yangzhou 225009, Peoples R China

3.Anhui Acad Agr Sci, Inst Rice Res, Anhui Prov Key Lab Rice Genet & Breeding, Hefei 230031, Peoples R China

关键词： Rice; Wx locus; Single-segment substitution; Starch molecular components; Eating and cooking qualities

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.8； 五年影响因子：4.1 ）

ISSN： 0733-5210

年卷期： 2023 年 114 卷

页码：

收录情况： SCI

摘要： Waxy (Wx) gene in rice endosperm synthesizes amylose and amylopectin extra-long chain (ELC). Five rice lines with different Wx locus single-segment substitutions under the same genetic background were investigated for relationships of their starch molecular components and eating and cooking qualities (ECQs) including pasting, thermal, textural and sensory properties. Rice lines with different Wx loci exhibited different ECQs, and their starches had different apparent amylose contents (AACs), true amylose contents (TACs), ELC contents (ELCCs), and amylopectin chain length distributions. The AAC was correlated positively to hardness and cohesiveness of cooked rice, and negatively to adhesiveness and palatability of cooked rice and breakdown viscosity of rice flour. The TAC was correlated positively to gelatinization temperature range and negatively to gelatinization temperature and enthalpy. ELCC showed a positive relationship with pasting peak time of rice flour and chewiness of cooked rice, and could potentially be used as an important reference for rice ECQ evaluation. This study could help the applications of Wx loci in rice quality breeding.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：安徽省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台