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.

Highlights

  • The critical point lies in the fact of achieving a balance of hardness, softness, adhesiveness and elasticity of cooked rice

  • Nangeng46 and Nangeng2728, the two semiglutinous japonica rice (SGJR) that are cultivated in the Yangtze River Delta (YRD) and had lower amylose content (AC) than the AC of rice from the Northeast Region (NR), presented great differences in eating quality between them

  • Between the two types of YRD rice, Nangeng46, with its lower protein content (PC) and higher proportion of amylopectin fa chains, is the better rice based on appearance and adhesiveness, lower hardness and higher taste value

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Summary

Introduction

Japonica) producer in the world, accounting for the largest planting area and the highest yield of japonica rice [1,2,3]. The two major japonica rice-growing regions in China, the Northeast Region (NR) and Yangtze. River Delta (YRD), account for more than 80% of the japonica rice production [4]. With the rise of living standards in China, dietary structures have begun to change and a preference for high quality rice with good palatability has grown among rice consumers [5]. Rice breeders need to select varieties for traits related to preferred eating qualities

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