1. Biochemical composition distribution in different grain layers is associated with the edible quality of rice cultivars
- Author
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Yong-bing Wang, Wen-yan Lyu, Guang-cai Zhang, Zhao-hui Ma, and Hai-tao Cheng
- Subjects
Sucrose ,Taste ,Starch ,01 natural sciences ,Analytical Chemistry ,Endosperm ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Nutrient ,Amylose ,Food science ,Cultivar ,Amino Acids ,Sugar ,Plant Proteins ,chemistry.chemical_classification ,Viscosity ,010401 analytical chemistry ,food and beverages ,Oryza ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,0104 chemical sciences ,Amino acid ,Glucose ,chemistry ,Seeds ,Edible Grain ,Food Science - Abstract
Clarifying the association of differences in endosperm biochemical composition with nutrient and edible quality can guide rice breeding and cultivation. In this study, very-low-amylose-content (LAC), Japanese good-taste (JTC), Northeast China good-taste (CTC), and Northeast China high-yield (CHC) cultivars were milled to obtain four layers (L1-L4) from outside-in, and then analyzed for apparent amylose content (AAC), protein content (PC), amino acids, soluble sugars, and minerals. The association of these compositions and Rapid-Visco analysis values with taste was also examined. LAC had low AAC, high amino acid and mineral content, and the highest taste value. Taste was significantly affected by AAC and soluble sugar in L3, and by PC in the L2 layer. High levels of amino acid in L2 and L3 improved the taste, as did Mg, P, and Ca in L1. On the whole, starch factors had the highest contribution to taste, followed by minerals, amino acids, and PC.
- Published
- 2020
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