Comparative Analysis of Grain Physicochemical Properties and Starch Fine Structure between Indica Rice Cultivars Huanghuazhan and Yangdao 6 with Good Quality
Received date: 2020-10-20
Online published: 2021-01-20
With the high-quality indica rice varieties Huanghuazhan（HHZ） and Yangdao 6（9311） carrying the same Wxb allele as experimental materials, the grain physicochemical properties and starch fine structures of the two varieties were systematically analyzed. The results showed that the protein content of HHZ rice was significantly lower than 9311 rice, and the apparent amylose content was higher than that of 9311. There was no significant difference in other physicochemical properties between the two varieties such as gel consistency, total starch content and alkalinity. The thermal profiles of rice flours were analyzed and rice flours from HHZ exhibited higher gelatinization temperature and gelatinization enthalpy compared with 9311. The pasting properties from RVA analysis showed that both of HHZ and 9311 showed similar RVA curves, however, HHZ rice showed higher breakdown and lower setback than 9311 rice. The morphology of starch granule was observed by using scanning electron microscopy and there were no significant differences between the two varieties. Besides, the starch fine structure were investigated, and we found that HHZ grain starch contained reduced amylopectin short chains and increased longer amylopectin chains. Then the crystalline structure analysis showed that starch from HHZ presented higher level of long-range order structure than that of 9311 while both showed similar short-range order structure. The present data provides useful information for grain improvement in indica rice and also the further application of HHZ and 9311 in rice production.
Fei CHEN, Changquan ZHANG, Shaochuan ZHOU, Aihong LI, Qiaoquan LIU . Comparative Analysis of Grain Physicochemical Properties and Starch Fine Structure between Indica Rice Cultivars Huanghuazhan and Yangdao 6 with Good Quality[J]. China Rice, 2021 , 27(1) : 14 -19 . DOI: 10.3969/j.issn.1006-8082.2021.01.004
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