The Underlying Physicochemical Properties and Starch Structures of indica Rice Grains with Translucent Endosperms
1Key Laboratory of Crop Genomics and Molecular Breeding of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
Abstract:
Rice grain quality is a complex trait that includes processing, appearance, eating, cooking, and nutrition components. The amylose content (AC) in the rice endosperm affects the eating and cooking quality along with the appearance of milled rice. In this study, four indica rice varieties with different ACs were used to study the factors affecting endosperm transparency along with the physical and chemical characteristics and eating quality of translucent endosperm varieties. Endosperm transparency was positively correlated with water content and negatively correlated with the cumulative area of cavities within starch granules. The indica landrace 28Zhan had a translucent endosperm and exhibited good taste. Based on starch fine structure analysis, long-chain amylopectin and the B2 chain of amylopectin might be major contributors to the good taste and relatively slow digestion of this landrace.
