Changes in chemical composition and starch structure in rice noodle cultivar influence Rapid Visco analysis and
Hong Chen1,2, Tao Wang1, Fei Deng1
1Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Abstract:
GuichaoII, a rice variety with high amylose content widely used to make rice noodles, exhibits high hardness (631.07-729.43), gel consistency (8.47-9.47 mm), and hold viscosity/peak viscosity (HPV/PKV) (0.85-0.88); however, it has a low protein content (5.74-6.96%) and swelling factor (5.49-9.77). Herein, GuichaoII was subjected to low-light stress (53% reduction) during the grain filling stage. The amylose content and crystallinity of GuichaoII and the control variety Shuhui 498 decreased while the protein content, short-chain branch ratio, and degree of branching increased, which affected the ability of the rice flour to absorb water and expand during the gelatinization process. The PKV, HPV, breakdown viscosity, and final viscosity were significantly reduced, while the hardness was significantly increased, and the gel consistency and the gelatinization quality of the rice were reduced, severely limiting the processing and production of rice noodles.
