scholarly journals Correlations Between Parental Lines and Indica Hybrid Rice in Terms of Eating Quality Traits

2021 ◽  
Vol 7 ◽  
Author(s):  
Yan Peng ◽  
Bigang Mao ◽  
Changquan Zhang ◽  
Ye Shao ◽  
Tianhao Wu ◽  
...  
Keyword(s):  
Hybrid Rice ◽  
Amylose Content ◽  
Eating Quality ◽  
Quality Traits ◽  
Short Branch ◽  
Cooked Rice ◽  
Apparent Amylose Content ◽  
Parental Lines ◽  
Positive Correlations ◽  
The Relationship

In this study, by analyzing the relationship between hybrid combinations and parental lines, we found that the eating quality traits of hybrid combinations were determined by both parents. The sterile lines determined the overall eating quality characteristics of the hybrid combinations. For the same sterile line, there were some correlations between the hybrid combinations and restorer lines in terms of taste value, rapid visco analyzer breakdown and setback values, apparent amylose content, and cooked rice hardness and stickiness. Analysis of the starch fine structure between hybrid combinations and their restorer lines demonstrated positive correlations between them in terms of short-branch amylopectin chains and amylose. Moreover, different allelic combinations of the Wx gene showed different genetic effects on the eating quality traits of hybrid rice. Overall, this study provides a framework for the development of hybrid rice with superior eating quality.

scholarly journals Corrigendum: Correlations Between Parental Lines and Indica Hybrid Rice in Terms of Eating Quality Traits

2021 ◽  
Vol 8 ◽  
Author(s):  
Yan Peng ◽  
Bigang Mao ◽  
Changquan Zhang ◽  
Ye Shao ◽  
Tianhao Wu ◽  
...  
Keyword(s):  
Hybrid Rice ◽  
Eating Quality ◽  
Quality Traits ◽  
Parental Lines ◽  
Indica Hybrid Rice

Dissecting the genetic basis for the effect of rice chalkiness, amylose content, protein content, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice using the chromosome segment substitution line population across eight environments

Genome ◽  
2011 ◽  
Vol 54 (1) ◽  
pp. 64-80 ◽  
Author(s):  
Xiaolu Liu ◽  
Xiangyuan Wan ◽  
Xiaodong Ma ◽  
Jianmin Wan
Keyword(s):  
Amylose Content ◽  
Chromosome 8 ◽  
Eating Quality ◽  
Quality Traits ◽  
Cooked Rice ◽  
Qtl Cluster ◽  
Profile Characteristics ◽  
Segment Substitution ◽  
Paste Viscosity

Quantitative trait locus (QTL) mapping and stability analysis were carried out for 16 rice ( Oryza sativa L.) quality traits across eight environments, by using a set of chromosome segment substitution lines with ‘Asominori’ as genetic background. The 16 quality traits include percentage of grain with chalkiness (PGWC), area of chalky endosperm (ACE), amylose content (AC), protein content (PC), peak viscosity, hot paste viscosity, cool paste viscosity, breakdown viscosity (BDV), setback viscosity (SBV), consistency viscosity, cooked-rice luster (LT), scent, tenderness (TD), viscosity, elasticity, and the integrated values of organleptic evaluation (IVOE). A total of 132 additive effect QTLs are detected for the 16 quality straits in the eight environments. Among these QTLs, 56 loci were detected repeatedly in at least three environments. Interestingly, several QTL clusters were observed for multiple quality traits. Especially, one QTL cluster near the G1149 marker on chromosome 8 includes nine QTLs: qPGWC-8, qACE-8, qAC-8, qPC-8a, qBDV-8a, qSBV-8b, qLT-8a, qTD-8a, and qIVOE-8a, which control PGWC, ACE, AC, PC, BDV, SBV, LT, TD, and IVOE, respectively. Moreover, this QTL cluster shows high stability and repeatability in all eight environments. In addition, one QTL cluster was located near the C2340 marker on chromosome 1 and another was detected near the XNpb67 marker on chromosome 2; each cluster contained five loci. Near the C563 marker on chromosome 3, one QTL cluster with four loci was found. Also, there were nine QTL clusters that each had two or three loci; however, their repeatability in different environments was relatively lower, and the genetic contribution rate was relatively smaller. Considering the correlations among all of the 16 quality traits with QTL cluster distributions, we can conclude that the stable and major QTL cluster on chromosome 8 is the main genetic basis for the effect of rice chalkiness, AC, PC, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice. Consequently, this QTL cluster is a novel gene resource for controlling rice high-quality traits and should be of great significance for research on formation mechanism and molecule improvement of rice quality.

scholarly journals Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1154
Author(s):  
Hongjia Zhang ◽  
Seong-Gyu Jang ◽  
San Mar Lar ◽  
Ah-Rim Lee ◽  
Fang-Yuan Cao ◽  
...  
Keyword(s):  
Gene Family ◽  
Catalytic Domain ◽  
Amylose Content ◽  
Expression Patterns ◽  
Starch Synthase ◽  
Eating Quality ◽  
Segmental Duplications ◽  
Genome Wide ◽  
The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

scholarly journals Population structure and association analysis of yield and grain quality traits in hybrid rice primal parental lines

Euphytica ◽  
2016 ◽  
Vol 212 (2) ◽  
pp. 261-273 ◽  
Author(s):  
Yingheng Wang ◽  
Yanmei Zheng ◽  
Qiuhua Cai ◽  
Changjian Liao ◽  
Xiaohui Mao ◽  
...  
Keyword(s):  
Population Structure ◽  
Association Analysis ◽  
Grain Quality ◽  
Hybrid Rice ◽  
Quality Traits ◽  
Parental Lines

scholarly journals Texture and Digestion Properties of Cooked Rice and Rice Noodles

2021 ◽  
Author(s):  
Liqin Hu ◽  
Zhengwu Xiao ◽  
Jiana Chen ◽  
Jialin Cao ◽  
Anas Iqbal ◽  
...  
Keyword(s):  
Amylose Content ◽  
Glucose Production ◽  
Pasting Properties ◽  
Starch Digestion ◽  
Rice Varieties ◽  
Cooked Rice ◽  
Apparent Amylose Content ◽  
High Amylose ◽  
Insulin Responses

Abstract Rice varieties high in amylose content have low glycemic and insulin responses. Rice noodles are processed by extrusion from high amylose content rice, which may also have low glycemic and insulin responses. In this study, cooked rice and rice noodles processed from two high amylose content cultivars, Guangluai4 (GL4) and Zhenguiai (ZGA), were chosen for in vitro starch digestion evaluation. Apparent amylose content of cultivars (i.e., GL4-28.4% and ZGA-26.8%) and pasting properties except final viscosity were significantly different between the cultivars. In vitro starch digestion results showed that the glucose production rate in rice noodles was significantly slower than that in cooked rice by 65.7% and 42.0% in GL4 and ZGA, respectively. The main reason for low glucose production in rice noodles was active digestion duration longer in rice noodles than in cooked rice, which reflects the slow release of glucose during starch digestion. The texture of rice noodles in the GL4 and ZGA cultivars is 3 and 2.3 times harder than that of cooked rice, respectively. Thus digestive enzymes can hardly enter the interior of rice noodles for amylolysis. As a result, the digestion time of rice noodles is longer, and the release of glucose during digestion is slower than that of cooked rice. The slower release of glucose during rice noodle digestion may be beneficial for prolonging satiety and reducing food intake. Consequently, eating rice noodles may help in improving or preventing diabetes and obesity over time.

Genetic Effects of Wx Allele Combinations on Apparent Amylose Content in Tropical Hybrid Rice

2017 ◽  
Vol 94 (5) ◽  
pp. 887-891 ◽  
Author(s):  
Kai Wang ◽  
Qunfeng Zhou ◽  
Junyu Liu ◽  
Fulin Qiu ◽  
Madonna Angelita dela Paz ◽  
...  
Keyword(s):  
Hybrid Rice ◽  
Amylose Content ◽  
Genetic Effects ◽  
Apparent Amylose Content

scholarly journals Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

Plants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 390
Author(s):  
Muhammad Saad Shoaib Khan ◽  
Rasbin Basnet ◽  
Sulaiman Ahmed ◽  
Jinsong Bao ◽  
Qingyao Shu
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Brown Rice ◽  
Rice Flour ◽  
Eating Quality ◽  
Rice Grain ◽  
Phytic Acid Content ◽  
Apparent Amylose Content ◽  
Brown Rice Flour ◽  
Cooking And Eating Quality

Phospholipids belong to a significant class of lipids and comprise ~10% of total lipids in rice grains. Lysophospholipid (LPL) is derived from the hydrolysis of phospholipids and plays an important role in rice grain quality. Our previous study demonstrated that mutations in a phospholipase D gene (OsPLDα1) significantly altered lipid metabolites and reduced phytic acid content. In the present study, the effect of two ospldα1 mutations on LPL and other physicochemical prosperities of brown rice was further investigated, with the aim of assessing the overall importance of ospldα1 mutations in rice grain quality. Metabolite profiling revealed a ~15% increase in LPL level in both ospldα1 mutants as compared with their wild-type (WT) parent. Both ospldα1 mutations significantly lowered the apparent amylose content in brown rice flour (~1.9%) and altered viscosity profiles with significantly increased breakdown (+12.4%) and significantly reduced setback viscosity (−6.2%). Moreover, both ospldα1 mutations significantly lowered the gelatinization onset, peak temperature and retrogradation percentage of brown rice flour. This study demonstrated that OsPLDα1 plays a crucial role in rice grain quality and its mutation could, in general, improve the cooking and eating quality and nourishment of brown rice.

scholarly journals High-amylose Rice: Starch Molecular Structural Features Controlling Cooked Rice Texture and Preference

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 82
Author(s):  
Tao ◽  
Yu ◽  
Sangeeta ◽  
Gilbert
Keyword(s):  
Amylose Content ◽  
Structural Characteristics ◽  
Starch Synthesis ◽  
Rice Flour ◽  
Structural Features ◽  
Size Exclusion ◽  
Rice Starch ◽  
Eating Quality ◽  
Cooked Rice ◽  
High Amylose

Cooked high-amylose rices have slower digestibility, giving nutritional benefits, but inferior eating qualities. In this study, Rapid Viscosity Analysis, quantitive descriptive sensory analysis with all panellists from China and Textural Profile Analyser (TPA) have been used to measure rice texture and eating quality of cooked rice. Molecular structural mechanisms for this inferior eating quality are found here using structural analysis by size-exclusion chromatography of both the parent starch and starch leached during cooking. All commonly-accepted sensory attributes of cooked rice were characterized by a trained human panel. Hardness, with the strongest negative correlation with panelist preference, is the dominant but not sole factor determining palatability. Rice with larger amylopectin size can bond more water, thereby have lower hardness value. Meanwhile, hardness is controlled by the amounts of medium and long amylopectin chains and amylose in the starch, and by amylose content and amount of longer amylopectin chains in the leachate. With this, it is concluded for the first time that rice containing 19~ 25% amylose content are most preferred by the panel. Meantime, it is showed that breakdown viscosity and swelling power of native rice flour can be and should be used as indicators for predicting rice eating quality. This gives knowledge and understanding of the molecular structural characteristics of starch controlling cooked-rice preference: not just high amylose but also other aspects of molecular structure. This can help rice breeders to target starch-synthesis genes to select slowly digested (healthier) rices with acceptable palatability.

scholarly journals Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
M. R. Phelps ◽  
Andrea Garmyn ◽  
J. C. Brooks ◽  
Gretchen Mafi ◽  
Susan Duckett ◽  
...  
Keyword(s):  
United States ◽  
Eating Quality ◽  
Quality Traits ◽  
Fat Percentage ◽  
Marbling Score ◽  
Postmortem Aging ◽  
High Good ◽  
Consumer Assessment ◽  
The Relationship ◽  
Better Than

Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S. consumers and to determine the relationship between marbling, flank streaking, intramuscular fat percentage (IMF), and palatability traits. Marbling and aging did not interact to affect any of the scores for palatability attributes, their acceptances, or the frequency of their overall eating quality classifications (P < 0.05). Consumers rated HIGH treatments (P < 0.05) as more tender, juicier, and with greater flavor liking and overall liking than MED or LOW, which were similar for all traits (P > 0.05). Aging also influenced (P < 0.05) all traits, as consumers scored 21 d samples greater for all palatability traits than their 42 d counterparts. A greater (P < 0.05) percentage of consumers categorized 42 d samples as ‘unsatisfactory’ and fewer as ‘better than everyday’ or ‘premium quality’ than 21 d samples. A larger proportion of consumers categorized HIGH samples as ‘premium quality’ than MED or LOW and fewer called HIGH ‘good everyday quality’ compared to MED (P < 0.05). Flank streaking, marbling score, and IMF were all influenced (P < 0.01) by marbling category in a linear fashion. Increasing marbling score, more so than flank streaking, was positively linked to increasing eating quality scores. Also, tenderness, juiciness and flavor liking are major drivers for consumer sensory scores for overall liking, with flavor liking having the strongest relationship to overall liking of lamb. Overall, consumers preferred HIGH marbling over LOW and MED marbling loin chops, but had difficulty distinguishing between LOW and MED. Furthermore, extending postmortem aging of lamb loin from 21 to 42 d reduced scores for eating quality traits.

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