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Article: Analysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice

TitleAnalysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice
Authors
KeywordsGelatinization temperature
Genotype
Retrogradation
Rice flour
Starch
Thermal property
Issue Date2007
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol
Citation
Carbohydrate Polymers, 2007, v. 67 n. 2, p. 174-181 How to Cite?
AbstractA total of 236 nonwaxy rice including 56 landraces (landrace set) obtained from the germplasm center and 180 cultivars and breeding lines (breeding line set) obtained from various breeding programs were studied for the genetic diversity of flour thermal and retrogradation properties, focusing on comparison of the differences between the landrace set and breeding line set. Wide diversity was found in all flour physicochemical properties, e.g. peak temperature (Tp) ranged from 63.2 to 79.8 °C, width at half peak height (ΔT1/2) of gelatinization ranged from 4.7 to 10.5 °C; enthalpy of gelatinization (ΔHg) ranged from 5.6 to 11.4 J/g, and retrogradation percentage (R%) ranged from 0.2% to 54.2%. The breeding line set had a larger range of thermal properties and R% than in the landrace set, whereas the range of retrogradation enthalpy was similar between two sets. The mean for all parameters differed between the two sets; mean ΔT1/2 of the landrace set was smaller than in the breeding line set, whereas other parameters were larger in the landrace set than the breeding line set. Correlation analysis showed that apparent amylose content was positively correlated with ΔHg (r = 0.65, P < 0.001) and R% (r = 0.68, P < 0.001), and negatively correlated with ΔT1/2 (r = -0.28, P < 0.001). All thermal and retrogradation properties themselves were correlated; the correlation between ΔT1/2 and all other parameters was negative, whereas all other pairs were positive. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68340
ISSN
2015 Impact Factor: 4.219
2015 SCImago Journal Rankings: 1.490
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBao, Jen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:03:42Z-
dc.date.available2010-09-06T06:03:42Z-
dc.date.issued2007en_HK
dc.identifier.citationCarbohydrate Polymers, 2007, v. 67 n. 2, p. 174-181en_HK
dc.identifier.issn0144-8617en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68340-
dc.description.abstractA total of 236 nonwaxy rice including 56 landraces (landrace set) obtained from the germplasm center and 180 cultivars and breeding lines (breeding line set) obtained from various breeding programs were studied for the genetic diversity of flour thermal and retrogradation properties, focusing on comparison of the differences between the landrace set and breeding line set. Wide diversity was found in all flour physicochemical properties, e.g. peak temperature (Tp) ranged from 63.2 to 79.8 °C, width at half peak height (ΔT1/2) of gelatinization ranged from 4.7 to 10.5 °C; enthalpy of gelatinization (ΔHg) ranged from 5.6 to 11.4 J/g, and retrogradation percentage (R%) ranged from 0.2% to 54.2%. The breeding line set had a larger range of thermal properties and R% than in the landrace set, whereas the range of retrogradation enthalpy was similar between two sets. The mean for all parameters differed between the two sets; mean ΔT1/2 of the landrace set was smaller than in the breeding line set, whereas other parameters were larger in the landrace set than the breeding line set. Correlation analysis showed that apparent amylose content was positively correlated with ΔHg (r = 0.65, P < 0.001) and R% (r = 0.68, P < 0.001), and negatively correlated with ΔT1/2 (r = -0.28, P < 0.001). All thermal and retrogradation properties themselves were correlated; the correlation between ΔT1/2 and all other parameters was negative, whereas all other pairs were positive. © 2006 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpolen_HK
dc.relation.ispartofCarbohydrate Polymersen_HK
dc.subjectGelatinization temperatureen_HK
dc.subjectGenotypeen_HK
dc.subjectRetrogradationen_HK
dc.subjectRice flouren_HK
dc.subjectStarchen_HK
dc.subjectThermal propertyen_HK
dc.titleAnalysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy riceen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0144-8617&volume=67&spage=174&epage=181&date=2007&atitle=Analysis+of+genotypic+diversity+in+starch+thermal+and+retrogradation+properties+in+nonwaxy+riceen_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.carbpol.2006.05.011en_HK
dc.identifier.scopuseid_2-s2.0-33750972849en_HK
dc.identifier.hkuros137457en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33750972849&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume67en_HK
dc.identifier.issue2en_HK
dc.identifier.spage174en_HK
dc.identifier.epage181en_HK
dc.identifier.isiWOS:000242877000004-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridBao, J=7201398486en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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