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Article: Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: Apparent amylose content, pasting viscosity and gel texture

TitleAnalysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: Apparent amylose content, pasting viscosity and gel texture
Authors
KeywordsGel texture
Genotype
Pasting viscosity
Physicochemical properties
Rice flour
Rice starch
Issue Date2006
PublisherWiley - V C H Verlag GmbH & Co KGaA.
Citation
Starch/Staerke, 2006, v. 58 n. 6, p. 259-267 How to Cite?
AbstractA total of 499 non-waxy rice lines including 172 landraces (the landrace set) and 327 cultivars and breeding lines (the breeding line set) were used to study the genetic diversity of starch physicochemical properties, and the differences between the landrace set and the breeding line set were compared. All the rice lines were planted in the same season and at the same location in Hainan province. Wide diversities of starch physicochemical properties were found, e.g. apparent amylose content ranged from 7.9% to 33% in normal rice and up to 39.8% in an amylose extender mutant; peak viscosity ranged from 90.1 to 305.4 RVU, hot paste viscosity from 77.5 to 248.1 RVU, and cold paste viscosity from 111.4 to 412.6 RVU; gel hardness ranged from 9.4 to 61.1 g. The breeding line set had a wider range of physicochemical properties than the landrace set with a rare exception in gel hardness. The mean values of nearly all the parameters showed significant differences between the two sets of rice except for the setback ratio. The adhesiveness and cohesiveness of landrace starches were significantly lower than those of the breeding lines whereas the other parameters of the landrace set were higher than those of the breeding line set. Analysis of correlation among these parameters indicated that most of the traits were significantly correlated. The wide range of physicochemical properties among non-waxy rice lines allows breeders to obtain breeding lines with desirable grain quality and food processors to select unique rice materials for specialty food processing, in addition to the applications in other processing industries. © 2006 WILEY-VCH Vertag GmbH & Co.
Persistent Identifierhttp://hdl.handle.net/10722/68360
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBao, Jen_HK
dc.contributor.authorShen, Sen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:03:55Z-
dc.date.available2010-09-06T06:03:55Z-
dc.date.issued2006en_HK
dc.identifier.citationStarch/Staerke, 2006, v. 58 n. 6, p. 259-267en_HK
dc.identifier.issn0038-9056en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68360-
dc.description.abstractA total of 499 non-waxy rice lines including 172 landraces (the landrace set) and 327 cultivars and breeding lines (the breeding line set) were used to study the genetic diversity of starch physicochemical properties, and the differences between the landrace set and the breeding line set were compared. All the rice lines were planted in the same season and at the same location in Hainan province. Wide diversities of starch physicochemical properties were found, e.g. apparent amylose content ranged from 7.9% to 33% in normal rice and up to 39.8% in an amylose extender mutant; peak viscosity ranged from 90.1 to 305.4 RVU, hot paste viscosity from 77.5 to 248.1 RVU, and cold paste viscosity from 111.4 to 412.6 RVU; gel hardness ranged from 9.4 to 61.1 g. The breeding line set had a wider range of physicochemical properties than the landrace set with a rare exception in gel hardness. The mean values of nearly all the parameters showed significant differences between the two sets of rice except for the setback ratio. The adhesiveness and cohesiveness of landrace starches were significantly lower than those of the breeding lines whereas the other parameters of the landrace set were higher than those of the breeding line set. Analysis of correlation among these parameters indicated that most of the traits were significantly correlated. The wide range of physicochemical properties among non-waxy rice lines allows breeders to obtain breeding lines with desirable grain quality and food processors to select unique rice materials for specialty food processing, in addition to the applications in other processing industries. © 2006 WILEY-VCH Vertag GmbH & Co.en_HK
dc.languageengen_HK
dc.publisherWiley - V C H Verlag GmbH & Co KGaA.en_HK
dc.relation.ispartofStarch/Staerkeen_HK
dc.subjectGel textureen_HK
dc.subjectGenotypeen_HK
dc.subjectPasting viscosityen_HK
dc.subjectPhysicochemical propertiesen_HK
dc.subjectRice flouren_HK
dc.subjectRice starchen_HK
dc.titleAnalysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: Apparent amylose content, pasting viscosity and gel textureen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0038-9056&volume=58&spage=259&epage=267&date=2006&atitle=Analysis+of+genotypic+diversity+in+the+starch+physicochemical+properties+of+nonwaxy+rice:+Apparent+amylose+content,+pasting+viscosity+and+gel+textureen_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.doi10.1002/star.200500469en_HK
dc.identifier.scopuseid_2-s2.0-33745640782en_HK
dc.identifier.hkuros121364en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33745640782&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume58en_HK
dc.identifier.issue6en_HK
dc.identifier.spage259en_HK
dc.identifier.epage267en_HK
dc.identifier.isiWOS:000238586500001-
dc.publisher.placeGermanyen_HK
dc.identifier.scopusauthoridBao, J=7201398486en_HK
dc.identifier.scopusauthoridShen, S=7403432022en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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