Crops ›› 2017, Vol. 33 ›› Issue (2): 59-66.doi: 10.16035/j.issn.1001-7283.2017.02.010

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Canonical Correlation Analysis between RVA Profile Characteristics and Quality Traits of Japonica Rice Varieties

Cheng Haitao,Ma Zhaohui,Liu Guilin,Cao Ping,Lü Wenyan   

  1. Agronomy College, Shenyang Agricultural University/Key Laboratory of Rice Biology and Breeding,Ministry of Agriculture/Key Laboratory of Northern Japonica Super Rice Breeding,Ministry of Education,Shenyang 110866,Liaoning,China
  • Received:2016-11-24 Revised:2017-01-22 Online:2017-04-15 Published:2018-08-26
  • Contact: Wenyan Lü

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Abstract:

The correlation of several kinds of quality traits were analyzed with rice varieties suitable for Liaoning area using factor analysis and canonical correlation analysis. The main factor effects of all kinds of quality characters and the relationship between the starch RVA profile characteristics and other quality traits were studied. The results showed that the multiple RVA profile characteristics were significantly correlated. Amylose content and taste value was correlated with chalkiness negatively. The taste value was negatively correlated with protein content. Multiple RVA profile characteristics had significant correlation with some quality traits such as chalkiness, amylose content and taste value. Factor analysis showed that the RVA profile characteristics could be divided into process factor (hot paste viscosity, breakdown, cool paste viscosity, setback, peak time) and denaturation factor (peak viscosity and pasting temperature). Quality traits could be divided into chalkiness factor, milling factor and taste factor. Process factor and chalkiness factor variation contributed most. Three typical related variables were detected in canonical correlation analysis between RVA profile characteristics and other quality traits. The relationship between the cool paste viscosity and other quality traits most closely, followed by hot viscosity, breakdown and setback. The correlation between the quality traits and the RVA profile characteristics were highest, followed by amylose content. In addition, protein content and taste value had a significant correlation with RVA profile characteristics. The results of this study further clarify the relationship between RVA profile characteristics and quality of japonica rice in Liaoning province and its important role in the evaluation of rice quality, which provided theoretical basis for the quality breeding of rice in this region.

Key words: Japonica rice, RVA profile characteristics, Quality traits, Canonical correlation analysis

Table 1

RVA profile characteristics and quality traits of japonica rice variety resources"

性状Trait 平均值
Mean		 标准差
SD		 峰度
Kurtosiss		 偏度
Skewnes		 最小值
Min		 最大值
Max		 变异系数
CV(%)
峰值黏度Peak viscosity (cP) 2 887.94 369.46 0.68 -0.25 1 498.00 3 955.00 0.13
热浆黏度Hot paste viscosity (cP) 1 253.65 306.26 1.20 -0.15 136.50 2 155.50 0.24
崩解值Breakdown (cP) 1 637.91 318.13 1.23 0.91 947.50 2 806.50 0.19
冷胶黏度Cool paste viscosity (cP) 2 738.71 451.07 5.16 -1.35 450.50 3 737.00 0.16
回复值Setback (cP) 1 488.91 195.51 11.19 -2.21 323.00 2 052.50 0.13
峰值时间Peak time (min) 5.94 0.35 26.95 -4.05 3.27 6.46 0.06
糊化温度Pasting temperature (℃) 70.09 2.50 3.33 1.69 65.38 78.45 0.04
糙米率Brown rice percentage (%) 81.37 2.20 17.67 -2.39 64.16 88.83 0.03
精米率Milled rice percentage (%) 73.56 3.06 7.63 -1.21 56.43 85.90 0.04
整精米率Head rice percentage (%) 69.67 5.19 31.88 -4.01 22.77 79.70 0.07
白度值Whiteness value 22.14 1.84 0.35 0.28 18.00 28.30 0.08
垩白粒率Chalkiness rate (%) 8.34 10.43 13.90 3.38 0.00 73.90 1.25
垩白度Chalkiness degree 4.62 6.38 18.00 3.80 0.00 49.40 1.38
直链淀粉含量Amylose content (%) 14.12 3.33 1.02 -1.23 4.89 18.90 0.24
蛋白质含量Protein content (%) 8.97 0.82 1.94 0.37 6.45 12.60 0.09
食味值Taste value 69.36 12.54 2.13 -0.80 11.90 96.90 0.18

Table 2

Correlation coefficient among RVA profile characteristics of japonica rice variety resources"

峰值黏度
Peak viscosity		 热浆黏度
Hot paste viscosity		 崩解值
Breakdown		 冷胶黏度
Cool paste viscosity		 回复值
Setback		 峰值时间
Peak time
热浆黏度(cP)Hot paste viscosity 0.560**
崩解值(cP)Breakdown 0.611** -0.309**
冷胶黏度(cP)Cool paste viscosity 0.459** 0.935** -0.366**
回复值(cP)Setback 0.177** 0.596** -0.362** 0.834**
峰值时间(min)Peak time 0.172* 0.746** -0.515** 0.833** 0.745**
糊化温度(℃)Pasting temperature 0.355** -0.051 0.450** -0.034 -0.009 -0.208**

Table 3

Correlation coefficient among quality traits of japonica rice variety resources"

糙米率
Brown rice
percentage		 精米率
Milled rice
percentage		 整精米率
Head rice
percentage		 白度值Whiteness
value		 垩白粒率Chalkiness
rate		 垩白度Chalkiness
degree		 直链淀粉含量
Amylose content		 蛋白质含量Protein content
精米率Milled rice percentage 0.936**
整精米率Head rice percentage 0.424** 0.466**
白度值Whiteness value 0.093 0.052 -0.007
垩白粒率Chalkiness rate 0.029 -0.008 -0.012 0.618**
垩白度Chalkiness degree 0.024 -0.009 -0.002 0.636** 0.991**
直链淀粉含量Amylose content -0.176 -0.210 -0.011 -0.146 -0.325* -0.360**
蛋白质含量Protein content -0.004 -0.056 0.034 0.054 -0.054 -0.066 0.128
食味值Taste value -0.092 -0.057 -0.040 -0.396** -0.333** -0.315** 0.323 -0.479**

Table 4

Correlation coefficient between RVA profile characteristics and quality traits of japonica rice variety resources"

糙米率
Brown rice percentage		 精米率
Milled rice percentage		 整精米率
Head rice percentage		 白度值
Whiteness value		 垩白粒率Chalkiness rate 垩白度
Chalkiness degree		 直链淀粉含量
Amylose content		 蛋白质含量
Protein content		 食味值
Taste
value
峰值黏度Peak viscosity 0.078 0.035 -0.019 0.186** -0.076 -0.052 0.156 -0.172* 0.240
热浆黏度Hot paste viscosity 0.014 0.044 -0.004 -0.058 -0.297** -0.301** 0.453** 0.020 0.297*
崩解值Breakdown 0.076 -0.002 -0.019 0.260** 0.194** 0.225** -0.188 -0.212** -0.009
冷胶黏度Cool paste viscosity 0.004 0.049 0.029 -0.157* -0.366** -0.382** 0.593** 0.009 0.377**
回复值Setback -0.015 0.041 0.079 -0.284** -0.384** -0.416** 0.670** -0.017 0.453**
峰值时间Peak time -0.029 0.024 0.011 -0.233** -0.230** -0.258** 0.418** 0.092 0.148
糊化温度Pasting temperature 0.051 -0.031 -0.132 0.366** 0.141* 0.128 0.263* -0.008 -0.184

Table 5

Factors load matrix of the RVA profile characteristics in japonica rice variety resources"

因子1
Facter1		 因子2
Facter2
峰值黏度Peak viscosity -0.213 0.928
热浆黏度Hot paste viscosity 0.866 0.443
崩解值Breakdown -0.825 0.420
冷胶黏度Cool paste viscosity 0.913 0.400
回复值Setback 0.835 0.264
峰值时间Peak time 0.966 -0.049
糊化温度Pasting temperature -0.560 0.628
特征值Characteristic value 4.256 1.839
因子贡献率Factor contribution rate (%) 60.80 26.27
累计贡献率Accumulative contribution rate (%) 60.80 87.07

Table 6

Factors load matrix of the quality traits in japonica rice variety resources"

因子1
Facter1		 因子2
Facter2		 因子3
Facter3
糙米率(%)
Brown rice percentage		 0.353
 0.798
 0.012
精米率(%)
Milled rice percentage		 0.336
 0.882
 0.202
整精米率(%)
Head rice percentage		 -0.118
 0.759
 0.308
白度值
Whiteness value		 0.775
 -0.250
 0.135
垩白粒率(%)
Chalkiness rate		 0.928
 -0.233
 0.138
垩白度
Chalkiness degree		 0.929
 -0.222
 0.177
直链淀粉含量(%)
Amylose content		 -0.668
 -0.120
 -0.088
蛋白质含量(%)
Protein content		 0.033
 0.297
 -0.901
食味值
Taste value		 -0.474
 -0.090
 0.659
特征值
Characteristic value		 3.253
 2.266
 1.458
因子贡献率(%)
Factor contribution rate		 36.15
 25.18
 16.20
累计贡献率(%)
Accumulative contribution rate		 36.15
 61.33
 77.54

Table 7

Significant test results of canonical correlation coefficient"

No. 相关系数
Correlation coefficient		 卡方值
χ2 value		 自由度
df		 P值
Pvalue
1 0.911 148.518 63 0.000
2 0.751 83.757 48 0.001
3 0.742 53.498 35 0.023
4 0.605 24.319 24 0.443
5 0.399 7.685 15 0.936
6 0.164 1.372 8 0.995
7 0.101 0.374 3 0.946

Table 8

Canonical variable composition with significant correlation between RVA profile characteristics and quality traits"

典型变量分组
Canonical variable group		 相关系数
Correlation coefficient		 解释率
Contribution rate		 典型变量的构成
Composition of canonical variables
1
 0.911
 33.43
26.27		 U1=0.305X1-1.606X2-0.244X3+1.704X4+0.356X5+0.241X6+0.303X7
V1=0.399Y1+0.368Y2-0.143Y3-0.209Y4+0.183Y5+1.669Y6-2.575Y7-0.084Y8+0.027Y9
2
 0.751
 31.64
7.17		 U2=0.376X1-2.515X2-3.324X3+3.649X4-0.240X5-0.093X6+0.361X7
V2=1.420Y1-0.467Y2+0.892Y3+0.236Y4+0.662Y5-1.331Y6+0.895Y7-0.689Y8-0.376Y9
3
 0.742
 3.13
7.05		 U3=-1.103X1+1.765X2+3.777X3-6.119X4+4.426X5-2.608X6-0.984X7
V3=-0.375Y1-0.166Y2+0.492Y3-0.042Y4+0.075Y5+0.898Y6-0.420Y7-0.985Y8+1.693Y9
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