Crops ›› 2020, Vol. 36 ›› Issue (4): 91-98.doi: 10.16035/j.issn.1001-7283.2020.04.013

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Study on Physicochemical Properties of Local Waxy Rice Varieties Yaxuenuo and Suyunuo from Taihu Lake Area

Zhu Zhengbin1(), Yang yong2, Feng Linhao2, Lu Yan2, Shen Xuelin1, Liu Qiaoquan2, Zhang Changquan2()   

  1. 1Suzhou Seed Management Station, Suzhou 215011, Jiangsu, China
    2Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China
  • Received:2019-11-28 Revised:2020-05-07 Online:2020-08-15 Published:2020-08-11
  • Contact: Zhang Changquan E-mail:jielinren@126.com;cqzhang@yzu.edu.cn

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Abstract:

In order to provide useful information for the subsequent utilization of local waxy rice germplasm resources, we evaluated the grain quality characteristics of four local waxy rice varieties (Yaxuenuo, Suyunuo, Hongkenuo and Baikenuo) from Taihu Lake region. Basic physical, chemical profiles and starch structure characteristics of four rice varieties were analyzed. The results showed that the Yaxuenuo and Suyunuo contained the highest total protein content and apparent amylose content. Flours and starch of Yaxuenuo and Suyunuo both exhibited an obvious low viscosity. The starch was isolated and analyzed by scanning electron micrographs. The results showed that the average size of starch was smaller in Yaxuenuo and Suyunuo, which might be an important reason for the low starch viscosity. The starch thermal properties was measured by differential scanning calorimetry thermal analyzer, and the data showed that starch from Yaxuenuo had the highest gelatinization curve and followed by Suyunuo. The crystal structure analysis showed that four waxy rice starch displayed a typical A-type crystal type, however, the long-range order and short-range orders structures of Yaxuenuo starch were the highest, followed by Suyunuo starch.

Key words: Waxy rice, Grain quality, Starch structure, Gelatinization temperature, Crystal structure

Table 1

The basic physicochemical properties of different waxy rice varieties"

品种
Variety		 表观直链淀粉含量
Apparent amylose content (%)		 胶稠度
Gel consistency (mm)		 总淀粉含量
Total starch content (%)		 总蛋白含量
Total protein content (%)
红壳糯Hongkenuo 1.7±0.1B 112.6±5.8A 73.98±2.5A 5.6±0.2C
白壳糯Baikenuo 1.8±0.1B 114.8±8.2A 74.12±3.1A 5.8±0.3C
苏御糯Suyunuo 2.8±0.5A 108.3±9.7A 76.17±1.3A 6.5±0.4B
鸭血糯Yaxuenuo 3.1±0.1A 112.4±8.5A 75.85±2.7A 8.2±0.2A

Fig.1

RVA profiles of rice flour (a) and starch (b) of different rice varieties"

Table 2

RVA pasting properties of rice flour and starch in different waxy rice varieties"

样品
Sample		 峰值黏度
Peak viscosity
(cP)		 热浆黏度
Hot paste
viscosity (cP)		 崩解值
Breakdown
viscosity value (cP)		 冷胶黏度
Cool paste
viscosity (cP)		 消减值
Setback viscosity
value (cP)		 峰值时间
Peak time
(min)		 糊化温度
Pasting
temperature (℃)
红壳糯-F
Hongkenuo-F		 1 550.00±12.73B 420.50±3.54B 1 129.50±9.19B 558.50±7.78B -991.50±4.95C 3.45±0.03B 67.65±0.08D
白壳糯-F
Baikenuo-F		 1 614.50±12.03A 446.50±9.19A 1 168.00±2.83A 578.50±3.54A -1 036.00±8.49D 3.47±0.01B 68.53±0.03C
苏御糯-F
Suyunuo-F		 945.00±8.49C 380.50±13.43C 564.50±4.95C 518.00±4.24C -427.00±4.24B 3.66±0.08A 70.45±0.49B
鸭血糯-F
Yaxuenuo-F		 461.50±12.03D 139.00±4.24D 322.50±7.78D 218.50±3.54D -243.00±15.56A 3.76±0.03A 75.02±0.17A
红壳糯-S
Hongkenuo-S		 1 315.00±12.73B 97.00±7.07B 1 218.00±19.80A 121.00±2.83A -1 194.00±15.56D 3.32±0.02C 68.40±0.14D
白壳糯-S
Baikenuo-S		 1 342.00±15.56A 105.00±11.31A 1 237.00±4.24A 121.50±10.61A -1 220.50±4.95C 3.45±0.02B 70.08±0.05C
苏御糯-S
Suyunuo-S		 812.50±13.44C 88.00±7.07C 724.00±6.36B 109.50±7.78B -703.50±5.66B 3.44±0.04B 70.69±0.29B
鸭血糯-S
Yaxuenuo-S		 675.50±9.19D 70.00±4.24D 605.50±4.95C 84.00±4.24C -591.50±4.95A 3.69±0.06A 74.22±0.04A

Fig.2

Scanning electron microscope micrographs of cooked rice grain and purified starch granules of different waxy rice varieties a-d, e-h indicate the Hongkenuo, Baikenuo, Suyunuo and Yaxuenuo, respectively"

Fig.3

Differential scanning calorimetry curve of native starch and retrogradation starch of different waxy rice varieties"

Table 3

Comparison of the thermodynamic characteristics values of native starch and retrogradation starch from different waxy rice varieties"

样品Sample To (℃) Tp (℃) Tc (℃) ΔH (J/g)
红壳糯-G Hongkenuo-G 56.84±0.19C 64.35±0.07C 77.25±0.07C 10.11±0.03B
白壳糯-G Baikenuo-G 57.03±0.16C 64.34±0.06C 77.60±0.57C 10.28±0.14B
苏御糯-G Suyunuo-G 59.15±0.21B 67.15±0.21B 79.75±0.35B 10.66±0.26B
鸭血糯-G Yaxuenuo-G 62.15±0.09A 68.85±0.07A 83.10±0.48A 11.33±0.17A
红壳糯-R Hongkenuo-R 51.90±0.42A 57.05±0.21B 62.95±0.21B 1.15±0.15C
白壳糯-R Baikenuo-R 52.47±0.51A 58.40±0.42B 63.65±0.35B 1.70±0.34C
苏御糯-R Suyunuo-R 52.15±0.35A 59.90±0.42A 65.50±0.28A 3.26±0.23B
鸭血糯-R Yaxuenuo-R 51.70±0.28A 59.75±0.07A 66.05±0.21A 8.37±0.08A

Fig.4

X-ray diffractometer patterns (a) and FTIR spectra (b) of starch of different waxy rice varieties"

Table 4

Relative crystallinities X-ray diffractorneter patterns and FTIR spectra of starch from different waxy rice varieties (n=2)"

品种Variety 结晶度
Crystallinity (%)		 短程有序度
Short-range order
红壳糯Hongkenuo 35.02±0.61C 0.84±0.02C
白壳糯Baikenuo 34.79±0.42C 0.83±0.01C
苏御糯Suyunuo 36.16±0.29B 0.90±0.01B
鸭血糯Yaxuenuo 37.24±0.36A 0.94±0.02A
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