Crops ›› 2016, Vol. 32 ›› Issue (6): 44-48.doi: 10.16035/j.issn.1001-7283.2016.06.008

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Evaluation of Rice Quality with Low Amylose Content in Hybrid Japonica Rice Combinations

Xu Ximing1,Zhang Xin1,Shi Lili1,Cui Jing1,Ding Deliang1,Qu Hongyan1,Gu Shouxian2,Li Yongjie2   

  1. 1 College of Agronomy and Resource Environment,Tianjin Agricultural University,Tianjin 300384,China
    2 Tianjin Nongken Bohai Agricultural Co.Ltd.,Tianjin 301803,China
  • Received:2016-07-24 Revised:2016-10-19 Online:2016-12-15 Published:2018-08-26

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Abstract:

As the growth of the rice production and rise of people living standard, demand for rice quality is growing. Rice starch is the main component, and the starch content in rice is more than 90% of the brown rice. Amylose content is the main factor affecting rice quality. How to improve rice quality has become a hot topic in the breeding and also one of the important problems faced. Five japonica rice restorer materials with low amylose content and sterile line-2701A were used to study the difference among combinations of rice amylose content and rice quality, and to provide a certain theoretical basis and germplasm resources for hybrid rice breeding of low amylose, screening of restorer lines and good quality of hybrid rice.

Key words: Japonica rice, Quality, Amylose, Protein, Cooking quality

Table 1

The tested japonica rice varieties (combinations) of brown rice appearance quality comparison"

品种（组合）
Variety (Combination)		 糙米长度(mm)
Brown rice length		 糙米宽度(mm)
Brown rice width		 糙米厚度(mm)
Brown rice thickness		 糙米长宽比
Brown rice length-width ratio
津原45 Jinyuan45 (CK) 4.35d 2.88a 1.84c 1.51c
2701HF-1 5.18b 2.59d 2.02b 2.00a
2701HF-2 5.36a 2.62cd 2.02b 2.05a
2701HF-3 5.19b 2.72b 2.09a 1.91b
2701HF-4 5.27a 2.63c 2.02b 2.00a
2701HF-5 5.08c 2.64c 2.06ab 1.92b

Table 2

The tested japonica rice varieties (combinations) milling quality comparison %"

品种（组合）
Variety
(Combination)		 糙米率
Brown rice
rate		 精米率
Milled rice
rate		 整精米率
Head milled
rice rate
津原45 Jinyuan45 (CK) 82.22c 73.14a 67.71a
2701HF-1 82.22c 73.22a 62.24c
2701HF-2 82.59b 69.84d 61.36cd
2701HF-3 82.53b 73.11a 58.81de
2701HF-4 82.01d 71.91c 65.89b
2701HF-5 82.97a 72.30b 58.28e

Table 3

The tested japonica rice varieties (combinations) protein content and amylose content comparison %"

品种（组合）
Variety (Combination)		 蛋白质含量
Protein content		 直链淀粉含量
Amylose content
津原45 Jinyuan45 (CK) 8.05c 17.11a
2701HF-1 9.55ab 13.23d
2701HF-2 10.50a 14.68cd
2701HF-3 9.35b 14.81cd
2701HF-4 8.75bc 15.52bc
2701HF-5 9.25b 16.97ab

Table 4

The tested japonica rice varieties (combinations) cooking quality comparison"

品种（组合）
Variety (Combination)		 硬度(kgf)
Hardness value		 粘性(kgf)
Viscosity value		 平衡(1)
Balance		 弹力性(kgf)
Elasticity		 食味值(score)
Palatability on machine
津原45 Jinyuan45 (CK) 5.16b 0.33a 0.06a 0.71ab 54b
2701HF-1 5.94a 0.49a 0.08a 0.69ab 45c
2701HF-2 6.06a 0.60a 0.10a 0.70ab 56a
2701HF-3 5.80ab 0.57a 0.10a 0.67b 52b
2701HF-4 5.86ab 0.59a 0.10a 0.70ab 52b
2701HF-5 6.34a 0.35a 0.05a 0.71a 47c

Table 5

The tested japonica rice varieties (combinations) RVA value comparison RVU"

品种（组合）
Variety (Combination)		 最高粘度
Peak paste viscosity		 热胶粘度
Hot paste viscosity		 崩解值
Breakdown viscosity		 冷胶粘度
Cool paste viscosity		 回复值
Consistence viscosity
津原45 Jinyuan45 (CK) 160.67e 92.75e 70.16c 173.92c 13.25a
2701HF-1 204.33b 100.75c 103.58a 170.17d -34.17c
2701HF-2 226.33a 124.25a 102.08a 202.17a -24.17b
2701HF-3 194.58c 97.83d 96.75b 174.42c -20.17b
2701HF-4 199.00c 103.58b 95.42b 177.00b -22.00b
2701HF-5 179.06d 85.92f 93.17b 157.08e -22.00b
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