Correlation Between Protein Components and Quality Traits of Japonica Rice Resources
In this study,used 92 specific japonica rice resources adapting to the maturity period in Liaoning Province and meeting the breeding objectives in terms of appearance and processing quality were taken as the materi-als,the variation characteristics of protein and starch content,as well as the relationship between these components and other endosperm traits,were analyzed.Subsequently,the relationship between protein and starch components and rice taste was further studied by selecting 16 materials with high peak viscosity,high breakdown value,and low setback value as the materials with excellent taste.The results indicated that the studied japonica rice resources ex-hibit extensive variations in protein and starch components.Among them,varieties with high albumin content had lower AAC and Fb3,while Fa and Fb,+Fb2 were higher.There was a highly significant negative correlation between albumin and peak viscosity,hot viscosity,breakdown value,final viscosity,and setback value.For excellent taste varieties,the content of gluten was significantly or extremely significantly negatively correlated with taste value,ap-pearance,viscosity,and balance,and significantly positively correlated with hardness.It was found that there were extensive variations in protein and starch components in the studied variety resources,and albumin had a promoting effect on good taste,while gluten content might increase rice hardness,reduce rice balance,and thus deteriorating rice taste.In addition,the breakdown and setback value could serve as effective indicators for predicting the taste quality of rice.
NETL
NSTL
万方数据
