Differences in Physicochemical Characteristics and Eating Quality Between High Taste Northern Japonica Rice and Southern Semi-Glutinous Japonica Rice Varieties in China
[Objective]Clarifying the differences of physicochemical characteristics and sensory taste qualities between northern japonica and southern semi-glutinous high eating quality japonica rice varieties in China is of great significance to the cultivation of high eating quality japonica rice.[Method]In this study,representative northern japonica varieties and southern semi-glutinous japonica varieties were used as materials,Japanese Koshihikari rice was used as a control to systematically analyze the differences in appearance quality,starch fine structure,protein components,pasting properties of rice flour,cooked-rice texture,and sensory taste qualities of the two categories of japonica rice.[Result]Although the three northern japonica varieties and the three southern semi-glutinous japonica varieties had high similar sensory taste values,they had significant differences of starch fine structure,protein components,pasting characteristics,and cooked-rice texture.For cooked rice sensory taste,three high taste northern japonica varieties showed better palatability(96-98 points),and three southern semi-glutinous japonica varieties showed better cold rice texture(92-100 points).For physicochemical characteristics,the three northern japonica varieties showed higher apparent amylose content(17.6%-19.6%),lower crude protein,gliadin and glutenin content.The three southern semi-glutinous japonica varieties showed lower apparent amylose content(8.5%-10.5%)and higher gliadin and glutenin content.For starch fine structure,the amylose content and amylose/amylopectin ratio of the three southern semi-glutinous japonica rice varieties were low(54.7%and 55.6%lower on average,respectively),and they had similar amylopectin chain length distribution.In addition,the ratio of amylose short chain to long chain in Nanjing 46 and Ningxiangjing 9 was higher than that in Wuyoudao 4 and Tianlongyou 619(43.2%higher on average).As a result,the rice flour of southern semi-glutinous japonica varieties had higher pasting temperature,peak viscosity,breakdown value,and lower setback viscosity,and the cooked rice had higher stickiness,less hardness and elasticity.[Conclusion]Taste quality is a synergy of multiple factors of cooked rice,such as appearance,taste and cold rice texture.Appropriate protein components and amylose ratio are the key factors affecting pasting characteristics of rice flour and sensory taste of rice.In this study,the high eating quality northern japonica varieties had lower pasting temperatures,moderate hardness,and better elasticity,while the high eating quality southern semi-glutinous japonica varieties exhibited higher breakdown value,and the cooked rice had higher viscosity and better appearance.
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