Chen S.,Northeast Forestry University |
Chen S.,Heilongjiang Academy of Agriculture science Jiamusi Rice Research Institute |
Xue J.,Northeast Forestry University |
Xue J.,Heilongjiang Academy of Agriculture science Jiamusi Rice Research Institute |
And 2 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2015
Two panicle type cultivars with erect panicle and curved panicle were applied to study the correlation of protein or their composition contents of 27 grain positions and quality traits. The results showed that the total protein content (TPC) or four composition contents had significant relationships with cooking and taste quality, RVA profile characteristics or appearance quality and milling quality of grains at the different positions with a panicle in japonica rice. Total protein content (TPC), prolamin content (ProC) and glutelin content (GluC) had significantly negative effects on taste quality, and globulin content (GloC) had a significantly positive effect on taste quality. TPC, albumin content (AlbC), ProC or GluC had negative correlations with amylose content or gel consistence, while they had a positive correlation with pasting temperature. TPC, AlbC, ProC or GluC had significantly or extremely significantly negative correlations with peak viscosity, hot paste viscosity, breakdown, transparence degree or head rice percentage, as well as the same position with setback, chalky grain percentage and chalkiness degree. Performance of GloC showed opposite results. TPC and its four composition contents had the closest relationship with four RVA profile characteristics, cooking and eating quality and chalky traits. ©, 2015, Editorial Department, Chinese Cereals and Oils Association. All right reserved. Source