Abstract
Quality parameters of both flour and starch of an elite Chinese rice hybrid (Shanyou 63) and its parental lines (Zhenshan 97B and Minghui 63) were studied. Significant differences in most traits were observed between flour and starch and between the hybrid and the parents. The paternal parent Minghui 63 had lower amylose content (AC) (11.6%), softer gel consistency (GC) (55.5 mm), lower alkali spread value (ASV) (1.0) (high gelatinisation temperature by DSC, 81.0°C) and lower protein content (7.1%) than the maternal parent Zhenshan 97B, which had higher AC (29.8%), harder GC (29.3 mm), higher ASV (7.0) (bur also high gelatinisation temperature by DSC, 78.4°C) and higher protein content (9.2%). Minghui 63 had higher retrogradation than Zhenshan 97B and the hybrid, but they all seemed not fully retrograded after 42 days of storage at 4°C. The pasting property differences between the hybrid and the parents and between flour and starch were complex, whereas the textural differences were relatively simple to explain. The hybrid had much in common with the maternal parent, but differences were also noted. Most of the differences were due to the amylose content, but this did not explain all the variation.
| Original language | English |
|---|---|
| Pages (from-to) | 1628-1636 |
| Number of pages | 9 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 82 |
| Issue number | 14 |
| DOIs | |
| State | Published - Nov 2002 |
| Externally published | Yes |
Keywords
- Gelatinisation
- Hybrid rice
- Pasting properties
- Retrogradation
- Starch quality