TY - JOUR
T1 - Analysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice
AU - Bao, Jinsong
AU - Sun, Mei
AU - Corke, Harold
N1 - Funding Information:
The project was supported in part by grants from National Natural Science Foundation of China (30300227), International Atomic Energy Agency (12847/R0) and the Hong Kong Research Grants Council. The authors thank A. M. McClung at USDA-ARS, Rice Research, US, Liqing Wei at Chinese Academy of Agricultural Sciences, Jiankun Xie at Jiangxi Academy of Agricultural Sciences, Guoqing Tu at China Rice Research Institute, Qinglong Liu and Junmin Wang at Zhejiang Academy of Agricultural Sciences, Wenyue Chen at Hangzhou Institute of Agricultural Sciences, Xiuru Xu and Honghua Chen at Wenzhou Institute of Agricultural Sciences; and Shengquan Shen at Zhejiang University for kindly supplying the rice materials.
PY - 2007/1/22
Y1 - 2007/1/22
N2 - A total of 236 nonwaxy rice including 56 landraces (landrace set) obtained from the germplasm center and 180 cultivars and breeding lines (breeding line set) obtained from various breeding programs were studied for the genetic diversity of flour thermal and retrogradation properties, focusing on comparison of the differences between the landrace set and breeding line set. Wide diversity was found in all flour physicochemical properties, e.g. peak temperature (Tp) ranged from 63.2 to 79.8 °C, width at half peak height (ΔT1/2) of gelatinization ranged from 4.7 to 10.5 °C; enthalpy of gelatinization (ΔHg) ranged from 5.6 to 11.4 J/g, and retrogradation percentage (R%) ranged from 0.2% to 54.2%. The breeding line set had a larger range of thermal properties and R% than in the landrace set, whereas the range of retrogradation enthalpy was similar between two sets. The mean for all parameters differed between the two sets; mean ΔT1/2 of the landrace set was smaller than in the breeding line set, whereas other parameters were larger in the landrace set than the breeding line set. Correlation analysis showed that apparent amylose content was positively correlated with ΔHg (r = 0.65, P < 0.001) and R% (r = 0.68, P < 0.001), and negatively correlated with ΔT1/2 (r = -0.28, P < 0.001). All thermal and retrogradation properties themselves were correlated; the correlation between ΔT1/2 and all other parameters was negative, whereas all other pairs were positive.
AB - A total of 236 nonwaxy rice including 56 landraces (landrace set) obtained from the germplasm center and 180 cultivars and breeding lines (breeding line set) obtained from various breeding programs were studied for the genetic diversity of flour thermal and retrogradation properties, focusing on comparison of the differences between the landrace set and breeding line set. Wide diversity was found in all flour physicochemical properties, e.g. peak temperature (Tp) ranged from 63.2 to 79.8 °C, width at half peak height (ΔT1/2) of gelatinization ranged from 4.7 to 10.5 °C; enthalpy of gelatinization (ΔHg) ranged from 5.6 to 11.4 J/g, and retrogradation percentage (R%) ranged from 0.2% to 54.2%. The breeding line set had a larger range of thermal properties and R% than in the landrace set, whereas the range of retrogradation enthalpy was similar between two sets. The mean for all parameters differed between the two sets; mean ΔT1/2 of the landrace set was smaller than in the breeding line set, whereas other parameters were larger in the landrace set than the breeding line set. Correlation analysis showed that apparent amylose content was positively correlated with ΔHg (r = 0.65, P < 0.001) and R% (r = 0.68, P < 0.001), and negatively correlated with ΔT1/2 (r = -0.28, P < 0.001). All thermal and retrogradation properties themselves were correlated; the correlation between ΔT1/2 and all other parameters was negative, whereas all other pairs were positive.
KW - Gelatinization temperature
KW - Genotype
KW - Retrogradation
KW - Rice flour
KW - Starch
KW - Thermal property
UR - http://www.scopus.com/inward/record.url?scp=33750972849&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2006.05.011
DO - 10.1016/j.carbpol.2006.05.011
M3 - 文章
AN - SCOPUS:33750972849
SN - 0144-8617
VL - 67
SP - 174
EP - 181
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
IS - 2
ER -