Analysis of Genotypic and Environmental Effects on Rice Starch. 1. Apparent Amylose Content, Pasting Viscosity, and Gel Texture

详细信息    查看全文

• 作者：Jinsong Bao ; Xiangli Kong ; Jiankun Xie ; and Linjuan Xu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：September 22, 2004
• 年：2004
• 卷：52
• 期：19
• 页码：6010 - 6016
• 全文大小：139K
• 年卷期：v.52,no.19(September 22, 2004)
• ISSN：1520-5118

文摘

Eight rice varieties with wide diversity in apparent amylose content (AC) were selected and plantedin the early season and late season of Hangzhou and in the winter season of Hainan for twoconsecutive years to study the genotype × environment effects on the starch properties of the grain.Analyses of variance showed that AC, cool paste viscosity, breakdown viscosity, setback viscosity,peak time, gel hardness, adhesiveness, and cohesiveness were mainly affected by genotypic variation,whereas peak viscosity and hot paste viscosity were mainly affected by environmental variation. Theyear × season, year × variety, season× variety, and year × season × variety effects were significantfor most traits, indicating significant genotype × environment interactions. AC was significantlycorrelated with all other parameters except PV. Because the Wx gene controls the synthesis ofamylose in rice, the mechanism of how the environment affects starch properties is discussed inrelation to Wx expression and regulation. The implications of the results for rice breeders and starch-based food manufacturers are discussed.Keywords: Rice; starch; physicochemical property; pasting viscosity; gel texture; genotype; environment