Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing
Taste quality is one of the most important indicators for assessing the quality of rice. However, there has been a lack of systematic studies investigating the impact factors of taste quality. In this study, chromosomal segment substitution lines (CSSLs) with notable differences in physicochemical p...
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| Language: | English |
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Frontiers Media S.A.
2024-11-01
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| Series: | Frontiers in Plant Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2024.1481207/full |
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| author | Wen Yang Xiaoling Li Xiaohang Zheng Mengyuan Wang Wenxu Pan Pin Liu Zehua Zhang Caixiong Gong Ling Zheng Hua Yuan Ting Li Weilan Chen Peng Qin Peng Qin Yuping Wang Shigui Li Shigui Li Bingtian Ma Bin Tu Bin Tu |
| author_facet | Wen Yang Xiaoling Li Xiaohang Zheng Mengyuan Wang Wenxu Pan Pin Liu Zehua Zhang Caixiong Gong Ling Zheng Hua Yuan Ting Li Weilan Chen Peng Qin Peng Qin Yuping Wang Shigui Li Shigui Li Bingtian Ma Bin Tu Bin Tu |
| author_sort | Wen Yang |
| collection | DOAJ |
| description | Taste quality is one of the most important indicators for assessing the quality of rice. However, there has been a lack of systematic studies investigating the impact factors of taste quality. In this study, chromosomal segment substitution lines (CSSLs) with notable differences in physicochemical properties were obtained by screening the CSSL population. A correlation analysis between the physicochemical properties and the taste qualities of rice revealed that amylose and protein content are significantly negatively correlated with the taste value of both freshly cooked and rehydrated instant rice. The alkali spreading value (ASV) had limited impact on the taste value of rice, but low-ASV rice is more resistant to cooking. Grain chalkiness played a critical role in maintaining the integrity of freshly cooked rice and instant rice grains after rehydration. In summary, our study provides crucial insights and guidance for rice breeding, with the goal of developing excellent quality and enhancing the processing of instant rice. |
| format | Article |
| id | doaj-art-de07fbcd32074d2390b2f5d658fde9b7 |
| institution | OA Journals |
| issn | 1664-462X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj-art-de07fbcd32074d2390b2f5d658fde9b72025-08-20T02:12:42ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2024-11-011510.3389/fpls.2024.14812071481207Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processingWen Yang0Xiaoling Li1Xiaohang Zheng2Mengyuan Wang3Wenxu Pan4Pin Liu5Zehua Zhang6Caixiong Gong7Ling Zheng8Hua Yuan9Ting Li10Weilan Chen11Peng Qin12Peng Qin13Yuping Wang14Shigui Li15Shigui Li16Bingtian Ma17Bin Tu18Bin Tu19Rice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaState Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaState Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, Sichuan, ChinaChongzhou Agriculture and Rural Bureau, Chengdu, Sichuan, ChinaHybrid Rice Research Center of Neijiang Academy of Agricultural, Neijiang, Sichuan, ChinaState Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, Sichuan, ChinaState Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaState Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, Sichuan, ChinaState Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaState Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaRice Research Institute of Sichuan Agricultural University, Chengdu, Sichuan, ChinaState Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, Sichuan, ChinaTaste quality is one of the most important indicators for assessing the quality of rice. However, there has been a lack of systematic studies investigating the impact factors of taste quality. In this study, chromosomal segment substitution lines (CSSLs) with notable differences in physicochemical properties were obtained by screening the CSSL population. A correlation analysis between the physicochemical properties and the taste qualities of rice revealed that amylose and protein content are significantly negatively correlated with the taste value of both freshly cooked and rehydrated instant rice. The alkali spreading value (ASV) had limited impact on the taste value of rice, but low-ASV rice is more resistant to cooking. Grain chalkiness played a critical role in maintaining the integrity of freshly cooked rice and instant rice grains after rehydration. In summary, our study provides crucial insights and guidance for rice breeding, with the goal of developing excellent quality and enhancing the processing of instant rice.https://www.frontiersin.org/articles/10.3389/fpls.2024.1481207/fullCSSLsamylose contentalkali spreading valuechalkinessprotein contenttaste quality |
| spellingShingle | Wen Yang Xiaoling Li Xiaohang Zheng Mengyuan Wang Wenxu Pan Pin Liu Zehua Zhang Caixiong Gong Ling Zheng Hua Yuan Ting Li Weilan Chen Peng Qin Peng Qin Yuping Wang Shigui Li Shigui Li Bingtian Ma Bin Tu Bin Tu Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing Frontiers in Plant Science CSSLs amylose content alkali spreading value chalkiness protein content taste quality |
| title | Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing |
| title_full | Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing |
| title_fullStr | Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing |
| title_full_unstemmed | Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing |
| title_short | Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing |
| title_sort | exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing |
| topic | CSSLs amylose content alkali spreading value chalkiness protein content taste quality |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2024.1481207/full |
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