Biochemical composition distribution in different grain layers is associated with the edible quality of rice cultivars

• Published in: Food chemistry Vol. 311; p. 125896
• Main Authors: Ma, Zhao-hui, Wang, Yong-bing, Cheng, Hai-tao, Zhang, Guang-cai, Lyu, Wen-yan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.05.2020
• Subjects: Amino Acids - metabolism; Amylose - metabolism; Edible Grain - chemistry; Endosperm composition; Glucose - metabolism; Japonica rice; Oryza - chemistry; Oryza - metabolism; Plant Proteins - metabolism; Rice layer; RVA; Seeds - chemistry; Seeds - metabolism; Starch - chemistry; Sucrose - metabolism; Taste; Viscosity; Val; Ser; Ile; Japonica rice; Phe; Pro; Glu; Trp; Gly; Rice layer; Cys; Endosperm composition; Thr; Asp; AAC; Lys; Tyr; Got; LAC; PC; CTC; His; Ala; Arg; JTC; Taste; RVA; Met; Leu; CHC
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125896

•Brown rice was milled into four layers to analyze endosperm composition.•Different compositions affected rice taste in different layers.•Apparent amylose content (AAC) and soluble sugar affected L3.•Protein content (PC) and amino acid affected L2.•Factors affecting rice taste ranked: AAC > soluble sugar > minerals > amino acids > PC. Clarifying the association of differences in endosperm biochemical composition with nutrient and edible quality can guide rice breeding and cultivation. In this study, very-low-amylose-content (LAC), Japanese good-taste (JTC), Northeast China good-taste (CTC), and Northeast China high-yield (CHC) cultivars were milled to obtain four layers (L1-L4) from outside-in, and then analyzed for apparent amylose content (AAC), protein content (PC), amino acids, soluble sugars, and minerals. The association of these compositions and Rapid-Visco analysis values with taste was also examined. LAC had low AAC, high amino acid and mineral content, and the highest taste value. Taste was significantly affected by AAC and soluble sugar in L3, and by PC in the L2 layer. High levels of amino acid in L2 and L3 improved the taste, as did Mg, P, and Ca in L1. On the whole, starch factors had the highest contribution to taste, followed by minerals, amino acids, and PC.