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

•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 > solub...