To ascertain the effect mechanism of high temperature after anthesis on rice quality, the experiment was conducted with two rice lines, the heat-tolerant line 996 and heat-sensitive line 4628, with high temperature an...To ascertain the effect mechanism of high temperature after anthesis on rice quality, the experiment was conducted with two rice lines, the heat-tolerant line 996 and heat-sensitive line 4628, with high temperature and optimal temperature in the growth chamber to investigate the effect of high temperature stress after anthesis on rice appearance quality, milling quality, cooking and eating quality and starch granule structure of endo- sperm. The result showed that milled rice rate, head rice rate, amylose content and gel consistency of both lines decreased under high temperature stress after anthesis, while the ratio of grain length to width, chalky rate, chalkiness, protein content increased. Under high temperature treatments, gelatinization temperature, final viscosity, set back and peak time increased, breakdown decreased, Mg content and K content increased, Mg/K ra- tio decreased. Under same treatment, the extent of rice quality of heat tolerant line 996 affected by high temperature was lower than that of heat sensitive line 4628. Under high temperature stress after anthesis, starch granule arranged untightly, most of starch granules existed in the form of a single starch endosperm, refractive index decreased, transparency reduced, and led to the formation of chalk. Under high temperature stress af- ter anthesis, the increase of protein content, the decrease of Mg/K, the changes of rice RVA profile characteristics and starch granule structure of endosperm could be the main reason for the decrease of rice cooking and eating quality and appearance quality.展开更多
With 10 rice cultivars (lines) as materials, the changes in activities of adenosine diphosphoglucose pyrophosphorylase(ADPGPase), starch synthase (SSase) and starch branching enzyme (Q-enzyme) in the grains during gra...With 10 rice cultivars (lines) as materials, the changes in activities of adenosine diphosphoglucose pyrophosphorylase(ADPGPase), starch synthase (SSase) and starch branching enzyme (Q-enzyme) in the grains during grain filling, and theirrelationships with the filling rate, gel consistency (GC), alkali spreading value (ASV) and amylose content (AC) werestudied. The results showed that changes in activities of ADPGPase, SSase and Q-enzyme exhibited a single peak duringgrain filling, and the time of the activity peaks for the former two enzymes was earlier than that of the maximum grain-fillingrate (Tmax), and the time reaching the peak for Q-enzyme was synchronous with Tmax. The activities at early grain fillingstage, and the mean and maximum activities of each enzyme during grain filling period were positively and significantly orvery significantly correlated with the mean and maximum grain filling rate and starch content (mg grain-1) in the grains.Activities of ADPGPase at all grain filling stages and those of Q-enzyme at the early and mid filling stages were notsignificantly correlated the cooking quality (GC, ASV and AC). SSase activities at the early filling stage were significantlyand negatively correlated with GC and ASV, and positively correlated with AC. Activities of SSase at mid and late grainfilling stages and Q-enzyme at the late filling stage were significantly and positively correlated with GC and ASV, andnegatively correlated with AC. Spraying zeatin or abscisic acid at early grain filling stage could obviously regulate theactivities of ADPGPase, SSase and Q-enzyme in the grains.展开更多
Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these varieties were inv...Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these varieties were investigated in terms of the activities of key enzymes related to starch synthesis and cooking and eating quality of rice grain. The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice; inferior grain quality varieties showed a greater magnitude of the increase or decrease than the superior ones. Reaction of rapid visco analyser profiles to the temperature varied with rice varieties. The activities of adenosine diphosphoglucose pyrophosphoryiase （AGPP）, soluble starch synthase （SSS） and starch branching enzyme （SBE） gradually increased to a peak value, and thereafter declined as grain filling progressed. Enzyme activities in different varieties differed in a same filling stage, and also in the time when the enzyme activity reached a maximum. AGPP and SSS were insensitive to the environmental temperature, but SBE was comparatively sensitive to the temperature, and its activity declined when temperature was too high or too low.展开更多
Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at different grain filling s...Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at different grain filling stages, which were attributed to the accumulative speed of starch at different grain filling stages. During grain filling period, the varieties had no difference in the time when the activities of ADPglocose pyrophosphorylase （AGPP） and soluble starch synthesis （SSS） reached a maximum, but had difference in the time when the activity of starch branching enzyme （SBE） reached a maximum, in which the inferior quality varieties were earlier than the high quality ones, and high quality varieties still kept high enzyme activities at the late stage of grain filling. The correlation and correlative degree between AGPP, SSS, SBE and amylose content, amylopectin content, taste meter value, and RVA properties varied with the different stages of grain filling. The correlation between SSS activity and taste meter value was not significant during the whole period of grain filling, but the activities of AGPP and SBE had significant or highly significant correlation with taste meter value. It was helpful for improving quality of eating and cooking of japonica rice to use the materials with low enzyme activity at the early stage of grain filling or high enzyme activity at the late stage as parents.展开更多
An early-maturity indica rice variety Zhefu 49, whose grain quality and starch structure are sensitive to environmental temperature, was subjected to different temperatures （32℃ for high temperature and 22℃ for opt...An early-maturity indica rice variety Zhefu 49, whose grain quality and starch structure are sensitive to environmental temperature, was subjected to different temperatures （32℃ for high temperature and 22℃ for optimum temperature） at the grain filling stage in plant growth chambers, and the different expressions of three isoform genes （SBEI, SBEIII and SBE/V） encoding starch branching enzyme （SBE） in the endosperms were studied by the real-time fluorescence quantitative PCR （FQ-PCR） method. Effects of high temperature on the SBE expression in developing rice endosperrns were isoform-dependent. High temperature significantly down-regulated the expressions of SBEI and SBEIII, while up-regulated the expression of SBEIV. Compared with SBEIV and SBEIII, the expression of SBEI gene in Zhefu 49 rice endosperms was more sensitive to temperature variation at the grain filling stage. This study indicates that changes in weather/climate conditions especially temperature stress influence rice grain formation and its quality as evidenced by isoform expression.展开更多
The increase of atmospheric carbon dioxide（CO_2） concentration adversely affect several quality traits of rice grains, but the biochemical mechanism remains unclear. The objectives of this study were to determine ho...The increase of atmospheric carbon dioxide（CO_2） concentration adversely affect several quality traits of rice grains, but the biochemical mechanism remains unclear. The objectives of this study were to determine how changes in the source-sink relationship affected rice quality. Source-sink manipulation was achieved by free-air CO_2 enrichment from tillering to maturity and partial removal of spikelet at anthesis using a japonica rice cultivar Wuyunjing 23. Enrichment with CO_2 decreased the head rice percentage and protein concentration of milled rice, but increased the grain chalkiness. In contrast, spikelet removal resulted in a dramatic increase in the head rice percentage and protein concentration, and much less grain chalkiness. Neither CO_2 enrichment nor spikelet removal affected the starch content, but the distribution of starch granule size showed distinct treatment effects. O n average, spikelet removal decreased the percentage of starch granules of diameter 〉10 and 5–10 μm by 23.6 and 5.6%, respectively, and increased those with a diameter of 2–5 and 〈2 μm by 4.6 and 3.3%, respectively. In contrast, CO_2 elevation showed an opposite response： increasing the proportion of large starch granules（〉5 μm） and decreasing that of 〈5 μm. The starch pasting properties were affected by spikelet removal much more than by CO_2 elevation. These results indicated that the protein concentration and starch granule size played a role in chalkiness formation under these experimental conditions.展开更多
In this study, the genotypes of starch synthesis-related genes were systematically screened from different rice varieties using molecular markers. The results showed that starch synthesis-related genes were highly pol...In this study, the genotypes of starch synthesis-related genes were systematically screened from different rice varieties using molecular markers. The results showed that starch synthesis-related genes were highly polymorphic between indica and japonica varieties, as they greatly variated among indica varieties, but were conserved among japonica varieties. The genotypes of two indica varieties9311 and Minghui 63 were more similar to that of japonica varieties. Two or three alleles of six starch synthesis-related genes were found in 28 japonica parental varieties. Four genotypes of two soluble starch synthase genes, SSIIa and SSIIIa,were detected in 88 stable lines derived from the cross of Kanto 194/ Wujing 13 using molecular markers.展开更多
Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to ...Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to acceleration of quality improvement, but also helps us find possible genes participating in the synthesis of starch. A recombinant inbred line (RIL) population consisting of 107 lines, derived from an indica (Zaiyeqing 8, ZYQ 8) and a japonica (Jingxi 17, JX 17) rice, was used to investigate the genetic factors affecting starch quality parameters, such as apparent amylose content (AAC), gel consistency (GC), starch pasting viscosity parameters, gel textural properties, gelatinization temperature (GT) and starch retrogradation properties. A total of 44 QTLs covered chromosomes 2-6, 8, 9 and 11 were detected for the 22 traits, with at least one QTL and as many as four QTLs for each individual trait. The results indicated that two major genes were responsible for most starch property traits. The Wx gene that encodes granule bound starch synthase on chromosome 6 was significant for AAC, GC, starch pasting viscosity parameters, gel textural properties and starch retrogradation properties. The alk gene linked with Wx on chromosome 6 was significant for starch gelatinization temperature characteristics. All other QTLs were minor genes. One QTL on chromosome 9 flanked by RZ404 and G295 was significant for gel hardness (HD), gumminess (GUM), chewiness (CHEW), peak temperature of retrogradated starch (RTp), and percentage retrogradation (R%) and all these traits were not tested before.展开更多
Based on known cDNAs of rice starch synthase isoforms,we constructed dsRNA interference vectors for starch synthase I(SSI)to produce transgenic plants containing starch with a moderately high amylose content.We invest...Based on known cDNAs of rice starch synthase isoforms,we constructed dsRNA interference vectors for starch synthase I(SSI)to produce transgenic plants containing starch with a moderately high amylose content.We investigated the effect of SSI suppression on grain quality traits,starch biosynthesis,and amylopectin chain distribution in rice plants exposed to two different temperature regimes.The activities and transcripts of BEs,DBEs,and other SS isoforms were further investigated to clarify the effect of SSI suppression on these key enzymes and their specific isoforms under different temperature treatments.Suppression of SSI by RNAi altered grain starch component and amylopectin chain distribution,but it exerted only a slight effect on total starch content(%)and accumulation amount(mg kernel?1)and on starch granule morphology and particle size distribution.Under normal temperature(NT),insignificant differences in kernel weight,chalky kernel proportion,chalky degree,and starch granule morphology between SSI-RNAi line and its wild type(WT)were observed.However,amylose content(AC)level and granule-bound starch synthase(GBSS)activity in rice endosperms were markedly increased by SSI-RNAi suppression.The chalky kernel proportion and chalky degree of SSIRNAi lines were significantly higher than those of WT under high temperature(HT)exposure at filling stage.Inhibition of SSI by RNAi affected amylopectin chain distribution and raised starch gelatinization temperature(GT)in two ways:directly from the SSI deficiency itself and indirectly by reducing BEIIb amounts in an SSI-deficient background.The deficiency of SSI expression led to an alteration in the susceptibility of grain chalkiness occurrence and starch gelatinization temperature to HT exposure,owing to a pleiotropic effect of SSI deficiency on the expression of other genes associated with starch biosynthesis.展开更多
Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using n...Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming(SHS), auto-electric cooking(AEC), and pressurized-steam cooking(PSC). Additionally, the effect of two different target water contents(58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies.展开更多
The physiological properties of rice grains are immediately obvious to consumers. High-coverage metabolomic characterization of the rice diversity research set predicted a negative correlation between fatty acid and l...The physiological properties of rice grains are immediately obvious to consumers. High-coverage metabolomic characterization of the rice diversity research set predicted a negative correlation between fatty acid and lipid levels and amylose/total starch ratio （amylose ratio）, but the reason for this is unclear. To obtain new insight into the relationships among the visual phenotypes of rice kernels, starch granule structures, amylose ratios, and metabolite changes, we investigated the metabolite changes of five Japonica cultivars with various amylose ratios and two knockout mutants （e 1, a Starch synthase Ilia （SSIIla）-deficient mutant and the SSIIla/starch branching enzyme （BE） double-knockout mutant 4019） by using mass spectrometry-based metabolomics techniques. Scanning electron microscopy clearly showed that the two mutants had unusual starch granule structures. The metabolomic compositions of two cultivars with high amylose ratios （Hoshiyutaka and Yumetoiro） exhibited similar patterns, while that of the double-knockout mutant, which has an extremely high amylose ratio, differed. Rice pedigree network analysis of the cultivars and the mutants provided insight into the association between metabolic-trait properties and their underlying genetic basis in rice breeding in Japan. Multidimensional scaling analysis revealed that the Hoshiyutaka and Yumetoiro cultivars were Indica-like, yet they are classified as Japonica subpopulations. Exploring metabolomic traits is a powerful way to follow rice genetic traces and breeding history.展开更多
[Objective] By investigating of change rule rice starch RVA profile properties and the influence of cold tolerance on rice quality,the aim was to provide scientific references to the breeding of new cold-tolerant japo...[Objective] By investigating of change rule rice starch RVA profile properties and the influence of cold tolerance on rice quality,the aim was to provide scientific references to the breeding of new cold-tolerant japonica rice varieties with high quality in the Yunnan plateau.[Method] Four cold-tolerant and five cold-sensitive japonica rice cultivars were grown at three locations with different altitudes in Yunnan plateau to investigate rice starch RVA profile characteristics.[Result] The results showed that with increasing altitude,the setback viscosity in cold-sensitive cultivars increased significantly,while the peak viscosity and breakdown viscosity decreased significantly.However,the peak viscosity and breakdown viscosity in cold-tolerant cultivars initially decreased and then gradually increased with rising altitude,whereas the setback viscosity initially increased and then decreased.[Conclusion] The starch RVA parameters of cold-tolerant cultivars were less sensitive to different environments than those of cold-sensitive cultivars.Cooking and eating quality of cold-tolerant cultivars had relatively stable trends with rising altitude,whereas cooking and eating quality of cold-sensitive cultivars had a trend toward inferior.展开更多
[Objective] This study aimed to investigate the variation characteristics of Yunnan and Korean japonica rice quality under different environmental conditions in Yunnan Plateau. [Method] Ten Yunnan japonica rice variet...[Objective] This study aimed to investigate the variation characteristics of Yunnan and Korean japonica rice quality under different environmental conditions in Yunnan Plateau. [Method] Ten Yunnan japonica rice varieties and six Korean japonica rice varieties were selected to investigate the effects of ecological conditions on grain quality characteristics and starch RVA profile characteristic values of Yunnan and Korean japonica rice. [Result] The coefficient of variation of Yunnan and Korean japonica rice reached the maximum in setback viscosity (SBV). The coefficients of variation of brown rice length (BRL), chalkiness rate (CR), amylose content (AC), protein content (PC), alkali digestion value (ADV), final viscosity (FLV), setback viscosity (SBV) and peak time (PeT) of Yunnan japonica rice varieties were significantly higher than those of Korean japonica rice, while other grain quality characteristics were contrary. With the increasing altitudes, BRL, brown rice width (BRW), length-width ratio (L/W), whiteness (WH), AC, ADV, FLV and consistence viscosity (CTV) of Yunnan japonica rice and BRL, BRW, WH, PC, peak viscosity (PKV), hot viscosity (HTV) and breakdown viscosity (BDV) of Korean japonica rice were significantly reduced , while CR, PC, HTV and PeT of Yunnan japonica rice and L/W, AC, ADV and CTV of Korean japonica rice significantly increased, but CR of Korean japonica rice showed no significantly variation. PKV, BDV and pasting temperature (PaT) of Yunnan japonica rice and PaT of Korean japonica rice showed an upward trend after an initial drop with the increasing altitudes, while SBV of Yunnan japonica rice and FLV and PeT of Korean japonica rice were contrary. [Conclusion] This study provided theoretical basis for breeding of japonica rice in Yunnan Plateau.展开更多
A pot experiment was conducted to study the effects of different nitrogen application time （during the tillering or the booting stages） with the same nitrogen rates on the caryopsis development and grain quality of ...A pot experiment was conducted to study the effects of different nitrogen application time （during the tillering or the booting stages） with the same nitrogen rates on the caryopsis development and grain quality of rice variety Yangdao 6. The increased nitrogen fertilizer （urea）, especially applied during the booting stage, could evidently increase the milled rice rate, head rice rate and protein content in rice grains compared with the control （no nitrogen application）, and decrease chalky grain rate and amylose content. Moreover, the increased nitrogen fertilizer significantly affected the caryopsis development and enhanced the grain weight when nitrogen applied during the tillering and the booting stages, especially during the booting stage. During caryopsis development the increased nitrogen fertilizer applied during the tillering and booting stages could obviously decrease the total starch and amylose contents, but not obviously for the amylopectin content in rice grain. Increased topdressing of nitrogen fertilizer, especially applied during the booting stage, had significant effect on the development and structures of amyloplasts and proteinoplasts. That is, it could change the distribution, number and shape of amyloplasts and proteinoplasts in the endosperm cells especially in grain abdomen, Compared with the control the arrangements of amyloplasts and proteinoplasts were closer, with more numbers, higher density and less interspaces each ohter. Furthermore, most amyloplasts showed polyhedron under the increased nitrogen fertilizer level.展开更多
Effects of rolled leaf gene Rl（t） on grain quality characters of hybrid rice were analyzed by using three pairs of rolled leaf near-isogenic lines under two fertilizer treatments. Under normal fertilizer level （e.g...Effects of rolled leaf gene Rl（t） on grain quality characters of hybrid rice were analyzed by using three pairs of rolled leaf near-isogenic lines under two fertilizer treatments. Under normal fertilizer level （e.g. 450 kg urea per ha）, head rice rates and milled rice recovery of rolled leaf hybrids were significantly higher than those of corresponding non-rolled crosses, while the chalky rice rate and chalkiness were all lower. Of the RVA profiles, the peak viscosity, the hot paste viscosity and the breakdown viscosity of the rolled were all higher than those of the corresponding non-rolled ones to various degrees. Increasing fertilizer application for promoting panicle development increased the brown, milled and head rice rates except for Shanyou 63, furthermore, significant difference of head rice rates existed between the rolled leaf Shanyou 559 and Shanyou 559; while the peak viscosity, the hot paste viscosity and the breakdown viscosity all decreased to different levels; changes of values of other characters had no apparent regularity. It suggested that Rl（t） could improve rice quality under certain conditions.展开更多
The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory qual...The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations(Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety(genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content(r =-0.89, P < 0.01) and positively correlated with gel hardness(r = 0.91, P < 0.01),indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality.展开更多
The response of grain quality traits to cold-water irrigation and its correlation with cold tolerance were studied in 11 japonica rice varieties from Yunnan Province, China. The results indicated that the response of ...The response of grain quality traits to cold-water irrigation and its correlation with cold tolerance were studied in 11 japonica rice varieties from Yunnan Province, China. The results indicated that the response of grain quality traits to the cold-water stress varied with rice varieties and grain quality traits. Under the cold-water stress, grain width, chalky rice rate, whiteness, 1000-grain weight, brown rice rate, taste meter value, peak viscosity, trough viscosity, breakdown viscosity and final viscosity significantly decreased, whereas grain length-width ratio, head rice rate, alkali digestion value, protein content and setback viscosity markedly increased. However, the other traits such as grain length, amylose content, milled rice rate, peak viscosity time and pasting temperature were not significantly affected by the cold-water stress. Significant correlations were discovered between phenotypic acceptability and cold response indices of taste meter value, protein content, peak viscosity and breakdown viscosity. Therefore, it would be very important to improve the cold tolerance of Yunnan rice varieties in order to stabilize and improve their eating quality.展开更多
Phospholipids are a major kind of lipids in rice grains and have fundamental nutritional andfunctional benefits to the plant. Their lyso forms （lysophospholipids, LPLs） often form inclusion complexeswith amylose or ...Phospholipids are a major kind of lipids in rice grains and have fundamental nutritional andfunctional benefits to the plant. Their lyso forms （lysophospholipids, LPLs） often form inclusion complexeswith amylose or independently influence the physicochemical and functional properties of rice starch.However, the genetic basis for LPL synthesis in rice endosperm is largely unknown. Here, we performeda preliminary association test of 13 LPL compositions among 20 rice accessions, and identified 22putative main-effect quantitative trait loci responsible for all LPLs except for LPC14：0 and LPE14：0. Fivederived cleaved amplified polymorphic sequences and one insertion/deletion marker for threeLPL-synthesis-related candidate genes were developed. Association analysis revealed two markerssignificantly associated with starch LPL traits. These results provide an insight into the genetic basis ofphospholipid biosynthesis in rice and may contribute to the rice quality breeding programs usingfunctional markers.展开更多
Improving grain quality is an important goal in breeding new elite rice varieties,requiring effective tools for the identification of target genotypes.Molecular marker-aided selection(MAS),combined with conventional b...Improving grain quality is an important goal in breeding new elite rice varieties,requiring effective tools for the identification of target genotypes.Molecular marker-aided selection(MAS),combined with conventional breeding approaches,enables us to pre-cisely identify the individual genotypes that are associated with different grain quality features,which can dramatically improve the breeding efficiency.However,to date,the number of molecular markers used in MAS for grain quality improvement is still somewhat limited.In this study,based on our previous study that rice grain quality is strongly associated with starch synthesis in the endosperm,we developed 51 gene-tagged molecular markers according to sequence variations in 18 starch synthesis-related genes from 16 typical rice cultivars.These markers can discriminate the different alleles among rice germplasms.These novel markers will provide effective tools in improving grain quality via the breeding new elite rice varieties.展开更多
基金Supported by National Natural Science Foundation of China(30900874)Natural Science Foundation of Hunan Province(11JJ3026)+1 种基金Excellent Youth Fund Project of Hunan Department of Education(13B052)Crop Science Open Fund Project(ZWKF201504)
文摘To ascertain the effect mechanism of high temperature after anthesis on rice quality, the experiment was conducted with two rice lines, the heat-tolerant line 996 and heat-sensitive line 4628, with high temperature and optimal temperature in the growth chamber to investigate the effect of high temperature stress after anthesis on rice appearance quality, milling quality, cooking and eating quality and starch granule structure of endo- sperm. The result showed that milled rice rate, head rice rate, amylose content and gel consistency of both lines decreased under high temperature stress after anthesis, while the ratio of grain length to width, chalky rate, chalkiness, protein content increased. Under high temperature treatments, gelatinization temperature, final viscosity, set back and peak time increased, breakdown decreased, Mg content and K content increased, Mg/K ra- tio decreased. Under same treatment, the extent of rice quality of heat tolerant line 996 affected by high temperature was lower than that of heat sensitive line 4628. Under high temperature stress after anthesis, starch granule arranged untightly, most of starch granules existed in the form of a single starch endosperm, refractive index decreased, transparency reduced, and led to the formation of chalk. Under high temperature stress af- ter anthesis, the increase of protein content, the decrease of Mg/K, the changes of rice RVA profile characteristics and starch granule structure of endosperm could be the main reason for the decrease of rice cooking and eating quality and appearance quality.
基金supported by the National Natural Science Foundation of China(30370828)the Natural Science Foundation of Jiangsu Province,China(BK2003041)
文摘With 10 rice cultivars (lines) as materials, the changes in activities of adenosine diphosphoglucose pyrophosphorylase(ADPGPase), starch synthase (SSase) and starch branching enzyme (Q-enzyme) in the grains during grain filling, and theirrelationships with the filling rate, gel consistency (GC), alkali spreading value (ASV) and amylose content (AC) werestudied. The results showed that changes in activities of ADPGPase, SSase and Q-enzyme exhibited a single peak duringgrain filling, and the time of the activity peaks for the former two enzymes was earlier than that of the maximum grain-fillingrate (Tmax), and the time reaching the peak for Q-enzyme was synchronous with Tmax. The activities at early grain fillingstage, and the mean and maximum activities of each enzyme during grain filling period were positively and significantly orvery significantly correlated with the mean and maximum grain filling rate and starch content (mg grain-1) in the grains.Activities of ADPGPase at all grain filling stages and those of Q-enzyme at the early and mid filling stages were notsignificantly correlated the cooking quality (GC, ASV and AC). SSase activities at the early filling stage were significantlyand negatively correlated with GC and ASV, and positively correlated with AC. Activities of SSase at mid and late grainfilling stages and Q-enzyme at the late filling stage were significantly and positively correlated with GC and ASV, andnegatively correlated with AC. Spraying zeatin or abscisic acid at early grain filling stage could obviously regulate theactivities of ADPGPase, SSase and Q-enzyme in the grains.
基金the Key Research Proiect of the Department of Education of Heilongjiang Province,China(10S11Z002)the Natural Science Foundation of Heilongjiang Province,China(C01-10) the Rice Science Foundation Project of China(0003219)
文摘Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these varieties were investigated in terms of the activities of key enzymes related to starch synthesis and cooking and eating quality of rice grain. The high temperature at the grain filling stage increased protein content, and decreased amylose content and taste meter value of rice; inferior grain quality varieties showed a greater magnitude of the increase or decrease than the superior ones. Reaction of rapid visco analyser profiles to the temperature varied with rice varieties. The activities of adenosine diphosphoglucose pyrophosphoryiase （AGPP）, soluble starch synthase （SSS） and starch branching enzyme （SBE） gradually increased to a peak value, and thereafter declined as grain filling progressed. Enzyme activities in different varieties differed in a same filling stage, and also in the time when the enzyme activity reached a maximum. AGPP and SSS were insensitive to the environmental temperature, but SBE was comparatively sensitive to the temperature, and its activity declined when temperature was too high or too low.
文摘Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at different grain filling stages, which were attributed to the accumulative speed of starch at different grain filling stages. During grain filling period, the varieties had no difference in the time when the activities of ADPglocose pyrophosphorylase （AGPP） and soluble starch synthesis （SSS） reached a maximum, but had difference in the time when the activity of starch branching enzyme （SBE） reached a maximum, in which the inferior quality varieties were earlier than the high quality ones, and high quality varieties still kept high enzyme activities at the late stage of grain filling. The correlation and correlative degree between AGPP, SSS, SBE and amylose content, amylopectin content, taste meter value, and RVA properties varied with the different stages of grain filling. The correlation between SSS activity and taste meter value was not significant during the whole period of grain filling, but the activities of AGPP and SBE had significant or highly significant correlation with taste meter value. It was helpful for improving quality of eating and cooking of japonica rice to use the materials with low enzyme activity at the early stage of grain filling or high enzyme activity at the late stage as parents.
文摘An early-maturity indica rice variety Zhefu 49, whose grain quality and starch structure are sensitive to environmental temperature, was subjected to different temperatures （32℃ for high temperature and 22℃ for optimum temperature） at the grain filling stage in plant growth chambers, and the different expressions of three isoform genes （SBEI, SBEIII and SBE/V） encoding starch branching enzyme （SBE） in the endosperms were studied by the real-time fluorescence quantitative PCR （FQ-PCR） method. Effects of high temperature on the SBE expression in developing rice endosperrns were isoform-dependent. High temperature significantly down-regulated the expressions of SBEI and SBEIII, while up-regulated the expression of SBEIV. Compared with SBEIV and SBEIII, the expression of SBEI gene in Zhefu 49 rice endosperms was more sensitive to temperature variation at the grain filling stage. This study indicates that changes in weather/climate conditions especially temperature stress influence rice grain formation and its quality as evidenced by isoform expression.
基金funded jointly by the National Natural Science Foundation of China(31171460,31371563,31571597,31471437,31261140364)the Major Fundamental Research Program of Natural Science Foundation of Jiangsu Higher Education Institutions,China(11KJA210003)+2 种基金the Jiangsu Planned Projects for Postdoctoral Research Funds,China(1501077C)the China Postdoctoral Science Foundation(2015M581870)the Priority Academic Program Development of Jiangsu Higher Education Institutions,China
文摘The increase of atmospheric carbon dioxide（CO_2） concentration adversely affect several quality traits of rice grains, but the biochemical mechanism remains unclear. The objectives of this study were to determine how changes in the source-sink relationship affected rice quality. Source-sink manipulation was achieved by free-air CO_2 enrichment from tillering to maturity and partial removal of spikelet at anthesis using a japonica rice cultivar Wuyunjing 23. Enrichment with CO_2 decreased the head rice percentage and protein concentration of milled rice, but increased the grain chalkiness. In contrast, spikelet removal resulted in a dramatic increase in the head rice percentage and protein concentration, and much less grain chalkiness. Neither CO_2 enrichment nor spikelet removal affected the starch content, but the distribution of starch granule size showed distinct treatment effects. O n average, spikelet removal decreased the percentage of starch granules of diameter 〉10 and 5–10 μm by 23.6 and 5.6%, respectively, and increased those with a diameter of 2–5 and 〈2 μm by 4.6 and 3.3%, respectively. In contrast, CO_2 elevation showed an opposite response： increasing the proportion of large starch granules（〉5 μm） and decreasing that of 〈5 μm. The starch pasting properties were affected by spikelet removal much more than by CO_2 elevation. These results indicated that the protein concentration and starch granule size played a role in chalkiness formation under these experimental conditions.
基金Supported by the Agricultural Science Independent Innovation Foundation of Jiangsu Province[C X(12)1003]Key Technology Research and Development Program of Jiangsu Province(BE2013301)Earmarked Fund for China Agriculture Research System(CARS-01-47)~~
文摘In this study, the genotypes of starch synthesis-related genes were systematically screened from different rice varieties using molecular markers. The results showed that starch synthesis-related genes were highly polymorphic between indica and japonica varieties, as they greatly variated among indica varieties, but were conserved among japonica varieties. The genotypes of two indica varieties9311 and Minghui 63 were more similar to that of japonica varieties. Two or three alleles of six starch synthesis-related genes were found in 28 japonica parental varieties. Four genotypes of two soluble starch synthase genes, SSIIa and SSIIIa,were detected in 88 stable lines derived from the cross of Kanto 194/ Wujing 13 using molecular markers.
文摘Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to acceleration of quality improvement, but also helps us find possible genes participating in the synthesis of starch. A recombinant inbred line (RIL) population consisting of 107 lines, derived from an indica (Zaiyeqing 8, ZYQ 8) and a japonica (Jingxi 17, JX 17) rice, was used to investigate the genetic factors affecting starch quality parameters, such as apparent amylose content (AAC), gel consistency (GC), starch pasting viscosity parameters, gel textural properties, gelatinization temperature (GT) and starch retrogradation properties. A total of 44 QTLs covered chromosomes 2-6, 8, 9 and 11 were detected for the 22 traits, with at least one QTL and as many as four QTLs for each individual trait. The results indicated that two major genes were responsible for most starch property traits. The Wx gene that encodes granule bound starch synthase on chromosome 6 was significant for AAC, GC, starch pasting viscosity parameters, gel textural properties and starch retrogradation properties. The alk gene linked with Wx on chromosome 6 was significant for starch gelatinization temperature characteristics. All other QTLs were minor genes. One QTL on chromosome 9 flanked by RZ404 and G295 was significant for gel hardness (HD), gumminess (GUM), chewiness (CHEW), peak temperature of retrogradated starch (RTp), and percentage retrogradation (R%) and all these traits were not tested before.
基金the National Key Research and Development Program of China (2017YFD0300103)the National Natural Science Foundation of China (31571602, 31871566) for its financial support to this research project
文摘Based on known cDNAs of rice starch synthase isoforms,we constructed dsRNA interference vectors for starch synthase I(SSI)to produce transgenic plants containing starch with a moderately high amylose content.We investigated the effect of SSI suppression on grain quality traits,starch biosynthesis,and amylopectin chain distribution in rice plants exposed to two different temperature regimes.The activities and transcripts of BEs,DBEs,and other SS isoforms were further investigated to clarify the effect of SSI suppression on these key enzymes and their specific isoforms under different temperature treatments.Suppression of SSI by RNAi altered grain starch component and amylopectin chain distribution,but it exerted only a slight effect on total starch content(%)and accumulation amount(mg kernel?1)and on starch granule morphology and particle size distribution.Under normal temperature(NT),insignificant differences in kernel weight,chalky kernel proportion,chalky degree,and starch granule morphology between SSI-RNAi line and its wild type(WT)were observed.However,amylose content(AC)level and granule-bound starch synthase(GBSS)activity in rice endosperms were markedly increased by SSI-RNAi suppression.The chalky kernel proportion and chalky degree of SSIRNAi lines were significantly higher than those of WT under high temperature(HT)exposure at filling stage.Inhibition of SSI by RNAi affected amylopectin chain distribution and raised starch gelatinization temperature(GT)in two ways:directly from the SSI deficiency itself and indirectly by reducing BEIIb amounts in an SSI-deficient background.The deficiency of SSI expression led to an alteration in the susceptibility of grain chalkiness occurrence and starch gelatinization temperature to HT exposure,owing to a pleiotropic effect of SSI deficiency on the expression of other genes associated with starch biosynthesis.
基金supported by the High Value-added Food Technology Development Program in Korea (Grant No. 323002-4)the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry, Republic of Korea。
文摘Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming(SHS), auto-electric cooking(AEC), and pressurized-steam cooking(PSC). Additionally, the effect of two different target water contents(58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies.
文摘The physiological properties of rice grains are immediately obvious to consumers. High-coverage metabolomic characterization of the rice diversity research set predicted a negative correlation between fatty acid and lipid levels and amylose/total starch ratio （amylose ratio）, but the reason for this is unclear. To obtain new insight into the relationships among the visual phenotypes of rice kernels, starch granule structures, amylose ratios, and metabolite changes, we investigated the metabolite changes of five Japonica cultivars with various amylose ratios and two knockout mutants （e 1, a Starch synthase Ilia （SSIIla）-deficient mutant and the SSIIla/starch branching enzyme （BE） double-knockout mutant 4019） by using mass spectrometry-based metabolomics techniques. Scanning electron microscopy clearly showed that the two mutants had unusual starch granule structures. The metabolomic compositions of two cultivars with high amylose ratios （Hoshiyutaka and Yumetoiro） exhibited similar patterns, while that of the double-knockout mutant, which has an extremely high amylose ratio, differed. Rice pedigree network analysis of the cultivars and the mutants provided insight into the association between metabolic-trait properties and their underlying genetic basis in rice breeding in Japan. Multidimensional scaling analysis revealed that the Hoshiyutaka and Yumetoiro cultivars were Indica-like, yet they are classified as Japonica subpopulations. Exploring metabolomic traits is a powerful way to follow rice genetic traces and breeding history.
基金Supported the Key Technologies R&D Program of Yunnan(2010BB002)the National High-tech R & D Program of China(2010AA10Z104 )+2 种基金International Cooperation Programs betweenChina and Korea (YK 2007-2010)Young and Middle-aged Academic Technology Leader Backup Talents Project (2009CI058 )Training Programme for Young and Middle-aged Talents of Technology Innovation by Yunnan (2008PY089)~~
文摘[Objective] By investigating of change rule rice starch RVA profile properties and the influence of cold tolerance on rice quality,the aim was to provide scientific references to the breeding of new cold-tolerant japonica rice varieties with high quality in the Yunnan plateau.[Method] Four cold-tolerant and five cold-sensitive japonica rice cultivars were grown at three locations with different altitudes in Yunnan plateau to investigate rice starch RVA profile characteristics.[Result] The results showed that with increasing altitude,the setback viscosity in cold-sensitive cultivars increased significantly,while the peak viscosity and breakdown viscosity decreased significantly.However,the peak viscosity and breakdown viscosity in cold-tolerant cultivars initially decreased and then gradually increased with rising altitude,whereas the setback viscosity initially increased and then decreased.[Conclusion] The starch RVA parameters of cold-tolerant cultivars were less sensitive to different environments than those of cold-sensitive cultivars.Cooking and eating quality of cold-tolerant cultivars had relatively stable trends with rising altitude,whereas cooking and eating quality of cold-sensitive cultivars had a trend toward inferior.
文摘[Objective] This study aimed to investigate the variation characteristics of Yunnan and Korean japonica rice quality under different environmental conditions in Yunnan Plateau. [Method] Ten Yunnan japonica rice varieties and six Korean japonica rice varieties were selected to investigate the effects of ecological conditions on grain quality characteristics and starch RVA profile characteristic values of Yunnan and Korean japonica rice. [Result] The coefficient of variation of Yunnan and Korean japonica rice reached the maximum in setback viscosity (SBV). The coefficients of variation of brown rice length (BRL), chalkiness rate (CR), amylose content (AC), protein content (PC), alkali digestion value (ADV), final viscosity (FLV), setback viscosity (SBV) and peak time (PeT) of Yunnan japonica rice varieties were significantly higher than those of Korean japonica rice, while other grain quality characteristics were contrary. With the increasing altitudes, BRL, brown rice width (BRW), length-width ratio (L/W), whiteness (WH), AC, ADV, FLV and consistence viscosity (CTV) of Yunnan japonica rice and BRL, BRW, WH, PC, peak viscosity (PKV), hot viscosity (HTV) and breakdown viscosity (BDV) of Korean japonica rice were significantly reduced , while CR, PC, HTV and PeT of Yunnan japonica rice and L/W, AC, ADV and CTV of Korean japonica rice significantly increased, but CR of Korean japonica rice showed no significantly variation. PKV, BDV and pasting temperature (PaT) of Yunnan japonica rice and PaT of Korean japonica rice showed an upward trend after an initial drop with the increasing altitudes, while SBV of Yunnan japonica rice and FLV and PeT of Korean japonica rice were contrary. [Conclusion] This study provided theoretical basis for breeding of japonica rice in Yunnan Plateau.
基金This work was supported by the National Natural Science Foundation of China(Grant No.30070454).
文摘A pot experiment was conducted to study the effects of different nitrogen application time （during the tillering or the booting stages） with the same nitrogen rates on the caryopsis development and grain quality of rice variety Yangdao 6. The increased nitrogen fertilizer （urea）, especially applied during the booting stage, could evidently increase the milled rice rate, head rice rate and protein content in rice grains compared with the control （no nitrogen application）, and decrease chalky grain rate and amylose content. Moreover, the increased nitrogen fertilizer significantly affected the caryopsis development and enhanced the grain weight when nitrogen applied during the tillering and the booting stages, especially during the booting stage. During caryopsis development the increased nitrogen fertilizer applied during the tillering and booting stages could obviously decrease the total starch and amylose contents, but not obviously for the amylopectin content in rice grain. Increased topdressing of nitrogen fertilizer, especially applied during the booting stage, had significant effect on the development and structures of amyloplasts and proteinoplasts. That is, it could change the distribution, number and shape of amyloplasts and proteinoplasts in the endosperm cells especially in grain abdomen, Compared with the control the arrangements of amyloplasts and proteinoplasts were closer, with more numbers, higher density and less interspaces each ohter. Furthermore, most amyloplasts showed polyhedron under the increased nitrogen fertilizer level.
文摘Effects of rolled leaf gene Rl（t） on grain quality characters of hybrid rice were analyzed by using three pairs of rolled leaf near-isogenic lines under two fertilizer treatments. Under normal fertilizer level （e.g. 450 kg urea per ha）, head rice rates and milled rice recovery of rolled leaf hybrids were significantly higher than those of corresponding non-rolled crosses, while the chalky rice rate and chalkiness were all lower. Of the RVA profiles, the peak viscosity, the hot paste viscosity and the breakdown viscosity of the rolled were all higher than those of the corresponding non-rolled ones to various degrees. Increasing fertilizer application for promoting panicle development increased the brown, milled and head rice rates except for Shanyou 63, furthermore, significant difference of head rice rates existed between the rolled leaf Shanyou 559 and Shanyou 559; while the peak viscosity, the hot paste viscosity and the breakdown viscosity all decreased to different levels; changes of values of other characters had no apparent regularity. It suggested that Rl（t） could improve rice quality under certain conditions.
基金financially supported by the National Key R&D Program of China(Grant No.2016YFD0400104)the Fundamental Research Funds for the Central Universities at Zhejiang University,China(Grant No.2016XZZX001-09)
文摘The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations(Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety(genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content(r =-0.89, P < 0.01) and positively correlated with gel hardness(r = 0.91, P < 0.01),indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality.
基金funded by the project 2006 NG 04 of Yunnan Province,Chinathe International corporation project between the Yunnan Academy of Agricultural Sciences of China and the National Institute of Crop Science,Rural Development Administration of Korea
文摘The response of grain quality traits to cold-water irrigation and its correlation with cold tolerance were studied in 11 japonica rice varieties from Yunnan Province, China. The results indicated that the response of grain quality traits to the cold-water stress varied with rice varieties and grain quality traits. Under the cold-water stress, grain width, chalky rice rate, whiteness, 1000-grain weight, brown rice rate, taste meter value, peak viscosity, trough viscosity, breakdown viscosity and final viscosity significantly decreased, whereas grain length-width ratio, head rice rate, alkali digestion value, protein content and setback viscosity markedly increased. However, the other traits such as grain length, amylose content, milled rice rate, peak viscosity time and pasting temperature were not significantly affected by the cold-water stress. Significant correlations were discovered between phenotypic acceptability and cold response indices of taste meter value, protein content, peak viscosity and breakdown viscosity. Therefore, it would be very important to improve the cold tolerance of Yunnan rice varieties in order to stabilize and improve their eating quality.
基金financially supported by the Fundamental Research Funds for the Central Universities at Zhejiang University,Hangzhou,China(Grant No.2016XZZX001-09)
文摘Phospholipids are a major kind of lipids in rice grains and have fundamental nutritional andfunctional benefits to the plant. Their lyso forms （lysophospholipids, LPLs） often form inclusion complexeswith amylose or independently influence the physicochemical and functional properties of rice starch.However, the genetic basis for LPL synthesis in rice endosperm is largely unknown. Here, we performeda preliminary association test of 13 LPL compositions among 20 rice accessions, and identified 22putative main-effect quantitative trait loci responsible for all LPLs except for LPC14：0 and LPE14：0. Fivederived cleaved amplified polymorphic sequences and one insertion/deletion marker for threeLPL-synthesis-related candidate genes were developed. Association analysis revealed two markerssignificantly associated with starch LPL traits. These results provide an insight into the genetic basis ofphospholipid biosynthesis in rice and may contribute to the rice quality breeding programs usingfunctional markers.
基金supported by the National High Technology Research and Development Program of China(2006AA10Z118,2006AA10A102,2005CB120804)National Natural Science Foundation of China(30530470)+1 种基金Fok Ying Tung Young Teachers'Fund(10103)National Postdoctoral Fellowship(20060390966)
文摘Improving grain quality is an important goal in breeding new elite rice varieties,requiring effective tools for the identification of target genotypes.Molecular marker-aided selection(MAS),combined with conventional breeding approaches,enables us to pre-cisely identify the individual genotypes that are associated with different grain quality features,which can dramatically improve the breeding efficiency.However,to date,the number of molecular markers used in MAS for grain quality improvement is still somewhat limited.In this study,based on our previous study that rice grain quality is strongly associated with starch synthesis in the endosperm,we developed 51 gene-tagged molecular markers according to sequence variations in 18 starch synthesis-related genes from 16 typical rice cultivars.These markers can discriminate the different alleles among rice germplasms.These novel markers will provide effective tools in improving grain quality via the breeding new elite rice varieties.
