Rice grain protein composition influences instrumental measures of rice cooking and eating quality

Jeanette L. Balindong, Rachelle Ward, Lei Liu, Terry Rose, Laura Pallas, Ben W. Ovenden, Peter J. Snell, Daniel LE Waters

Research output: Contribution to journalArticle

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Abstract

Rice cultivar starch composition differences do not completely explain variation in rice cooking and eating quality. Rice grain storage proteins possess divergent solubility properties suggesting they may contribute to cultivar differences in rice grain quality. Application of high-performance liquid chromatography (HPLC) analysis to protein extracts derived from medium and long grain advanced rice breeding lines revealed rice grain protein composition differences which were associated with instrumental measures of grain quality. Globulin content displayed little variation in both grain types. The mean glutelin content was higher in long grain rice lines than medium grains. Although the mean content of prolamins in medium and long grain rice were similar, the prolamin content of medium grains was more variable. Individual medium grain prolamin HPLC peaks, total prolamin content and the prolamin:glutelin + prolamin ratio were positively correlated with several rapid visco analyser (RVA) parameters. The long grain HPLC data displayed a similar pattern of correlations with RVA parameters but of reduced magnitude. Protein composition was associated with instrumental measures of grain quality in this set of germplasm and although the textural properties of rice are complex, these data suggest consideration of rice grain protein composition could contribute to breeding high quality rice.
LanguageEnglish
Pages35-42
Number of pages8
JournalJournal of Cereal Science
Volume79
Issue number1
DOIs
StatePublished - 01 Jan 2018

Fingerprint

rice protein
grain protein
Cooking
protein composition
cooking
Prolamins
prolamins
Eating
ingestion
rice
Chemical analysis
Proteins
glutelins
high performance liquid chromatography
High performance liquid chromatography
Glutens
High Pressure Liquid Chromatography
Breeding
Oryza
cultivars

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Balindong, Jeanette L. ; Ward, Rachelle ; Liu, Lei ; Rose, Terry ; Pallas, Laura ; Ovenden, Ben W. ; Snell, Peter J. ; Waters, Daniel LE. / Rice grain protein composition influences instrumental measures of rice cooking and eating quality. In: Journal of Cereal Science. 2018 ; Vol. 79, No. 1. pp. 35-42
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Balindong, JL, Ward, R, Liu, L, Rose, T, Pallas, L, Ovenden, BW, Snell, PJ & Waters, DLE 2018, 'Rice grain protein composition influences instrumental measures of rice cooking and eating quality' Journal of Cereal Science, vol. 79, no. 1, pp. 35-42. DOI: 10.1016/j.jcs.2017.09.008

Rice grain protein composition influences instrumental measures of rice cooking and eating quality. / Balindong, Jeanette L.; Ward, Rachelle; Liu, Lei; Rose, Terry; Pallas, Laura; Ovenden, Ben W.; Snell, Peter J.; Waters, Daniel LE.

In: Journal of Cereal Science, Vol. 79, No. 1, 01.01.2018, p. 35-42.

Research output: Contribution to journalArticle

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Balindong JL, Ward R, Liu L, Rose T, Pallas L, Ovenden BW et al. Rice grain protein composition influences instrumental measures of rice cooking and eating quality. Journal of Cereal Science. 2018 Jan 1;79(1):35-42. Available from, DOI: 10.1016/j.jcs.2017.09.008