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Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy

文献类型：期刊论文

作者Cheng, Weimin1,4; Xu, Zhuopin4,5; Fan, Shuang1,4; Zhang, Pengfei4; Xia, Jiafa3; Wang, Hui2; Ye, Yafeng4; Liu, Binmei4; Wang, Qi4; Wu, Yuejin4,5
刊名FOODS
出版日期2022-09-01
卷号11
关键词near-infrared spectroscopy hybrid indica rice single-grain chemical composition eating quality
DOI10.3390/foods11172634
通讯作者Wu, Yuejin(yjwu@ipp.ac.cn)
英文摘要The chemical composition of individual hybrid rice (F2) varieties varies owing to genetic differences between parental lines, and the effects of these differences on eating quality are unclear. In this study, based on a self-developed near-infrared spectroscopy platform, we explored these effects among a set of 143 hybrid indica rice varieties with different eating qualities. The single-grain amylose content (SGAC) and single-grain protein content (SGPC) models were established with coefficients of determination (R-2) of 0.9064 and 0.8847, respectively, and the dispersion indicators (standard deviation, variance, extreme deviation, quartile deviation, and coefficient of variation) were proposed to analyze the variations in the SGAC and SGPC based on the predicted results. Our correlation analysis found that the higher the variation in the SGAC and SGPC, the lower the eating quality of the hybrid indica rice. Moreover, the addition of the dispersion indicators of the SGAC and SGPC improved the R-2 of the eating quality model constructed using the composition-related physicochemical indicators (amylose content, protein content, alkali-spreading value, and gel consistency) from 0.657 to 0.850. Therefore, this new method proved to be useful for identifying high-eating-quality hybrid indica rice based on single near-infrared spectroscopy prior to processing and cooking.
WOS关键词PROTEIN-CONTENT
资助项目National Natural Science Foundation of China[32070399] ; 2021 Research Program of Sanya Yazhou Bay Science and Technology City[SKJC-2021-02-002] ; Hefei Science and Technology Project[2021GJ065] ; Anhui Science and Technology Major Project[202103a06020014] ; HFIPS Director's Fund[YZJJKX202201]
WOS研究方向Food Science & Technology
语种英语
WOS记录号WOS:000851201400001
出版者MDPI
资助机构National Natural Science Foundation of China ; 2021 Research Program of Sanya Yazhou Bay Science and Technology City ; Hefei Science and Technology Project ; Anhui Science and Technology Major Project ; HFIPS Director's Fund
源URL[http://ir.hfcas.ac.cn:8080/handle/334002/128899]  
专题中国科学院合肥物质科学研究院
通讯作者Wu, Yuejin
作者单位1.Univ Sci & Technol China, Grad Sch, Sci Isl Branch, Hefei 230026, Peoples R China
2.Anhui Win All Hitech Seed Co Ltd, Natl Key Lab New Variety Dev Hybrid Rice, Minist Agr, Hefei 230088, Peoples R China
3.Anhui Acad Agr Sci, Rice Res Inst, Hefei 230041, Peoples R China
4.Chinese Acad Sci, Hefei Inst Phys Sci, Hefei 230031, Peoples R China
5.CAS Innovat Acad Seed Design, Hainan Branch, Sanya 572025, Peoples R China
推荐引用方式
GB/T 7714		 Cheng, Weimin,Xu, Zhuopin,Fan, Shuang,et al. Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy[J]. FOODS,2022,11.
APA Cheng, Weimin.,Xu, Zhuopin.,Fan, Shuang.,Zhang, Pengfei.,Xia, Jiafa.,...&Wu, Yuejin.(2022).Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy.FOODS,11.
MLA Cheng, Weimin,et al."Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy".FOODS 11(2022).

入库方式： OAI收割

来源：合肥物质科学研究院

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