Grain starch, fatty acids, and amino acids determine the pasting properties in dry cultivation plus rice cultivars

A field experiment was conducted to explore the effects of cultivars under flooding irrigation and dry cultivation (D) on starch, fatty acids, and amino acids metabolism, starch physicochemical traits, and pasting properties of rice flour. In this study, high-quality cultivar (HH) had better pasting properties among all other cultivars in D treatment. DHH supported higher short-branch chain amylopectin to develop the crystalline regions. Besides, DHH increased C16:0, C16:1, C18:1, C18:2, glutamate, aspartate, lysine, and threonine, and reduced glutelin and prolamine levels in head rice. Higher pasting properties in DHH was also supported by higher C=O in esters and ketones, C=O in carboxylic acid, esters, alcohols, and ethers, OH in alcohols before pasting and lower C-O and C-O in carboxylic acid, C=O in aldehydes, and C-O, C=O and OH in carboxylic acid after pasting. Overall, these findings improve pasting properties to maintain a higher cooking quality in dry cultivation.

Automated summary

High-quality rice cultivars under dry cultivation have been shown to improve starch and amino acid metabolism, enhance pasting properties, increase specific fatty acid content, and decrease certain protein levels, ultimately maintaining higher cooking quality.