Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content

In this study, we compared the physicochemical properties and starch structures of hybrid rice varieties with similar apparent amylose content but different taste values. In addition to the apparent amylose content, gel permeation chromatography analysis showed that the higher proportions of amylopectin short chains and relatively lower proportions of amylopectin long chains, which could lead to higher peak viscosity and breakdown value, as well as a softer and stickier texture of cooked rice, were the key factors in determining the eating quality of hybrid rice. High-performance anion-exchange chromatography analyses showed that the proportion of amylopectin short chains (degree of polymerization 6-10) and intermediate chains (degree of polymerization 13-24), which might affect the gelatinisation enthalpy and crystallinity, also contributed greatly to the eating quality of hybrid rice. Moreover, this study indicated that a greater diversity of forms and sizes of starch granules might influence the eating quality of hybrid rice.

Automated summary

The study compared the physicochemical properties and starch structures of hybrid rice varieties with similar amylose content but different taste values. It showed that the proportions of amylopectin short chains and intermediate chains, as well as the diversity of starch granules, play key roles in determining the eating quality of hybrid rice. Additionally, gel permeation chromatography and high-performance anion-exchange chromatography analyses were conducted to further understand the impact of starch structures on the texture and taste of cooked rice.