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Acta Agron Sin ›› 2011, Vol. 37 ›› Issue (11): 2001-2010.doi: 10.3724/SP.J.1006.2011.02001

• TILLAGE & CULTIVATION · PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Effect of Lipid Content and Components on Cooking Quality and Their Response to Nitrogen in Milled Japonica Rice

GU Dan-Dan, LIU Zheng-Hui, LIU Yang, WANG Shao-Hua, WANG Qiang-Sheng, LI Gang-Hua,DING Yan-Feng*   

  1. College of Agriculture, Nanjing Agricultural University / Key Laboratory of Crop Physiology & Ecology in South China, Ministry of Agriculture, Nanjing 210095, China
  • Received:2011-04-01 Revised:2011-06-25 Online:2011-11-12 Published:2011-09-06
  • Contact: 丁艳锋, E-mail: dingyf@njau.edu.cn; Tel: 025-84396475

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Abstract: In present study, six japonica cultivars and seven nitrogen treatments were used to study the effect of lipids content and components in milled rice on amylose content and RVA profile characteristics and the relationship between them and nitrogen. The results showed that the content and components of lipid in milled rice were significantly affected by genotype. As compared with large panicle cultivars, small panicle cultivars had higher crude lipids and starch lipids and lower non-starch lipids in milled rice. As compared with genotype, nitrogen had little effect on the content and components of lipid in milled rice. The content and components of lipid in milled rice were notably related to amylose content and the RVA profile characteristics. The crude lipid content was significantly and negatively correlated to BDV (breakdown), and starch lipids content was significantly and negatively correlated to SBV (setback) and CSV (consistency viscosity). From these results we summarized that the lipid content especially the starch lipids content in milled rice has significant effect on the cooking and eating quality of rice, which will be promoted with the increase of starch lipids content in milled rice.

Key words: Rice, Crude lipids, Non-starch lipids, Starch lipids, Amylose content, RVA

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