| Institution: | 1. College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China;2. Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210095, PR China;1. Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang, 330045, China;2. Southern Cross Plant Science, Southern Cross University, Lismore, NSW, 2480, Australia;1. School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Republic of Korea;2. Department of Food Preparation, Suseong College, Daegu 706-711, Republic of Korea;3. Division of Food and Nutrition, Chonnam National University, Gwangju 500-757, Republic of Korea;4. Department of Food Science and Biotechnology, Gachon University, Gyeonggi-do 461-701, Republic of Korea;1. College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China;2. Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210095, PR China;1. School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China;2. The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia;3. The University of Queensland, School of Agriculture and Food Science, Brisbane 4072, QLD, Australia;4. The University of Queensland, School of Chemical Engineering, Brisbane 4072, QLD, Australia |
| Abstract: | The physicochemical and nutritional quality of four chalky mutants (JM1-4) rice and their parent 93-11 were investigated. JM1 and JM4 are white-belly mutants, and JM2 is white-core mutant, while JM3 is floury mutant. JM2 is also a high amylose mutant with AAC of 29%. JM3 had the lipid content nearly three times of the parent, so it is also a high lipid mutant. JM1 had similar pasting viscosities with the parent, while JM2 and JM3 had smaller breakdown and setback than 93-11. JM2 had lower enthalpy of gelatinization, but higher enthalpy of retrogradation, so it had highest retrogradation percentage. JM3 had the highest accumulation of amino acids, fatty acids, and some major mineral elements such as P, K, Mg and Ca. The amino acids and fatty acids had negative correlation with PV, HPV and CPV. The pleiotropic effects caused by the mutations on starch and lipid metabolism deserve further investigation. |
