Comparison of Physicochemical Properties of Chinese and Japanese Japonica–Type Rice Varieties - Collections | Kyushu University Library

＜departmental bulletin paper＞
Comparison of Physicochemical Properties of Chinese and Japanese Japonica–Type Rice Varieties

Creator	Creator Name Cui, Jing Affiliation Affiliation Name China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	Creator Name Zhang, Xin Affiliation Affiliation Name China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	Creator Name He, Bing Affiliation Affiliation Name United Graduate School of Agricultural Sciences, Ehime University
	Creator Name Cui, Zhongqiu Affiliation Affiliation Name United Graduate School of Agricultural Sciences, Ehime University
	Author PID 80225143 Creator Name Kusutani, Akihito 楠谷, 彰人クスタニ, アキヒト Affiliation Affiliation Name China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University 天津農学院中日水稲品質・食味共同研究センター
	Author PID K002922 Creator Name Ito, Shoichi 伊東, 正一イトウ, ショウイチ Affiliation Affiliation Name Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院農業資源経済学部門
	Author PID K004791 Creator Name Matsue, Yuji 松江, 勇次マツエ, ユウジ Affiliation Affiliation Name Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院農業資源経済学部門
Language	English
Publisher	Faculty of Agriculture, Kyushu University
Publisher	九州大学大学院農学研究院
Date	2016-09-01
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	61
Issue	2
First Page	281
Last Page	285
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/1685883

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PISSN	0023-6152
NCID	AA00697606
Record ID	1685883
Peer-Reviewed	Unrefereed
Subject Terms	Chinese japonica–type rice varieties
	Japanese japonica–type rice varieties
	Genetic correlation
	Palatability
	Physicochemical properties
ISSN	0023-6152
NCID	AA00697606
Notes	The physicochemical properties of 10 Chinese varieties were compared with those of Japanese varieties. Chinese and Japanese varieties were not significantly different in amylose content. However, maximum viscosity and breakdown value were significantly lower in the Chinese varieties than in the Japanese varieties, and protein content and hardness/adhesion ratio were higher in the Chinese varieties. In the Japanese varieties, the lower the amylose content, the lower was the protein content, which is a preferable quality for palatability. However, the lower the amylose content, the higher was the protein content in the Chinese varieties. In the Japanese varieties, the protein content was negatively correlated with amylogram properties and positively with texture properties, but the opposite tendency was observed in the Chinese varieties. Among the physicochemical properties of the Chinese varieties, the most serious problem was protein content; especially there is a need to disrupt the negative correlation between protein content and amylose content.
Created Date	2016.10.07
Modified Date	2022.11.11