Rice Science ›› 2023, Vol. 30 ›› Issue (3): 207-221.DOI: 10.1016/j.rsci.2023.03.005
收稿日期:2022-07-11
接受日期:2023-01-16
出版日期:2023-05-28
发布日期:2023-03-13
. [J]. Rice Science, 2023, 30(3): 207-221.
Fig. 1. Hierarchical structure of rice grain (Bhattacharya, 2011).
| Rice fraction | Albumin | Globulin | Prolamin | Glutelin |
|---|---|---|---|---|
| Rice bran | 37 | 36 | 5 | 22 |
| Fine bran | 30 | 14 | 5 | 51 |
| Milled rice | 5 | 9 | 3 | 83 |
Table 1. Distributions of albumin, globulin, prolamin and glutelin (Ren et al, 2002). %
| Rice fraction | Albumin | Globulin | Prolamin | Glutelin |
|---|---|---|---|---|
| Rice bran | 37 | 36 | 5 | 22 |
| Fine bran | 30 | 14 | 5 | 51 |
| Milled rice | 5 | 9 | 3 | 83 |
| Rice | Crude protein content (g) |
|---|---|
| Brown rice | 7.1-8.3 |
| Milled rice | 6.3-7.1 |
| Rice bran | 11.3-14.9 |
| Rice hull | 2.0-2.8 |
Table 2. Proximate protein contents of rough rice and its milling fractions (Juliano, 1993).
| Rice | Crude protein content (g) |
|---|---|
| Brown rice | 7.1-8.3 |
| Milled rice | 6.3-7.1 |
| Rice bran | 11.3-14.9 |
| Rice hull | 2.0-2.8 |
Fig. 2. Schematic diagram of various protein bodies and compound starch granules in endosperm subaleurone layer (Olson and Frey, 1987).
Fig. 3. Biosynthesis of prolamin and glutelin. PB-I, Spherical type I protein body with concentric-sheet structure; PB-II, Ellipsoid type II protein body without sheet structure.
| QTL | Chromosome | Marker interval | Crossing parent | Reference |
|---|---|---|---|---|
| qPC-6 | 6 | C952-Wx | Zhenshan 97/Minghui 63 | Tan et al, |
| qPC-7 | 7 | R1245-RM234 | Zhenshan 97/Minghui 63 | Tan et al, |
| Pro1 | 1 | RM226-RM297 | Caiapo/IRGC103544 | Aluko et al, |
| Pro2 | 2 | RM6-RM112 | Caiapo/IRGC103544 | Aluko et al, |
| Pro6 | 6 | RM190-RM253 | Caiapo/IRGC103544 | Aluko et al, |
| Pro11 | 11 | RM209-RM229 | Caiapo/IRGC103544 | Aluko et al, |
| RPC-1 | 1 | RG811-BP127 | Gui 630/02428 | Hu et al, |
| RPC-4 | 4 | C22-RG449d | Gui 630/02428 | Hu et al, |
| RPC-5 | 5 | RG435-RG172a | Gui 630/02428 | Hu et al, |
| RPC-6 | 6 | RG171-RG119a | Gui 630/02428 | Hu et al, |
| RPC-7 | 7 | ZG34B-G20 | Gui 630/02428 | Hu et al, |
| cpb1, cph1 | 1 | E14M61.325 | Cypress/Panda | Kepiro et al, |
| cpb4, cph4 | 4 | E12M61.256 | Cypress/Panda | Kepiro et al, |
| cph2 | 2 | E16M51.240 | Cypress/Panda | Kepiro et al, |
| qALB-1 | 1 | R3203-XNpb113 | Asominori/IR24 | Zhang et al, |
| qALB-2 | 2 | XNpb349-V83B | Asominori/IR24 | Zhang et al, |
| qGLB-1 | 1 | XNpb113-XNpb93 | Asominori/IR24 | Zhang et al, |
| qGLB-2.1, qGLT-2 | 2 | XNpb89-3eC1470 | Asominori/IR24 | Zhang et al, |
| qGLB-2.2 | 2 | XNpb250-C560 | Asominori/IR24 | Zhang et al, |
| qGLB-5 | 5 | XNpb81-G1103 | Asominori/IR24 | Zhang et al, |
| qPLA-1 | 1 | R210-C1211 | Asominori/IR24 | Zhang et al, |
| qPLA-3 | 3 | XNpb48-C393B | Asominori/IR24 | Zhang et al, |
| qPLA-10, qGLT-10 | 10 | C16-C797 | Asominori/IR24 | Zhang et al, |
| qGLT-11 | 11 | XNpb320-C496 | Asominori/IR24 | Zhang et al, |
| qGLT-12, qCP-12 | 12 | XNpb193-C562B | Asominori/IR24 | Zhang et al, |
| qCP-2 | 2 | XNpb204-R418 | Asominori/IR24 | Zhang et al, |
| qCP-7 | 7 | R1245-R1789 | Asominori/IR24 | Zhang et al, |
| qPC-6 | 6 | RM588-RM540 | Chuan 7/Nanyangzhan | Lou et al, |
| qPC-7 | 7 | RM5436-RM6776 | Chuan 7/Nanyangzhan | Lou et al, |
| qPC-3 | 3 | RM251-RM282 | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-4 | 4 | RG214-RG620 | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-5 | 5 | RG470-RZ70 | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-6 | 6 | RM190-RZ516 | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-10 | 10 | RM184-RM3229B | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-1 | 1 | R886-R1485 | Asominori/IR24 | Zheng et al, |
| qPC-3.1 | 3 | XNpb212-G1318 | Asominori/IR24 | Zheng et al, |
| qPC-3.2 | 3 | R758-XNpb15 | Asominori/IR24 | Zheng et al, |
| qPC-3.3 | 3 | C606-XNpb238 | Asominori/IR24 | Zheng et al, |
| qPC-4 | 4 | R1854-R2373 | Asominori/IR24 | Zheng et al, |
| qPC-6 | 6 | C1003-C688 | Asominori/IR24 | Zheng et al, |
| qPC-7.1 | 7 | XNpb338-C796 | Asominori/IR24 | Zheng et al, |
| qPC-7.2 | 7 | XNpb268-R411 | Asominori/IR24 | Zheng et al, |
| qPC-8 | 8 | C483-C259G | Asominori/IR24 | Zheng et al, |
| qPC-9 | 9 | R265B-XNpb36 | Asominori/IR24 | Zheng et al, |
| qPC-10 | 10 | C16-C809 | Asominori/IR24 | Zheng et al, |
| qPC-12 | 12 | XNpb24-C562 | Asominori/IR24 | Zheng et al, |
| qPC-1a, qPC-1b | 1 | R1982, XNpb113 | Asominori/IR24 | Liu et al, |
| qPC-2 | 2 | XNpb67 | Asominori/IR24 | Liu et al, |
| qPC-3 | 3 | C563 | Asominori/IR24 | Liu et al, |
| qPC-6 | 6 | C688 | Asominori/IR24 | Liu et al, |
| qPC-8a, qPC-8b | 8 | G1149, XNpb41 | Asominori/IR24 | Liu et al, |
| qPC-11 | 11 | C1350 | Asominori/IR24 | Liu et al, |
| qPC7 | 7 | RM8261 | Cheongcheong/Nagdong | Bruno et al, |
| qPC2 | 2 | S2_24197424 | 258 accessions from 3 K Rice Genome Project | Wang et al, |
| qPC10 | 10 | S10_17723490 | 258 accessions from 3 K Rice Genome Project | Wang et al, |
| TGP12 | 12 | RM1880-RM2935 | Koshihikari/Nona Bokra | Kashiwagi and Munakata, |
| qGPC-1 | 1 | RM7124 | Habataki/Sasanishiki | Yang et al, |
| qGPC-10 | 10 | RM7217 | Habataki/Sasanishiki | Yang et al, |
| qPro9 | 9 | 9851330-9848867 | Hwayeong/Wandoaengmi 6 | Park et al, |
Table 3. Mapped QTLs related with rice storage proteins.
| QTL | Chromosome | Marker interval | Crossing parent | Reference |
|---|---|---|---|---|
| qPC-6 | 6 | C952-Wx | Zhenshan 97/Minghui 63 | Tan et al, |
| qPC-7 | 7 | R1245-RM234 | Zhenshan 97/Minghui 63 | Tan et al, |
| Pro1 | 1 | RM226-RM297 | Caiapo/IRGC103544 | Aluko et al, |
| Pro2 | 2 | RM6-RM112 | Caiapo/IRGC103544 | Aluko et al, |
| Pro6 | 6 | RM190-RM253 | Caiapo/IRGC103544 | Aluko et al, |
| Pro11 | 11 | RM209-RM229 | Caiapo/IRGC103544 | Aluko et al, |
| RPC-1 | 1 | RG811-BP127 | Gui 630/02428 | Hu et al, |
| RPC-4 | 4 | C22-RG449d | Gui 630/02428 | Hu et al, |
| RPC-5 | 5 | RG435-RG172a | Gui 630/02428 | Hu et al, |
| RPC-6 | 6 | RG171-RG119a | Gui 630/02428 | Hu et al, |
| RPC-7 | 7 | ZG34B-G20 | Gui 630/02428 | Hu et al, |
| cpb1, cph1 | 1 | E14M61.325 | Cypress/Panda | Kepiro et al, |
| cpb4, cph4 | 4 | E12M61.256 | Cypress/Panda | Kepiro et al, |
| cph2 | 2 | E16M51.240 | Cypress/Panda | Kepiro et al, |
| qALB-1 | 1 | R3203-XNpb113 | Asominori/IR24 | Zhang et al, |
| qALB-2 | 2 | XNpb349-V83B | Asominori/IR24 | Zhang et al, |
| qGLB-1 | 1 | XNpb113-XNpb93 | Asominori/IR24 | Zhang et al, |
| qGLB-2.1, qGLT-2 | 2 | XNpb89-3eC1470 | Asominori/IR24 | Zhang et al, |
| qGLB-2.2 | 2 | XNpb250-C560 | Asominori/IR24 | Zhang et al, |
| qGLB-5 | 5 | XNpb81-G1103 | Asominori/IR24 | Zhang et al, |
| qPLA-1 | 1 | R210-C1211 | Asominori/IR24 | Zhang et al, |
| qPLA-3 | 3 | XNpb48-C393B | Asominori/IR24 | Zhang et al, |
| qPLA-10, qGLT-10 | 10 | C16-C797 | Asominori/IR24 | Zhang et al, |
| qGLT-11 | 11 | XNpb320-C496 | Asominori/IR24 | Zhang et al, |
| qGLT-12, qCP-12 | 12 | XNpb193-C562B | Asominori/IR24 | Zhang et al, |
| qCP-2 | 2 | XNpb204-R418 | Asominori/IR24 | Zhang et al, |
| qCP-7 | 7 | R1245-R1789 | Asominori/IR24 | Zhang et al, |
| qPC-6 | 6 | RM588-RM540 | Chuan 7/Nanyangzhan | Lou et al, |
| qPC-7 | 7 | RM5436-RM6776 | Chuan 7/Nanyangzhan | Lou et al, |
| qPC-3 | 3 | RM251-RM282 | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-4 | 4 | RG214-RG620 | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-5 | 5 | RG470-RZ70 | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-6 | 6 | RM190-RZ516 | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-10 | 10 | RM184-RM3229B | Xieqingzao B/Milyang 46 | Yu et al, |
| qPC-1 | 1 | R886-R1485 | Asominori/IR24 | Zheng et al, |
| qPC-3.1 | 3 | XNpb212-G1318 | Asominori/IR24 | Zheng et al, |
| qPC-3.2 | 3 | R758-XNpb15 | Asominori/IR24 | Zheng et al, |
| qPC-3.3 | 3 | C606-XNpb238 | Asominori/IR24 | Zheng et al, |
| qPC-4 | 4 | R1854-R2373 | Asominori/IR24 | Zheng et al, |
| qPC-6 | 6 | C1003-C688 | Asominori/IR24 | Zheng et al, |
| qPC-7.1 | 7 | XNpb338-C796 | Asominori/IR24 | Zheng et al, |
| qPC-7.2 | 7 | XNpb268-R411 | Asominori/IR24 | Zheng et al, |
| qPC-8 | 8 | C483-C259G | Asominori/IR24 | Zheng et al, |
| qPC-9 | 9 | R265B-XNpb36 | Asominori/IR24 | Zheng et al, |
| qPC-10 | 10 | C16-C809 | Asominori/IR24 | Zheng et al, |
| qPC-12 | 12 | XNpb24-C562 | Asominori/IR24 | Zheng et al, |
| qPC-1a, qPC-1b | 1 | R1982, XNpb113 | Asominori/IR24 | Liu et al, |
| qPC-2 | 2 | XNpb67 | Asominori/IR24 | Liu et al, |
| qPC-3 | 3 | C563 | Asominori/IR24 | Liu et al, |
| qPC-6 | 6 | C688 | Asominori/IR24 | Liu et al, |
| qPC-8a, qPC-8b | 8 | G1149, XNpb41 | Asominori/IR24 | Liu et al, |
| qPC-11 | 11 | C1350 | Asominori/IR24 | Liu et al, |
| qPC7 | 7 | RM8261 | Cheongcheong/Nagdong | Bruno et al, |
| qPC2 | 2 | S2_24197424 | 258 accessions from 3 K Rice Genome Project | Wang et al, |
| qPC10 | 10 | S10_17723490 | 258 accessions from 3 K Rice Genome Project | Wang et al, |
| TGP12 | 12 | RM1880-RM2935 | Koshihikari/Nona Bokra | Kashiwagi and Munakata, |
| qGPC-1 | 1 | RM7124 | Habataki/Sasanishiki | Yang et al, |
| qGPC-10 | 10 | RM7217 | Habataki/Sasanishiki | Yang et al, |
| qPro9 | 9 | 9851330-9848867 | Hwayeong/Wandoaengmi 6 | Park et al, |
| Analytical detection technique | Detectable indicator | Principle |
|---|---|---|
| Sensory evaluation method | Odor, appearance structure, palatability, taste, texture, etc. | Sensory evaluation of rice odor, palatability, taste, appearance, texture and other indexes |
| Iodo blue colorimetry | Amylose content (AC) | Amylose reacts with iodine turned blue, and amylopectin reacts with iodine turned red (Olivares Díaz et al, |
| Potassium hydroxide assay | Gel consistency | Rice starch is hot gelatinized into rice gum by dilute alkali and extends to some extent in a test tube placed horizontally after cooling, and the length of rice gum after extension is measured (Bhattacharya, |
| Alkali spreading value | Gelatinization temperature (GT) | Alkali spreading value is just opposite to GT, with high alkali spreading values corresponding to low GTs. GT is indirectly determined (Bhattacharya, |
| Rapid viscosity analyzer | Viscosity, pasting properties, etc. | A controlled deformation or strain is applied at a given time, and the final force response is measured to obtain the relevant mechanical parameters (Martínez, |
| Raman spectroscopy | Compositional structure analysis, variety discrimination, quality testing, etc. | Scattered light is used to obtain relevant information about molecular vibrations providing information about their structure, symmetry, electronic environment, and the molecules to which they are bound (Wei et al, |
| Low-field nuclear magnetic resonance | Moisture content and moisture distribution | A specific pulse sequence is used to excite nuclei with a fixed magnetic moment in the sample, which then produces a series of detectable sensing signals with strong attenuation (Ezeanaka et al, |
| Gas chromatography-mass spectrometry | Volatile components and their contents | Separation, qualitative and quantitative detection technology combining high separation ability of chromatography and high identification ability of mass spectrometry (Likić, |
| Texture analyzer | Hardness, chewiness, cohesion, cohesion, elasticity, etc. | Reaction force of the sample on the probe is sensed, and the mechanical signal is transformed into numbers and graphics (Rolle et al, |
| Colorimeter | Chroma | Color parameters are determined by detecting the spectral components of the sample (Wang C B et al, |
| Near infrared spectroscopy (NIRS) | AC, protein content (PC), amino acid content, fat content, etc. | NIRS mainly reflects the frequency doubling, spectral frequency, as well as the superimposed absorption of the vibration of hydrogen containing groups (C-H, O-H, N-H, etc.) in samples, and contains information about sample composition state, molecular structure, and so on (Osborne, |
| Computer vision technology | Chalkiness, grain type, head rice yield, PC, AC, etc. | Using computer simulations of human macroscopic visual function (Meng et al, |
| Electronic nose | Odor properties | Using metal oxides and biofilms, aroma is judged by the small changes in membrane potential caused by molecular contact of the odorant (Zhong, |
Table 4. Analytical techniques for detecting rice quality.
| Analytical detection technique | Detectable indicator | Principle |
|---|---|---|
| Sensory evaluation method | Odor, appearance structure, palatability, taste, texture, etc. | Sensory evaluation of rice odor, palatability, taste, appearance, texture and other indexes |
| Iodo blue colorimetry | Amylose content (AC) | Amylose reacts with iodine turned blue, and amylopectin reacts with iodine turned red (Olivares Díaz et al, |
| Potassium hydroxide assay | Gel consistency | Rice starch is hot gelatinized into rice gum by dilute alkali and extends to some extent in a test tube placed horizontally after cooling, and the length of rice gum after extension is measured (Bhattacharya, |
| Alkali spreading value | Gelatinization temperature (GT) | Alkali spreading value is just opposite to GT, with high alkali spreading values corresponding to low GTs. GT is indirectly determined (Bhattacharya, |
| Rapid viscosity analyzer | Viscosity, pasting properties, etc. | A controlled deformation or strain is applied at a given time, and the final force response is measured to obtain the relevant mechanical parameters (Martínez, |
| Raman spectroscopy | Compositional structure analysis, variety discrimination, quality testing, etc. | Scattered light is used to obtain relevant information about molecular vibrations providing information about their structure, symmetry, electronic environment, and the molecules to which they are bound (Wei et al, |
| Low-field nuclear magnetic resonance | Moisture content and moisture distribution | A specific pulse sequence is used to excite nuclei with a fixed magnetic moment in the sample, which then produces a series of detectable sensing signals with strong attenuation (Ezeanaka et al, |
| Gas chromatography-mass spectrometry | Volatile components and their contents | Separation, qualitative and quantitative detection technology combining high separation ability of chromatography and high identification ability of mass spectrometry (Likić, |
| Texture analyzer | Hardness, chewiness, cohesion, cohesion, elasticity, etc. | Reaction force of the sample on the probe is sensed, and the mechanical signal is transformed into numbers and graphics (Rolle et al, |
| Colorimeter | Chroma | Color parameters are determined by detecting the spectral components of the sample (Wang C B et al, |
| Near infrared spectroscopy (NIRS) | AC, protein content (PC), amino acid content, fat content, etc. | NIRS mainly reflects the frequency doubling, spectral frequency, as well as the superimposed absorption of the vibration of hydrogen containing groups (C-H, O-H, N-H, etc.) in samples, and contains information about sample composition state, molecular structure, and so on (Osborne, |
| Computer vision technology | Chalkiness, grain type, head rice yield, PC, AC, etc. | Using computer simulations of human macroscopic visual function (Meng et al, |
| Electronic nose | Odor properties | Using metal oxides and biofilms, aroma is judged by the small changes in membrane potential caused by molecular contact of the odorant (Zhong, |
| Quality criterion | Protein content |
|---|---|
| Aroma | -0.324 |
| Flavour | -0.718** |
| Tenderness | -0.382 |
| Cohesiveness | -0.310 |
| Colour | 0.704** |
| Gloss | -0.343 |
Table 5. Correlation between eating quality scores and protein content of 23 samples of milled non-waxy rice (Bhattacharya, 2011).
| Quality criterion | Protein content |
|---|---|
| Aroma | -0.324 |
| Flavour | -0.718** |
| Tenderness | -0.382 |
| Cohesiveness | -0.310 |
| Colour | 0.704** |
| Gloss | -0.343 |
| Physical characteristic | Albumin | Globulin | Prolamin | Glutelin |
|---|---|---|---|---|
| Sensory quality | -0.273 | -0.091 | -0.549 | -0.226 |
| Gel consistency (mm) | -0.768 | 0.208 | -0.874* | -0.360 |
| Hardness (N) | -0.706 | 0.280 | -0.831* | -0.355 |
| Viscosity (N·s) | -0.274 | -0.502 | 0.284 | 0.528 |
| Cohesion | -0.832* | 0.476 | -0.786 | -0.041 |
| Elastic | -0.597 | 0.468 | -0.968* | -0.772 |
| Gumminess (N) | -0.851* | 0.487 | -0.882** | -0.169 |
| Chewiness (N) | -0.847* | 0.533 | -0.921** | -0.259 |
Table 6. Correlation coefficients between protein components and physical and sensory properties of cooked rice (Wang P Y et al, 2016).
| Physical characteristic | Albumin | Globulin | Prolamin | Glutelin |
|---|---|---|---|---|
| Sensory quality | -0.273 | -0.091 | -0.549 | -0.226 |
| Gel consistency (mm) | -0.768 | 0.208 | -0.874* | -0.360 |
| Hardness (N) | -0.706 | 0.280 | -0.831* | -0.355 |
| Viscosity (N·s) | -0.274 | -0.502 | 0.284 | 0.528 |
| Cohesion | -0.832* | 0.476 | -0.786 | -0.041 |
| Elastic | -0.597 | 0.468 | -0.968* | -0.772 |
| Gumminess (N) | -0.851* | 0.487 | -0.882** | -0.169 |
| Chewiness (N) | -0.847* | 0.533 | -0.921** | -0.259 |
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