the role of protein in rice quality...long grain profile 1 long grain profile 2 medium grain profile...
TRANSCRIPT
![Page 1: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/1.jpg)
The role of protein in rice quality
Dan Waters
![Page 2: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/2.jpg)
Ashida et al. Breeding Science 61: 201–207
Rice grain proteins
Defined by solubility differences
• PB-II → globulins, salt soluble~5-10% of rice grain, ~5% of wheat grain
→ glutelins, dilute acid/alkali soluble ~65-80% of rice grain, ~40% of wheat grain
• PB-I → prolamins, alcohol soluble, poorly digested~10-20% of rice grain, ~55% of wheat grain
![Page 3: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/3.jpg)
Rice grain proteins
Protein bodies
Starch granules
Kasem et al. Rice 4: 12-20
• Subtraction-addition experiments -> amount and ratio of each type of protein influences rice flour and grain properties differently
• Do rice cultivar differences in grain protein composition influence rice grain quality?
![Page 4: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/4.jpg)
HPLC analysis
“Fatty” chainsC4, C8, C18
![Page 5: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/5.jpg)
Rice grain HPLC prolamin profiles
• Qualitative and quantitative protein composition differences
![Page 6: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/6.jpg)
● 2013 QEP samples: 149 16-20% amylose samples, long and medium grain. High proportion of broken grain samples. 20 “Sushi” cultivars - local and international.
● 2014 QEP samples: 80 long and 80 medium grain 17 -20% amylose samples.
● 2016 QEP samples: 80 17 -20% amylose medium grain samples.
● Protein composition correlated with QEP data.
Samples analysed
![Page 7: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/7.jpg)
Sushi prolamins and RVA setback
y = 0.1706x + 160.92R² = 0.65
0
50
100
150
200
250
-1000 -800 -600 -400 -200 0 200 400
Total prolamin
y = 0.0014x + 6.7468R² = 0.42
0
1
2
3
4
5
6
7
8
9
-1000 -800 -600 -400 -200 0 200 400
Total protein
y = 0.0025x + 19.519R² = 0.54
17.00
17.50
18.00
18.50
19.00
19.50
20.00
20.50
21.00
-1000 -800 -600 -400 -200 0 200 400
% Amylose
y = 0.0104x + 11.12R² = 0.68
0
2
4
6
8
10
12
14
16
-1000 -800 -600 -400 -200 0 200 400
Prolamin peak 26
![Page 8: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/8.jpg)
Long grain Profile 1
Long grain Profile 2
Medium grain Profile 1
Medium grain Profile 2
# Samples 53 27 67 13
% Protein 6.3 - 10.3 6.4 - 8.5 5.6 - 7.8 5.5 - 9.8
Pasting Temp (oC) 68 - 77 67-78 66 - 69 66 -76
RVA correlations Prolamin NS Prolamin Protein (prolamin)
TA correlations Glutelin NS Prolamin (1) Glutelin
2014 QEP long and medium grain
• HPLC protein profiles of 80 long grain and 80 medium grain lines and cultivars of 17% -20% amylose correlated (≤-0.5 or ≥0.5) with texture parameters
• Albumin and globulin displayed very low levels of variation
![Page 9: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/9.jpg)
2014 QEP medium grain Profile 1
• Prolamin / Prolamin + Glutelin ratio a better predictor of Setback (cooked ricefirmness) than Total Protein and Prolamin(R2=0.44)
![Page 10: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/10.jpg)
2014 and 2016 QEP medium grain Profile 1
Year Total globulin
mean AUC; CVTotal
prolamin
mean AUC;
CV
Total
glutelin
mean AUC;
CV
Prolamin/
Prolamin + Glutelin
ratio mean; CV
2014
MG-Profile1
(67 samples)
466; 8 248; 29 583; 24 0.30; 26
2016
MG-Profile1
(61 samples)
316; 10 148; 34 670; 17 0.18; 27
● Mean/population protein composition differed between years
![Page 11: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/11.jpg)
2014 and 2016 QEP medium grain Profile 1
2014
2016
![Page 12: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/12.jpg)
2014 and 2016 QEP medium grain Profile 1
2014
2016
?
![Page 13: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/13.jpg)
2016 QEP medium grain Profile 1
● Tachiminori x 2 ● Jyoudeki x 2 ● Koshihikari x 2 ● Sasanishiki x 2 ● Calhikari x 2● Amaroo x 1
● Japanese reference (in Japanese) -> high quality associated with low PB-I (prolamin) content
![Page 14: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/14.jpg)
2013 samples
● 149 16-20% amylose samples, long and medium grain. High proportion of broken grain samples.
● Correlations weak when:-
- Long and medium grain data analysed together
- Broken grains included; protein composition dependent?
![Page 15: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/15.jpg)
Grain breakage
Protein typeMG
% Difference
LG
% Difference
Total prolamin -21% -27%
Total glutelin -39% -69%
Total globulin 0% -16%
Unbroken vs broken grain
![Page 16: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/16.jpg)
Glob 16 0.22879
Glob 17 0.08532
Glob 15 0.05590
Glob 14 0.04199
Glob 3 0.02928
Glob 6 0.02510
Prol 6 0.02291
Prol 8 0.02170
Prol 9 0.02057
Glob 10 0.01905
Discriminant analysis ten most significant variables
Globulins are the least variable fraction but strongest discriminator between unbroken and broken grains followed by prolamins
Grain breakage – Medium grain U
nb
roke
n g
rain
![Page 17: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/17.jpg)
In summary
Protein composition is a background dependent part of the rice grain quality puzzle
● A component of medium/short grain texture
● Plays a role in long grain texture but not as prominent as in medium/short grains
● Associated with grain breakage
● Possible interaction with and between grain breakage, grain texture and grain size
![Page 18: The role of protein in rice quality...Long grain Profile 1 Long grain Profile 2 Medium grain Profile 1 Medium grain Profile 2 # Samples 53 27 67 13 % Protein 6.3 - 10.3 6.4 - 8.5 5.6](https://reader030.vdocuments.mx/reader030/viewer/2022041118/5f2ef41cd6dcdb55221ad1c7/html5/thumbnails/18.jpg)
Acknowledgements
Jeanette Balindong, Ben Liu, Rachelle Ward, Margrit Martin, Laura Pallas, Ben Ovenden, Peter Snell
NSWDPI rice breeding and quality program