Relationship between lipid and flour viscosity characteristics in rice (Oryza sativa L.).

A RIL population derived from a cross between two japonica rice,W1721 and Lunhui 422,was developed.The RIL population exhibited a plenty of variation in traits studied,which was an ideal material for investigating relationship between lipid and flour viscosity properties.The results showed that removal of lipids from rice flour led to a significant increase in peak viscosity(PV) and hot viscosity(HV),and an insignificant increase in final viscosity(FV).Furthermore,the relationship between RVA profile eigenvalue and lipid content was analyzed by a linear regression method,and the results showed that the PV,HV and FV had a negative correlation with lipid content explaining 10.05%,16.19% and 27.53% of the phenotypic variance,respectively.Results above indicated the lipids affected rice eating and cooking quality mainly through its lubricant effect which led to a decrease in viscosity.