Model 3d

Pasting properties of rice starch were measured by a rapid viscosity analyzer (Model 3D, Newport Scientific, Australia) with Thermocline for Windows software (version 2.0). Rice flour (3 g each sample) was mixed with 25 ml of distilled water in an aluminum RVA canister. A programmed heating and cooling cycle were set as described by Zhong et al. (2005) (link). The starch sample was held at 50°C for 1 min, heated from 50 to 95°C at 12°C/min, held at 95°C for 2.5 min, cooled to 50°C at 12°C/min, and held at 50°C for 2.5 min. All measurements were two times replicated. The peak viscosity (PKV), hot paste viscosity (HPV), cold paste viscosity (CPV), and their derivative parameters, including breakdown (BD = PV-HPV) and setback (SB = CPV-PV), were recorded. Triplicate measurements were taken for each sample.

Starch pasting properties were determined using a rapid viscosity analyzer (Model 3D, Newport Scientific, Warriewood, NSW, Australia). Starch samples were 2.5 g total weight; 7%, w/w, dry basis and mixed with 25 g H₂O. The programming cycle for pasting was set at 14 min. Starch samples were started at 50 °C for 1 min and then heated from 50 °C to 95 °C, held at 95 °C for 2.5 min, cooled to 50 °C at 12 min and finally held for 2 min [4 (link)].

The grains were air-dried and stored for three months, the gel consistency, amylose content and amylopectin content were determined with reference to (GB/T17891-2017 High-Quality Rice Grain). The protein and its components content of grains were measured with milled rice as the test sample using an automatic Kjeldahl apparatus, wherein the protein components were measured according to the method of Tang, (1999) , the albumin was extracted with distilled water, globulin was extracted with 0.06 mol L^-1 NaCl solution, prolamin was extracted with 75% ethanol solution, and glutenin was extracted with 0.04 mol L^-1 NaOH solution, and the above extracts were tested to determine the protein components content.
The cooking and eating quality were measured by using the Japanese cooking rice taste meter STA1B to determine the rice characteristics and its related taste properties with Heilongjiang japonica rice in China as the reference standard. The RVA spectral characteristic value (RVA value) was measured with 3 g of a 100-mesh sieved rice flour sample, plus 25 g of ultrapure water, using a rapid viscosity analyzer (Model 3D, Newport Scientific, Australia) according to AACC (American Association of Cereal Chemists) procedure for rapid determination, and its supporting software TWC (Thermal cycle for windows) was used for data analysis.

The starch pasting properties were tested using a rapid viscosity analyzer (RVA) (Model 3D, Newport Scientific, Warriewood, Australia) according to the method of Lu and Lu [32 (link)]. Briefly, rice flour at a concentration of 12% (w/w) was mixed at a constant stir speed of 160 g using the standard profile. The temperature profile employed was as follows: the start temperature was 50 °C held for 1 min, followed by heating to 95 °C at 11.84 °C/min, held at 95 °C for 2.5 min, and then cooling at the same speed to 50 °C and held for 1 min.
The thermal properties were investigated by a differential scanning calorimetry (DSC) with a Model 200 F3 Maia (Netzsch, Selb, Germany). Using an empty aluminum pan as a reference, the ratio of the weight of starch to water was 1:3 for each sample, which was sealed in a hermetic aluminum pan and scanned from 30 to 95 °C at a heating rate of 10 °C/min after overnight equilibration at room temperature [33 (link)]. The thermal transitions of starch samples were defined as To (onset temperature), Tp (peak of gelatinization temperature), and Tc (conclusion temperature), and ΔH referred to the enthalpy of gelatinization.