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Grain Quality of Australian Wild Rice (Compared to Domesticated Rice)

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Grain Quality of Australian Wild Rice (Compared to Domesticated Rice) Grain quality of Australian wild rice (compared to domesticated rice) Tiparat Tikapunya MSc of Food Science and Technology A thesis submitted for the degree of Doctor of Philosophy at The University of Queensland in 2017 Queensland Alliance for Agriculture and Food Innovation Abstract Wild rice may be an important resource for rice food security. Studies of the grain quality of wild rices may facilitate their use in rice breeding. Australian wild rice populations have been shown to be genetically distinct from those found elsewhere indicating that they may be a potential source of valuable alleles for rice improvement. To date, two taxa belonging to the A genome clade have been described in Australia: wild rice taxa A (Oryza rufipogon like) and wild rice taxa B (Oryza meridionalis like). To explore the grain quality of these wild rices from their natural environment, a collection from eleven sites within 300 kms north of Cairns, Queensland, Australia at the beginning of the dry season in May 2014 and 2015 was evaluated. Analysis of the physical traits of three Australian wild rice taxa revealed that the wild A genome taxa were of a size that could be classified as extra-long paddy rice with grains that were long or medium while Oryza australiensis was categorized as a long paddy rice with short grain. Australian wild rice grains were coloured and varied from light red brown to dark brown while domesticated rice is brighter. Due to the difficulty of obtaining sufficient mature wild rice seeds as well as the colour of the wild rice, further analysis of grain quality was conducted on unpolished wild rice. Starch molecular structures of Australian wild rice were very different from those of domesticated rice. They had a high amylose content with a larger proportion of shorter amylose chains and a lower proportion of amylopectin chains DP ≤ 10 to DP ≤ 24 lead to a higher gelatinization temperatures as well as requiring a longer cooking time. However, the starch molecular structures of Australian wild rice meet the criteria for slowly digestible starch indicating a potentially higher nutritional value. Cooking behaviours of the unpolished rice were related to the different bran layer characteristics and starch molecular structures. Cooked O. australiensis has the lowest hardness even though it had a higher amylose content and required a longer cooking time. Cooked wild rice taxa B also had a lower hardness compared to unpolished commercial rices, suggesting that the histological structures of the wild rice grain caryopsis may differ from that of domesticated rice. However, the amylose content still played an essential role contributing to stickiness of the cooked unpolished rice. Pasting properties of these unpolished rice flours suggested less retrograded starch in pastes of Australian wild rice especially in O. australiensis. Among the wild rice A genome taxa, wild rice taxa A had a lower pasting viscosity than wild rice taxa B early in gelatinization. However, the final viscosity of the former was slightly higher. i Furthermore, the pasting behaviour of wild rice taxa B was more similar to that of Oryza sativa L.cv. Nipponbare (japonica rice). The eating characteristics of wild rice taxa B compared to commercial wild rice (Zizania aquatic L), Oryza sativa L.cv. Nipponbare, and seven unpolished commercial rices demonstrated that wild rice taxa B, with a red bran colouring, had good cooking behaviours and did not exhibit any „undesirable‟ attributes such as earthy/root vegetable aroma, grassy aroma, bitterness or metallic. The aroma, flavour, and texture attributes of this wild taxa were similar to that of brown bran rice. The grain quality of coloured Australian wild rice has a high potential for commercialization and would provide a new source of genes for rice breeding and diversification of rice production and quality because of their very different starch molecular structures, cooking behaviours and eating characteristics compared to domesticated rice. ii Declaration by author This thesis is composed of my original work, and contains no material previously published or written by another person except where due reference has been made in the text. I have clearly stated the contribution by others to jointly-authored works that I have included in my thesis. I have clearly stated the contribution of others to my thesis as a whole, including statistical assistance, survey design, data analysis, significant technical procedures, professional editorial advice, and any other original research work used or reported in my thesis. The content of my thesis is the result of work I have carried out since the commencement of my research higher degree candidature and does not include a substantial part of work that has been submitted to qualify for the award of any other degree or diploma in any university or other tertiary institution. I have clearly stated which parts of my thesis, if any, have been submitted to qualify for another award. I acknowledge that an electronic copy of my thesis must be lodged with the University Library and, subject to the policy and procedures of The University of Queensland, the thesis be made available for research and study in accordance with the Copyright Act 1968 unless a period of embargo has been approved by the Dean of the Graduate School. I acknowledge that copyright of all material contained in my thesis resides with the copyright holder(s) of that material. Where appropriate I have obtained copyright permission from the copyright holder to reproduce material in this thesis. iii Publications during candidature Conference abstracts Tiparat Tikapunya, Glen Fox, Agnelo Furtado, Robert Henry (2014). Grain quality of Australia wild rice. The 64th Australian Cereal Chemistry Conference, 24th – 27th August 2014, Brisbane, Queensland, Australia. Tiparat Tikapunya, Heather Smyth, Glen Fox, Agnelo Furtado, Robert Henry (2015). Quality of Australia wild rice. Tropical Agriculture Conference, 16th – 18th November 2015, Brisbane, Queensland, Australia. Tiparat Tikapunya, Heather Smyth, Glen Fox, Agnelo Furtado, Robert Gilbert, Robert Henry (2016). Grain quality of unpolished Australia wild rice. The 67th Australian Cereal Chemistry Conference, 13th – 16th September 2017, Tamworth, New South Wales, Australia. Publications included in this thesis Tikapunya Tiparat, Fox, Glen, Furtado, Agnelo and Henry, Robert (2016) Grain physical characteristics of the Australian wild rices. Plant Genetic Resources, 1-12. doi:10.1017/S1479262116000083– incorporated as Chapter 3. Contributor Statement of contribution Designed experiments (70%) Field collection and performed the experiments (100%) Tikapunya Tiparat (Candidate) Analysed the data (100%) Wrote and edited the paper (100%) Supported field collections and analysis tools (30%) Fox Glen Wrote and edited the paper (20%) Supported field collections and designed (20%) Furtado Agnelo Wrote and edited the paper (40%) Designed experiments (30%) Henry Robert Supported field collections (50%) Critically reviewed and edited the manuscript (40%) iv Contributions by others to the thesis Funding source supported by Rural Industries Research and Development Corporation (RIRDC), Australian Research Council, National Science Foundation of China, Lampang Rajabhat University, Thailand and University of Queensland, Australia. Robert Henry, Glen Fox, Heather Smyth, and Agnelo Furtado contributed to the conception and design of project as a whole; collected wild rice seeds; provided advice; critically reviewed the conclusion and thesis content. For chapter 3, Robert Henry, Glen Fox, and Agnelo Furtado supported field collections. Lucus Anstiss and Graintec Sciencific Pty Ltd. providing access to the SeedCount Machine and John Thomson and the Queensland Herbarium, Australia assisted with light microscopy and photography. For chapter 4, Wenwen Yu and Prudence Powell (QAAFI) undertook analysis of the Size Exclusion Chromatography (SEC). Shiqing Zhou (Polysaccharide Research Centre, Wuhan, China) contributed Fluorophore-assisted carbohydrate electrophoresis (FACE) data. Malik Nawaz (QAAFI) undertook analysis of the Differential Scanning Calorimeter (DSC) and Rapid Visco Analyser (RVA). Robert Gilbert (QAAFI) and Kai Wang (College of Food Science, South China Agriculture University, Guangzhou, Guangdong, China) contributed to the discussion of starch fine structures and properties. Robert Henry and Glen Fox provided advice about experimental designs and discussion. For chapter 5, Qiao-quan LIU (College of Agriculture, Yangzhou University, Jiangsu, China) providing access to the Scanning Electron Microscope (SEM). Robert Henry and Glen Fox provided advice about experimental designs and discussion. For chapter 6, Heather Smyth conducted the focus group for descriptive analysis and provided the analysis tools. Robert Henry provided the funding for sensory test. Statement of parts of the thesis submitted to qualify for the award of another degree “None”. v Acknowledgements This project was jointly supported by the Rural Industries Research & Development Corporation (RIRDC), Australia. I sincerely thank Lampang Rajabhat University, Thailand for the financial support through teacher development scholarship that covered the cost of my tuition fees and the University of Queensland, Australia through the Top Up Assistance Program (TUAP) that provided a top up living allowance. I would like to thank the University of Queensland and Yangzhou University for the funding of a joint studied program at the
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