Supplementary Materials for Dataset on viscosity and starch polymer properties to predict texture through modeling

The data shows all the phenotypic data of Indica rice accession obtained from routine quality analysis, rapid-visco analyzer (RVA) , size-exclusion chromatography (SEC) and sensory evaluation. Each line in the accession was grouped using agglomerative nesting clustering method and the cluster membership was provided in the data. The routine quality parameters include s amylose content (AC), gelatinization temperature (GT), gel consistency (GC). The RVA parameters measured were peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BD), final viscosity (FV), setback viscosity (SB), peak time (PkT), pasting temperature (PsT) and lift-off viscosity (LO). The SEC data includes AM1 (Amylose 1), AM2 (Long-chain Amylopectin), MCAP (Medium-chain Amylopectin), SCAP1 (Short-chain amylopectin, 36>DP>21), SCAP2(Short-chain amylopectin, 20>DP>13), SCAP3 (Short-chain amylopectin, 12>DP>6). For the sensory evaluation, the evaluated parameter were Initial Starchy Coating (ISC), Slickness (SLK), Roughness (ROF), Stickiness to Lips (STL), Stickiness Between Grains (SBG), Springiness (SPR), Cohesiveness (COH), Hardness (HRD), Cohesiveness of Mass (COM), Uniformity of Bite (UOB), Moisture Absorption (MAB), Residual Loose Particles (RLP), and Toothpack (TPK). All of these parameters were described in the manuscript.

本数据集涵盖通过常规品质分析、快速黏度分析仪（rapid-visco analyzer, RVA）、体积排阻色谱法（size-exclusion chromatography, SEC）及感官评价获取的全部籼稻种质表型数据。供试种质的各品系采用系统聚类嵌套法（agglomerative nesting clustering method）进行分组，数据集内提供了各品系的聚类归属信息。常规品质参数包括直链淀粉含量（amylose content, AC）、糊化温度（gelatinization temperature, GT）与胶稠度（gel consistency, GC）。RVA测定参数包含峰值黏度（peak viscosity, PV）、低谷黏度（trough viscosity, TV）、崩解值（breakdown viscosity, BD）、最终黏度（final viscosity, FV）、回复值（setback viscosity, SB）、峰值时间（peak time, PkT）、糊化温度（pasting temperature, PsT）及起浆黏度（lift-off viscosity, LO）。SEC数据涵盖AM1（直链淀粉1）、AM2（长链支链淀粉）、MCAP（中链支链淀粉）、SCAP1（短链支链淀粉，36>DP>21）、SCAP2（短链支链淀粉，20>DP>13）、SCAP3（短链支链淀粉，12>DP>6）。感官评价的待测参数包括初始淀粉涂层（Initial Starchy Coating, ISC）、滑爽性（Slickness, SLK）、粗糙感（Roughness, ROF）、唇部粘性（Stickiness to Lips, STL）、米粒间粘性（Stickiness Between Grains, SBG）、弹性（Springiness, SPR）、凝聚性（Cohesiveness, COH）、硬度（Hardness, HRD）、团块凝聚性（Cohesiveness of Mass, COM）、咀嚼均匀度（Uniformity of Bite, UOB）、吸湿性（Moisture Absorption, MAB）、残留松散颗粒（Residual Loose Particles, RLP）及牙粘感（Toothpack, TPK）。所有上述参数均在本研究手稿中予以详述。