Differentiation and search for palatability-factors of world-wide rice grains by PCR method

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

“…Nakamura et al have reported starch synthase IIa as a key-enzyme to discriminate Japonica and Indica rice. 29) We have reported that the starch debranching enzyme 9) and starch synthase I 30) were also discriminative enzymes between Indica and Japonica rice.…”

“…These primers were added to a multiple regression analysis 8,9) against the results of the physico-chemical measurements.…”

“…The discriminative DNA bands were expressed as 0 (not observed) or 1 (observed) for digitizing the results of PCR and these data were subjected to a multiple-regression analysis against the results of physico-chemical measurements. 8,9) We usually used all the available objects in cross validation, subsequently making models of parts of the data and testing the other parts. The simplest alternative was to divide the data set into two parts A and B.…”

“…9) Equations for estimating the palatability were developed in this present study by using the aforementioned independent variables based on the results of PCR against the dependent variables related to such a palatability factor, as the adhesiveness of cooked rice grains.…”

“…8) We have improved these by adding starch-related PCR primers and protein-related primers. 9) Lestari et al have used our primers and their original primers to develop an estimation formula for the results of the Mido-value of cooked rice grains. 10) Cooked rice is softened by the decomposition of the cell-wall, suggesting the important role of cell-walldegrading enzymes in the physical properties of the endosperm cell wall.…”