Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm Starch

Asaoka, Masako; Okuno, Kazutoshi; Sugimoto, Yoshimi; Kawakami, Jackson; Fuwa, Hidetsugu

doi:10.1002/star.19840360602

Cited by 139 publications

(96 citation statements)

References 11 publications

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“…These results suggest that the ambient temperature likely affects the varietal characteristics of the starch properties associated with the gelatinization temperature during the maturation period. A similar relationship between the ambient temperature during the maturation period and the gelatinization temperature was also reported in rice starch (Asaoka et al, 1984;Okuda et al, 2009) and amylose content in rice grains (Resurreccion et al, 1977;Sano et al, 1985;Yamakawa et al, 2007). It was reported that the fine structure of amylopectin changed with ambient temperature during the maturation period together with gene expression patterns and enzyme activity levels associated with starch synthesis (Inouchi et al, 2000;Jiang et al, 2003;Umemoto et al, 1999;Yamakawa et al, 2007).…”

Section: Variability In Starch Properties Under Different Ambient Temsupporting

confidence: 71%

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

2018

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The black soybean landrace 'Tanbaguro', consumed as vegetable seeds (edamame), is characterized by its uniquely high maltose production after heat processing, which is an important trait contributing to its enhanced sweetness. We investigated starch properties related to the maltose production in edamame together with several other affecting biochemical factors. As a result, it was estimated that the low gelatinization temperature of starch predominantly contributed to the increased maltose production and was associated with the increased proportion of short-chain amylopectin, although β-amylase activity did not show any significant correlation with maltose productivity. Additionally, amylose content may promote maltose production by the progression of starch gelatinization together with its effectiveness as a substrate of β-amylase. These starch properties were sensitive to ambient temperature, especially during the latter half of the maturation period. Therefore, it is suggested that maltose productivity in edamame seeds was strongly correlated with the maturing properties of soybean lines. On the other hand, starch content that was insensitive to ambient temperature during the maturing period was also estimated to contribute to the increase in maltose productivity complementarily by multiple regression analysis for varietal difference. These results suggested that starch content showed the additional importance in the varietal difference of maltose productivity among earlier maturing soybean lines than 'Tanbaguro'.

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Section: Variability In Starch Properties Under Different Ambient Temsupporting

confidence: 71%

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

2018

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“…The heading date of NIL(Wx a ) was 6 days later and the temperature during grain filling was 1.2ºC lower than those of Nipponbare. The temperature during grain fi lling clearly affects amylose content of rice with the Wx b allele, but not that of rice with the Wx a allele (Asaoka et al, 1984;Hirano and Sano, 1998;Umemoto and Terashima, 2002). Rice grains that mature at a lower temperature have amylopectin rich in short chains (Umemoto et al, 1999;Inouchi et al, 2000), presumably through changes in branching enzyme activities (Jiang et al, 2003).…”

Section: Characterization Of Nils In Relation To Starchmentioning

confidence: 99%

Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice

Umemoto

Horibata

Aoki

et al. 2008

Plant Production Science

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“…In rice grains ripened at a low temperature, amylose content was higher (Inatsu, 1979;Asaoka et al, 1985;Tamaki et al, 1989;Koseki et al, 2004), and the gelatinization onset, peak and concluding temperatures and enthalpy measured with DSC were lower than those in the grains ripened at a high temperature (Asaoka et al, 1984(Asaoka et al, , 1985. Although the difference in heading and maturity date among Hattan-type varieties were observed (Table 3), no signifi cant varietal difference was observed in either amylose content or the gelatinization properties measured with DSC ( Fig.…”

Section: Resultsmentioning

confidence: 85%

Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake

Tamaki

Kihara

Okuda

et al. 2005

Plant Production Science

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: By successive crossing using Hattan-type varieties originating from "Hattanso" as a parent, "Hattan-type varieties" of rice suitable for brewing the original Hiroshima sake have been bred. In this study, the difference in the properties of starch and protein among the Hattan-type varieties was examined. Six Hattan-type varieties, Hattanso, Hattan No.10, Hattan No.35, Hattan No.40, No.1 and Hattan-nishiki No.2, were used. As the properties of starch, amylose content, pasting properties and gelatinization properties were examined. The pasting and gelatinization properties were examined using a rapid viscoanalyzer (RVA) and a differential scanning calorimetry (DSC), respectively. As the properties of protein, the compositional ratio of two types of protein bodies (PB-II/PB-I) was analyzed. However, no signifi cant differences in the above properties were observed among these Hattan-type varieties. The above properties of starch and protein in Hattanso seem to be retained in all of these varieties. In these varieties, breeding might not have been aimed at improvement of the properties of starch and protein.

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Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm Starch

Cited by 139 publications

References 11 publications

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

Starch Properties Affecting Maltose Production Ability in Vegetable Black Soybean Seeds (Edamame) with Different Maturation Periods

Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice

Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake

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