Effects of Cultivar and Cultivation Region on Endosperm Enzyme Activity Involved in the Palatability of Cooked Rice

Tsujii, Yoshimasa; Tanaka, Katsumi

doi:10.3136/nskkk.62.34

Cited by 8 publications

(1 citation statement)

References 3 publications

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“…Chemometric analysis of the enzyme activity allowed for comparisons of the characteristics and activities of various carbohydrate-related enzymes in rice cultivars (Tsujii and Takano, 2015a). Interestingly, there is a positive correlation between the sensory evaluation score and rice endosperm enzyme activity, suggesting that the high palatability of cooked rice is correlated with increased enzyme activity (Tsujii and Takano, 2015b).…”

Section: Introductionmentioning

confidence: 99%

The Rice Grain Localization of Endosperm Enzyme Activity

Kazami

Tsujii

Uchino

et al. 2017

FSTR

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Rice endosperm enzyme activity affects the qualities of cooked rice. In this study, we aimed to investigate the differential localization of various enzymes in the endosperm of milled rice. Using hydrolytic enzyme analysis, we confirmed the activities of amylase, protease, and lipase. We milled brown rice to yields of 30 _ 90%, at intervals of 10%, and then extracted enzymes from the milled rice. Total protein content was reduced by about 43% with 60% removal of the outer layer, resulting from the decrease in milling yield from 90 _ 30%. However, the watersoluble protein content was only approximately 0.3% in both the inner and outer layers. Moreover, the activities of esterase (C4), acidic and alkaline phosphatase, leucine allyl amidase, naphthol-AS-BI-phosphodiester hydrolase, αand β-galactosidases, N-acetyl-β-glucosaminidase, debranching enzyme, β-amylase, and α-glucosidase were similar between the inner and outer layers. In contrast, the activities of esterase lipase (C8), valine allyl amidase, cystine allyl amidase, trypsin, β-glucosidase, α-mannosidase, α-amylase, and polygalacturonase were greater in the outer layer. Thus, these results showed that measurement of rice endosperm enzyme activity could be used to assess enzyme localization.

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Section: Introductionmentioning

confidence: 99%

The Rice Grain Localization of Endosperm Enzyme Activity

Kazami

Tsujii

Uchino

et al. 2017

FSTR

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Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars

Iijima

Suzuki

Hori

et al. 2019

Bioscience, Biotechnology, and Biochemistry

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Eating quality of cooked rice grains is an important determinant of its market price and consumer acceptance. To comprehensively assess the variation of eating-quality traits in 152 Japanese rice cultivars, we evaluated activities of eight endosperm enzymes related to degradation of starch and cell-wall polysaccharides. Endosperm enzyme activities showed a wide range of variations and were lower in recently developed cultivars than in landraces and old improved cultivars. Activities of most endosperm enzymes correlated significantly with the eating-quality score and surface texture of cooked rice grains. Principal component analysis revealed that rice cultivars with high eating-quality scores had high stickiness of the grain surface and low levels of endosperm enzyme activities. These results suggest that endosperm enzyme activities control texture and eating quality of cooked rice grains in Japanese rice cultivars.

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Variation in cooking and eating quality traits in Japanese rice germplasm accessions

et al. 2016

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The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.

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Effects of Cultivar and Cultivation Region on Endosperm Enzyme Activity Involved in the Palatability of Cooked Rice

Cited by 8 publications

References 3 publications

The Rice Grain Localization of Endosperm Enzyme Activity

The Rice Grain Localization of Endosperm Enzyme Activity

Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

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