Selecting High Amylose Rice Germplasm Combined with NIR Spectroscopy at the RDA Genebank Conserved

Abstract

Rice (Oryza sativa L.) germplasms with an amylose content above 30% were identified by screening 9481 accessions from the Rural Development Administration (RDA) gene bank. The total set of accessions came from 65 countries, including Korea, China, Japan, the Philippines, India, Taiwan, the United States, and Russia. High-throughput near infrared reflectance (NIR) spectroscopy equipped with a fiberoptic probe (700~2500 nm) was used to estimate the amylose content. The amylose contents ranged from 5 to 40% based on NIR spectroscopy; divided into 5% increments, the amylose content of 2820 accessions was found to be between 15 and 20%. To select rice accessions high in amylose, 239 accessions with an amylose content of 30% or greater were selected based on NIR spectroscopy data and cultivated in the field for final selection. Among the 239 accessions selected and cultivated, 151 were deemed agronomically satisfactory. Among the 151 accessions, based on laboratory analysis, 14 had an amylose content higher than 30% and 33 had an amylose content between 28 and 30%. The amylose contents of the reference cultivars Hopum-byeo and Sobi-byeo were 20.7% and 19.9%, respectively. Finally, successful selection of accessions with high amylose content from the large RDA gene bank collection was achieved based on a combination of NIR spectroscopy and laboratory data.

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

“…Absorbance was measured at 620 nm using an ultraviolet-visible spectrometer (UV-2700, Shimadzu Co., Kyoto, Japan). The absorbance at 620 nm and the amylose concentrations were adjusted with a standard curve based on potato ( Solanum tuberosum L.) starch [ 37 ].…”

New Source of Rice with a Low Amylose Content and Slow In Vitro Digestion for Improved Health Benefits

“…This affects the water uptake, resulting in swelling, gelatinisation [24], and the release of sugar during digestion. However, rice genotypes with a high AC become dry, non-sticky, and hardened during cooking [25]; therefore, the high AC in both glutinous and non-glutinous rice genotypes affects their stickiness or texture, resulting in low cooking and eating quality. In addition, many factors affect the physicochemical properties of rice starch, such as the variety, composition, and structure of starch granules, processing method, storage conditions, and temperature during grain development [26,27].…”