Structural Differences in Amylopectin Affect Waxy Rice Processing

Okamoto, K.; Kobayashi, Kazuyuki; Hirasawa, Hideo; Umemoto, Takayuki

doi:10.1626/pps.5.45

Cited by 31 publications

(22 citation statements)

References 12 publications

(22 reference statements)

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“…Rice cakes made from waxy rice with the functional SSIIa and rich in amylopectin mid-length chains tend to harden faster (Okamoto et al, 2002). We found by DSC measurements that rice starch rich in amylopectin mid-length chains (NIL(Alk) and Kasalath) retrograded further during storage at 5ºC.…”

Section: E Ff E C T S O F S T a Rc H S Y N T H A S E V A R I A T I mentioning

confidence: 81%

“…Immunoblotting for SSI and SSIIa was conducted as reported by Umemoto et al (2004) and Umemoto and Aoki (2005) with antisera raised against synthetic polypeptides specific to each. Starch synthases in the soluble fraction of developing endosperm at the milk-ripe stage were separated by electrophoresis in glycogen-containing native gels, the gels were incubated with ADP-glucose, and synthase activities were detected, as described by Okamoto et al (2002). Each lane contained protein equivalent to 3.6 mg of fresh material.…”

Section: Sds-page Immunoblotting and Zymogrammentioning

confidence: 99%

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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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Section: E Ff E C T S O F S T a Rc H S Y N T H A S E V A R I A T I mentioning

confidence: 81%

Section: Sds-page Immunoblotting and Zymogrammentioning

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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“…It is known that amylopectin structure greatly affects the gelatinization properties of starch granules, and therefore, is one of the most important factors for the taste and processing suitability in rice (Okamoto et al, 2002;Umemoto et al, 2008). It is also well known that the diversity of rice starch is caused by the varietal difference of several enzyme genes for starch synthesis (Nakamura, 2002).…”

Section: Variations In Starch Properties Affecting Gelatinization Temmentioning

confidence: 99%

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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“…Zymogram analysis of starch synthase activity to detect the polymorphisms was conducted as reported by Okamoto et al (2002). We used 5 M-type candidates, Chikanarijyun1, Hokkaiakage, Kairyo13, Mogamichikanari1 and Sankanka.…”

Section: Polymorphisms In Starch Synthase Activitymentioning

confidence: 99%

“…These included 174 local cultivars, 25 improved cultivars, and a single foreign cultivar, IRAT109, which has L-type amylopectin (Okamoto et al 2002). All plants were grown according to the standard method for the cultivation of lowland rice in Ibaraki Prefecture, except that top dressing was omitted.…”

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confidence: 99%

Screening and characterization of cultivar with M-type amylopectin in Japanese upland rice

2009

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Asian rice (Oryza sativa L.) cultivars were recently classified into L-type, S-type, and intermediate M-type (rich, poor and middle intermediate-chain) on the basis of the fine structure of amylopectin in their grains. We selected 4 cultivars with M-type amylopectin from 174 local Japanese nonwaxy upland rice cultivars by scoring the disintegration of starch granules in alkaline solution and measuring the pasting temperature (PT) of their rice flours. Analyzed amylopectin fine structure, these cultivars exhibited intermediate characteristics between those of S-type Koshihikari and L-type IRAT109. Moreover, compared hardness of dumpling cakes after cooled for 3 h and 24 h. The hardness was in the order L-type > M-type > S-type, each other. On the other hand, the amylopectin chain ratio (ACR) was negatively correlated with the hardness of dumpling cakes both after cooled for 3 h and 24 h. Therefore, we concluded that the 4 cultivars-Chikanarijyun1, Hokkaiakage, Kairyo13, and Mogamichikanari1-had M-type amylopectin, and Japanese local upland rice has wide genetic diversity about starch mutation.

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Structural Differences in Amylopectin Affect Waxy Rice Processing

Cited by 31 publications

References 12 publications

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

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

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

Screening and characterization of cultivar with M-type amylopectin in Japanese upland rice

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