Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin

Ong, Mei H.; Blanshard, J. M. V.

doi:10.1006/jcrs.1995.0028

Cited by 203 publications

(134 citation statements)

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“…Ong and Blanshard (1995) determined the amylose 54 content and the amylopectin fine structure of 11 cultivars of non-waxy rices, and confirmed 55 that the texture of cooked rice was critically controlled by the proportion of the longest and 56 shortest amylopectin chains but not the intermediate ones. Ramesh et al (1999) analyzed the 57 starch structure of 7 rice varieties, concluding that the content of all long linear chains, 58 including amylose if any, governed the texture of cooked rice.…”

Section: Champagne Et Al 1998) 42mentioning

confidence: 44%

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The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

et al. 2016

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Please cite this article as: Li, H., Prakash, S., Nicholson, T.M., Fitzgerald, M.A., Gilbert, R.G., The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains, Food Chemistry (2015), doi: http://dx.doi.org/10.1016/j.foodchem. 2015.09.112 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. 1The importance of amylose and amylopectin fine structure for

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Section: Champagne Et Al 1998) 42mentioning

confidence: 44%

“…chains with DP 70≤X<100, shows a significant and positive correlation with hardness, which 388 is also consistent with other reports (Ong & Blanshard, 1995). On the other hand, R h at the 389 Am peak maximum and ܴ ୦…”

Section: Structure -Texture Relations 353mentioning

confidence: 44%

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

et al. 2016

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“…The cooking and textural properties are largely dependent on the chemical composition of cultivars rather than on their physical characteristics (MohAPATrA;BAl, 2006). Amylose content has been considered one of the most important characteristics in cooking behavior (XIe et al, 2007;BlANShArD, 1995a). embrapa rice and Beans is responsible for national rice enhancement programs, and it is conducting breeding projects to increase yield and grain quality.…”

Section: Introductionsupporting

confidence: 42%

“…The different amylopectin structures may explain why rice that possesses similar amylose contents can have different textural properties (oNG; BlANShArD, 1995a;ChAMPAGNe et al, 1999). however, this property can be related to the intrinsic characteristic of the studied cultivars that influences the structural arrangement of starch leading to differences in texture.…”

Section: Methodsmentioning

confidence: 40%

Cooking quality of upland and lowland rice characterized by different methods

Garcia¹,

Bassinello²,

Ascheri³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…For example, correlation with amylose content and pasting properties of starch 1 3) or cooked rice textures 4,5) have been reported in the literature. Thus, as in other crops, attempts to manipulate amylose content have been common practice for generating rice starches with novel functionalities.…”

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Structures of Endosperm Starch from a Rice wx Cultivar Expressing Wx.ALPHA. Transgene

Hanashiro¹,

Wakayama²,

Hasegawa³

et al. 2009

J. Appl. Glycosci.

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Amylose content of starch is a crucial factor determining various properties of starch and grains of rice (Oryza sativa L.). For example, correlation with amylose content and pasting properties of starch 1 3) or cooked rice textures 4,5) have been reported in the literature. Thus, as in other crops, attempts to manipulate amylose content have been common practice for generating rice starches with novel functionalities. Since rice has a relatively narrow range of amylose contents among major cereal crops, generating a real "high amylose" rice starch is expected to confer unique properties. In the previous studies, transgenic lines expressing the Wx a (WxR ) transgene, which encodes granule bound starch synthase I (GBSSI), in endosperms of wx cultivars were generated, 6,7) and we examined the effects of the transgene on the structures and pasting properties of starch, showing that the expressed GBSSI synthesized amylose and extra long chains (ELC) of amylopectin. 8) The aim of this study is to confirm the effects of the introduced GBSSI on structures of the starch components, using a transgenic line established independently from the lines used in the previous study 9) with a different vector and transformation method. Some selected starches were also examined for comparison: Wx b carrying cv. Nipponbare, Wx a−Y224S carrying cv. Labelle, and Wx a carrying cvs. IR36 and Yumetoiro, among which only cv. Labelle was used in the previous study. Further, besides ELC content, some structural characteristics, including difference in branched nature, of ELC synthesized in the transgenic line are compared with those of cvs. IR36 and Yumetoiro, both of which have been shown to have a significant amount of ELC. 10,11) MATERIALS AND METHODS Materials

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Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin

Cited by 203 publications

References 0 publications

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

Cooking quality of upland and lowland rice characterized by different methods

Structures of Endosperm Starch from a Rice wx Cultivar Expressing Wx.ALPHA. Transgene

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