Varietal Differences in Properties Among High Amylose Rice Starches

Juliano, Bienvenido O.; Villareal, Ruth M.; Perez, Consuelo M.; Villareal, C. P.; Baños, Los; Takeda, V.; Hizukuri, Susumu

doi:10.1002/star.19870391106

Cited by 42 publications

(18 citation statements)

References 19 publications

(6 reference statements)

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“…However, the Koshihikari alleles at the four QTLs (qGL3-4, qTA3-4, qST3-4, and qOE3-4) in our study decreased eating quality. This discrepancy might be due to the effects of temperature on amylopectin structure as well as AC (Asaoka et al 1985, Umemoto et al 2003: higher temperature decreases the proportion of short chains of amylopectin (Umemoto et al 2003), causing a hard texture (Juliano et al 1987) and decreasing eating quality. Although we did not measure changes in amylopectin structure, the QTLs on the long arm of chr.…”

Section: Discussionmentioning

confidence: 99%

Major QTLs for eating quality of an elite Japanese rice cultivar, Koshihikari, on the short arm of chromosome 3

et al. 2008

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To identify the chromosomal regions controlling the eating quality of Koshihikari rice, we performed a quantitative trait locus (QTL) analysis using two backcross inbred lines (BILs): N-BILs (79 lines derived from a cross of Nipponbare/Koshihikari//Nipponbare) and K-BILs (89 lines derived from a cross of Nipponbare/ Koshihikari//Koshihikari). We evaluated several components of the eating quality of cooked rice, namely glossiness, taste, stickiness, hardness, and overall evaluation, based on sensory tests by a trained panel, and amylose and protein contents. Ten QTLs for these components were detected in N-BILs (two regions of chromosome [chr.] 3 and one of chr. 11), and six in K-BILs (chr. 3 and chr. 6). Each QTL explained 11.6% to 32.0% of the total phenotypic variance. QTLs at the distal end of the short arm of chr. 3 were commonly identified in both BILs. The Koshihikari alleles at these QTLs increased eating quality. The genetic effect of the Koshihikari alleles was confirmed by analysis of a chromosome segment substitution line containing a Koshihikari segment of the short arm of chr. 3 in the Nipponbare background.

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Section: Discussionmentioning

confidence: 99%

Major QTLs for eating quality of an elite Japanese rice cultivar, Koshihikari, on the short arm of chromosome 3

et al. 2008

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“…Cultivars with higher L/B ratios offer large surface to contact with water hence caused more loss of gruels. Amylose was known to leach out during cooking and the higher amylose content was liable to leach more into the cooking water (Juliano et al 1987). N application and cultivars significantly affected all the textural properties except cohesiveness.…”

Section: Cooking and Textural Propertiesmentioning

confidence: 99%

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

et al. 2016

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Effect of different level (60, 120 and 180 kg N/ha) of nitrogen (N) application on protein profiling, pasting and cooking quality characteristics of milled rice from different paddy cultivars was evaluated. N dose showed positive correlation with protein content and negative correlation with L*, whiteness and amylose content. N application significantly affected the protein profile, textural and pasting properties of different cultivars. All the cultivars expect PR120 and PAU201, showed an increase in the amount of accumulation of 60 kDa polypeptide with increase in N application. Accumulation of prolamines (16 and 14 kDa) and polypeptides of 38 and 35 kDa increased in all the cultivars. Size exclusion chromatography revealed decrease in low molecular weight subunits and increase in medium molecular weight subunits in all the cultivars upon N application. However, high molecular weight subunits increased in IET21214 and decreased in PR120 and PAU20 upon N application. N application resulted in increase in glutelins and decrease in peak and breakdown viscosity. PAU201 and PR120 showed lower AAC due to low accumulation of 60 kDa granule-bound starch synthase (GBSS), in response to N application. Gumminess and hardness of cooked rice increased with the increase in N dose and the increase was significant at 60 kg N/ha.

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“…Nevertheless, rice cultivars with similar amylose contents may still differ in textural properties. Therefore certain secondary parameters have been used for improved differentiation, such as protein content, alkali spreading value (ASV), gel consistency, amylograph viscosity profile, and amylopectin fine structure [7][8][9][10][11][12][13][14][15][16][17][18][19]. Protein content correlates negatively with cooked rice adhesiveness [7,8] and positively with hardness [9].…”

Section: Introductionmentioning

confidence: 99%

Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

Patindol¹,

Gu²,

Wang³

2010

Starch Stärke

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Cluster, correlation, and multivariate regression analyses were used to rationalize the effects of grain composition, starch fine structure, and leaching characteristics on cooked rice texture (hardness and stickiness). The head rice grain composition of 23 U.S. long-grain cultivars was evaluated in terms of apparent amylose content, crude protein, and surface lipids. Starch samples were prepared by extraction with dilute alkali and amylopectin fine structure was characterized by high-performance anion-exchange chromatography with pulsed amperometric detection. Hardness and stickiness of head rice samples cooked in optimum water were measured with a texture analyzer. The amylose-amylopectin ratio (AAR) of the material that leached out of the grains on cooking was evaluated by high-performance size-exclusion chromatography (HPSEC). Simple correlation and multivariate linear regression analyses pointed to AAR as the main indicator of cooked rice hardness and stickiness. Cluster analysis showed that the leached starch from soft-cooking, high-amylose cultivars (e.g., Jodon and L-202) generally had a higher proportion of amylopectin than amylose (AAR<1). In contrast, dry-cooking, high-amylose cultivars (e.g., Newrex and L-205) leached out starch with a higher proportion of amylose than amylopectin (AAR>1) during cooking. The amount of leached materials itself was also higher for the soft-cooking cultivars than the dry-cooking counterparts. Cultivar differences in leaching characteristics were attributed to variations in apparent amylose content, crude protein, and amylopectin chain-length distribution.

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Varietal Differences in Properties Among High Amylose Rice Starches

Cited by 42 publications

References 19 publications

Major QTLs for eating quality of an elite Japanese rice cultivar, Koshihikari, on the short arm of chromosome 3

Major QTLs for eating quality of an elite Japanese rice cultivar, Koshihikari, on the short arm of chromosome 3

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

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