The origin of the A/G SNP of SSIIa in rice and its relation to gelatinization temperature

2021 ◽  
Author(s):  
Jiling Song ◽  
Yaqi Hu ◽  
Guofu Deng ◽  
Gaoxing Dai ◽  
Jinsong Bao
Keyword(s):  
Gelatinization Temperature

PEMANFAATAN GLISERIN DARI RESIDU GLISERIN SEBAGAI PLASTICIZER UNTUK PEMBUATAN BIOPLASTIK DENGAN BAHAN BAKU PATI BONGGOL PISANG KEPOK

2017 ◽  
Vol 5 (4) ◽  
pp. 26-32 ◽  
Author(s):  
Azaria Robiana ◽  
M. Yashin Nahar ◽  
Hamidah Harahap
Keyword(s):  
Tensile Strength ◽  
Hydrogen Bonding ◽  
Fatty Acid ◽  
Maximum Yield ◽  
Sem Analysis ◽  
Water Molecules ◽  
Banana Weevil ◽  
Gelatinization Temperature ◽  
Recharge Area ◽  
Maximum Quantity

Glycerin residue is waste oleochemical industry that still contain glycerin. To produce quality and maximum quantity of glycerin, then research the effect of pH acidification using phosphoric acid. Glycerin analysis includes the analysis of pH, Fatty Acid and Ester (FAE), and analysis of the levels of glycerin. The maximum yield obtained at pH acidification 2 is grading 91,60% glycerin and Fatty Acid and Ester (FAE) 3,63 meq/100 g. Glycerin obtained is used as a plasticizer in the manufacture of bioplastics. Manufacture of bioplastics using the method of pouring a solution with varying concentrations of starch banana weevil (5% w/v and 7% w/v), variations of the addition of glycerin (1 ml, 3 ml, 5 ml and 7 ml), and a variety of gelatinization temperature (60°C, 70°C, and 80°C). Analysis of bioplastics include FTIR testing, tensile strength that is supported by SEM analysis. The results obtained in the analysis of FTIR does not form a new cluster on bioplastics starch banana weevil, but only a shift in the recharge area only, it is due to the addition of O-H groups originating from water molecules that enter the polysaccharide through a mechanism gelatinitation that generates interaction hydrogen bonding strengthened. The maximum tensile strength of bioplastics produced at a concentration of starch 7% w/v, 1 ml glycerine and gelatinization temperature of 80°C is 3,430 MPa. While the tensile strength bioplastic decreased with increasing glycerin which can be shown from the results of SEM where there is a crack, indentations and lumps of starch insoluble.

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

Effects of vacuum soaking on the hydration, steaming, and physiochemical properties of japonica rice

2021 ◽  
Vol 85 (3) ◽  
pp. 634-642
Author(s):  
Qiuyun Li ◽  
Sen Li ◽  
Xiao Guan ◽  
Kai Huang ◽  
Fengbo Zhu
Keyword(s):  
Porous Structure ◽  
Water Absorption ◽  
Microstructure Analysis ◽  
Japonica Rice ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Relative Crystallinity ◽  
Physiochemical Properties ◽  
Essential Step ◽  
Density Of Water

ABSTRACT Soaking is an essential step in the processing of various rice products. In this study, the influences of vacuum soaking on hydration, steaming, and physiochemical properties of rice were investigated. Results showed that vacuum soaking accelerated water absorption as well as affected the mobility and density of water protons inside rice during soaking. Vacuum soaking could considerably shorten the optimal steaming time from 58 to 32 min and reduce the adhesiveness of steamed rice. Microstructure analysis of rice revealed that porous structure was formed on rice surface and the arrangement of starch granules became loosened after vacuum soaking. Moreover, vacuum soaking slightly reduced the relative crystallinity of rice starches without altering the crystalline type. The gelatinization temperature as well as the peak and trough viscosity was also decreased after vacuum soaking. Our study suggested that vacuum soaking was conducive to improve the soaking and steaming properties of rice.

scholarly journals Preparation of starch phosphate carbamides and its application for improvement of noodle quality

2019 ◽  
Vol 37 (No. 6) ◽  
pp. 456-462 ◽  
Author(s):  
Yaojun Sun ◽  
Shengru Yang ◽  
Guanglei Li ◽  
Mengxing Li
Keyword(s):  
Corn Starch ◽  
High Viscosity ◽  
Pasting Properties ◽  
Gelatinization Temperature ◽  
Dry Process ◽  
Starch Derivatives ◽  
Major Factors ◽  
Phosphate Salts ◽  
Quadratic Models ◽  
Viscosity Stability

Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities and lower gelatinization temperature compared to native starch. FTIR showed the characteristic absorption of the ester phosphate group in SPC at 1244/cm. SPC with high viscosity stability were applied to replace part of wheat flour used for making noodles. The best quality noodles were obtained with 12% SPC substitution. 

scholarly journals Combining ability and heritability of selected rice varieties for grain yield, its components and grain quality characters

Genetika ◽  
2015 ◽  
Vol 47 (2) ◽  
pp. 559-570 ◽  
Author(s):  
Mehrzad Allahgholipour ◽  
Ezatollah Farshdfar ◽  
Babak Rabiei
Keyword(s):  
Grain Yield ◽  
Combining Ability ◽  
Grain Quality ◽  
Amylose Content ◽  
Gelatinization Temperature ◽  
Narrow Sense ◽  
Rice Varieties ◽  
Narrow Sense Heritability ◽  
Head Rice ◽  
Additive Gene

This study was conducted to determine the combining ability and heritability of rice grain yield, its components and some grain quality traits such as amylose content (AC), gelatinization temperature (GT), gel consistency (GC) and head rice recovery (HRR). The study was commenced by crossing the selected rice varieties based on a full diallel mating design. The F1 was harvested at the end of the season. In the following season, the crossed, reciprocal and parental lines were planted in randomly complete block design with three replications. Analysis of variance indicated that genotypes were significantly different for all traits. The diallel analysis by Griffing`s method showed highly significant differences for GCA for number of panicles per plant (PN), amylose content, gelatinization temperature and head rice recovery. Highly significant differences were also observed for both SCA and REC for all evaluated characters. The results showed that the grain yield (GY), number of filled grains (FGN), 100-grain weight (HGW) and GC were controlled by non-additive gene action, while the inheritance of PN, AC, GT and HRR were largely controlled by additive gene effects, although non- additive genetic components and reciprocal effect were also involved, which suggest that a selection process could be done in the early generations. The two improved lines (RI18442-1 and RI18430-46) were found to be good general combiners for GY and FGN, while the best combiners for PN was Tarom Mohali and IR50 and for HGW was RI18430-46. The best combinations for GY were RI18430-46 ? IR50, Tarom Mohali ? RI18447-2 and Daylamani ? RI18430-46. The good hybrids were Tarom Mohali ? IR50, Line23 ? RI18447-2 and Line23 ? Backcross line for AC. Narrow sense heritability showed that the GY and GC had the lowest values while the other traits had either moderate or high heritability, which indicates selection in the early generations could be done to fix the favorable genes. In present study, narrow sense heritability was high for AC and moderate for GT, PN and HRR.

scholarly journals Identification and characterization of popular rice (Oryza sativa L.) varieties through chemical tests

2020 ◽  
pp. 82-85
Author(s):  
M.S. Nagendra ◽  
P. Selvaraju ◽  
R. Jerlin ◽  
K. Ganesamurthy ◽  
N. Senthil
Keyword(s):  
Tamil Nadu ◽  
Oryza Sativa L ◽  
Colour Change ◽  
Gelatinization Temperature ◽  
Genetic Purity ◽  
Rice Varieties ◽  
Seed Supply ◽  
Crop Varieties ◽  
Identification And Characterization

Identification and characterization of crop varieties are crucial for ensuring the genetic purity of seeds. The present investigation was carried out to identify suitable chemical methods that are fast, reliable and easy for seed analysts, breeders and seed producers for identification of a variety. Twenty-five popular rice varieties in the seed supply chain of Tamil Nadu were subjected to phenol, modified phenol, NaOH, aroma, gelatinization temperature (alkali spreading value), GA3 and 2,4-D tests. The results of the experiment revealed that phenol and modified phenol tests changed the colour of TKM 9 and TRY 1 variety to brown but no colour change was observed in the variety I.W. Ponni variety. The NaOH test is useful for the identification of TKM 9 variety as it changed the colourless solution to red. GA3 and 2,4-D tests characterized the varieties based on the shoot growth into two and three groups respectively. However, all the variety lacked aroma and exhibited a high gelatinization temperature.

Inheritance of Gelatinization Temperature and Gel Consistency in Rice (Oryza sativa L.)

2008 ◽  
Vol 8 (8) ◽  
pp. 1503-1510 ◽  
Author(s):  
Kiani Sh ◽  
G.A. Ranjbar ◽  
S.K. Kazemitaba ◽  
S.K. Kazemitaba ◽  
N. B. Jelodar ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Oryza Sativa L ◽  
Gelatinization Temperature ◽  
Gel Consistency
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