scholarly journals Two Alternative Methods to Predict Amylose Content of Rice Grain by Using Tristimulus CIE Lab Values and Developing a Specific Color Board of Starch-iodine Complex Solution

2011 ◽  
Vol 14 (2) ◽  
pp. 164-168 ◽  
Author(s):  
Michael Ronoubigouwa Ambouroue Avaro ◽  
Zhongli Pan ◽  
Tomohiko Yoshida ◽  
Yoshiharu Wada
Keyword(s):  
Amylose Content ◽  
Alternative Methods ◽  
Rice Grain ◽  
Complex Solution ◽  
Iodine Complex ◽  
Cie Lab

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.

scholarly journals Proteomic profiling reveals differentially expressed proteins associated with amylose accumulation during rice grain filling

BMC Genomics ◽  
2020 ◽  
Vol 21 (1) ◽  
Author(s):  
Hengdong Zhang ◽  
Jiana Chen ◽  
Shuanglü Shan ◽  
Fangbo Cao ◽  
Guanghui Chen ◽  
...  
Keyword(s):  
Amylose Content ◽  
Starch Synthesis ◽  
Grain Filling ◽  
Adenosine Diphosphate ◽  
Differentially Expressed ◽  
Rice Grain ◽  
Rice Cultivars ◽  
Differentially Expressed Proteins ◽  
Proteomic Profiling ◽  
Rice Grains

Abstract Background Amylose accumulation in rice grains is controlled by genetic and environmental factors. Amylose content is a determinant factor of rice quality in terms of cooking and eating. Great variations in amylose content in indica rice cultivars have been observed. The current study was to identify differentially expressed proteins in starch and sucrose metabolism and glycolysis/gluconeogenesis pathways and their relationships to amylose synthesis using two rice cultivars possess contrasting phenotypes in grain amylose content. Results Synthesis and accumulation of amylose in rice grains significantly affected the variations between rice cultivars in amylose contents. The high amylose content cultivar has three down-regulated differentially expressed proteins, i.e., LOC_Os01g62420.1, LOC_Os02g36600.1, and LOC_Os08g37380.2 in the glycolysis/gluconeogenesis pathway, which limit the glycolytic process and decrease the glucose-1-phosphate consumption. In the starch and sucrose metabolic pathway, an up-regulated protein, i.e., LOC_Os06g04200.1 and two down-regulated proteins, i.e., LOC_Os05g32710.1 and LOC_Os04g43360.1 were identified (Figure 4). Glucose-1-phosphate is one of the first substrates in starch synthesis and glycolysis that are catalyzed to form adenosine diphosphate glucose (ADPG), then the ADPG is catalyzed by granule-bound starch synthase I (GBSS I) to elongate amylose. Conclusions The results indicate that decreasing the consumption of glucose-1-phosphate in the glycolytic process is essential for the formation of ADPG and UDPG, which are substrates for amylose synthesis. In theory, amylose content in rice can be regulated by controlling the fate of glucose-1-phosphate.

scholarly journals Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1575
Author(s):  
Chu-Xin Wang ◽  
Cheng-Chao Zhu ◽  
Chen-Ya Lu ◽  
Yong Yang ◽  
Qian-Feng Li ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Grain Quality ◽  
Profile Analysis ◽  
Amylose Content ◽  
Rice Grain ◽  
Wild Type ◽  
Rice Endosperm ◽  
Rice Mutant ◽  
Apparent Amylose Content ◽  
Quality Profile

Rice mutants with altered starch components and properties are important genetic resources for grain quality and starch structure analysis. Accordingly, in the present study, two mutants of the transcription factor OsbZIP09 were generated (osbzip09a and osbzip09b), and the rice grain quality and physicochemical starch properties of the mutant and wild-type lines were compared. The OsbZIP09 mutants exhibit a chalky grain owing to loosely packed, small, spherical starch granules in the ventral region of the endosperm. Furthermore, grain-quality profile analysis showed that OsbZIP09 deficiency leads to increased apparent amylose content but decreased gel consistency. Structural analysis of the mutant starches revealed that the mutant rice lines contain more amylopectin short chains and fewer intermediate chains, leading to lower crystallinity and lower gelatinization properties than those of the wild-type rice. Moreover, the OsbZIP09 mutants rice presented a significantly higher pasting curve and corresponding parameters than the wild-type rice. The results from this work strongly indicate that the transcription factor OsbZIP09 plays an important role in rice grain quality and starch fine structure modification, and extend our understanding of starch biosynthesis in rice endosperm.

Effects of short-term heat stress at booting stage on rice-grain quality

2019 ◽  
Vol 70 (6) ◽  
pp. 486 ◽  
Author(s):  
Fengxian Zhen ◽  
Wei Wang ◽  
Haoyu Wang ◽  
Junjie Zhou ◽  
Bing Liu ◽  
...  
Keyword(s):  
Heat Stress ◽  
Protein Content ◽  
Grain Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Quality Traits ◽  
Short Term ◽  
Booting Stage ◽  
Severe Heat Stress

Extreme heat-stress events are becoming more frequent under anticipated global warming, which is having devastating effect on grain yield, as well as quality, of rice (Oryza sativa L.). The effects of heat stress at booting stage on grain quality of two japonica varieties, Nanjing41 and Wuyunjing24, were investigated in phytotrons during 2014 and 2015. Rice plants were subjected to four mean temperature regimes 27°C, 31°C, 35°C and 39°C of 2, 4 and 6 days’ duration. The results showed that high temperatures of 35°C and 39°C for 4 and 6 days significantly reduced panicle size, seed-setting rate, grain size, chalky grain rate, milling characteristics and amylose content, but increased protein content. Severe heat stress decreased values of peak viscosity and breakdown, and increased pasting temperature. An increase in heat degree-days decreased the percentage of chalky grains exponentially, and decreased amylose content and increased protein content linearly. Sensitivity of grain quality to heat stress in the two varieties differed among quality traits and with heat stress intensity. This study indicates that rice-grain quality had some resistance to mild heat stress, but it could not withstand severe heat stress at booting. Short-term heat stress at booting stage deteriorates most grain-quality traits, posing a potential risk to rice quality. The impacts on grain quality could be well quantified by the combined effects of the intensity and duration of heat stress at booting stage.

Evaluating Techniques for Rice Grain Quality Using near Infrared Transmission Spectroscopy

1998 ◽  
Vol 6 (A) ◽  
pp. A111-A116 ◽  
Author(s):  
Naoto Shimizu ◽  
Jyunji Katsura ◽  
Takashi Yanagisawa ◽  
Bunji Tezuka ◽  
Yasuyuki Maruyama ◽  
...  
Keyword(s):  
Grain Quality ◽  
Near Infrared ◽  
Amylose Content ◽  
Rice Grain ◽  
Whole Grain ◽  
Infrared Transmission ◽  
Reliable Determination ◽  
Rice Quality ◽  
Head Rice ◽  
Apparent Amylose Content

The development of advanced evaluation techniques for rice quality has been a desire of the Japanese rice industry (breeding, distribution and processing). The objective of the present study is to develop novel techniques for evaluating rice grain quality. A reliable determination method for amylose in whole grain rice using near infrared transmission (NIT) is proposed, using Partial Least Squares (PLS) regression analysis. It was suggested from results based on two different validation methods that the PLS models have possibilities for determination of apparent amylose content using NIT spectroscopy. PLS modelling for constituents important in rice quality indicates that reasonably accurate models are attainable for moisture content and protein content in whole grain rice. However our PLS models were not sufficiently accurate for physical rice quality (head rice ratio, apparent density, whiteness) using NIT spectroscopy.

scholarly journals Checking Adulteration of Aromatic, Amylose Content and Glutinous in Rice by Using Molecular Marker

2016 ◽  
Vol 855 ◽  
pp. 22-25
Author(s):  
Atirada Boondech ◽  
Sunisa Sajaw
Keyword(s):  
Molecular Marker ◽  
Amylose Content ◽  
Accurate Method ◽  
Dna Fingerprint ◽  
Proteinase K ◽  
Waxy Gene ◽  
Rice Grain ◽  
Rice Seed ◽  
Milled Rice ◽  
Rice Varieties

The purification of rice varieties were tested by using molecular markers. DNA fingerprint is the most accurate method. This research was extracted single milled rice seed varieties, which includes Proteinase K in SDS extraction buffer and 2x CTAB. Three simple sequence repeats (SSRs) markers for varietal purity test are 1) BO3, which completely co-segregate with the rice grain aroma. This primer pair amplifying a 140 bp fragment for an aromatic variety, KDML105 and a 130 bp fragment for a non-aromatic variety, RD29, 41, 49 and rice berry, respectively. 2) RM190, which is closely linked to waxy gene. This primer pair amplifying a 125 bp fragment for low amylose content, Sao-hai, RD 29, RD 41, RD 49 rice varieties and a 110 bp fragments for high amylose varieties, rice berry, KDML 105 and 3) Glu23, which is glutinous marker. This primer pair amplifying a 196 bp fragment for a non-glutinous variety, RD 29, RD 41, RD 49, rice berry and a 225 bp fragments for glutinous varieties, Keaw-Ngoo sticky rice. All markers can be checking adulteration of aromatic, amylose content and glutinous in rice by using molecular Marker.

scholarly journals Nitrogen sources affected the biosynthesis of 2-acetyl-1-pyrroline, cooked rice elongation and amylose content in rice

PLoS ONE ◽  
2021 ◽  
Vol 16 (7) ◽  
pp. e0254182
Author(s):  
Pouwedeou Mouloumdema Potcho ◽  
Nnaemeka Emmanuel Okpala ◽  
Tchalla Korohou ◽  
Muhammad Imran ◽  
Nabieu Kamara ◽  
...  
Keyword(s):  
Grain Yield ◽  
Amylose Content ◽  
Indica Rice ◽  
Grain Weight ◽  
Rice Grain ◽  
Rice Varieties ◽  
Cooked Rice ◽  
N Sources ◽  
Significant Difference ◽  
1000 Grain Weight

Many studies have been carried out on N sources effect on fragrant rice; however, their impact on rice grain quality is largely unclear. In this study, we evaluated the effects of different types of N sources on rice growth, yield, 2-acetyl-1-pyrroline (2AP), amylose and cooked rice elongation. Two indica rice cultivars, Basmati 385 (B385), Xiangyaxiangzhan (XYXZ) and two japonica cultivars, Yunjingyou (YJY), Daohuaxiang (DHX) were grown in experimental pots with six replications under four N sources: Potassium nitrate (KNO3), ammonium bicarbonate (NH4HCO3), urea (H2NCONH2) and sodium nitrate (NaNO3) in 2019 and 2020 early seasons. Our results showed that N dynamics regulated the number of panicles, 1000-grain weight, grain yield, 2-acetyl-1-pyrroline, amylose and cooked rice elongation across all the four treatments. The NH4HCO3 treatment significantly increased the number of panicles and grain yield across the four rice varieties compared with KNO3, H2NCONH2 and NaNO3 N sources in both 2019 and 2020 early season, The KNO3 treatment significantly showed higher 1000-grain weight in B-385, YJY, XYXZ and DHX compared to other N sources. Compared with other N sources treatment, the NH4HCO3 treatments significantly increased the 2AP contents in heading stage leaves, matured leaves and grains of B-385, YJY, XYXZ and DHX respectively. Cooked rice elongation percentage also showed significant difference in all treatments studied with KNO3 recorded the highest across the four varieties. Analysis of major enzymes and compounds such as P5C, P5CS, PDH, Pyrroline, proline and Methylglyoxal showed remarkable differences in each cultivar at heading and maturity stages with higher activity in NH4HCO3 and H2NCONH2 treatments. Similarly, in all treatments, we also observed significant increase in amylose content percentage, with NH4HCO3 having greater percentage of amylose.

scholarly journals Rice grain quality and starch digestibility- desired traits for evaluating rice varieties

2021 ◽  
Vol 58 (Special) ◽  
pp. 208-220
Author(s):  
Torit Baran Bagchi ◽  
Sarangadhar Nayak ◽  
Monalisha Biswal ◽  
Soumya Kumar Sahoo ◽  
Awadhesh Kumar
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Energy Requirement ◽  
The Body ◽  
Starch Digestibility ◽  
Rice Grain ◽  
Asian Countries ◽  
Rice Varieties ◽  
Physico Chemical ◽  
Sensory Qualities

Rice grain quality is the most important factor for evaluation of a variety as well as millers, consumers and farmer's point of view. It includes physico-chemical, nutritional and sensory qualities. The consumers of India and other south east Asian countries prefer medium to high amylose content (AC) rice due to their non-stickiness properties of boiled rice but in many Asian countries, waxy rice (having low AC) mainly preferred. The colour of rice grain may be white, purple, red and black; which are mainly associated with pericarp or bran layers of the whole grain. The bran contains most of the phytochemicals like oils, antioxidants, minerals, proteins, vitamins and crude fibers in higher concentration than white endosperm. Pigmented rice is generally rich in nutritional compounds as compared to white one but those are unpopular among the farmers because of many undesirable physiological and agronomic characteristics. Sensory qualities like colour, texture, pasting properties, aroma are essential for consumers as per their preference and acceptance. As rice grain is mainly composed by starch, hydrolyzed by digestive enzymes and converted into glucose which is the major energy source for various metabolic functions. After fulfilling the body energy requirement, extra calories from starch are stored as fats or glycogen for later use. Therefore, overeating food containing rice with sedentary lifestyle potentially leads to some health issues, such as type-II diabetes, obesity and colon diseases in long term particularly in Asian countries. Various biochemical factors affect the starch digestibility and Glycemic index (GI) of a food or its products. These factors are resistant starch, AC and phytic acid which lowers the starch digestibility by various ways and have been negatively correlated with GI value. Now-a-days quality assessment of rice grain in terms of its nutritional as well as physico-chemical parameters is gaining prime importance gradually.

scholarly journals Targeted Deletion of the Wx Gene First Intron via CRISPR/Cas9 Significantly Increases Grain Amylose Content in Rice With a Wxb Allele, but Not in Rice With a Wxa Allele

2021 ◽  
Author(s):  
Xingdan Liu ◽  
Qi Ding ◽  
Wenshu Wang ◽  
Yanling Pan ◽  
Chao Tan ◽  
...  
Keyword(s):  
Gene Expression ◽  
Cooking Quality ◽  
Amylose Content ◽  
Mrna Level ◽  
Foreign Gene ◽  
Rice Grain ◽  
Wild Type ◽  
Targeted Deletion ◽  
First Intron ◽  
Eating And Cooking Quality

Abstract Background: Rice Waxy (Wx) gene plays a major role in seed amylose synthesis, and consequently controls grain amylose content. The expression of Wx gene is highly regulated at both transcriptional and post-transcriptional levels. Particularly, the GT/TT poplymorphism at the 5` splicing site of its 1st intron greatly affects this intron’s splicing efficiency and defines two predominant Wx alleles, Wxa and Wxb. Wxa rice often has intermediate to high amylose content, whereas Wxb rice has low to intermediate amylose content. A previous study indicates that rice Wx 1st intron significantly enhances gene expression when it is inserted into the 5` UTR (untranslated region) of a foreign gene. By deleting Wx 1st intron with the CRISPR/Cas9 technology, we intended to create a totally noval Wx allele, and further to investigate how the intron removal affects Wx gene expression and rice grain amylose content.Results: CRISPR/Cas9-mediated targeted deletion of Wx 1st intron was performed on 4 rice inbreds, KY131(Wxb), X32(Wxb), X35(Wxa) and X55(Wxlv). Complete deletion of the 1st intron occurred in 8.6%-11.8% of the primary transformants of these 4 inbreds. Transgene-free, homozygous mutants were obtained. Their grain amylose content and Wx gene expression were analyzed. Compared to the amylose content of wild type plants, mutants’ amylose content was significantly increased from 13.0% to about 24% in KY131 and X32 which both carried the Wxb allele. However, no significant differenece in aylose content was observed between wild type plants and mutants of X35 and X55 which carried the Wxa and Wxlv allele, respectively. Results of Wx gene expression analysis on wild type plants and mutants showed a high consistence with their amylose content results. Mutants of KY131 and X32 accumulated much more steady mRNA transcripts than their wild type plants, while steady mRNA level remained somehow unchanged between wild type plants and mutants of X35 and X55. Grain quality including appearance quality and ECQ(eating and cooking quality) that are tightly linked to amylose content was also evalued on wild type plants and mutants, and data were presented and analyzed. Conclusions:This study presents a novel and fast strategy to increase amylose content for rice inbreds carrying a Wxb allele. Our data strongly suggest that rice Wx 1st intron regulates Wx gene expression mainly at the post-transcriptinal level, not as previously thought that it influences Wx gene transcription as well. In addition, removal of the first intron creates a completely noval Wx allele. Further studies on this new Wx allele would provide invaluable insights into the regulation of Wx gene expression, which will help researchers to engineer more new alleles that leads to the breeding of rice cultivars with better eating and cooking quality.

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