scholarly journals Varietal Differences in Endosperm Cell Morphology of the Non-glutinous Rice (Oryza sativa L.) Released over the Past 100 Years in Hokkaido, Japan

2011 ◽  
Vol 14 (2) ◽  
pp. 96-104
Author(s):  
Hiroshi Uchino ◽  
Akihiko Tago ◽  
Kazuto Iwama ◽  
Yutaka Jitsuyama ◽  
Yuji Hirayama ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Cell Morphology ◽  
Oryza Sativa L ◽  
Endosperm Cell ◽  
Varietal Differences ◽  
The Past ◽  
Glutinous Rice

scholarly journals Glutinous rice (Oryza sativa L.) protein extract with potent α-amylase inhibitory activity

2020 ◽  
Vol 57 (8) ◽  
pp. 3157-3163
Author(s):  
Rakrudee Sarnthima ◽  
Saranyu Khammuang ◽  
Anupong Joompang
Keyword(s):  
Oryza Sativa ◽  
Inhibitory Activity ◽  
Oryza Sativa L ◽  
Protein Extract ◽  
L Protein ◽  
Glutinous Rice

Genetic analysis of starch paste viscosity parameters in glutinous rice (Oryza sativa L.)

2010 ◽  
Vol 122 (1) ◽  
pp. 63-76 ◽  
Author(s):  
Chang-Jie Yan ◽  
Zhi-Xi Tian ◽  
Yu-Wei Fang ◽  
Ya-Chun Yang ◽  
Jian Li ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Genetic Analysis ◽  
Oryza Sativa L ◽  
Glutinous Rice ◽  
Paste Viscosity ◽  
Starch Paste

Isolation and Characterization of Flavonoids from Black Glutinous Rice (Oryza Sativa L. Var Glutinosa)

2019 ◽  
Vol 20 (2) ◽  
pp. 6-16
Author(s):  
Sri Benti Etika ◽  
Iryani Iryani
Keyword(s):  
Oryza Sativa ◽  
Melting Point ◽  
Oryza Sativa L ◽  
Wave Number ◽  
Chemical Components ◽  
Isolation And Characterization ◽  
Glutinous Rice ◽  
Ft Ir ◽  
Powder Analysis

This study aims to isolate and characterize the isolated flavonoid compounds from glutinous rice (Oryza Sativa L. Var Glutinosa). The method that used was maserasi with methanol solvent, multilevel fractionation with n-hexane and ethyl acetate. The separation of chemical components using column chromatography and tested its purity by melting point test and TLC. Characterization of isolated flavonoids using color reagents (H2SO4, NaOH, Mg-HCl), KKt-2A, UV-Vis and FT-IR. The powder (amorphous) flavonoid isolation results have a melting point of 236.5-237.8 oC. Flavonoid powder added H2SO4 produces a yellow color, with NaOH producing a violet color, and Mg-HCl produces a red color. KKt-2A with a BAA developer has Rf 0.49 and 15% acetic acid having Rf 0.09. The UV-Vis spectrum shows maximum absorption at 532 nm wavelength. The results of powder analysis (amorphous) flavonoid using FT-IR showed absorption at wave number 3.330,40 cm-1, 2838,96 cm-1, 1,656,23 cm-1, 1,421,85 cm-1, 1,112,25 cm-1, 1,019,27 cm-1 and 697,76 cm-1. According to those data it can be concluded that flavonoids that isolated have the form of powder (amorphous) which belong to anthocyanin group that have o-diOH on ring B and have a conjugated double bond.Keywords- Black Sticky Rice, Flavonoid, Fractionation, FT-IR, Maserasi, UV-Vis.

Variation of Microsatellite Markers in a Collection of Lao`s Black Glutinous Rice (Oryza sativa L.)

2008 ◽  
Vol 7 (2) ◽  
pp. 140-148 ◽  
Author(s):  
C. Bounphanou ◽  
P. Jaisil ◽  
K.L. McNally ◽  
J. Sanitchon ◽  
N.R. Sackville Hamilton
Keyword(s):  
Oryza Sativa ◽  
Microsatellite Markers ◽  
Oryza Sativa L ◽  
Glutinous Rice
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