scholarly journals The Relationship between the Amylographic Characteristics and Eating Quality of Japonica Rice in Taiwan

2001 ◽  
Vol 4 (2) ◽  
pp. 112-117 ◽  
Author(s):  
Bo-Jein Kuo ◽  
Mei-Chu Hong ◽  
Fu-Sheng Thseng
Keyword(s):  
Eating Quality ◽  
Japonica Rice ◽  
The Relationship

scholarly journals Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1154
Author(s):  
Hongjia Zhang ◽  
Seong-Gyu Jang ◽  
San Mar Lar ◽  
Ah-Rim Lee ◽  
Fang-Yuan Cao ◽  
...  
Keyword(s):  
Gene Family ◽  
Catalytic Domain ◽  
Amylose Content ◽  
Expression Patterns ◽  
Starch Synthase ◽  
Eating Quality ◽  
Segmental Duplications ◽  
Genome Wide ◽  
The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

The relationship between carcass, meat and eating quality of three pig genotypes

Meat Science ◽  
1995 ◽  
Vol 40 (2) ◽  
pp. 253-269 ◽  
Author(s):  
M. Casteels ◽  
M.J. Van Oeckel ◽  
L. Boschaerts ◽  
G. Spincemaille ◽  
Ch.V. Boucqué
Keyword(s):  
Eating Quality ◽  
The Relationship

scholarly journals Validation of QTLs for Eating Quality of Japonica Rice ‘Koshihikari’ Using Backcross Inbred Lines

2013 ◽  
Vol 16 (2) ◽  
pp. 131-140 ◽  
Author(s):  
Takuya Wada ◽  
Hideshi Yasui ◽  
Takashi Inoue ◽  
Masao Tsubone ◽  
Takefumi Ogata ◽  
...  
Keyword(s):  
Inbred Lines ◽  
Eating Quality ◽  
Japonica Rice ◽  
Backcross Inbred Lines

scholarly journals Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Rice ◽  
2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Kiyosumi Hori ◽  
Keitaro Suzuki ◽  
Haruka Ishikawa ◽  
Yasunori Nonoue ◽  
Kazufumi Nagata ◽  
...  
Keyword(s):  
Agronomic Traits ◽  
Heading Date ◽  
Rice Cultivar ◽  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Substitution Lines ◽  
Chromosome Segment Substitution Lines ◽  
Chromosome Segments

Abstract Background In temperate rice cultivation regions, japonica rice cultivars are grown preferentially because consumers deem them to have good eating quality, whereas indica rice cultivars have high grain yields and strong heat tolerance but are considered to have poor eating quality. To mitigate the effects of global warming on rice production, it is important to develop novel rice cultivars with both desirable eating quality and resilience to high temperatures. Eating quality and agronomic traits were evaluated in a reciprocal set of chromosome segment substitution lines derived from crosses between a japonica rice cultivar ‘Koshihikari’ and an indica rice cultivar ‘Takanari’. Results We detected 112 QTLs for amylose and protein contents, whiteness, stickiness, hardness and eating quality of cooked rice grains. Almost of ‘Koshihikari’ chromosome segments consistently improved eating quality. Among detected QTLs, six QTLs on chromosomes 1–5 and 11 were detected that increased whiteness and stickiness of cooked grains or decreased their hardness for 3 years. The QTLs on chromosomes 2–4 were not associated with differences in amylose or protein contents. QTLs on chromosomes 1–5 did not coincide with QTLs for agronomic traits such as heading date, culm length, panicle length, spikelet fertility and grain yield. Genetic effects of the detected QTLs were confirmed in substitution lines carrying chromosome segments from five other indica cultivars in the ‘Koshihikari’ genetic background. Conclusion The detected QTLs were associated with differences in eating quality between indica and japonica rice cultivars. These QTLs appear to be widely distributed among indica cultivars and to be novel genetic factors for eating quality traits because their chromosome regions differed from those of the GBSSI (Wx) and SSIIa (Alk) genes. The detected QTLs would be very useful for improvement of eating quality of indica rice cultivars in breeding programs.

scholarly journals The Influence of Nitrogen Application Level on Eating Quality of the Two Indica-Japonica Hybrid Rice Cultivars

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1663
Author(s):  
Xincheng Zhang ◽  
Liangbo Fu ◽  
Yishan Tu ◽  
Huifang Zhao ◽  
Liuhui Kuang ◽  
...  
Keyword(s):  
Hybrid Rice ◽  
Storage Proteins ◽  
Yield Potential ◽  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
N Level ◽  
Great Yield ◽  
Negative Effect

Indica-japonica hybrid rice cultivars show great yield potential but poor eating quality and require more nitrogen (N) input relative to japonica rice. However, the effect of N levels on the eating quality of indica-japonica hybrid rice is little known. A field experiment was carried out to investigate the effects of four N levels on two indica-japonica hybrid rice cultivars (Yongyou12 and Yongyou17) differing in eating quality. The results showed that the contents of amylose chains and water-insoluble storage proteins, especially prolamin, increased largely under a high N level, leading to deterioration of the rice-eating quality, although a low N level (100 N kg/ha) had a less negative effect on the eating quality. Moreover, both of the indica-japonica hybrids had high ratios of inferior grains (IG), and the ratio of IG increased with the N level. Grain weight and the immature ratio of IG were reduced and increased with the N level, respectively, which are also factors for deterioration of the eating quality. The two cultivars differed greatly in the responses of eating quality to the N level, with Yongyou17 being more sensitive than Yongyou12. The current results indicated that a high N level deteriorates the eating quality of indica-japonica hybrid rice mainly due to a large increase of IG.

scholarly journals HUBUNGAN ANTARA KANDUNGAN PATI RESISTEN DAN KUALITAS TANAK BERAS SIGER (TIWUL MODIFIKASI)

2018 ◽  
Vol 18 (1) ◽  
pp. 7
Author(s):  
Beni Hidayat ◽  
M. Muslihudin ◽  
Syamsul Akmal
Keyword(s):  
Resistant Starch ◽  
Digestive Enzymes ◽  
Room Temperature ◽  
Cooking Quality ◽  
Starch Content ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Cycling Treatment ◽  
The Relationship

Resistant starch is a starch fraction that can not be hydrolyzed by digestive enzymes in the small intestine and classified as a prebiotic compound. Increasing the content of resistant starch to a certain amount in Siger Rice (modified tiwul) will decrease the cooking quality. The objective of this research was to study the relationship between resistant starch content and cooking quality of Siger Rice (eating quality, texture, and taste). The increase of resistant starch content in siger rice was done by the application of autoclaving-cooling cycling treatment, through steam stages, cooling to room temperature, followed by cooling at 4°C for 0 hours/control, 12 hours, 24 hours, 36 hours and 48 hours. The results showed that the increase of resistant starch content ≤ 10% (9.85%) will improve the quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7,15 to 8,2), texture (7.05 to 8.35), and flavor (6.95 to 8.15); on the contrary, the increase of resistant starch content more than 10% (14.25%) will decrease the cooking quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7.15 to 6.8), texture (7.05 to 6.6), and taste (6.95 to 6.4).

The Relationship of Ration and Inheritance to Eating Quality of the Meat from Yearling Steers23

1957 ◽  
Vol 16 (4) ◽  
pp. 946-956 ◽  
Author(s):  
Sylvia Cover ◽  
T. C. Cartwright ◽  
O. D. Butler
Keyword(s):  
Eating Quality ◽  
Relationship Of ◽  
The Relationship

Effect of Zn and Si Fertilizers Applied at Different Stages on Yield and Quality of Japonica Rice with Good Eating Quality

2017 ◽  
Vol 43 (6) ◽  
pp. 885
Author(s):  
Li WANG ◽  
Ying SUN ◽  
Hong-Cheng ZHANG ◽  
Hai-Yan WEI ◽  
Da-Wei ZHU ◽  
...  
Keyword(s):  
Eating Quality ◽  
Japonica Rice ◽  
Yield And Quality
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