scholarly journals Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4580
Author(s):  
Shun Zhang ◽  
Zheng Li ◽  
Lingshang Lin ◽  
Long Zhang ◽  
Cunxu Wei
Keyword(s):  
Absorption Spectrum ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Brown Rice ◽  
Short Branch ◽  
Iodine Absorption ◽  
Appearance Quality ◽  
Starch Properties ◽  
Breeding Programmes

Rice mutants with altered starch components and properties are important genetic resources in rice breeding programmes. In this study, 44 mutants with altered starch components were screened from 135 rice mutants with opaque kernels using a starch–iodine absorption spectrum method, and nine mutants from them were further selected for investigating their starch properties and kernel appearance quality. The results showed that the iodine absorption spectrum parameters, OD620, OD620/550, and λmax, could reflect the changes of starch components in rice mutants, and had significantly positive relationships with amylose content and negative relationships with the proportion of short branch-chains of amylopectin. The endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had different relative crystallinities. The changes of starch components in mutants not only resulted in the different gelatinization properties of starch but also changed the appearance quality of brown rice kernels. This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels.

Effects of Spraying Zinc and Multiple Nutrient Elements on Quality of Aromatic Rice

2012 ◽  
Vol 460 ◽  
pp. 3-6
Author(s):  
Zhen Jiang Xu ◽  
Li Zhong Xiao ◽  
Hong Liu ◽  
Yong Hao Ren ◽  
Zhi Lin Li
Keyword(s):  
Amylose Content ◽  
Brown Rice ◽  
Eating Quality ◽  
Nutrient Elements ◽  
Aromatic Rice ◽  
Milled Rice ◽  
Nutrient Quality ◽  
Cooking And Eating Quality ◽  
Heading Stage

Using two conventional aromatic rice cultivars and one hybrid aromatic rice combination, effects on the quality of aromatic rice were studied by spraying zinc and other multiple nutrient elements under the field experiment.The results showed that by spraying Zn, ZnMg，ZnMgK and ZnMgKFeCu MoCoB on heading stage and followed on the 7th and 14th day after the heading stage, the rate of brown rice, milled rice and head rice, the score of aroma and eating and the content of protein were improved, the chalky rice rate, chalkiness and amylose content were reduced and at the same time the length of rice gel was elongated, therefore the processing quality, appearance quality, cooking and eating quality and nutrient quality of aromatic rice were improved to some extent. The highest quality of aromatic rice was achieved by spraying the combination of Zn and all the other multiple nutrient elements, followed by spraying ZnMgK, ZnMg and Zn solely.

scholarly journals Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1316
Author(s):  
Federica Taddei ◽  
Elena Galassi ◽  
Francesca Nocente ◽  
Laura Gazza
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Fine Fraction ◽  
Brown Rice ◽  
Rice Flour ◽  
Free Products ◽  
Technological Processes ◽  
High Amylose

The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemeal, and the other from refined rice flour replaced with 15% of the air-fractionated fine fraction. Regardless of the cultivar, pasta from wholemeal micronized flour showed higher protein and fiber content than refined flour enriched with fine fraction, whereas no differences were revealed in resistant starch and antioxidant capacity. Pasta from the high amylose content genotype showed the highest resistant starch content and the lowest predicted glycemic index along with sensorial characteristics as good as durum semolina pasta in fine fraction enriched pasta. Besides the technological processes, pasta quality was affected the most by the genotype, since pasta obtained from high amylose cv Gladio resulted in the best in terms of technological and sensory quality.

Using near-Infrared Spectroscopy to Investigate the Amylose Content in Rice

2012 ◽  
Vol 239-240 ◽  
pp. 163-166 ◽  
Author(s):  
Herlina Abdul Rahim ◽  
Syahira Ibrahim
Keyword(s):  
Infrared Spectroscopy ◽  
Diabetic Patient ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Amylose Content ◽  
Brown Rice ◽  
Basmati Rice ◽  
Rice Grain ◽  
Milled Rice

Nowadays, there are many breeding program to improve the quality of rice since the direct measurement (iodine colorimetric) is time consuming, complex and environmentally unfriendly. The objective of this study was to analyze the amylose content (AC) in several types of local rice and import rice in Malaysia. Next is to investigate suitable rice intake for diabetic patient. In this study, non-destructive method by using Near-Infrared Spectroscopy (NIRS) was used to measure the amylose content of single rice grain for milled rice and brown rice. The result showed that the AC for the brown rice was higher than basmati rice followed by local white rice. Therefore, the high amylose content is most suitable for the diabetic patient. Thus, NIRS was a convenient way to screen the quality of rice as well as increase the global competitive for farmers in agriculture field.

Variations in the appearance quality of brown rice during the four stages of milling

2021 ◽  
pp. 103344
Author(s):  
R.E.N. Haibin ◽  
Shengmin QI ◽  
Lianhui ZHANG ◽  
Lu WANG ◽  
Jin Huang ◽  
...  
Keyword(s):  
Brown Rice ◽  
Appearance Quality

Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

2021 ◽  
Author(s):  
Natthaporn Chatchavanthatri ◽  
Tiraporn Junyusen ◽  
Weerachai Arjharn ◽  
Tawarat Treeamnuk ◽  
Payungsak Junyusen ◽  
...  
Keyword(s):  
Infrared Radiation ◽  
Brown Rice ◽  
Germinated Brown Rice

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.

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