Granule-bound SSIIa Protein Content and its Relationship with Amylopectin Structure and Gelatinization Temperature of Rice Starch

2009 ◽  
Vol 61 (8) ◽  
pp. 431-437 ◽  
Author(s):  
Jinsong Bao ◽  
Peng Xiao ◽  
Mayu Hiratsuka ◽  
Mei Sun ◽  
Takayuki Umemoto
Keyword(s):  
Protein Content ◽  
Rice Starch ◽  
Gelatinization Temperature ◽  
Amylopectin Structure

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.

Physico-Chemical Characteristics of Composite Flours

1975 ◽  
Vol 38 (7) ◽  
pp. 401-405
Author(s):  
M. W. PULLE ◽  
K. INO
Keyword(s):  
Protein Content ◽  
Marked Reduction ◽  
Amylose Content ◽  
Chemical Characteristics ◽  
Gelatinization Temperature ◽  
Chemical Parameters ◽  
Chemical Agents ◽  
Physico Chemical ◽  
Composite Flours ◽  
Protein Components

Physico-chemical parameters that influence dough attributes and baking quality were investigated in single and composite flours. Considerable variation in the starch and protein components was observed in the different formulations of wheat and substituent flours. Incorporation of kurakkan, sorghum, or manioc flour increased gelatinization temperature, viscosity, and amylose content irrespective of the extent of substitution. Although increases in amylose content were within tolerable limits, changes in gelatinization temperature and viscosity characteristics necessitate use of chemical agents and modified technology for preparation of acceptable products. A marked reduction in protein content was revealed in manioc-wheat composites, wherein nutritive fortification should comprise an additional requisite.

Development of new markers to genotype the functional SNPs of SSIIa, a gene responsible for gelatinization temperature of rice starch

2010 ◽  
Vol 52 (3) ◽  
pp. 438-443 ◽  
Author(s):  
Yan Lu ◽  
Peng Xiao ◽  
Yafang Shao ◽  
Gan Zhang ◽  
Thanwanit Thanyasiriwat ◽  
...  
Keyword(s):  
Rice Starch ◽  
Gelatinization Temperature ◽  
Functional Snps

Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks

2017 ◽  
Vol 212 ◽  
pp. 165-173 ◽  
Author(s):  
Claudia Philipp ◽  
Indrawati Oey ◽  
Pat Silcock ◽  
Svenja M. Beck ◽  
Roman Buckow
Keyword(s):  
Protein Content ◽  
Rice Starch ◽  
Microstructural Properties ◽  
Pea Protein

scholarly journals Improving the resistance starch of rice through physical and enzymatic process

2019 ◽  
Vol 268 ◽  
pp. 01007
Author(s):  
Judy Retti Witono ◽  
Janice Juliani
Keyword(s):  
Acid Hydrolysis ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Starch ◽  
Gelatinization Temperature ◽  
Enzymatic Process ◽  
Obesity And Diabetes ◽  
Hydrolysis Process ◽  
Acid Acid ◽  
High Glycemic Index

People with obesity and diabetes mellitus in Indonesia have increased in number from year to year. One of the reasons is caused by high glycemic index (GI) value in rice as our staple food. The GI of the rice ranged from 64 ± 9 to 93 ± 11, where glucose = 100. The objective of this research is to compare several processes in decreasing the GI value of rice, i.e. acid hydrolysis; acid hydrolysis followed by autoclaving-cooling and hydrolysis by pullulanase enzyme. GI values in this study was determined through the percentage of the resistant starch (%RS) as the opposite of GI. The experiment was started by analyzing the viscosity and gelatinization temperature, moisture content, resistant starch, and carbohydrate content of the rice starch. Variations used in this experiment are the type of acid solution (hydrochloric acid, acetic acid, citric acid, and lactic acid), acid concentration (0.01, 0.05, 0.1, 0.15 and 0.2 mole / L), and period of pullulanase hydrolysis (2, 6, and 8 hours). Condition of heating cooling used was 121ºC and 4ºC. The results showed that the highest resistance starch content (7.6%) is obtained from the hydrolysis process using pullulanase enzyme for 8 hours.

scholarly journals Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 765 ◽  
Author(s):  
Junhee No ◽  
Saehun Mun ◽  
Malshick Shin
Keyword(s):  
Succinic Anhydride ◽  
Emulsion Stability ◽  
Rice Starch ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Octenyl Succinic Anhydride ◽  
Waxy Rice ◽  
Korean Rice ◽  
Different Levels ◽  
Waxy Rice Starch

Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the molecular structure of amylopectin (AP), digestibility, and emulsion stability were investigated. As OSA levels increased, the degree of substitution, granule size, peak and final viscosities, emulsion stability, and short chain of AP increased. However, the gelatinization temperature and enthalpy, and digestibility decreased. All OSA esterified starches showed a new band at 1723 cm−1, but maintained A-type crystallinity. The DP6-12 of AP in waxy rice starch (WRS) was higher than that in non-waxy rice starch (NRS) with increasing OSA levels. Because the amylose and long chain of AP accessed easily with OSA groups, the digestibility of NRS was lower than that of WRS. The emulsion stability was higher in WRS than in NRS. From the above results, it is suggested that amylose should have a higher affinity with OSA esterification than AP and that the emulsion stability should increase in WRS, but the digestibility should decrease in NRS after OSA modification.

scholarly journals Study on Physical-Chemical Characters and Heritability for Yield Components in Rice (Oryza sativa L.)

2016 ◽  
Vol 57 ◽  
pp. 67-78
Author(s):  
Pham Thi Thu Ha ◽  
Do Tan Khang ◽  
Phung Thi Tuyen ◽  
Truong Ngoc Minh ◽  
Tran Dang Xuan ◽  
...  
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Yield Components ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Panicle Number ◽  
Yield Trait ◽  
High Heritability ◽  
Gel Consistency

Present study was performed to analysis both physical and chemical properties of rice germplasm and heritability for yield components in combinations. A total of 44 lines/varieties obtained from Cuu Long Rice Research Institute genebank, and 30 F1 generation combinations were evaluated. The results showed that the rice line IR79008-B-11-B-B-1 showed overall good physical characters (head rice, grain length, grain width, chalkiness). In terms of chemical characteristics, three varieties IR75499-73-1-B, OM6162, and OM4900 were found to have good amylose content, gel consistency, protein content, gelatinization temperature, and aroma. A very notable finding was that the cross between OM6162/SwarnaSub1 that low amylose content (20.2%), high gel consistency (78.2 mm), high protein content (8.1%), appropriate gelatinization temperature (scale 5), low chalkiness (level 0), high heritability (0.9) for grain yield trait/cluster, and (0.84) for the number of panicles/cluster. Moreover these characters consist of plant height, panicles lenght, number of panicles/cluster, number of filled grains/panicle, number of unfilled/panicle, and grain yield/ cluster showed moderate to high heritability of mean for combination OM6162/SwarnaSub1. The results suggest that the grain yield trait/cluster and the number of panicles/cluster are important yield contributing traits to rice breeders for selecting ideal combinations for higher yield and quality of next generations.

Sign in / Sign up

Export Citation Format

Share Document