Low temperature increased the biosynthesis of 2-AP, cooked rice elongation percentage and amylose content percentage in rice

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

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Starch Morphology and Metabolomic Analyses Reveal That the Effect of High Temperature on Cooked Rice Elongation and Expansion Varied in Indica and Japonica Rice Cultivars

Agronomy ◽

10.3390/agronomy11122416 ◽

2021 ◽

Vol 11 (12) ◽

pp. 2416

Author(s):

Nnaemeka Emmanuel Okpala ◽

Mouloumdema Pouwedeou Potcho ◽

Muhammad Imran ◽

Tianyue An ◽

Gegen Bao ◽

...

Keyword(s):

High Temperature ◽

Low Temperature ◽

Oryza Sativa L ◽

Effect Of Temperature ◽

Japonica Rice ◽

Rice Cultivars ◽

Starch Granules ◽

Cooked Rice ◽

Temperature Regimes ◽

Badh2 Gene

Rice (Oryza sativa L.) is mainly grouped into indica and japonica varieties. The aim of this study was to investigate the effect of temperature on cooked rice elongation, cooked rice expansion, and rice fragrance. This study was conducted in three growth temperature chambers with indica cultivar Basmati 385 (B385) and japonica cultivar Yunjingyou (YJY). Grains of B385 grown in low-temperature regimes had the highest cooked rice elongation and expansion, whereas the grains of YJY grown in high-temperature regimes had the highest cooked rice elongation and expansion. Starch granules of B385 grown in low-temperature regimes were more compact and bigger, compared to grains grown in medium- and high-temperature regimes. Conversely, the starch granules of YJY grown in high-temperature regimes were more compact and bigger, compared to those grown in medium- and low-temperature regimes. Metabolomic analyses showed that temperature affected the rice metabolome and revealed that cyclohexanol could be responsible for the differences observed in cooked rice elongation and expansion percentage. However, in both B385 and YJY, grains from low-temperature regimes had the highest 2-AP content and the lowest expression levels of the badh2 gene. The findings of this study will be useful to rice breeders and producers.

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Verification of quantitative trait locus for stickiness of cooked rice and amylose content by developing near-isogenic lines

Breeding Science ◽

10.1270/jsbbs.58.235 ◽

2008 ◽

Vol 58 (3) ◽

pp. 235-242 ◽

Cited By ~ 14

Author(s):

Asako Kobayashi ◽

Katsura Tomita ◽

Faming Yu ◽

Yoshinobu Takeuchi ◽

Masahiro Yano

Keyword(s):

Quantitative Trait Locus ◽

Quantitative Trait ◽

Amylose Content ◽

Near Isogenic Lines ◽

Isogenic Lines ◽

Cooked Rice ◽

Trait Locus

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Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice

LWT ◽

10.1016/j.lwt.2013.05.028 ◽

2013 ◽

Vol 54 (1) ◽

pp. 224-228 ◽

Cited By ~ 25

Author(s):

Shin Lu ◽

Tan-Tiong Cik ◽

Cheng-yi Lii ◽

Phoency Lai ◽

Hua-Han Chen

Keyword(s):

Amylose Content ◽

Cooked Rice

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Analysis of QTLs Associated with the Rice Quality Related Gene by Double Haploid Populations

International Journal of Genomics ◽

10.1155/2014/781832 ◽

2014 ◽

Vol 2014 ◽

pp. 1-6 ◽

Cited By ~ 8

Author(s):

Gyu-Ho Lee ◽

Byung-Wook Yun ◽

Kyung-Min Kim

Keyword(s):

Lipid Content ◽

Amylose Content ◽

Rice Variety ◽

Growth Characteristics ◽

Doubled Haploid Population ◽

Rice Breeding ◽

Related Gene ◽

Cooked Rice ◽

Lipid Contents ◽

Haploid Population

We investigated the growth characteristics and analyzed the physicochemical properties of a doubled haploid population derived from a cross between “Cheongcheong” and “Nagdong” to breed a rice variety that tastes good after cooking and to detect quantitative trait loci (QTLs) associated with the taste of cooked rice. The results showed that these compounds also represent a normal distribution. Correlation analysis of the amylose, protein, and lipid contents indicated that each compound is related to the taste of cooked rice. The QTLs related to amylose content were 4 QTLs, protein content was 2 QTLs, and lipid content was 2 QTLs. Four of the QTLs associated with amylose content were detected on chromosomes 7 and 11. The index of coincidence for the QTLs related to amylose, protein, and lipid content was 70%, respectively. These markers showing high percentage of coincidence can be useful to select desirable lines for rice breeding.

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Impact of milling and water-to-rice ratio on cooked rice and wastewater properties

Food Science and Technology International ◽

10.1177/1082013211428001 ◽

2012 ◽

Vol 18 (3) ◽

pp. 291-298 ◽

Cited By ~ 4

Author(s):

MC Altheide ◽

RO Morawicki ◽

TJ Hager

Keyword(s):

Water Uptake ◽

Amylose Content ◽

Aluminum Foil ◽

Environmental Concerns ◽

Total Solids ◽

Volumetric Expansion ◽

Cooked Rice ◽

Milling Duration ◽

Cooking Water

Due to the environmental concerns and expense associated with the disposal of wastewater after industrial cooking of rice, the purpose of this study was to evaluate the extent of leaching, water uptake and volumetric expansion of rice during cooking at various milling durations and water-to-rice ratios. Two cultivars of Arkansas rice, a long grain (Francis) and a medium grain (Jupiter), were milled for 10, 20, and 30 s with a laboratory mill. Samples were cooked in aluminum foil covered beakers at water-to-rice ratios of 10:1, 15:1, and 20:1. After 20 min, rice was weighed for water uptake and measured for volumetric expansion using hexane displacement. The excess cooking water was evaluated for total solids, amylose, and protein to determine the extent of leaching. Water uptake and volumetric expansion significantly increased with milling duration in both cultivars. Leached solids increased as the water-to-rice ratio increased in Francis and increased with milling duration in Jupiter; however, the amylose content of leached solids was unaffected by the water-to-rice ratio in both cultivars. Thus, shorter milling durations may limit the extent of leaching during cooking, as observed with Jupiter, while a lower water-to-rice ratio may reduce wastewater contamination for cultivars similar to Francis.

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

PLoS ONE ◽

10.1371/journal.pone.0254182 ◽

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.

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Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-high Level of Resistant Starch

10.21203/rs.3.rs-42426/v2 ◽

2020 ◽

Author(s):

Satoko Miura ◽

Nana Koyama ◽

Naoko Crofts ◽

Yuko Hosaka ◽

Misato Abe ◽

...

Keyword(s):

Oryza Sativa ◽

Resistant Starch ◽

Double Mutant ◽

Degradation Products ◽

Amylose Content ◽

Gel Filtration ◽

Rice Flour ◽

Rice Cultivar ◽

Cooked Rice ◽

Number Of Patients

Abstract Background: Cereals high in resistant starch (RS) are gaining popularity, as their intake is thought to help manage diabetes and prediabetes. Number of patients suffering from diabetes is also increasing in Asian countries where people consume rice as a staple food, hence generation of practically growable high RS rice line has been anticipated. It is known that suppression of starch branching enzyme (BE) IIb increases RS content in cereals. To further increase RS content and for more practical use, we generated a non-transgenic be1 be2b double mutant rice (Oryza sativa) line, which completely lacked both proteins, by crossing a be1 mutant with a be2b mutant. Results: The be1 be2b mutant showed a decrease in intermediate amylopectin chains and an increase in long amylopectin chains compared with be2b. The amylose content of be1 be2b mutant (51.7%) was the highest among all pre-existing non-transgenic rice lines. To understand the effects of chewing cooked rice and cooking rice flour on RS content, RS content of mashed and un-mashed cooked rice as well as raw and gelatinized rice flour were measured using be1 be2b and its parent mutant lines. The RS contents of mashed cooked rice and raw rice flour of be1 be2b mutant (28.4% and 35.1%, respectively) were 3-fold higher than those of be2b mutant. Gel-filtration analyses of starch treated with digestive enzymes showed that the RS in be1 be2b mutant was composed of the degradation products of amylose and long amylopectin chains. Seed weight of be1 be2b mutant was approximately 60% of the wild type and rather heavier than that of be2b mutant. Conclusions: The endosperm starch in be1 be2b double mutant rice were enriched with long amylopectin chains. This led to a great increase in RS content in cooked rice grains and rice flour in be1 be2b compared with be2b single mutant. be1 be2b generated in this study must serve as a good material for an ultra-high RS rice cultivar.

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Texture and Digestion Properties of Cooked Rice and Rice Noodles

10.21203/rs.3.rs-1059198/v1 ◽

2021 ◽

Author(s):

Liqin Hu ◽

Zhengwu Xiao ◽

Jiana Chen ◽

Jialin Cao ◽

Anas Iqbal ◽

...

Keyword(s):

Amylose Content ◽

Glucose Production ◽

Pasting Properties ◽

Starch Digestion ◽

Rice Varieties ◽

Cooked Rice ◽

Apparent Amylose Content ◽

High Amylose ◽

Insulin Responses

Abstract Rice varieties high in amylose content have low glycemic and insulin responses. Rice noodles are processed by extrusion from high amylose content rice, which may also have low glycemic and insulin responses. In this study, cooked rice and rice noodles processed from two high amylose content cultivars, Guangluai4 (GL4) and Zhenguiai (ZGA), were chosen for in vitro starch digestion evaluation. Apparent amylose content of cultivars (i.e., GL4-28.4% and ZGA-26.8%) and pasting properties except final viscosity were significantly different between the cultivars. In vitro starch digestion results showed that the glucose production rate in rice noodles was significantly slower than that in cooked rice by 65.7% and 42.0% in GL4 and ZGA, respectively. The main reason for low glucose production in rice noodles was active digestion duration longer in rice noodles than in cooked rice, which reflects the slow release of glucose during starch digestion. The texture of rice noodles in the GL4 and ZGA cultivars is 3 and 2.3 times harder than that of cooked rice, respectively. Thus digestive enzymes can hardly enter the interior of rice noodles for amylolysis. As a result, the digestion time of rice noodles is longer, and the release of glucose during digestion is slower than that of cooked rice. The slower release of glucose during rice noodle digestion may be beneficial for prolonging satiety and reducing food intake. Consequently, eating rice noodles may help in improving or preventing diabetes and obesity over time.

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