scholarly journals Genetic region responsible for the differences of starch properties in two glutinous rice cultivars in Hokkaido, Japan

2021 ◽  
Author(s):  
Tomohito Ikegaya ◽  
Kanae Ashida
Keyword(s):  
Rice Cultivars ◽  
Genetic Region ◽  
Starch Properties ◽  
Glutinous Rice

scholarly journals Identification of Glutinous Rice Cultivars Using Rice Cake as Samples by the PCR Method.

2001 ◽  
Vol 48 (4) ◽  
pp. 306-310 ◽  
Author(s):  
Ken'ichi OHTSUBO ◽  
Sumiko NAKAMURA ◽  
Koichi YOZA ◽  
Koichi SHISHIDO
Keyword(s):  
Rice Cultivars ◽  
Rice Cake ◽  
Glutinous Rice ◽  
Pcr Method

scholarly journals Detection of Japanese Glutinous Rice Cultivars by DNA Markers for Identifying wx Mutations

2011 ◽  
Vol 58 (1) ◽  
pp. 26-29
Author(s):  
Masahiro Kishine ◽  
Tomoya Okunishi
Keyword(s):  
Dna Markers ◽  
Rice Cultivars ◽  
Glutinous Rice

scholarly journals Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice

2021 ◽  
Vol 12 ◽  
Author(s):  
Ouling Zhang ◽  
Cheng Liang ◽  
Bowen Yang ◽  
Hui You ◽  
Liang Xu ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Starch Synthesis ◽  
Genetic System ◽  
Genetic Network ◽  
Soluble Starch ◽  
Rice Quality ◽  
Starch Properties ◽  
Glutinous Rice ◽  
Crucial Information ◽  
Pasting Temperature

Glutinous rice (Oryza sativa L.) quality includes thermal properties, retrogradation and pasting viscosity properties, and so on, which have little or no amylose. However, the genetic network regulation of different quality indices has not been systematically studied. The aim was to investigate the relationship between starch synthesis-related genes (SSRGs) and the physicochemical properties of glutinous rice by targeted-gene association analysis (TGAS). The genotypes of 17 SSRGs were analyzed using 46 gene-specific molecular markers in 63 glutinous rice accessions. TGAS and gene interactions analysis indicated that soluble starch synthase (SS) IIa, SSI, starch branching enzyme (BE) IIa, and pullulanase (PUL) had significant genetic effects on glutinous rice quality. SSI and SSIIa were the major genes that regulated thermal properties and retrogradation properties (RP). PUL was central in the regulation of gel consistency (GC), and it participated in the regulation of pasting viscosity parameters (PVP) except for the pasting time and the pasting temperature. BEIIb, ISA1, SSIVb, BEIIa, SSIVa, and their interactions with SSIIa regulated gelatinization temperature (GT) and PVP. The starch properties of glutinous rice are mainly controlled by SSIIa, SSI, PUL, and their interactions, but SSIIa is central among them. These findings indicate that starch properties in glutinous rice have a complex genetic system. It provides crucial information for promoting glutinous rice quality.

scholarly journals Characterization of eating quality and starch properties of two Wx alleles japonica rice cultivars under different nitrogen treatments

2020 ◽  
Vol 19 (4) ◽  
pp. 988-998 ◽  
Author(s):  
Shuang-jie HUANG ◽  
Chun-fang ZHAO ◽  
Zhen ZHU ◽  
Li-hui ZHOU ◽  
Qing-huan ZHENG ◽  
...  
Keyword(s):  
Eating Quality ◽  
Japonica Rice ◽  
Rice Cultivars ◽  
Starch Properties ◽  
Nitrogen Treatments

Kernel and Starch Properties of U.S. and Imported Medium- and Short-Grain Rice Cultivars

2016 ◽  
Vol 93 (6) ◽  
pp. 529-535 ◽  
Author(s):  
James Patindol ◽  
Jia-Rong Jinn ◽  
Ya-Jane Wang ◽  
Terry Siebenmorgen
Keyword(s):  
Rice Cultivars ◽  
Starch Properties

The evaluation of seasonal stability for hardness of rice cakes in glutinous rice cultivars under Niigata Prefecture, Japan

2014 ◽  
Vol 16 (4) ◽  
pp. 151-157
Author(s):  
Takashi Kanbe ◽  
Hiroki Ueno ◽  
Noriaki Hashimoto ◽  
Takaaki Matsui ◽  
Koshio Nabata ◽  
...  
Keyword(s):  
Rice Cultivars ◽  
Niigata Prefecture ◽  
Glutinous Rice ◽  
Rice Cakes

scholarly journals Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits

2018 ◽  
Vol 10 (3) ◽  
pp. 16
Author(s):  
Takeshi Nagai ◽  
Norihisa Kai ◽  
Yasuhiro Tanoue ◽  
Nobutaka Suzuki
Keyword(s):  
Rice Flour ◽  
Rice Cultivars ◽  
Wild Type ◽  
Damaged Starch ◽  
Market Shares ◽  
Glutinous Rice ◽  
Rice Flours ◽  
Specific Volumes ◽  
Made In

To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated in consideration of moisture contents of rice flours. Except for Akitakomachi flour, breads largely expanded, although loaves volumes did not amount to that on bread made from bread flour and commercially available baker’s dried yeast. It was observed correlation between the amount of water and amylose contents of rice flours with R2 = 0.703. It suggested that the amount of water added in dough might estimate from amylose contents of rice flours. Specific volumes of these loaves were low compared with that made from bread flour. However, by sensory analysis, breads made from Hinohikari and Haenuki flours had total points closest to that made from bread flour: it could produce high quality of breads using Hinohikari and Haenuki flours and yeast isolated from pear Red Bartlett fruits.

Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan

2005 ◽  
Vol 18 (4) ◽  
pp. 269-278 ◽  
Author(s):  
Kazumi Kitta ◽  
Mitsuko Ebihara ◽  
Tayoshi Iizuka ◽  
Reiji Yoshikawa ◽  
Kenji Isshiki ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Content ◽  
Rice Cultivars ◽  
Glutinous Rice

scholarly journals Starch Properties of Waxy Rice Cultivars Influencing Rice Cake Hardening

2011 ◽  
Vol 12 (4) ◽  
pp. 157-162 ◽  
Author(s):  
Ikuko KODAMA ◽  
Chika SHIBATA ◽  
Naoko FUJITA ◽  
Kyoko ISHIKAWA ◽  
Toru TAKAHASHI ◽  
...  
Keyword(s):  
Rice Cultivars ◽  
Rice Cake ◽  
Starch Properties
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