scholarly journals Diurnal changes of .ALPHA.-amylase activity and starch content of rice (Oryza sativa L.) seedlings.

1990 ◽  
Vol 59 (3) ◽  
pp. 494-497
Author(s):  
Naomichi TANAKA ◽  
Kin-ichi NISHIKAWA ◽  
Kenji AKITA
Keyword(s):  
Oryza Sativa ◽  
Amylase Activity ◽  
Oryza Sativa L ◽  
Starch Content ◽  
Alpha Amylase ◽  
Diurnal Changes

scholarly journals Primary metabolite mobilization during germination in rosewood (Aniba rosaeodora Ducke) seeds

2008 ◽  
Vol 32 (1) ◽  
pp. 19-25 ◽  
Author(s):  
Renata Braga Souza Lima ◽  
José Francisco de Carvalho Gonçalves ◽  
Silvana Cristina Pando ◽  
Andréia Varmes Fernandes ◽  
André Luis Wendt dos Santos
Keyword(s):  
Seed Germination ◽  
Amylase Activity ◽  
Starch Content ◽  
Initial Period ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Alpha Amylase ◽  
Primary Metabolite ◽  
Radicle Growth ◽  
Starch Mobilization

This study aimed to characterize protein, oil, starch and soluble sugar mobilization as well as the activity of alpha-amylase during rosewood seed germination. Germination test was carried out at 25°C and the following parameters were analyzed: percentage of germination, initial, average, and final germination time. Seed reserve quantification was monitored in quiescent seeds and during different stages of radicle growth. Starch mobilization was studied in function of a-amylase activity. Germination reached 87.5% at the initial, average, and final time of 16, 21 and 30 days, respectively. Oil mobilization showed a negative linear behavior, decreasing 40% between the first and the last stage analyzed, whereas protein levels increased 34.7% during the initial period of germination. Starch content (46.4%) was the highest among those of the metabolites analyzed and starch mobilization occurred inversely to the observed for soluble sugars; alpha-amylase activity increased until the 15th day, a period before radicle emission and corresponding to the highest starch mobilization. The high percentage of rosewood seed germination may be related to the controlled condition used in the germination chamber as well as to high seed reserve mobilization, in special oil and starch.

scholarly journals GROWTH AND AERENCHYMA FORMATION OF RICE (ORYZA SATIVA L.) CV. IR64 AND INPARA 5 AT DIFFERENT INUNDATION CONDITIONS

2015 ◽  
Vol 2 (1) ◽  
pp. 348
Author(s):  
Diah Rachmawati ◽  
Maryani _ ◽  
Winda Adipuri Ramadaningrum dan Ika Nugrahaning Pratiwi
Keyword(s):  
Oryza Sativa ◽  
Plant Height ◽  
Negative Impact ◽  
Oryza Sativa L ◽  
Starch Content ◽  
Soluble Sugar ◽  
Aerenchyma Formation ◽  
Vegetative Phase ◽  
Inundation Depth ◽  
Reproductive Phase

<p>Global climate change leads to changes in rainfall patterns, making it difficult to predict the occurrence of drought or flooding. Flooding had a negative impact on the rice growth. The objectives of this research were to study growth and aerenchyma formation of rice (Oryza sativa L.) cv. IR64 and Inpara 5 at different inundation conditions. This research was conducted in the greenhouse, Faculty of Biology, UGM from March to December 2012. Experiment design used was completely randomized design with factorial pattern of depth and period of inundation. Depth of inundation consists of 4 levels: T0 = 0 cm, T1 = 4 cm, T2 = 8 cm, and T3 = 12 cm from the soil surface, while the period of inundation consists of 3 levels, i.e. P1 = 10 days inundation on the vegetative phase, P2 = 10 days inundation on the reproductive phase, and P3 = 10 days inundation on the vegetative and reproductive phase. The parameters observed were plant height, flowering time, soluble sugar and starch content in leaf, root anatomical structure. Data analysis was carried out by ANOVA and the differences between treatments were compared using DMRT at significancy level of 95%. The results showed that IR64 and Inpara 5 respond differently to inundation. Depth of inundation had no effect on plant height of both IR64 and Inpara 5, while the inundation period showed a significant effect on plant height of Inpara 5. Inundation at vegetative phase increased plant height of Inpara 5. Both IR64 and Inpara 5, depth of inundation increased number of tillers and root aerenchyma formation, whereas period of inundation had no effect. Inundation treatment caused earlier flowering and stabilized soil pH. Starch content in leaf of Inpara 5 increased with inundation, while in IR64 decreased. </p><p><strong>Keywords</strong> : growth, aerenchyma, inundation, Inpara 5, starch</p>

Effect of Drought stress on Resistant starch content and Glycemic index of rice ( Oryza sativa L.)

2020 ◽  
Vol 72 (11-12) ◽  
pp. 1900229
Author(s):  
Awadhesh Kumar ◽  
Goutam Kumar Dash ◽  
Madhusmita Barik ◽  
Puja Archana Panda ◽  
Milan Kumar Lal ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Drought Stress ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Oryza Sativa L ◽  
Starch Content

scholarly journals USE OF PRINCIPAL COMPONENT ANALYSIS AND AGGLOMERATIVE HIERARCHY CLUSTERING TO STUDY THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND STARCH DURING FERMENTATION OF OGI FROM MAIZE, SORGHUM AND ACHA

2020 ◽  
Vol 3 (4) ◽  
pp. 66-69
Author(s):  
Adekunbi A. Malomo ◽  
Omowumi I. Olaniyi ◽  
Abiola F. Olaniran ◽  
Sunbo H. Abiose
Keyword(s):  
Principal Component Analysis ◽  
Amylase Activity ◽  
Starch Content ◽  
Principal Component ◽  
Component Analysis ◽  
Alpha Amylase ◽  
Vulnerable Groups ◽  
Breakfast Cereal ◽  
Fermentation Time ◽  
Total Starch

Ogi, a popular breakfast cereal and weaning food in West Africa was produced from maize, acha and sorghum. Ogi was produced from the three cereals and the gruels obtained were subjected to fermentation. The total starch content and alpha amylase activity during the period of fermentation of the ogi slurries were evaluated using standard methods. Total starch content was determined at 0, 12, 24, 36 and 48 h and α-amylase activity was also determined at 10 oC, 20 oC, 30 oC, 40 oC at 0, 12, 24, 36 and 48 h. The outcome of the research showed that α-amylase activity increased with increase in temperature and was highest in maize ogi (1.507 – 4.458 E. U) while acha ogi (0.497 – 3.219 E. U) had the lowest α-amylase activity . The starch content decreased with increase in time of fermentation time and was highest in maize ogi while acha ogi had the lowest. This shows that the higher the temperature of fermentation and longer fermentation time can increase the breakdown of starch by α-amylase in ogi slurry. The result of the Principal component analysis (PCA) showed distinct similarity in maize and acha. Agglomerative hierarchical clustering grouped acha into two groups (groups one and two) but grouped all maize and sorghum ogi samples together into group three. Due to the low starch content and low α-amylase activity observed in acha, it could be utilized in the production of gluten-free ogi with low glycemic index especially for vulnerable groups.

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