scholarly journals A New Strategy for Specific Qualities of Waxy Rice Breeding by Analyzing Physicochemical Properties Between Five Waxy Mutants and Corresponding Their Wild Types

2021 ◽  
Author(s):  
Yuhao Fu ◽  
Tingting Luo ◽  
Zizhong Zhu ◽  
Yiping Liu ◽  
Xu Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Agronomic Traits ◽  
Amylose Content ◽  
Gene Knockout ◽  
Rice Breeding ◽  
Apparent Amylose Content ◽  
New Strategy ◽  
Waxy Rice ◽  
Wx Gene

Abstract Waxy rice is an essential mutant type of rice, which quality is controlled by amylopectin fine structure and apparent amylose content (AAC). The influence of amylopectin structure and AAC on quality and the waxy rice can be obtained by editing the Waxy (Wx) gene have been elucidated. However, the quality of waxy rice cannot be predicted before breeding, especially how to determine the quality of waxy (wx) mutants by wild types (WT) quality remains unclear. Herein, the quality of waxy rice has been successfully predicted through analyzing the association in physicochemical properties before and after Wx gene knockout. We demonstrated that the higher amylose WT would obtain higher amylose wx mutants, and wx mutants were endowed gelatinization temperature, amylopectin chain ratio and agronomic traits similar to WT. These data indicate that the quality of wild varieties played a decisive role in waxy rice breeding. Overall, we provide a new strategy for the specific quality breeding of waxy rice, which can get waxy rice of prescribed quality and contribute to expanding the particular type of waxy rice germplasm resources.

scholarly journals Wxlv, the Ancestral Allele of Rice Waxy Gene

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 140 ◽  
Author(s):  
Changquan Zhang ◽  
Jihui Zhu ◽  
Shengjie Chen ◽  
Qiaoquan Liu
Keyword(s):  
Amylose Content ◽  
Waxy Gene ◽  
Evolutionary Analysis ◽  
Ancestral Allele ◽  
Cultivated Rice ◽  
Functional Sites ◽  
Wx Locus ◽  
Wx Gene ◽  
Shed Light

In rice endosperms, the Waxy (Wx) gene is important for amylose synthesis, and various Wx alleles control the amylose content and affect the taste of cooked rice. Herein, we report the cloning of the ancestral allele Wxlv of the Wx locus, which affects the mouthfeel of rice grains by modulating the size of amylose molecules. Using evolutionary analysis, we demonstrated that Wxlv originated directly from wild rice, and the three major Wx alleles in cultivated rice (Wxb, Wxa, and Wxin) differentiated after the substitution of one base pair at the functional sites. These data indicate that the Wxlv allele played an important role in artificial selection and domestication. The findings also shed light on the evolution of various Wx alleles, which have greatly contributed to improving the eating and cooking quality of rice.

scholarly journals Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2132 ◽  
Author(s):  
Juan Wang ◽  
Ke Guo ◽  
Xiaoxu Fan ◽  
Gongneng Feng ◽  
Cunxu Wei
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Hierarchical Cluster ◽  
Lamellar Thickness ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Root Tuber ◽  
Gelatinized Starch

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.

scholarly journals Development of Caryopsis and Starch Physicochemical Properties in Different Grain Positions of Wheat Spikelets

2021 ◽  
Author(s):  
Leilei Wang ◽  
Xurun Yu ◽  
Yong Zhang ◽  
Yunfei Wu ◽  
Fei Xiong
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Double Helix ◽  
Structural Characteristics ◽  
Starch Content ◽  
Total Amino Acid ◽  
Degree Of Hydrolysis ◽  
Relative Crystallinity ◽  
Apparent Amylose Content

Abstract Background: Spikelets at different spike positions and the caryopsis at different grain positions grow and develop differently. The caryopsis development and physicochemical properties of starch at different grain positions (the first, second, and third grain positions: G1, G2, and G3) of wheat spikelets were investigated in this study. Results: During the development process, the thickness of both dorsal and abdomen pericarp 8 days after anthesis (DAA) followed the sequence G2 < G1 < G3. However, at 14 DAA the thickness followed the dorsal sequence of G1 < G2 < G3 and the abdomen sequence of G2 < G1 < G3. At 20 and 30 DAA, no difference existed in the pericarp thickness of each grain. The accumulation quantities before 20 DAA varied with starch and protein of endosperm cell in the order G1 > G2 > G3. In mature caryopsis, the caryopsis size and weight indicate that G1 = G2 > G3. The starch content followed the order G1 > G2 > G3, while the essential amino acid, the total amino acid, and the protein content followed the order G2 > G1 > G3. The apparent amylose content followed the sequence G3 > G2 > G1, and A-type starch content followed G3 > G1 > G2. The amorphous ratio followed the order G2 > G1 > G3, whereas the double-helix ratio and the relative crystallinity exhibited the opposite trend. The order of the final degree of hydrolysis through AAG, PPA, and HCL was G2 > G1 > G3. Conclusions: The different material contents were possibly due to the short development time of caryopsis, and the difference in starch physicochemical properties between G2 and the other grain positions might be related to the components and structural characteristics of starch.

scholarly journals Evaluation of Grain and Nutritional Quality of Transplanted Aman Rice Under Different Nitrogen Levels

2020 ◽  
Vol 23 (1) ◽  
pp. 59-66
Author(s):  
S Shome ◽  
PK Biswas ◽  
MJ Ullah ◽  
A Barman
Keyword(s):  
Amylose Content ◽  
Nitrogen Application ◽  
Nitrogen Levels ◽  
Protein Gel ◽  
Maximum Value ◽  
Apparent Amylose Content ◽  
Key Characteristics ◽  
Increasing Trend ◽  
Gel Consistency

Quality is one of the key characteristics of rice and is largely governed by nitrogen application. An experiment was conducted to scrutinize the effect of nitrogen on quality characteristics of rice, with three nitrogen levels (viz. 50 kg N ha-1, 100 kg N ha-1 and 150 kg N ha-1) and four varieties/lines (viz. SAU ADL1, BRRI dhan70, BRRI hybrid dhan6 and SAU ADL11). Results revealed that quality characters of transplanted Aman rice were significantly influenced by nitrogen, variety and their interaction. Increasing trend was observed with the increasing level of nitrogen from 50 to 150 kg ha-1 regarding hulling percentage and milling outturn while decreasing trend was observed in case of apparent amylose content and imbibition ratio. Maximum protein content (9.60%) and gel consistency (96.16 mm) were recorded at 100 kg N ha-1. Among the studied materials, SAU ADL11 performed better in case of all studied parameters. Although interaction of 150 kg N ha-1 with SAU ADL1 and SAU ADL11 gave maximum value of hulling percentage and milling outturn. In interaction of 100 kg N ha-1 with these two lines gave maximum protein, gel consistency and satisfactory levels of all quality characters. So, it can be suggested to carry out further investigation with these two rice lines having 100 kg N ha-1. Bangladesh Agron. J. 2020, 23(1): 59-66

scholarly journals Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2312 ◽  
Author(s):  
Zheng Li ◽  
Ke Guo ◽  
Lingshang Lin ◽  
Wei He ◽  
Long Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Starch Content ◽  
Banana Fruit ◽  
Gelatinization Temperature ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Gelatinized Starch ◽  
Green Banana

Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

scholarly journals Genotyping USDA Rice Mini-Core Collection With Functional Markers for Important Agronomic Traits

2021 ◽  
Author(s):  
Kehu Li ◽  
Yongyi Ge ◽  
Lily Yan Wang
Keyword(s):  
Physicochemical Properties ◽  
Core Collection ◽  
Biotic Resistance ◽  
Agronomic Traits ◽  
Brown Planthopper ◽  
Functional Markers ◽  
Rice Breeding ◽  
Breeding Programs ◽  
Exon 2 ◽  
Mini Core Collection

Abstract The USDA rice mini-core collection was established to capture the diversity of an entire collection of over 18,700 accessions of global origins for efficient germplasm evaluation and exploration. Previous studies have investigated its genetic diversity and population structure using genome-wide SSR markers. Many important agronomic traits that are fundamental to rice breeding programs, however, remain to be explored. Functional markers can be developed based on polymorphic sites within genes affecting phenotypic variation in, e.g., starch physicochemical properties, nutritional qualities and biotic resistance. These markers can be used for genotyping and hence differentiating phenotypes among rice accessions. In this study, we employed 12 pairs of functional markers (SNP and Indel) to genotype all 217 accessions constituting the USDA rice mini-core. These markers are highly associated with starch physicochemical properties (intron 1 G/C SNP, 23bp duplication in exon 2, exon 6 C/A SNP, exon 10 C/T SNP of Waxy gene, GC/TT SNPs of SSIIa gene, G/C SNP of SBE3 gene), glutelin content (3.5 kb deletion in Lgc1 gene), grain length (C/A SNP in GS3 gene), brown planthopper resistance (InDel in Bph 14 gene) and rice blast resistance (InDel in Pi54 and Pit gene). Using these functional markers, all the 217 accessions of the mini-core are characterized for aforementioned agronomic traits associated alleles/genes. The results of this study will help breeders select parental materials with desirable allele/gene combinations and phenotypes among mini-core accessions for rice breeding programs.

scholarly journals Structural development and physicochemical properties of starch in caryopsis of super rice with different types of panicle

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Xinyu Chen ◽  
Mingxin Chen ◽  
Guoqiang Lin ◽  
Yang Yang ◽  
Xurun Yu ◽  
...  
Keyword(s):  
Amylose Content ◽  
High Yield ◽  
Structural Development ◽  
Relative Crystallinity ◽  
Starch Quality ◽  
Content Ratio ◽  
Apparent Amylose Content ◽  
Significant Difference ◽  
Better Than

Abstract Background Starch is the main storage substance in rice caryopsis and its properties will determine the quality of rice. Super rice has been extensively studied due to its high-yield characteristics, but the knowledge of amyloplast development and starch quality in caryopsis of super rice especially with large panicle is limited. Results To address this, large panicle typed and normal panicle typed super rice cultivar Yongyou2640 (YY2640) and Nangeng9108 (NG9108) were investigated in this study. The development of amyloplast in YY2640 caryopsis was better than NG9108, showing faster degradation rate of pericarp amyloplast and better filling degree of endosperm amyloplast. Meanwhile, the starch granule of YY2640 presented as polyhedral shape with smooth surface and the granule size was slightly larger than NG9108. The starch of YY2640 exhibited the lower amylose content, ratio of amylose to amylopectin and the higher level of amylopectin short and long branch-chains compared with NG9108, but there was no significant difference in amylopectin branching degree between them. Two rice starches both showed the characteristics of A-type crystal, and the relative crystallinity and external ordered degree of YY2640 starch were higher than those of NG9108. Furthermore, YY2640 starch showed better pasting properties with lower pasting temperature, shorter pasting time, higher peak viscosity, trough viscosity, breakdown value and lower setback value because of lower apparent amylose content. Conclusions Overall, the development and filling of amyloplast in YY2640 caryopsis were better than those of NG9108, thus leading to better starch quality of YY2640.

scholarly journals PENGARUH SUHU DAN LAMA PEMANASAN SAAT PROSES BLANSING TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN FISIK TEPUNG UBI KAYU

2020 ◽  
Vol 17 (2) ◽  
pp. 117
Author(s):  
Ayu Dian Pratiwi P ◽  
Siti Nurdjanah ◽  
Tanto Pratondo Utomo
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Heating Time ◽  
Hot Water ◽  
Effect Of Temperature ◽  
Content Increase ◽  
Cassava Flour ◽  
Swelling Power ◽  
Water Pretreatment

<p>Pengolahan ubi kayu segar menjadi tepung merupakan salah satu alternatif untuk mengatasi sifat fisiologis ubi kayu yang mempunyai umur simpan yang relatif singkat. Akan tetapi, pada umumnya tepung ubi kayu yang diproses secara tradisional dari gaplek memiliki beberapa kelemahan. Kelemahan ini antara lain kurang mengembang pada tingkat proporsi yang tinggi, tekstur produk relatif keras, serta aroma apek (<em>musty</em>) ubi kayu kering yang terbentuk karena reaksi lanjut dari proses kerusakan fisiologi pasca panen saat penjemuran gaplek. Komponen aroma <em>musty </em>ini sering kali masih terbawa ketika diaplikasikan pada produk olahannya. Upaya untuk memperbaiki kualitas tepung umbi-umbian telah banyak dilakukan termasuk penggunaan panas. Blansing dalam air panas telah dilaporkan dapat memperbaiki kualitas produk kering berbasis hortikultur. Tujuan penelitian ini adalah mengevaluasi pengaruh perbedaan suhu dan lama blansing dalam terhadap sifat fisikokimia dan morfologi granula tepung ubi kayu. Metode blansing menggunakan air panas bersuhu 50C, 55C dan 60℃ selama 5 menit, 7,5 menit dan 10 menit sebelum pegeringan dan penepungan. Hasil penelitian menunjukkan suhu dan lama pemanasan berpengaruh terhadap sifat fisikokimia tepung ubi kayu. Semakin tinggi suhu dan semakin lama pemanasan menyebabkan penurunan kadar air, kadar abu, kadar amilosa, meningkatkan kelarutan dan <em>swelling power</em>, serta menyebabkan perubahan morfologi granula atau butiran tepung.</p><p> </p><p><strong>Effect of Temperature and Heating Time During Blanching Process on Physicochemical and Morfologi Properties of Cassava Flour</strong></p><p>Processing of fresh cassava into flour is one alternative to overcome the physiological properties of cassava which has a relatively short shelf life. However, in general, traditionally processed cassava flour has several disadvantages such as low dough development, less acceptable texture and flavor when used as main material in bakery products, as well as other food products. Many efforts to improve the quality of cassava flour have been carried out, including the use of heat treatments. Hot water pretreatment has been reported to be beneficial for improving quality of dried horticulture commodities. The purpose of this study was to evaluate the effect of temperature and length of blanching on physicochemical properties of cassava flour. The method was carried out by blanching cassava chip in hot water at 50C, 55C and 60℃ for 5,7,5 and 10 minutes before drying and milling. The results showed the temperature and duration of heating affected the physicochemical properties and granular morphology of cassava flour. The higher the temperature and the longer the blanching cause a decrease in water content, ash content, amylose content, increase solubility, increase swelling power, and slightly changed the granular structures.</p>

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