scholarly journals Amylose profile and rice grain morphology of selected F6 lines derived from a crossing of Black Rice and Mentik Wangi for the development of waxy pigmented rice

2021 ◽  
Vol 6 (2) ◽  
pp. 117
Author(s):  
Eka Oktaviani ◽  
Suprayogi Suprayogi ◽  
Zulfa Ulinnuha
Keyword(s):  
Grain Size ◽  
Rice Plant ◽  
Amylose Content ◽  
Grain Morphology ◽  
Medium Size ◽  
Rice Grain ◽  
Black Rice ◽  
Rice Varieties ◽  
Pigmented Rice ◽  
Significant Difference

Research on rice plant breeding to get superior black rice varieties with tender rice texture can be carried out by crossing Black Rice and Mentik Wangi variety. The rice lines derived from a crossing of these two varieties have recently reached the F6 line. The texture of rice is distinguished by the amylose content. The lower of the rice amylose, the more tender of the rice texture, and vice versa. This study aimed to find out the profile of amylose content and the grains morphology of the lines that will be developed as waxy pigmented rice. Analysis of amylose content was carried out using iodine-colorimetry methods. The quantification of amylose was measured based on the regression of the standard amylose curve. The results showed that all the F6 lines had the potential to be developed as waxy pigmented rice. Based on the Kruskall Wallis test, there was a variance in the amylose profile average of the eight genotypes. In terms of grains morphology, the line 482-17-7 and 482-17-18 had a combination colour between the two parents. In addition, there was a significant difference in grains size between the genotypes and the grain size of all lines were classified in the medium size. F6 lines resulted from the crossing between Black Rice and Mentik Wangi are recommended to be used as superior varieties of waxy pigmented rice.

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

PLoS ONE ◽  
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.

scholarly journals Comparative Study of Nutritional Profile of Rice Varieties in Nepal

2021 ◽  
Vol 9 (1) ◽  
pp. 42-49
Author(s):  
Evance Pakuwal ◽  
Prakash Manandhar
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
Antioxidant Property ◽  
Black Rice ◽  
Rice Varieties ◽  
Nutritional Factors ◽  
Phytochemical Content ◽  
Pigmented Rice ◽  
Phytochemical Components

The purpose of this study was to evaluate and compare the nutritional quality of different rice varieties (Taichung-176, Khumal-4 rice, and Black rice) with Jumli Marsi rice. The highest nutritional factors and phytochemical components were found in the Marsi rice (RR) and Black rice (BR). The highest amount of antioxidant property and phenolic content was found in Black rice which was 61.58 ± 0.02% and 22.75 ± 0.02GAE/100g respectively. The reducing sugar was found to be highest in the TR rice variety, which was 2.74±0.01%. The results also highlight the cooking and physicochemical properties of rice depending on the amylose content of rice varieties. The qualitative analysis of the phytochemical content in different rice varieties showed the presence of tannin, flavonoid, alkaloid, and terpenoid in Marsi and BR. While anthraquinone and saponin were negative for all the rice varieties, protein and glycoside were found to be present in all the rice varieties. Also, the pigmented rice varieties were found to have high nutritional components compared to the non-pigmented rice varieties. All the data observed in the study was found to be statistically significant (p < 0.05).

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.

scholarly journals Yield quality and performance of three strains black rice from gamma ray irradiation

2021 ◽  
Vol 905 (1) ◽  
pp. 012027
Author(s):  
Nandariyah ◽  
M Rahayu ◽  
B Pujiasmanto ◽  
V P Luxrensa
Keyword(s):  
Gamma Ray ◽  
Amylose Content ◽  
Seed Viability ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties ◽  
Gamma Ray Irradiation ◽  
Yield Quality ◽  
And Performance ◽  
Different Strains

Abstract Black rice is one of the local Indonesian rice varieties contains high anthocyanins. This research used the treatment of three different strains resulting from gamma ray irradiation (strain 8, 44 and 51) and control (without irradiation). The data was analyzed descriptively and qualitatively to compare three strains of black rice irradiated by gamma ray with control (without irradiation). The result showed that the three strains of black rice “Cempo Ireng” irradiated by gamma ray had better yield quality and performance compare to control (without irradiation). Strain 44 was the strain with the highest anthocyanin content of 75.11 ppm and the best performing strain (organoleptic score of 3.53 and seed pericarp color of 4). Strain 51 had the best amylose content (8.43%), the highest protein content (7.48%), the highest fat content (1.59%), the best vigor (80%) and seed viability (64%).

scholarly journals OsmiR396/Growth Regulating Factor modulate rice grain size through direct regulation of embryo-specific miR408

2021 ◽  
Author(s):  
Xiaofang Yang ◽  
Xiaoling Zhao ◽  
Zhengyan Dai ◽  
Feilong Ma ◽  
Xuexia Miao ◽  
...  
Keyword(s):  
Grain Size ◽  
Regulatory Networks ◽  
Oryza Sativa L ◽  
Indica Rice ◽  
Expression Patterns ◽  
Crop Improvement ◽  
Genetic Regulatory Networks ◽  
Rice Grain ◽  
Rice Varieties ◽  
Size Regulation

Abstract microRNAs (miRNAs) are promising targets for crop improvement of complex agricultural traits. Coordinated activity between/among different miRNAs may fine-tune specific developmental processes in diverse organisms. Grain size is a main factor determining rice (Oryza sativa L.) crop yield, but the network of miRNAs influencing this trait remains uncharacterized. Here we show that sequestering OsmiR396 through target mimicry (MIM396) can substantially increase grain size in several japonica and indica rice subspecies and in plants with excessive tillers and a high panicle density. Thus, OsmiR396 has a major role related to the regulation of rice grain size. The grain shape of Growth Regulating Factor8 (OsGRF8)-overexpressing transgenic plants was most similar to that of MIM396 plants, suggesting OsGRF8 is a major mediator of OsmiR396 in grain size regulation. A miRNA microarray analysis revealed changes to the expression of many miRNAs, including OsmiR408, in the MIM396 plants. Analyses of gene expression patterns and functions indicated OsmiR408 is an embryo-specific miRNA that positively regulates grain size. Silencing OsmiR408 expression (miR408KO) using CRISPR technology resulted in small grains. Moreover, we revealed the direct regulatory effects of OsGRF8 on OsMIR408 expression. A genetic analysis further showed that the large-grain phenotype of MIM396 plants could be complemented by miR408KO. Also, several hormone signaling pathways might be involved in the OsmiR396/GRF-meditated grain size regulation. Our findings suggest that genetic regulatory networks comprising various miRNAs, such as OsmiR396 and OsmiR408, may be crucial for controlling rice grain size. Furthermore, the OsmiR396/GRF module may be important for breeding new high-yielding rice varieties.

scholarly journals Comprehensive proteomics data on whole rice grain of selected pigmented and non-pigmented rice varieties using SWATH-MS approach

Data in Brief ◽  
2020 ◽  
Vol 31 ◽  
pp. 105927
Author(s):  
Yun Shin Sew ◽  
Wan Mohd Aizat ◽  
Mohd Shahril Firdaus Ab Razak ◽  
Rabiatul-Adawiah Zainal-Abidin ◽  
Sanimah Simoh ◽  
...  
Keyword(s):  
Rice Grain ◽  
Proteomics Data ◽  
Rice Varieties ◽  
Pigmented Rice

scholarly journals Checking Adulteration of Aromatic, Amylose Content and Glutinous in Rice by Using Molecular Marker

2016 ◽  
Vol 855 ◽  
pp. 22-25
Author(s):  
Atirada Boondech ◽  
Sunisa Sajaw
Keyword(s):  
Molecular Marker ◽  
Amylose Content ◽  
Accurate Method ◽  
Dna Fingerprint ◽  
Proteinase K ◽  
Waxy Gene ◽  
Rice Grain ◽  
Rice Seed ◽  
Milled Rice ◽  
Rice Varieties

The purification of rice varieties were tested by using molecular markers. DNA fingerprint is the most accurate method. This research was extracted single milled rice seed varieties, which includes Proteinase K in SDS extraction buffer and 2x CTAB. Three simple sequence repeats (SSRs) markers for varietal purity test are 1) BO3, which completely co-segregate with the rice grain aroma. This primer pair amplifying a 140 bp fragment for an aromatic variety, KDML105 and a 130 bp fragment for a non-aromatic variety, RD29, 41, 49 and rice berry, respectively. 2) RM190, which is closely linked to waxy gene. This primer pair amplifying a 125 bp fragment for low amylose content, Sao-hai, RD 29, RD 41, RD 49 rice varieties and a 110 bp fragments for high amylose varieties, rice berry, KDML 105 and 3) Glu23, which is glutinous marker. This primer pair amplifying a 196 bp fragment for a non-glutinous variety, RD 29, RD 41, RD 49, rice berry and a 225 bp fragments for glutinous varieties, Keaw-Ngoo sticky rice. All markers can be checking adulteration of aromatic, amylose content and glutinous in rice by using molecular Marker.

Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

2016 ◽  
Vol 12 (6) ◽  
pp. 557-565 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Lalmuan Kimi ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Amylose Content ◽  
Chemical Properties ◽  
Industrial Applications ◽  
Rice Starch ◽  
Rice Varieties ◽  
Swelling Power ◽  
Pigmented Rice ◽  
Physico Chemical ◽  
Waxy Rice

Abstract Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.

scholarly journals Rice grain quality and starch digestibility- desired traits for evaluating rice varieties

2021 ◽  
Vol 58 (Special) ◽  
pp. 208-220
Author(s):  
Torit Baran Bagchi ◽  
Sarangadhar Nayak ◽  
Monalisha Biswal ◽  
Soumya Kumar Sahoo ◽  
Awadhesh Kumar
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Energy Requirement ◽  
The Body ◽  
Starch Digestibility ◽  
Rice Grain ◽  
Asian Countries ◽  
Rice Varieties ◽  
Physico Chemical ◽  
Sensory Qualities

Rice grain quality is the most important factor for evaluation of a variety as well as millers, consumers and farmer's point of view. It includes physico-chemical, nutritional and sensory qualities. The consumers of India and other south east Asian countries prefer medium to high amylose content (AC) rice due to their non-stickiness properties of boiled rice but in many Asian countries, waxy rice (having low AC) mainly preferred. The colour of rice grain may be white, purple, red and black; which are mainly associated with pericarp or bran layers of the whole grain. The bran contains most of the phytochemicals like oils, antioxidants, minerals, proteins, vitamins and crude fibers in higher concentration than white endosperm. Pigmented rice is generally rich in nutritional compounds as compared to white one but those are unpopular among the farmers because of many undesirable physiological and agronomic characteristics. Sensory qualities like colour, texture, pasting properties, aroma are essential for consumers as per their preference and acceptance. As rice grain is mainly composed by starch, hydrolyzed by digestive enzymes and converted into glucose which is the major energy source for various metabolic functions. After fulfilling the body energy requirement, extra calories from starch are stored as fats or glycogen for later use. Therefore, overeating food containing rice with sedentary lifestyle potentially leads to some health issues, such as type-II diabetes, obesity and colon diseases in long term particularly in Asian countries. Various biochemical factors affect the starch digestibility and Glycemic index (GI) of a food or its products. These factors are resistant starch, AC and phytic acid which lowers the starch digestibility by various ways and have been negatively correlated with GI value. Now-a-days quality assessment of rice grain in terms of its nutritional as well as physico-chemical parameters is gaining prime importance gradually.

scholarly journals Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties

2017 ◽  
Vol 1 (1) ◽  
pp. 43 ◽  
Author(s):  
Saravanan Ponnappan ◽  
Arun Thangavel ◽  
Omprakash Sahu
Keyword(s):  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties ◽  
Pigmented Rice ◽  
Polyphenol Compound ◽  
Glutinous Rice ◽  
Scavenging Capacity ◽  
Radical Scavenging Ability

<p><em>Colour rice varieties are rich in antioxidants and functional based properties such as anthocyanin, lutein and phenolic compounds. In this experiment, two of red pigmented (TPS-1and TKM-9), one white (glutinous rice) and black pigmented rice varieties are cultivated from India were analysed to determine their antioxidants and nutrition based functional properties. Based on the result, the anthocyanin content was very high on black rice than other variety contents up to 244.45</em><em> </em><em>mg/100 g. Polyphenol compound were varied significantly within the compared varieties. Highest polyphenol compound content (463.05 mg/100</em><em> </em><em>g) was found in the black rice and also showed rich antioxidant properties. Obviously, black rice rich source of lutein compound was also higher than other varieties where under the experimental condition. DPPH (Determination of 2, 20-diphenyl-1picrylhydrazyl radical scavenging ability) scavenging capacity starting from 69.46% to 76.4% ranged to level of remain DPPH. </em></p>

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