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 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 Genetic Diversity of Myanmar Rice Cultivars Detected by DNA markers

10.5109/9227 ◽  
2006 ◽  
Vol 51 (2) ◽  
pp. 181-187
Author(s):  
Ohm Mar Saw ◽  
Kazuyuki Doi ◽  
Aye Khin ◽  
Kenji Irie ◽  
Atsushi Yoshimura
Keyword(s):  
Genetic Diversity ◽  
Dna Markers ◽  
Rice Cultivars

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 Use of DAF markers (DNA Amplification Fingerprint) to Assess Genetic Diversity of Rice (Oryza satival L.)

2009 ◽  
Vol 6 (2) ◽  
pp. 179-289
Author(s):  
Baghdad Science Journal
Keyword(s):  
Genetic Diversity ◽  
Polymerase Chain Reaction ◽  
Dna Markers ◽  
Oryza Sativa L ◽  
Dna Amplification ◽  
Rice Cultivars ◽  
Chain Reaction ◽  
Monomorphic Band ◽  
Polymerase Chain ◽  
Polymorphic Bands

This study was carried out to assess genetic diversity of ten cultivars of Rice (Oryza sativa L.). One of DNA markers based on Polymerase Chain Reaction (PCR) was used namely DAF markers (DNA Amplification Fingerprint). Six primers were tested, the results showed, that no amplification products using the primers OPD.14 and OPM.5. Two primers (OPX.8 and OPT.2) produced monomorphic band across all cultivars, while only two primers generated polymorphic bands. The number of total bands produced from one of them (OPN.7) were sixteen. Also this primer produced ten polymorphic profiles (DAF patterns) which were unique to the ten cultivars that could be distinguished. The number of total bands generated by primer OPX.1 were thirteen and this primer produced eight polymorphic patterns which was unique for distinguishing six cultivars. This means that DAF markers were able to identify all rice cultivars using only two primers reflecting the high potentialities of these markers for their applications in fingerprinting.

scholarly journals Karakter Morfologis Kultivar Padi Ketan Lokal Ponorogo

2020 ◽  
Vol 47 (3) ◽  
pp. 224-231
Author(s):  
Mahmudah Hamawi ◽  
Haris Setyaningrum ◽  
Dan Use Etica
Keyword(s):  
Grain Size ◽  
Morphological Characters ◽  
Rice Grain ◽  
Rice Cultivars ◽  
Panicle Length ◽  
Milled Rice ◽  
Local Cultivar ◽  
Glutinous Rice ◽  
Grain Size And Shape

Morphological characters are basic characters to identify rice cultivars. The information of glutinous rice cultivars in Ponorogo is still very limited, therefore the exploration and characterization of the local cultivar are needed. The research aimed to explore and identify local cultivars based on morphological characters of plant, grain, and milled rice. The research was conducted on March-October 2018 at elevens subdistricts in Ponorogo. There were eleven cultivars have been collected and characterized, namely five white glutinous rice cultivars (Latisa, Tawon, Semok, Pelem, Genjah), three red glutinous rice cultivars (Garingan, Merah Pendek, Jowo), and three black glutinous rice cultivars (Wilis, Gundik, dan Gontor Bulu). The eleven cultivars were varied on plant height, panicle length, flowering time, number of tillers, grain size and shape, and the color of aleurone. The analysis of diversity and similarity on characters showed that all cultivars could be classified into four different groups. The first group was Latisa (Gontor Bulu), the second was Tawon group (Pelem), third was Genjah group (Garingan, Merah Pendek and Jowo), and the fourth was Wilis group (Gundik). Keywords: aleurone , diversity, exploration, rice grain, similarity

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