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 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 Applications and Potential of Genome-Editing Systems in Rice Improvement: Current and Future Perspectives

Agronomy ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1359
Author(s):  
Javaria Tabassum ◽  
Shakeel Ahmad ◽  
Babar Hussain ◽  
Amos Musyoki Mawia ◽  
Aqib Zeb ◽  
...  
Keyword(s):  
Genome Editing ◽  
Crop Production ◽  
Grain Quality ◽  
High Efficiency ◽  
Abiotic Stress Tolerance ◽  
Mutation Breeding ◽  
Rice Grain ◽  
Rice Varieties ◽  
Rice Improvement ◽  
Breeding Techniques

Food crop production and quality are two major attributes that ensure food security. Rice is one of the major sources of food that feeds half of the world’s population. Therefore, to feed about 10 billion people by 2050, there is a need to develop high-yielding grain quality of rice varieties, with greater pace. Although conventional and mutation breeding techniques have played a significant role in the development of desired varieties in the past, due to certain limitations, these techniques cannot fulfill the high demands for food in the present era. However, rice production and grain quality can be improved by employing new breeding techniques, such as genome editing tools (GETs), with high efficiency. These tools, including clustered, regularly interspaced short palindromic repeats (CRISPR) systems, have revolutionized rice breeding. The protocol of CRISPR/Cas9 systems technology, and its variants, are the most reliable and efficient, and have been established in rice crops. New GETs, such as CRISPR/Cas12, and base editors, have also been applied to rice to improve it. Recombinases and prime editing tools have the potential to make edits more precisely and efficiently. Briefly, in this review, we discuss advancements made in CRISPR systems, base and prime editors, and their applications, to improve rice grain yield, abiotic stress tolerance, grain quality, disease and herbicide resistance, in addition to the regulatory aspects and risks associated with genetically modified rice plants. We also focus on the limitations and future prospects of GETs to improve rice grain quality.

VARIABILITY OF RICE VARIETIES OF RUSSIAN BREEDING WITH LOW AMYLOSE CONTENT ON TECHNOLOGICAL GRAIN QUALITY TRAITS IN CONNECTION WITH THE NITROGEN NUTRITION LEVEL IN VEGETATION CONDITIONS IN ABINSKY DISTRICT, KRASNODAR REGION

2020 ◽  
Author(s):  
T.B. Kumeyko ◽  
◽  
N.G. Tumanian
Keyword(s):  
Grain Quality ◽  
Nitrogen Nutrition ◽  
Amylose Content ◽  
Nitrogen Fertilizers ◽  
Quality Traits ◽  
Rice Varieties ◽  
Krasnodar Region ◽  
Different Doses

The article studies the technological grain quality traits of rice varieties of Russian breeding Rapan, Flagman, Olimp, Azov, Patriot in the yield of 2017-2019 grown in the Abinsky district, Krasnodar region. Purpose of the research was to study the effect of doses of nitrogen fertilizers on the technological grain quality traits of rice varieties with a low amylose content. Rice varieties were evaluated by mass of 1000 absolutely dry grains, filminess, vitreousity, and fracture when grown with different doses of nitrogen fertilizers N60, N120. With an increase in the dose of nitrogen to N120, "the mass of 1000 absolutely dry grains", "vitreousity", "fracture" remained unchanged or the "filminess" changed. The pattern of changes in grain quality traits may indicate an intensive type of varieties Rapan and Olimp.

scholarly journals Combining ability and heritability of selected rice varieties for grain yield, its components and grain quality characters

Genetika ◽  
2015 ◽  
Vol 47 (2) ◽  
pp. 559-570 ◽  
Author(s):  
Mehrzad Allahgholipour ◽  
Ezatollah Farshdfar ◽  
Babak Rabiei
Keyword(s):  
Grain Yield ◽  
Combining Ability ◽  
Grain Quality ◽  
Amylose Content ◽  
Gelatinization Temperature ◽  
Narrow Sense ◽  
Rice Varieties ◽  
Narrow Sense Heritability ◽  
Head Rice ◽  
Additive Gene

This study was conducted to determine the combining ability and heritability of rice grain yield, its components and some grain quality traits such as amylose content (AC), gelatinization temperature (GT), gel consistency (GC) and head rice recovery (HRR). The study was commenced by crossing the selected rice varieties based on a full diallel mating design. The F1 was harvested at the end of the season. In the following season, the crossed, reciprocal and parental lines were planted in randomly complete block design with three replications. Analysis of variance indicated that genotypes were significantly different for all traits. The diallel analysis by Griffing`s method showed highly significant differences for GCA for number of panicles per plant (PN), amylose content, gelatinization temperature and head rice recovery. Highly significant differences were also observed for both SCA and REC for all evaluated characters. The results showed that the grain yield (GY), number of filled grains (FGN), 100-grain weight (HGW) and GC were controlled by non-additive gene action, while the inheritance of PN, AC, GT and HRR were largely controlled by additive gene effects, although non- additive genetic components and reciprocal effect were also involved, which suggest that a selection process could be done in the early generations. The two improved lines (RI18442-1 and RI18430-46) were found to be good general combiners for GY and FGN, while the best combiners for PN was Tarom Mohali and IR50 and for HGW was RI18430-46. The best combinations for GY were RI18430-46 ? IR50, Tarom Mohali ? RI18447-2 and Daylamani ? RI18430-46. The good hybrids were Tarom Mohali ? IR50, Line23 ? RI18447-2 and Line23 ? Backcross line for AC. Narrow sense heritability showed that the GY and GC had the lowest values while the other traits had either moderate or high heritability, which indicates selection in the early generations could be done to fix the favorable genes. In present study, narrow sense heritability was high for AC and moderate for GT, PN and HRR.

scholarly journals Substitution Mapping of Two Closely Linked QTLs Controlling Grain Chalkiness and Grain Shape on Rice Chromosome 8

2021 ◽  
Author(s):  
Weifeng Yang ◽  
Liang Xiong ◽  
Jiayan Liang ◽  
Qingwen Hao ◽  
Xin Luan ◽  
...  
Keyword(s):  
Grain Quality ◽  
Grain Shape ◽  
Rice Chromosome ◽  
Chromosome 8 ◽  
High Yield ◽  
Rice Grain ◽  
Rice Varieties ◽  
Substitution Mapping ◽  
Grain Width ◽  
Grain Chalkiness

Abstract Background: Rice varieties are required to have high yield and good grain quality. Grain chalkiness and grain shape are two important traits of rice grain quality. Low chalkiness slender grains are preferred by most rice consumers. Here, we dissected two closely linked quantitative trait loci (QTLs) controlling grain chalkiness and grain shape on rice chromosome 8 by substitution mapping. Results: Two closely linked QTLs controlling grain chalkiness and grain shape were identified using single-segment substitution lines (SSSLs). The two QTLs were then dissected on rice chromosome 8 by secondary substitution mapping. qPGC8.1 was located in an interval of 1382.6 kb and qPGC8.2 was mapped in a 2057.1 kb region. The maximum distance of the two QTLs was 4.37 Mb and the space distance of two QTL intervals was 0.72 Mb. qPGC8.1 controlled grain chalkiness and grain width. qPGC8.2 was responsible for grain chalkiness and for grain length and grain width. The additive effects of qPGC8.1 and qPGC8.2 on grain chalkiness were not affected by heat stress. Conclusions: Two closely linked QTLs qPGC8.1 and qPGC8.2 were dissected on rice chromosome 8. They controlled the phenotypes of grain chalkiness and grain shape. The two QTLs were insensitive to high temperature.

scholarly journals Effects of Parboiling and Physico-Chemical Characteristics of Rice on the Glycemic and Insulinemic Indices in Type 2 Diabetic Subjects

1970 ◽  
Vol 2 (1) ◽  
pp. 12-16
Author(s):  
Shahana Parvin ◽  
Qamrul Hasan ◽  
Knud Erik Bach Knudsen ◽  
Liaquat Ali
Keyword(s):  
Amylose Content ◽  
Chemical Characteristics ◽  
White Bread ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Parboiled Rice ◽  
Physico Chemical ◽  
Insulin Responses ◽  
Type 2 Diabetic

Background and Purposes: To observe the influence of parboiling, amylose content and gelatinization temperature of rice on plasma glucose and insulin responses in type 2 diabetic subjects because diabetic subjects are especially prescribed usage of starchy foods with low glycemic responses. Methods: Seventeen type 2 diabetic subjects ingested five test meals of 50g available carbohydrate as white bread, cooked rice with high (29%) and low amylose content (13%), undergoing different processing and gelatinization temperatures. The diets were taken in a random order after a 10h overnight fast with approximately 7 days interval as wash out period. Results: The glycemic index (GI) of all rice varieties were lower than that of white bread (p<0.001). Furthermore, GI of parboiled rice with a high amylose content was lower than that of parboiled low amylose rice (50±7 vs 71±5, p <0.01). No differences were observed between parboiled rice with high and low gelatinization temperature (50±7 vs 47± 4), nor between non-parboiled and parboiled rice (52±7 vs 50±7). Insulin responses to the five test foods did not differ significantly in the study subjects. Conclusions: In type 2 diabetic subjects the investigated rices were all low glycemic as compared to white bread, independent of parboiling and physico-chemical characteristics. The study showed that the amylose content, but not the gelatinization temperature, may be an useful criteria in selection of low GI rices irrespective of parboiling status. Ibrahim Med. Coll. J. 2008; 2(1): 12-16 Key words: Amylose, blood glucose, insulin, type 2 diabetes, parboiled rice.   doi: 10.3329/imcj.v2i1.2925

scholarly journals Morphological Observation and Correlation of Growth and Yield Characteristics with Grain Quality and Antioxidant Activities in Exotic Rice Varieties of Afghanistan

Agriculture ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 167 ◽  
Author(s):  
Kifayatullah Kakar ◽  
Tran Dang Xuan ◽  
Saidajan Abdiani ◽  
Imran Khan Wafa ◽  
Zubair Noori ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Grain Yield ◽  
Grain Quality ◽  
Antioxidant Activities ◽  
Growth And Yield ◽  
Yield Potential ◽  
Morphological Observation ◽  
Rice Grain ◽  
Rice Varieties ◽  
Panicle Number

Rice is an important staple food for Afghans. Its production has been increased, and attention is needed to improve grain quality. Experiments were conducted to evaluate the growth, yield, physicochemical properties, antioxidant activity, and morphological structures of four exotic rice varieties widely grown in Afghanistan (Attai-1, Jalalabad-14, Shishambagh-14, and Zodrass). Antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), of rice grain were determined. A scanning electron microscopic observation was conducted on the cross-cut section of dehulled rice grains. The results showed a wide variation among four rice varieties for growth, grain yield, physicochemical properties, antioxidant activities, and morphology. Tiller and panicle number per hill, 1000-grain weight, grain yield, and antioxidant activities were found to be highest in Jalalabad-14. Attai-1 showed lower amylose, protein, and lipid contents with a high number of perfect grains, consequently enhanced taste point (score of quality). Grain yield, protein, and amylose contents showed a negative correlation with antioxidant activities. Accumulated structures in Attai-1, Shishambagh-14, and Zodrass were normal; however, Jalalabad-14 increased protein bodies and its traces in the amyloplasts. Information on yield potential, grain quality, and nutritional value of these exotic rice varieties may useful for sustainable food provision and nutritional improvement of rice in Afghanistan.

scholarly journals Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1575
Author(s):  
Chu-Xin Wang ◽  
Cheng-Chao Zhu ◽  
Chen-Ya Lu ◽  
Yong Yang ◽  
Qian-Feng Li ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Grain Quality ◽  
Profile Analysis ◽  
Amylose Content ◽  
Rice Grain ◽  
Wild Type ◽  
Rice Endosperm ◽  
Rice Mutant ◽  
Apparent Amylose Content ◽  
Quality Profile

Rice mutants with altered starch components and properties are important genetic resources for grain quality and starch structure analysis. Accordingly, in the present study, two mutants of the transcription factor OsbZIP09 were generated (osbzip09a and osbzip09b), and the rice grain quality and physicochemical starch properties of the mutant and wild-type lines were compared. The OsbZIP09 mutants exhibit a chalky grain owing to loosely packed, small, spherical starch granules in the ventral region of the endosperm. Furthermore, grain-quality profile analysis showed that OsbZIP09 deficiency leads to increased apparent amylose content but decreased gel consistency. Structural analysis of the mutant starches revealed that the mutant rice lines contain more amylopectin short chains and fewer intermediate chains, leading to lower crystallinity and lower gelatinization properties than those of the wild-type rice. Moreover, the OsbZIP09 mutants rice presented a significantly higher pasting curve and corresponding parameters than the wild-type rice. The results from this work strongly indicate that the transcription factor OsbZIP09 plays an important role in rice grain quality and starch fine structure modification, and extend our understanding of starch biosynthesis in rice endosperm.

Effects of short-term heat stress at booting stage on rice-grain quality

2019 ◽  
Vol 70 (6) ◽  
pp. 486 ◽  
Author(s):  
Fengxian Zhen ◽  
Wei Wang ◽  
Haoyu Wang ◽  
Junjie Zhou ◽  
Bing Liu ◽  
...  
Keyword(s):  
Heat Stress ◽  
Protein Content ◽  
Grain Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Quality Traits ◽  
Short Term ◽  
Booting Stage ◽  
Severe Heat Stress

Extreme heat-stress events are becoming more frequent under anticipated global warming, which is having devastating effect on grain yield, as well as quality, of rice (Oryza sativa L.). The effects of heat stress at booting stage on grain quality of two japonica varieties, Nanjing41 and Wuyunjing24, were investigated in phytotrons during 2014 and 2015. Rice plants were subjected to four mean temperature regimes 27°C, 31°C, 35°C and 39°C of 2, 4 and 6 days’ duration. The results showed that high temperatures of 35°C and 39°C for 4 and 6 days significantly reduced panicle size, seed-setting rate, grain size, chalky grain rate, milling characteristics and amylose content, but increased protein content. Severe heat stress decreased values of peak viscosity and breakdown, and increased pasting temperature. An increase in heat degree-days decreased the percentage of chalky grains exponentially, and decreased amylose content and increased protein content linearly. Sensitivity of grain quality to heat stress in the two varieties differed among quality traits and with heat stress intensity. This study indicates that rice-grain quality had some resistance to mild heat stress, but it could not withstand severe heat stress at booting. Short-term heat stress at booting stage deteriorates most grain-quality traits, posing a potential risk to rice quality. The impacts on grain quality could be well quantified by the combined effects of the intensity and duration of heat stress at booting stage.

Evaluating Techniques for Rice Grain Quality Using near Infrared Transmission Spectroscopy

1998 ◽  
Vol 6 (A) ◽  
pp. A111-A116 ◽  
Author(s):  
Naoto Shimizu ◽  
Jyunji Katsura ◽  
Takashi Yanagisawa ◽  
Bunji Tezuka ◽  
Yasuyuki Maruyama ◽  
...  
Keyword(s):  
Grain Quality ◽  
Near Infrared ◽  
Amylose Content ◽  
Rice Grain ◽  
Whole Grain ◽  
Infrared Transmission ◽  
Reliable Determination ◽  
Rice Quality ◽  
Head Rice ◽  
Apparent Amylose Content

The development of advanced evaluation techniques for rice quality has been a desire of the Japanese rice industry (breeding, distribution and processing). The objective of the present study is to develop novel techniques for evaluating rice grain quality. A reliable determination method for amylose in whole grain rice using near infrared transmission (NIT) is proposed, using Partial Least Squares (PLS) regression analysis. It was suggested from results based on two different validation methods that the PLS models have possibilities for determination of apparent amylose content using NIT spectroscopy. PLS modelling for constituents important in rice quality indicates that reasonably accurate models are attainable for moisture content and protein content in whole grain rice. However our PLS models were not sufficiently accurate for physical rice quality (head rice ratio, apparent density, whiteness) using NIT spectroscopy.

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