scholarly journals Study on physicochemical properties of rice landraces for amylose, gel consistency and gelatinization temperature

2021 ◽  
Vol 12 (3) ◽  
Keyword(s):  
Physicochemical Properties ◽  
Gelatinization Temperature ◽  
Rice Landraces ◽  
Gel Consistency

scholarly journals Identification of candidate genes for gelatinization temperature, gel consistency and pericarp color by GWAS in rice based on SLAF-sequencing

2018 ◽  
Author(s):  
Xinghai Yang ◽  
Xiuzhong Xia ◽  
Yu Zeng ◽  
Baoxuan Nong ◽  
Zongqiong Zhang ◽  
...  
Keyword(s):  
Population Structure ◽  
Phenotypic Variation ◽  
Genetic Basis ◽  
Chromosome 3 ◽  
Chromosome 6 ◽  
Gelatinization Temperature ◽  
Rice Landraces ◽  
Population Structure Analysis ◽  
Pericarp Color ◽  
Gel Consistency

AbstractRice is an important cereal in the world, uncovering the genetic basis of agronomic traits in rice landraces genes associated with agronomically important traits is indispensable for both understanding the genetic basis of phenotypic variation and efficient crop improvement. Gelatinization temperature, gel consistency and pericarp color are important indices of rice cooking and eating quality evaluation and potential nutritional importance, which attract wide attentions in the application of genetic and breeding. To dissect the genetic basis of gelatinization temperature (GT), gel consistency (GC) and pericarp color (PC), a total of 419 rice landraces core germplasm collections consisting of 330 indica lines, 78 japonica lines and 11 uncertain varieties were grown, collected, then GT, GC, PC were measured for two years, and sequenced using Specific Locus Amplified Fragment Sequencing (SLAF) technology. In this study, 261,385,070 clean reads and 56,768 polymorphic SLAF tags were obtained, which a total of 211,818 single nucleotide polymorphisms (SNPs) were discovered. With 208,993 SNPs meeting the criterion of minor allele frequency (MAF) > 0.05 and integrity> 0.5, the phylogenetic tree and population structure analysis were performed for all 419 rice landraces, and the whole panel mainly separated into six subpopulations based on population structure analysis. Genome-wide association study (GWAS) was carried out for the whole panel, indica subpanel and japonica subpanel with subset SNPs respectively. One quantitative trait locus (QTL) on chromosome 6 for GT was detected in the whole panel and indica subpanel, and one QTL associated with GC was located on chromosome 6 in the whole panel and indica subpanel. For the PC trait, 8 QTLs were detected in the whole panel on chromosome 1, 3, 4, 7, 8, 10 and 11, and 7 QTLs in the indica subpanel on chromosome 3, 4, 7, 8, 10 and 11. The loci on chromosome 3, 8, 10 and 11 have not been identified previously, and they may be the candidate genes of pericarp color. For the three traits, no QTL was detected in japonica subpanel probably because of the polymorphism repartition between the subpanel, or small population size of japonica subpanel. This paper provides new gene resources and insights into the molecular mechanisms of important agricultural trait of rice phenotypic variation and genetic improvement of rice quality variety breeding.

Penilaian Ciri Fisiokimia, Mutu Memasak dan Komposisi Zat Pemakanan Beras MR 283 dan MR 284

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Rosniyana Ahmad ◽  
Amiruddin Mokhtar ◽  
Elixon Sunian
Keyword(s):  
Physicochemical Properties ◽  
Gelatinization Temperature ◽  
Uptake Ratio ◽  
Nutritional Content ◽  
Elongation Ratio ◽  
Milled Rice ◽  
Rice Varieties ◽  
Solid Loss ◽  
Rice Samples ◽  
Gel Consistency

The purpose of this study was to determine the physicochemical properties, cooking characteristics and nutritional content of MR 283 and MR 284 rice varieties. These samples were evaluated in form of milled rice. The physicochemical properties determined were gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature. Intermediate gel was detected in the rice samples. Variations in cooking time, elongation ratio, volume of expansion, water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that rice samples did not elongate during cooking. MR 283 milled rice contained 7.43% protein and 0.77% fat contents while MR 284 had 8.6 and 0.74% of protein and fat contents respectively. Analysis of mineral and vitamin contents indicates that the rice samples had different values for nutritional contents.

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.

Inheritance of Gelatinization Temperature and Gel Consistency in Rice (Oryza sativa L.)

2008 ◽  
Vol 8 (8) ◽  
pp. 1503-1510 ◽  
Author(s):  
Kiani Sh ◽  
G.A. Ranjbar ◽  
S.K. Kazemitaba ◽  
S.K. Kazemitaba ◽  
N. B. Jelodar ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Oryza Sativa L ◽  
Gelatinization Temperature ◽  
Gel Consistency

scholarly journals OXIDIZED MAIZE STARCH: CHARACTERIZATION AND EFFECT OF IT ON THE BIODEGRADABLE FILMS I. CHARACTERIZATION OF MAIZE STARCH OXIDIZED BY SODIUM HYPOCHLORITE

2016 ◽  
Vol 54 (3) ◽  
pp. 347 ◽  
Author(s):  
Dao Phi Hung ◽  
Truong Thi Nam ◽  
Mac Van Phuc ◽  
Nguyen Anh Hiep ◽  
Nguyen THien Vuong ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Gelatinization Temperature ◽  
Biodegradable Films ◽  
Maize Starch ◽  
Oxidation Degree ◽  
Sem Images ◽  
Carboxyl Content ◽  
Native Starch ◽  
Significant Difference

The effects of hypochlorite level, i.e. 0.5; 1 and 2 active chlorine g/100g starch, on the structures and physicochemical properties of oxidized maize starch were investigated. The obtained results shown that oxidation degree grew up with increasing hypochlorite concentration, specially, the carboxyl content saw higher increased than the content of carbonyl. SEM images indicated that surface of oxidized maize starches were rougher than native starch. The surface of oxidized starches saw rougher with increasing hypochlorite level. However, the DSC results illustrated that there was no significant difference of gelatinization temperature between the native starch and oxidized starches.

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 Isolation, Characterization and Physicochemical Properties of Starch from Ginger (Zingiber Officinale)

2019 ◽  
pp. 13-17
Author(s):  
Praveen N. M. ◽  
Manasa S. ◽  
Kiran B. Muchadi ◽  
Sathish Kumar B. Y.
Keyword(s):  
Physicochemical Properties ◽  
Biological Process ◽  
Zingiber Officinale ◽  
Volatile Oil ◽  
Gelatinization Temperature ◽  
Sodium Metabisulphite ◽  
Character Study ◽  
Reducing Carbohydrates

Ginger (Zingiber officinale) contains constituent like starch, fat, gingerol, volatile oil, the crushed ginger root and starch extracted based on properties of physicochemical that isolates using 1 % w/v sodium metabisulphite solution of achieving starch was initiate to be crystalline, non-hygroscopic powder with 1.3 swelling powder capacity, 37% of solubility capacity and gelatinization temperature at 800 C. The character study of starch was extracted and showed physicochemical properties elevate using extraction, purification, concentration, physical or biological process expressed for identification of sinking and non-reducing carbohydrates.

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