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1.
Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents 总被引：1，自引：0，他引：1
Peisong Hu Haijun Zhao Zhiying Duan Zhang Linlin Dianxing Wu 《Journal of Cereal Science》2004,40(3):541
Three types of rice cultivars (indica, japonica and hybrid rice) with four levels of amylose were selected for assessing variability in starch digestibility. A vitro enzymatic starch digestion method was applied to estimate the glycemic index in vivo based on the kinetics of starch hydrolysis in vitro. The results indicated that significant differences in term of glycemic response were observed in three types of rice. Amylose content had an obviously impact on the estimated glycemic score (EGS) value and resistant starch (RS) content. The contents of RS were increased with the increasing amylose in the same type of rice. Japonica rice was significantly lower in RS content compared to indica rice and hybrid rice with similar amylose. The high amylose rice cultivar ZF201, which was characterized by low major RVA parameters, i.e. peak viscosity (PKV), hot paste viscosity (HPV) and cool paste viscosity (CPV), were obviously higher in RS content and lower in EGS. The retrogradation of cooked rice led to a reduction of HI and EGS of all varieties. Starch hydrolysis tends to be more quick and complete for the waxy and low amylose rice than for the intermediate and high amylose rice. 相似文献
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以12个中等直链淀粉含量的软米和8个高直链淀粉含量的硬米为研究材料,分析了两类稻米食味品质与其他品质性状的关系。结果表明,直链淀粉含量低的软米食味优于直链淀粉含量高的硬米;硬米食味值与整精米率呈显著负相关,与粒长和粒型呈显著正相关,软米食味与外观品质和加工品质的相关性不显著;硬米和软米食味值与胶稠度分别呈极显著和显著正相关,与蛋白质含量呈显著和极显著负相关;硬米食味值与RVA谱相关性不显著,软米食味值与崩解值和最高黏度呈极显著正相关,与消减值呈极显著负相关。在今后的稻米食味品质评价工作中,应根据不同直链淀粉含量进行分类,再有针对性地选择相应食味品质指标进行测定,以便能更加准确地评价不同类型稻米的食味品质。 相似文献
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Apparent amylose content is a key element for characterizing a rice (Oryza sativa L.) cultivar for cooking quality. However, cultivars with similar apparent amylose content can have widely varying quality attributes, including major parameters of flour paste viscosity. It has been postulated that the presence of a rice Waxy gene single nucleotide polymorphism (SNP) marker is associated with elevated Rapid Visco Analyser (RVA) properties in specific high amylose rice cultivars. A mapping population derived from a cross between two varieties, Cocodrie and Dixiebelle, having similar high apparent amylose contents, but with different paste viscosity properties and Waxy gene markers was analyzed for the genetic segregation of various pasting properties, measured with RVA instrumentation. Marker inheritance analyses revealed that the Waxy exon 10 SNP marker was associated with the proportion of soluble to insoluble apparent amylose and most RVA pasting measurements. Waxy gene markers can be used to efficiently improve the selection of rice with desirable characteristics, particularly for superior parboiling and canning quality. 相似文献
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The Waxy (Wx) gene is responsible for the synthesis of amylose, a key determinant of the cooking and processing qualities of rice. Polymorphisms of CT-microsatellite and G–T single-nucleotide polymorphism (SNP) in the Wx gene and their relationship to amylose content (Ac) were explored using 178 non-waxy rice genotypes. Nine Wx microsatellite alleles, namely (CT)10 and 11, and (CT)14–20 were identified and 11 haplotypes were recognised by different combinations of CT-microsatellite and G–T SNP. Amylose content analysed in a random set of 39 genotypes was correlated with different microsatellite alleles/haplotypes. The highest Ac levels (>30%) correlated with (CT)10 and 16, high (26–30%) with (CT)11, 15 and 20, and intermediate (21–25%) with (CT)14, in all cases with G at the G–T SNP. The CT-classes (CT)17 and 18 (mean Ac value of 21%), could be subdivided into low amylose haplotypes (16–20%) for 17T and 18T and intermediate amylose haplotypes (21–25%) for 17G and 18G. The use of haplotypes proved to discriminate between intermediate and low amylose accessions within the same microsatellite class. Analyses of a segregating population of a cross between low and high Ac parents showed that CT-microsatellite may help to classify breeding lines and identify pollen contamination. We suggest that CT-microsatellite together with G–T SNP may be used as molecular marker by breeders to develop varieties with desired amylose levels. 相似文献
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《Plant Production Science》2013,16(4):253-257
AbstractThe effects of applied nitrogen (N) doses on crude protein and amylose accumulation in rice grains on primary and secondary rachis branches and their palatability were examined. The crude protein content of rice grains on both primary (PRB) and secondary rachis branches (SRB) increased with the increase in N supply showing a strong negative correlation with palatability. The correlation coefficient between protein content of the grains on PRB and SRB was –0.92 and –0.98, respectively. Although the amylose content also decreased with increasing N supply, the change was not significant oneither PRB or SRB. However, it showed a good correlation with palatability; i.e., the correlation coefficient on PRB and SRB was 0.93 and 0.84, respectively. Analysis of protein by SDS-PAGE showed that the contents of protein bodies PB-I and PB-II, were correlated with palatability, but the latter had a higher correlation. The grains on PRB showed a higher palatability than those on SRB due to the difference in the accumulation pattern of proteins and amylose. These results suggest that when breeding for varieties with good palatability, the plants with more grains on PRB should be selected and by maintaining the nitrogen level in the field, we can control protein accumulation and thus can improve the palatability of rice crop. 相似文献
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稻米直链淀粉含量的低世代筛选方法研究 总被引：1，自引：0，他引：1
针对稻米直链淀粉含量在育种低世代遗传改良中的问题,提出了简易的碘蓝染色法:采用一定量的半粒糙米染色,按照染色后颜色由棕红到深蓝的差异,将稻米直链淀粉含量分为4个类别,分别对应的直链淀粉含量由低到高。使用该方法测定了28份供试水稻品种,染色结果与实测值呈极显著相关(r=0.95**)。利用低世代遗传群体的研究,并通过分子标记辅助验证了该方法对Wx基因筛选的准确性。22份恢复系与保持系育种亲本通过此法所得直链淀粉含量与稻米淀粉合成相关基因标记之间的符合率较高。 相似文献
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Milled rice from 11 varieties, with amylose levels from 1.2 to 35.6% dry base, were collected to study the impacts of amylose content on starch retrogradation and textural properties of cooked rice during storage. The relationship between amylose content and different properties was determined using Pearson correlation. Starch retrogradation enthalpy (ΔHr) of cooked rice was determined by differential scanning calorimetry. ΔHr values were found to be positively correlated with amylose content (0.603 ≤ r ≤ 0.822, P < 0.01) during storage. Textural properties were determined by a Texture Analyser. The hardness of cooked rice showed a positive correlation with amylose content (0.706 ≤ r ≤ 0.866, P < 0.01) and a positive correlation with ΔHr of cooked rice (r = 0.650, P < 0.01) during storage. The adhesiveness showed a negative correlation with amylose content (−0.929 ≤ r ≤ −0.678, P < 0.01) and a negative correlation with ΔHr of cooked rice (r = −0.833, P < 0.01) during storage. Hardness showed a negative correlation with adhesiveness (r = −0.820, P < 0.01). These results indicated that amylose content has significant effects on starch retrogradation and textural properties of cooked rice. The cooked rice with high amylose content is easy to retrograde, the cooked rice with low amylose content retrograded slowly. Sarch retrogradation contributes to the changes of textural properties of cooked rice during storage. 相似文献
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Amylose and resistant starch (RS) content in rice flour were manipulated. The experiment was conducted using a full factorial design. Rice flour with average amylose content of 20 and RS content of 0.5 g/100 g dry sample was fortified with pure amylose from potato and high RS modified starch to reach the final amylose content of 30, 40 and 50 and RS content of 2, 4 and 6 g/100 g dry sample. The fortified rice flours were examined for their gelatinisation properties, in-vitro enzymatic starch digestion and gel textural properties. It was found that amylose and RS significantly affect all the fortified rice flour properties (p < 0.05). High amylose and RS improved starch digestion properties, reducing the rate of starch digestion and lowering the glycaemic index (GI) values. Amylose had a more pronounced effect on the fortified rice starch properties than RS. In this study, the fortified rice flour which contained amylose and RS of approximately 74 and 9 g/100 g dry sample respectively was used to produce rice noodles. The noodles exhibited low GI values (GI < 55). However, amylose and RS affected the textures of rice noodles providing low tensile strength and break distance (extensibility). 相似文献
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《Plant Production Science》2013,16(2):145-151
AbstractThe physicochemical properties of the grains of 16 old- and 21 new-type rice cultivars in Japan were investigated in 1995 and 1996. Among the old- and new-type cultivars, we found a similar pattern of varietal differences in physicochemical properties in both years, and in both the fields with and without nitrogen fertilizer applied. Between the two types, no significant differences in the mean protein and amylose contents in the rice grain were observed. The old-type rice cultivars tended to be lower in mean maximum viscosity and breakdown values than the new- type cultivars, although the difference was not significant. Cooked rice of the old-type cultivars tended to be higher in mean hardness/adhesion ratio (H/-H) and hardness/adhesiveness ratio (H/A3) than that of the new -type cultivars. The physicochemical properties which showed superior values in the standard partial regression coefficients against the taste of cooked rice were the protein content, breakdown value and H/-H. These, physico-chemical properties can be efficient indicators for evaluating the taste of cooked rice. The coefficient of parentage of each cultivar to cultivar Koshihikari showed tight negative correlations with amylose content, H/-H and H/A3, and tight positive correlations with maximum viscosity and breakdown values. The coefficients showed a loose positive correlation with protein content. However, Sasanishiki, Domannaka, Chiyonishiki, Nakate shinsenbon and Rikuu 132 were superior in their physicochemical indicators, in spite of their small coefficients of parentage to Koshihikari. This suggests that a highly palatable cultivar that is widely different from Koshihikari can be developed by utilizing genetic resources with superior physicochemical indicators. 相似文献
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《Plant Production Science》2013,16(2):233-236
ReferencesThe kernels of Hattan-nishiki No. 1 and Kairyo-omachi have larger air spaces in the white-core tissue and are broken easily during the process of polishing when compared with those of Senbon-nishiki and Yamada-nishiki. The polishing characteristics of brewers’ rice kernels are closely related with the structure of the white-core tissue of kernels. In this study, the varietal differences in the starch properties of white-core tissue of brewers’ rice kernels on polishing characteristics were studied. The starch properties were studied by rapid visco analysis (RVA) and differential scanning calorimetry (DSC); the amylose content of the rice flour of each variety was also analysed. No significant differences were observed in the amylose content among the four varieties. The two RVA parameters, peak viscosity and breakdown, were higher in Hattan-nishiki No. 1 and no significant differences were observed in them among Senbon-nishiki, Yamada-nishiki and Kairyo-omachi. The DSC parameters, gelatinization onset and peak and conclusion temperatures, were higher in Hattan-nishiki No. 1, lower in Senbon-nishiki and Yamada-nishiki, and intermediate between them in Kairyo-omachi. These results suggest that the polishing characteristics of brewers’ rice kernels are related with not only the endosperm structure but also the starch property of white-core tissue, except for Kairyo-omachi. 相似文献
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应用PCR一步法对来自云南省14个地州、55个市/县的220个籼、粳地方稻种Wx基因第一内含子供体+1位碱基G/T进行了检测,同时用PCR Acc I酶切法对其中的101份进行验证,结果表明两种方法检测结果一致。根据G/T碱基将220个供试材料分为GG、TT两种基因型。云南地方稻种以GG型占优势,有164个,占74.5%;TT型有56个,占255%;籼稻中80.5%属GG型,粳稻中67.0%属GG型。GG型直链淀粉含量较高,平均18.97%,TT型较低,均低于16%, GG、TT基因型之间的平均直链淀粉含量差异极显著。G/T与直链淀粉含量存在密切的联系,其相关系数为0733**。GG型品种中有33个直链淀粉含量较低（3.91%～15.93%）,多数为来源于云南西南部傣族地区的品种。籼稻中的GG型或TT型品种与粳稻中的GG型或TT型品种间平均直链淀粉含量无显著差异,表明GG/TT基因型在籼粳不同遗传背景下直链淀粉表达无显著差异。 相似文献
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ZHANG Ya i Xu Ming hui ZENG Ya wen YAO Chun xin CHEN Shan na 《水稻科学》2007,14(3):189-194
There exists a single nucleotide polymorphism, G or T, at the first base of the donor splice site of waxy gene intron 1 in rice. In order to study the relationship between the first base of the donor splice site of waxy gene intron 1 and amylose content in rice, the one-step PCR method was used to determine whether it is G or T in 220 Yunnan indigenous rice varieties from 14 districts, 55 towns/counties of Yunnan Province, and 101 varieties of which were validated by the PCR-Acc I method. According to the G/T polymorphism, 164 rice varieties showed GG-genotype, while the other 56 fell into TT-genotype, accounting for 74.5% and 25.5% of all the test varieties, respectively. When all the rice varieties were divided into indica and japonica subspecies, it was found that 80.5% of indica rice and 67.0% of japonica rice belonged to GG-genotype. The rice varieties with GG-genotype had significantly higher amylose content (18.95% on average) than those with TT-genotype (all below 16%), but 33 rice varieties with GG-genotype still had low amylose content ranging from 3.91% to 15.93%, and most of them came from the Dai minority area in the Southwest of Yunnan Province. However, there was no significant difference in the mean amylose content of the same GG or TT genotypes between indica and japonica rice, suggesting that different genetic backgrounds, indica or japonica, had no effect on amylose content. The coefficient of correlation between the genotype and amylose content was 0.733 (P<0.01). 相似文献
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水稻杂种后代籽粒直链淀粉含量选择与品质和产量性状的关系 总被引：3，自引：0，他引：3
选用4个稻米直链淀粉含量有显著差异的粳稻品种配制两个杂交组合（系选1号×通769和东农423×藤系180）,研究其杂交后代籽粒直链淀粉含量选择对品质和产量性状的影响。结果表明,籽粒直链淀粉含量选择对杂种后代蒸煮食味品质和产量相关性状有不同程度的影响,其影响程度因杂交组合及性状不同而异;在蒸煮食味品质性状中,淀粉黏滞性谱的崩解值和消减值受直链淀粉含量选择的影响较大,而在产量相关性状中抽穗期、单株有效穗数、结实率、单株粒重等受直链淀粉含量选择的影响相对较大;通过直链淀粉含量的连续定向选择可以从杂种后代中分出直链淀粉含量不同的后代,粳稻杂种后代低直链淀粉含量的定向选择效果优于高直链淀粉含量的选择效果,更容易得到超低亲的变异类型;直链淀粉含量的选择对杂种后代产量性状的影响较复杂,存在有利或不利的影响,低直链淀粉含量的选择将会导致单株粒重的下降。 相似文献
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The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G′ higher than G″. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior. 相似文献
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Gluten- and additive-free rice bread is suitable for consumption by individuals who are sensitive to gluten and prefer to avoid additives. Here, we prepared 100% rice bread, which is a gluten-free rice bread prepared in the absence of additives, using 19 rice flour samples containing amylose contents ranging from 9.6 to 22.3%. The amylose content was positively correlated with the specific volume of the 100% rice bread, whereas no correlation was observed between the protein content and the specific volume. The amylose content was also positively correlated with the specific volume of gluten-free rice bread prepared following protease treatment of the dough. The dough of 100% rice bread prepared from rice flour containing higher amylose contents was better stabilized during leavening than that prepared from rice flour containing a lower amylose content. It was therefore apparent that amylose plays an important role in the preparation of 100% rice bread with a high loaf volume through stabilization of the dough. 相似文献
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Kifayatullah Kakar Naomi Asagi Masakazu Komatsuzaki Fumitaka Shiotsu Toshiaki Kokubo 《Plant Production Science》2013,16(4):510-518
ABSTRACTEffects of organic (Italian ryegrass and Bokashi) and chemical fertilizer on growth, yield, and grain quality of rice (Oryza sativa L.) were compared under different planting densities in 2013/2014 and 2014/2015. Italian ryegrass was incorporated into the soil as green manure. Bokashi (a mixture of organic materials) was applied as basal dressing. To measure yield and its components, 30 hills were chosen for each treatment. Rice grains were harvested from each treatment to assess the grain quality and to evaluate accumulation structures using a scanning electron microscope. Bokashi treatment increased panicle number per hill, ripened grain percentage, panicle number per m2, and grain yield compared to no fertilizer treatment at normal planting density. Chemical fertilizer treatment increased plant length at high planting density. Italian ryegrass and Bokashi treatments promoted the taste point (taste score as reference) by reduction of amylose and protein contents at normal planting density in contrast to chemical fertilizer. 1000-grain weight, panicle number per m2, and grain yield were higher at high planting density than at normal planting density. However, high planting density decreased panicle number per hill and spikelet number per panicle. It also enhanced the amylose content of rice grain. Scanning electron microscopic observation revealed that chemical fertilizer treatment marked up protein bodies and their traces on amyloplasts. However, Bokashi treatment produced large amyloplasts, which included many starch granules. These results show that Italian ryegrass and Bokashi can offset reductions of chemical fertilizer and can lead to sufficient starch accumulation structures in rice grains. 相似文献
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Flours derived from rice varieties with different amylose content possess distinct physicochemical and molecular properties. The aim of this study was to determine optimal processing conditions for preparing rice flour-based foods with reduced starch digestibility. To do so, we evaluated the in vitro starch digestibility of rice flours with five varieties. Reducing the amount of water (from 10-fold to 4-fold of rice flour) used for cooking rice flour lowered its starch digestibility, and the magnitude of the decrease was positively correlated with amylose content. When retrogradation of cooked rice flour proceeded for 7 days, the digestibility of high-amylose rice flours declined rapidly in the first 3 days, whereas the digestibility of low-amylose rice flours declined continuously. Our analysis also demonstrated that the chain length distribution of starch molecules and the final and setback viscosity pasting properties were the most important parameters affecting the digestibility of rice flours. Based on our results, it appears possible to reduce rice starch digestibility by establishing optimum processing conditions for different varieties. We suggest a 7-fold addition of water and retrogradation for 1 day for high-amylose rice varieties and a 4-fold addition of water with 3 days of retrogradation for low-amylose rice. 相似文献