Structural Differences in Amylopectin Affect Waxy Rice Processing
スポンサーリンク
概要
- 論文の詳細を見る
We studied the varietal differences in the rice cake hardening rate, which is one of the important characters in waxy rice processing. Waxy upland rice cv. Kanto-mochi172 had fewer short chains (dp 7 to 10) of amylopectin and more intermediate-length chains (dp 12 to 21) than cv. Tsukuba-hatamochi and cv. Mangetsu-mochi, which harden much more slowly when made into rice cakes, mochi, than does Kanto-mochi172. Based on zymogram analysis of the soluble fraction from the developing endosperm, the activity of starch synthase 2 (SS2), a candidate enzyme responsible for the difference in the amylopectin chain length was detected with Kanto-mochi172. SS2 activity was absent, however, in Tsukuba-hatamochi and Mangetsu-mochi. Using the progeny derived from a cross between Kanto-mochi172 and Mangetsu-mochi, we showed that differences in amylopectin chain length corresponded to the gelatinisation temperatures of the rice flours and rice cake hardening rates. The progeny of those rich in short amylopectin chains showed lower gelatinisation temperature and slower rice cake hardening rate than the progeny of those having amylopectin with fewer short chains. These results indicate that the differences in chain length distribution of amylopectin, polymorphisms in starch synthase activity, differences in rice flour gelatinisation temperature, and differences in rice cake hardening rate are not merely correlated with each other but are intimately linked since they are related to amylopectin properties.
- 日本作物学会の論文
著者
-
OKAMOTO Kazuyuki
Ibaraki Agricultural Center Plant-Biotechnology Institute
-
HIRASAWA Hideo
Ibaraki Agricultural Center Plant-Biotechnology Institute
-
UMEMOTO Takayuki
National Institute of Crop Science
-
Kobayashi Kazuyuki
Niigata Agricultural Research Institute. Crop Research Center
-
Hirasawa H
Ibaraki Agricultural Center Ibaraki Jpn
-
Kobayashi Kazuyuki
Crop Research Center, Niigata Agricultural Research Institute
-
Umemoto Takayuki
National Inst. Of Crop Sci.
-
Kobayashi Kazuyuki
Crop Research Center Niigata Agricultural Research Institute
-
Kobayashi Kazuyuki
Niigata Agricultural Junior College:graduate School Of Science And Technology Niigata University
-
Umemoto Takayuki
National Agriculture And Food Research Organization National Agricultural Research Center For Hokkaido Region
関連論文
- Screening and characterization of cultivar with M-type amylopectin in Japanese upland rice
- Structural Differences in Amylopectin Affect Waxy Rice Processing
- Which Roots Penetrate the Deepest in Rice and Maize Root Systems?
- Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice(Post Harvest Physiology)
- Naturally Occurring Variations in Starch Synthase Isoforms in Rice Endosperm
- Development of Rapid Measuring Method on Rice-cake Hardness in Waxy Rice
- Starch Eluted from Polished Rice during Soaking in Hot Water is Related to the Eating Quality of Cooked Rice
- Breeding of Blast Resistant Isogenic Lines in Rice Variety "Koshihikari" and Evaluation of Their Characters
- Effect of Field Drainage on Root Lodging Tolerance in Direct-Sown Rice in Flooded Paddy Field
- Development of Rapid Polishing Method for Brewer's Rice and Evaluation of Polished Rice Properties
- Waxy Rice Mutants with Unique Processing Properties for Waxy Rice Breeding
- The Amylose Content and Amylopectin Structure Affect the Shape and Hardness of Rice Bread
- Properties of Endosperm Starches and Physical Properties of Cooked Rice from Japanese Upland Rice Cultivars Containing M-type Amylopectin
- Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice
- Naturally Occurring Variations in Starch Synthase Isoforms in Rice Endosperm
- Characterization and Utilization of Spontaneous Deficiency in Starch Branching Enzyme I of Rice (Oryza sativa L.)