Abstract
The amylose content, amylographic characteristics and storage proteins of milled rice grains on the primary and secondary rachis branches were investigated. The amylose content of grains on the primary rachis branches with superior palatability was higher than that on the secondary rachis branches. Grains on the primary rachis branches showed higher maximum viscosity and breakdown values, and lower gelatinization temperature than those on the secondary rachis branches. These results suggested that the palatability of cooked rice of grains with high amylose content and amylogram values was superior to that with low amylose content and amylogram values within a cultivar under the same cultural conditions. In terms of protein fraction in the starchy endosperm, there was little difference in prolamin content and in albumin + globulin content between grains on primary and those on secondary rachis branches, whereas total protein content and glutelin content of grains on the primary rachis branches were noticeably lower than those on the secondary rachis branches for all the cultivars. Total protein, glutelin and prolamin content of a good palatability cultivar, Koshihikari were lower than those of moderate palatability cultivars Nipponbare and Reihou. These results indicate that, among storage proteins, glutelin and prolamin play important roles in rice palatability and that it is possible to use glutelin as an indicator of palatability within a single cultivar and prolamin as an indicator of palatability among cultivars.
| Original language | English |
|---|---|
| Pages (from-to) | 601-606 |
| Number of pages | 6 |
| Journal | Japanese Journal of Crop Science |
| Volume | 64 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Jan 1 1995 |
| Externally published | Yes |
Fingerprint
All Science Journal Classification (ASJC) codes
- Food Science
- Agronomy and Crop Science
- Genetics
Cite this
Differences in Amylose Content, Amylographic Characteristics and Storage Proteins of Grains on Primary and Secondary Rachis Branches in Rice. / Matsue, Yuji; Odahara, Koji; Hiramatsu, Michikazu.
In: Japanese Journal of Crop Science, Vol. 64, No. 3, 01.01.1995, p. 601-606.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Differences in Amylose Content, Amylographic Characteristics and Storage Proteins of Grains on Primary and Secondary Rachis Branches in Rice
AU - Matsue, Yuji
AU - Odahara, Koji
AU - Hiramatsu, Michikazu
PY - 1995/1/1
Y1 - 1995/1/1
N2 - The amylose content, amylographic characteristics and storage proteins of milled rice grains on the primary and secondary rachis branches were investigated. The amylose content of grains on the primary rachis branches with superior palatability was higher than that on the secondary rachis branches. Grains on the primary rachis branches showed higher maximum viscosity and breakdown values, and lower gelatinization temperature than those on the secondary rachis branches. These results suggested that the palatability of cooked rice of grains with high amylose content and amylogram values was superior to that with low amylose content and amylogram values within a cultivar under the same cultural conditions. In terms of protein fraction in the starchy endosperm, there was little difference in prolamin content and in albumin + globulin content between grains on primary and those on secondary rachis branches, whereas total protein content and glutelin content of grains on the primary rachis branches were noticeably lower than those on the secondary rachis branches for all the cultivars. Total protein, glutelin and prolamin content of a good palatability cultivar, Koshihikari were lower than those of moderate palatability cultivars Nipponbare and Reihou. These results indicate that, among storage proteins, glutelin and prolamin play important roles in rice palatability and that it is possible to use glutelin as an indicator of palatability within a single cultivar and prolamin as an indicator of palatability among cultivars.
AB - The amylose content, amylographic characteristics and storage proteins of milled rice grains on the primary and secondary rachis branches were investigated. The amylose content of grains on the primary rachis branches with superior palatability was higher than that on the secondary rachis branches. Grains on the primary rachis branches showed higher maximum viscosity and breakdown values, and lower gelatinization temperature than those on the secondary rachis branches. These results suggested that the palatability of cooked rice of grains with high amylose content and amylogram values was superior to that with low amylose content and amylogram values within a cultivar under the same cultural conditions. In terms of protein fraction in the starchy endosperm, there was little difference in prolamin content and in albumin + globulin content between grains on primary and those on secondary rachis branches, whereas total protein content and glutelin content of grains on the primary rachis branches were noticeably lower than those on the secondary rachis branches for all the cultivars. Total protein, glutelin and prolamin content of a good palatability cultivar, Koshihikari were lower than those of moderate palatability cultivars Nipponbare and Reihou. These results indicate that, among storage proteins, glutelin and prolamin play important roles in rice palatability and that it is possible to use glutelin as an indicator of palatability within a single cultivar and prolamin as an indicator of palatability among cultivars.
UR - http://www.scopus.com/inward/record.url?scp=0028861360&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0028861360&partnerID=8YFLogxK
U2 - 10.1626/jcs.64.601
DO - 10.1626/jcs.64.601
M3 - Article
AN - SCOPUS:0028861360
VL - 64
SP - 601
EP - 606
JO - Japanese Journal of Crop Science
JF - Japanese Journal of Crop Science
SN - 1349-0990
IS - 3
ER -