Effect of high temperature on starch biosynthetic enzymes and starch structure in japonica rice cultivar ‘Akitakomachi’ (Oryza sativa L.) endosperm and palatability of cooked rice

Kazunao Kato, Yuta Suzuki, Yuko Hosaka, Ryuichi Takahashi, Ikuko Kodama, Kensuke Sato, Tomohiko Kawamoto, Toshihiro Kumamaru, Naoko Fujita

研究成果: ジャーナルへの寄稿記事

抄録

Reduction in crop yield and quality due to global warming is a major concern. In this study, we investigated the effects of high temperature during endosperm development on the level of starch biosynthetic enzymes, including granule-bound starch synthase I (GBSSI), branching enzyme (BE)IIb, and SSI, and structure of starch in the endosperm using japonica rice cultivar, ‘Akitakomachi’. We also performed palatability sensory evaluation of rice grown under different temperatures after cooking. At high ripening temperature, the number of seeds showing opaque regions was significantly increased, and seed weight was significantly decreased. The apparent amylose content and ratio of short to long chains of amylopectin in seeds developed at high temperature was significantly lower and higher, respectively, than that in seeds developed at lower temperature; this was because of low levels of GBSSI and BEIIb, respectively. In general, the amylose content correlates negatively with the stickiness and taste of cooked rice. Rice grains developed at high temperature were less palatable after cooking than those developed under normal conditions, although their amylose content was lower, indicating that the structure of amylopectin has a major impact on the palatability of cooked rice.

元の言語英語
ページ(範囲)209-214
ページ数6
ジャーナルJournal of Cereal Science
87
DOI
出版物ステータス出版済み - 5 1 2019

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Endosperm
palatability
Starch
endosperm
Oryza sativa
starch
rice
Amylose
Temperature
Seed
Seeds
cultivars
Enzymes
enzymes
amylose
Amylopectin
starch synthase
temperature
Cooking
amylopectin

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biochemistry

これを引用

Effect of high temperature on starch biosynthetic enzymes and starch structure in japonica rice cultivar ‘Akitakomachi’ (Oryza sativa L.) endosperm and palatability of cooked rice. / Kato, Kazunao; Suzuki, Yuta; Hosaka, Yuko; Takahashi, Ryuichi; Kodama, Ikuko; Sato, Kensuke; Kawamoto, Tomohiko; Kumamaru, Toshihiro; Fujita, Naoko.

:: Journal of Cereal Science, 巻 87, 01.05.2019, p. 209-214.

研究成果: ジャーナルへの寄稿記事

Kato, Kazunao ; Suzuki, Yuta ; Hosaka, Yuko ; Takahashi, Ryuichi ; Kodama, Ikuko ; Sato, Kensuke ; Kawamoto, Tomohiko ; Kumamaru, Toshihiro ; Fujita, Naoko. / Effect of high temperature on starch biosynthetic enzymes and starch structure in japonica rice cultivar ‘Akitakomachi’ (Oryza sativa L.) endosperm and palatability of cooked rice. :: Journal of Cereal Science. 2019 ; 巻 87. pp. 209-214.
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abstract = "Reduction in crop yield and quality due to global warming is a major concern. In this study, we investigated the effects of high temperature during endosperm development on the level of starch biosynthetic enzymes, including granule-bound starch synthase I (GBSSI), branching enzyme (BE)IIb, and SSI, and structure of starch in the endosperm using japonica rice cultivar, ‘Akitakomachi’. We also performed palatability sensory evaluation of rice grown under different temperatures after cooking. At high ripening temperature, the number of seeds showing opaque regions was significantly increased, and seed weight was significantly decreased. The apparent amylose content and ratio of short to long chains of amylopectin in seeds developed at high temperature was significantly lower and higher, respectively, than that in seeds developed at lower temperature; this was because of low levels of GBSSI and BEIIb, respectively. In general, the amylose content correlates negatively with the stickiness and taste of cooked rice. Rice grains developed at high temperature were less palatable after cooking than those developed under normal conditions, although their amylose content was lower, indicating that the structure of amylopectin has a major impact on the palatability of cooked rice.",
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