Starch granules isolated from different accessions of rice from North East India showed a typical polygonal morphology with size ranging from 3.4 ± 0.8 μm to 6.4 ± 1.2 μm. The apparent amylose content (AAC...Starch granules isolated from different accessions of rice from North East India showed a typical polygonal morphology with size ranging from 3.4 ± 0.8 μm to 6.4 ± 1.2 μm. The apparent amylose content (AAC) of the granules varied from 1.9% to 28.33%. Our results identify starch from IC-583088 as “waxy” and IC-583085, IC-583038, DPRR-168 as “very low” amylo-. The coefficient of resistance to flow (n) for starch pastes from the varieties of rice studied in the present investigation recorded a value of <1.0. The observed “n” value deviates from the Newtonian flow indicating the pseudoplastic nature of starches isolated from these varieties. While starch pastes from the accession IC-583088 recorded the highest ‘‘n’’ value of 0.6, that from the accession IC-545197 showed the lowest value of 0.03. The variations in coefficient of resistance to flow clearly revealed a higher ‘‘n’’ value for starch pastes from the “waxy” and ‘‘low” amylo-cultivars than the “intermediate” or ‘‘high” amylo-cultivars. Our results clearly established characteristic rheological properties for starches from the accessions SKY-AK-1608, IC-583035, YS-RC-219, IC-564939 and IC-332963, which exhibited greater resistance to thinning and shearing than other varieties.展开更多
Paw San Hmwe （PSM） rice has been cultivated in many areas of Myanmar for a long time. Strong aroma, good taste and its elongation during cooking are the key characteristics of PSM rice. Thirty-one PSM accessions wer...Paw San Hmwe （PSM） rice has been cultivated in many areas of Myanmar for a long time. Strong aroma, good taste and its elongation during cooking are the key characteristics of PSM rice. Thirty-one PSM accessions were genotypically characterized, and their physical grain and cooking quality traits were studied. We used specific gene markers associated with aroma, apparent amylose content （AAC） and alkali spreading value to determine the alleles carried by different PSM accessions. The results revealed that six PSM accessions （PSM10, PSM12, PSM13, PSM21, PSM22 and PSM30） had a 3-bp insertion in Os2AP gene. Gel consistency （GC） allele was predominant among the PSM accessions for gelatinization temperature （GT）, however, the phenotype observed was between low and intermediate GT because of the combination of the GC allele with the presence of low GT allele at heterozygous state from the other loci of the SSIla gene. Intermediate to high AAC was observed among the PSM accessions corresponding to the haplotype identified for the single nucleotide polymorphism G/T and the （Cm）n repeat in the Wx gene. The characterization and grouping data of PSM accessions posted benefits to Myanmar seed banks, and our results will help in maintaining the integrity of PSM rice variety.展开更多
文摘Starch granules isolated from different accessions of rice from North East India showed a typical polygonal morphology with size ranging from 3.4 ± 0.8 μm to 6.4 ± 1.2 μm. The apparent amylose content (AAC) of the granules varied from 1.9% to 28.33%. Our results identify starch from IC-583088 as “waxy” and IC-583085, IC-583038, DPRR-168 as “very low” amylo-. The coefficient of resistance to flow (n) for starch pastes from the varieties of rice studied in the present investigation recorded a value of <1.0. The observed “n” value deviates from the Newtonian flow indicating the pseudoplastic nature of starches isolated from these varieties. While starch pastes from the accession IC-583088 recorded the highest ‘‘n’’ value of 0.6, that from the accession IC-545197 showed the lowest value of 0.03. The variations in coefficient of resistance to flow clearly revealed a higher ‘‘n’’ value for starch pastes from the “waxy” and ‘‘low” amylo-cultivars than the “intermediate” or ‘‘high” amylo-cultivars. Our results clearly established characteristic rheological properties for starches from the accessions SKY-AK-1608, IC-583035, YS-RC-219, IC-564939 and IC-332963, which exhibited greater resistance to thinning and shearing than other varieties.
基金supported by the National Center for Genetic Engineering and Biotechnology,Thailand (Grant No.P1020028)Generation Challenge Program,Mexico (Grant No.P0900835)
文摘Paw San Hmwe （PSM） rice has been cultivated in many areas of Myanmar for a long time. Strong aroma, good taste and its elongation during cooking are the key characteristics of PSM rice. Thirty-one PSM accessions were genotypically characterized, and their physical grain and cooking quality traits were studied. We used specific gene markers associated with aroma, apparent amylose content （AAC） and alkali spreading value to determine the alleles carried by different PSM accessions. The results revealed that six PSM accessions （PSM10, PSM12, PSM13, PSM21, PSM22 and PSM30） had a 3-bp insertion in Os2AP gene. Gel consistency （GC） allele was predominant among the PSM accessions for gelatinization temperature （GT）, however, the phenotype observed was between low and intermediate GT because of the combination of the GC allele with the presence of low GT allele at heterozygous state from the other loci of the SSIla gene. Intermediate to high AAC was observed among the PSM accessions corresponding to the haplotype identified for the single nucleotide polymorphism G/T and the （Cm）n repeat in the Wx gene. The characterization and grouping data of PSM accessions posted benefits to Myanmar seed banks, and our results will help in maintaining the integrity of PSM rice variety.
