A Simple and Rapid Single Kernel Screening Method to Estimate Amylose Content in Rice Grains

Agasimani, Somanath; Selvakumar, G.; Joel, A. John; Ram, Sundaram Ganesh

doi:10.1002/pca.2433

“…The amylose content was often used to evaluate grain quality, especially used as an important indicator of quality of cooking and taste, because it had a direct relationship with water absorption, swelling power, viscosity and flexibility (Agasimani et al . ; Cozzolino et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Many of the researches on aging of the grain focused on the changes on the chemical components, such as starch, protein, lipids, and interactions among them during storage. The amylose content was often used to evaluate grain quality, especially used as an important indicator of quality of cooking and taste, because it had a direct relationship with water absorption, swelling power, viscosity and flexibility (Agasimani et al 2013;Cozzolino et al 2013). In rice, its peak viscosity, as well as breakdown of paste increased within the first 2 months, but decreased after the 6 th month (Tananuwong and Malila 2011;Shukla et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Chemical Deterioration of Lotus Seeds During Storage

Luo

¹

,

Liu

²

,

Huang

³

et al. 2016

Journal of Food Quality

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Starch, protein and lipids, the major components in lotus seeds, affected taste and cooking properties of the food. The chemical compositions, gelatinization properties, crystal structure of the starch, compositions of fatty acids and soluble protein of lotus seeds, stored for 24 months, 12 months and as fresh were studied. The overall starch, protein and lipid contents in lotus seeds remained unchanged during storage, but structural changes occurred. The contents of amylose and free fatty acid increased significantly during prolonged storage, but the solubility of protein decreased dramatically. The increases of onset temperature, peak temperature and gelatinization enthalpy of lotus seed starch were also studied by a differential scanning calorimetry. Its content especially for disulfide bonds, increased from 63.24 to 95.59 μ mol/g. All changes had significant correlation with storage time and ultimately denatured the sensory quality of selected aged lotus seeds. The study could be conductive to fresh lotus seed discrimination from stale seed, and dynamic monitoring of lotus seed, by determination chemical deterioration of lotus seeds during storage. Practical Applications This study is helpful to discriminate fresh lotus seed from stale seed, and explain aging mechanism, and put forward the improvement measures of lotus seed storage conditions.

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“…The observations were made for five cut grains and average time was estimated for each genotypes studied. Then, the amylose content of each genotype was predicted based on the available ready reckoner (Agasimani et al, 2013).…”

Section: Rapid Screening Of Amylose Content In Grains (Cut Grain Dip mentioning

confidence: 99%

Haplotype analysis of key genes governing grain yield and quality traits across 3K RG panel reveals scope for the development of tailor‐made rice with enhanced genetic gains

Abbai

¹

,

Singh

²

,

Nachimuthu

³

et al. 2019

Plant Biotechnology Journal

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Summary Though several genes governing various major traits have been reported in rice, their superior haplotype combinations for developing ideal variety remains elusive. In this study, haplotype analysis of 120 previously functionally characterized genes, influencing grain yield (87 genes) and grain quality (33 genes) revealed significant variations in the 3K rice genome ( RG ) panel. For selected genes, meta‐expression analysis using already available datasets along with co‐expression network provided insights at systems level. Also, we conducted candidate gene based association study for the 120 genes and identified 21 strongly associated genes governing 10‐grain yield and quality traits. We report superior haplotypes upon phenotyping the subset of 3K RG panel, SD 1 ‐H8 with haplotype frequency ( HF ) of 30.13% in 3K RG panel, MOC 1 ‐H9 ( HF : 23.08%), IPA 1 ‐H14 ( HF : 6.64%), DEP 3 ‐H2 ( HF : 5.59%), DEP 1 ‐H2 ( HF : 37.53%), SP 1 ‐H3 ( HF : 5.05%), LAX 1 ‐H5 ( HF : 1.56%), LP ‐H13 (3.64%), OSH 1 ‐H4 (5.52%), PHD 1 ‐H14 ( HF : 15.21%), AGO 7 ‐H15 ( HF : 3.33%), ROC 5 ‐H2 (31.42%), RSR 1 ‐H8 ( HF : 4.20%) and Os NAS 3 ‐H2 ( HF : 1.00%). For heading date, Ghd7 ‐H8 ( HF : 3.08%), TOB 1 ‐H10 ( HF : 4.60%) flowered early, Ghd7 ‐H14 ( HF : 42.60%), TRX 1 ‐H9 ( HF : 27.97%), Os VIL 3 ‐H14 ( HF : 1.72%) for medium duration flowering, while Ghd7 ‐H6 ( HF : 1.65%), SNB ‐H9 ( HF : 9.35%) were late flowering. GS 5 ‐H4 ( HF : 65.84%) attributed slender, GS 5 ‐H5 ( HF : 29.00%), GW 2 ‐H2 ( HF : 4.13%) were medium slender and GS 5 ‐H9 ( HF : 2.15%) for...

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“…Except the starch-iodine colorimetry, the methods for measuring starch components are concanavalin A precipitation, gel permeation chromatograph (GPC), size-exclusion chromatography, near-infrared analysis, and differential scanning calorimetry (DSC) analysis [4,19,20]. These methods contain labour-intensive and time-consuming processes and are not suitable for screening mutants with altered starch components from a large number of germplasm samples.…”

Section: Screening Mutants With Altered Starch Componentsmentioning

confidence: 99%

“…These methods contain labour-intensive and time-consuming processes and are not suitable for screening mutants with altered starch components from a large number of germplasm samples. In order to rapidly screen mutants with altered starch components from a great quantity of mutants, Agasimani et al [20] established a simple and rapid single kernel screening method. The method involves transversely cutting the rice transparent kernels in the middle region and dipping the cut end in an optimized iodine solution to estimate the AC in a rice kernel.…”

Section: Screening Mutants With Altered Starch Componentsmentioning

confidence: 99%

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Zhang

¹

,

Li

²

,

Lin

³

et al. 2019

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Rice mutants with altered starch components and properties are important genetic resources in rice breeding programmes. In this study, 44 mutants with altered starch components were screened from 135 rice mutants with opaque kernels using a starch-iodine absorption spectrum method, and nine mutants from them were further selected for investigating their starch properties and kernel appearance quality. The results showed that the iodine absorption spectrum parameters, OD620, OD620/550, and λmax, could reflect the changes of starch components in rice mutants, and had significantly positive relationships with amylose content and negative relationships with the proportion of short branch-chains of amylopectin. The endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had different relative crystallinities. The changes of starch components in mutants not only resulted in the different gelatinization properties of starch but also changed the appearance quality of brown rice kernels. This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels.

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A Simple and Rapid Single Kernel Screening Method to Estimate Amylose Content in Rice Grains

Abstract: The proposed method can be used to screen samples for AC rapidly, with a single rice caryopsis, without any costly equipment and can be especially suitable for screening of mutants and segregants with altered AC in large breeding populations.

Cited by 16 publications

References 23 publications

Chemical Deterioration of Lotus Seeds During Storage

Chemical Deterioration of Lotus Seeds During Storage

Haplotype analysis of key genes governing grain yield and quality traits across 3K RG panel reveals scope for the development of tailor‐made rice with enhanced genetic gains

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

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