Multiple Measurements of Physical Properties of Individual Cooked Rice Grains with a Single Apparatus

Okadome, Hiroshi; Toyoshima, Hidechika; Ohtsubo, Ken’ichi

doi:10.1094/cchem.1999.76.6.855

Cited by 77 publications

(89 citation statements)

References 15 publications

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“…Extensive studies have been carried out to determine how a preferable taste can be achieved in rice cooking. It was reported that physical properties such as stickiness and hardness (Okabe, 1979;Maruyama, 1991;Kainuma, 1992;Okadome et al, 1996;Okadome et al, 1999), and chemical components such as sugars and amino acids contribute to the taste of cooked rice (Matsuzaki et al, 1992;Tajima et al, 1992;Ikeda, 2001). The amounts of sugars (reducing sugars and oligosaccharides) and amino acids correlate with the activities of starch-degrading enzymes and proteases, which are activated during cooking (Maruyama et al, 1981;Kasai et al, 2000;Maruyama, 2002).…”

Section: Introductionmentioning

confidence: 99%

Different Distributions of .ALPHA.-Glucosidases and Amylases in Milling Fractions of Rice Grains

Tsuyukubo

Ookura

Mabashi

et al. 2010

FSTR

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The distribution of starch-degrading enzymes in dormant rice grains was investigated with specific antibodies against α-glucosidases, α-amylases, and β-amylases. The α-glucosidases were predominantly localized in the inner endosperm. The α-amylases were mainly localized in the outer layers, and the β-amylases were distributed in whole grains. We propose a model to demonstrate how these enzymes degrade starch during rice cooking.

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Section: Introductionmentioning

confidence: 99%

Different Distributions of .ALPHA.-Glucosidases and Amylases in Milling Fractions of Rice Grains

Tsuyukubo

Ookura

Mabashi

et al. 2010

FSTR

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“…Extensive studies have been carried out to determine how preferable taste can be achieved in rice cooking. It was found that physical properties, such as stickiness and hardness (Okabe, 1979;Maruyama, 1991;Kainuma, 1992;Okadome et al, 1996;Okadome et al, 1999), and chemical components, such as sugars and amino acids, contribute to the taste of cooked rice (Matsuzaki et al, 1992;Tajima et al, 1992;Ikeda, 2001). The amounts of sugars (reducing sugars and oligosaccharides) and amino acids are correlated with the activities of starch-degrading enzymes and proteases, which are activated during cooking (Maruyama et al, 1981;Kasai et al, 2000;Maruyama, 2002).…”

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confidence: 99%

Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking

Tsuyukubo

Ookura

Kasai

2013

FSTR

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Rice grains contain starch-degrading enzymes, including α-glucosidases, α-amylases, β-amylase, pullulanase and isoamylases. We investigated the distribution of these enzymes in raw rice grains, and their elution behavior during cooking in Nipponbare and Habutaemochi cultivars. Different distributions and elution behaviors were observed among the different cultivars. These results suggest that differences among cultivars with regard to activation and starch degradation by these enzymes during rice cooking should be taken into consideration.Keywords: starch-degrading enzymes, immunoblot, rice cooking, elution Abbreviations: PBSD medium, sodium phosphate buffer (pH 7.0) containing DTT and NaCl; SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis *To whom correspondence should be addressed. E-mail: ookura@affrc.go.jp IntroductionRice (Oryza sativa) is a major food in Asian countries, including Japan. Extensive studies have been carried out to determine how preferable taste can be achieved in rice cooking. It was found that physical properties, such as stickiness and hardness (Okabe, 1979;Maruyama, 1991;Kainuma, 1992;Okadome et al., 1996;Okadome et al., 1999), and chemical components, such as sugars and amino acids, contribute to the taste of cooked rice (Matsuzaki et al., 1992;Tajima et al., 1992;Ikeda, 2001). The amounts of sugars (reducing sugars and oligosaccharides) and amino acids are correlated with the activities of starch-degrading enzymes and proteases, which are activated during cooking (Maruyama et al., 1981;Kasai et al., 2000;Maruyama, 2002). Kasai et al. measured the amounts of reducing sugars and free sugars, which remained in the rice grains or eluted into the cooking water at the point of soaking, heating and murashi duration. They revealed that reducing sugars and glucose showed the largest increase in a temperature range of 40 − 60℃ during cooking in both rice grains and cooking water. They reported this was due to the activation of enzymes to convert starch to reducing sugars in this temperature range. Mabashi et al. (2010) analyzed the hydrolytic activities of the endogenous starch-degrading enzymes for the soluble starch in the various cultivars, and revealed that 60℃ was the common key temperature in various cultivars for the production of glucose by endogenous enzymes.The enzyme isoforms that exist in dormant rice and degrade starch granules during germination are α-amylases (EC 3.2.1.1) (Mitsui et al., 1996;Yu et al., 1996), β-amylases (EC 3.2.1.2) (Matsui et al., 1975;Yamaguchi et al., 1999), isoamylase (EC 3.2.1.68) , pullulanase (EC 3.2.1.41) (Takeuchi et al., 1999) and α-glucosidases (EC 3.2.1.20) (Takahashi et al., 1971;Matsui et al., 1988). Two studies have demonstrated that rice grains contain more than 10 α-amylase isoforms (Daussant et al., 1983;Mitsui et al., 1996). These isoforms are classified into two groups based on their optimal temperatures: α-amylase I (70℃) and α-amylase II (37℃) (Mitsui et al., 1996). These α-amylase isoforms are strongly induced during germ...

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“…Sample rice grains used are as follows; Koganemochi (Japan), Hinohikari (Japan), Akitakomachi (Japan), Kirara397 (Japan), Ilpum (Korea), Calmochi101 (USA), Medium grain (USA), Forbidden rice (USA), Pelde (Australia), Kyeema (Australia), Paellea (USA), Long grain (USA), Doongara (Australia), Nanjing 31) using a Tensipresser.…”

Section: Methodsmentioning

confidence: 99%

Cultivar Identification of Rice (Oryza sativa L.) by PCR Method and its Application to Processed Rice Products

研一¹,

澄子²

2007

J. Appl. Glycosci.

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Rice is one of the most important edible crops in the world, along with wheat and corn. There are more than several tens of thousands of varieties or cultivars of rice in the world. Rice is markedly diversified from the viewpoint of genetics, morphology and properties. On the other hand, high quality rice is closely related by inbreeding to attain high palatability, high processing suitability, characteristic aroma, etc.Rice grains of the famous cultivars are traded or distributed at higher prices as "premium rice" than the ordinary rice because of their high palatability, processing suitability, special aroma, etc. As those premium rice grains sell at high price, some dishonest rice wholesalers or retailers blend low quality cheap rice with high quality premium rice and mislabel it as "high quality premium rice. Recently, rice consumers have tended to demand more information, such as cultivar name, location of production, year of production, etc., about rice which they purchase. For example, it is required under the JAS LAW (Law Concerning Standardization and Proper Labeling of Agricultural and Forestry Products in Japan) to display the name of rice cultivar on the package. Therefore, technology to identify rice cultivars is very important for breeders, farmers, inspectors, wholesalers, retailers, food industries and consumers.Rice cultivars have been identified on the basis of morphological characteristics of rice plants or grains, ripening ratio after crossing, isozyme patterns, etc. Cultivated rice (Oryza sativa L.) is one of the most polymorphic crop species in the world. In contrast, many cultivars of high quality rice or premium rice are closely related because inbred lines are often used for their development. Therefore, it is necessary to develop a time saving technology to differentiate rice cultivars clearly and precisely.DNA fingerprinting was developed in 1985 1) and is used for criminal investigation and trial at court. Recently, a novel cultivar identification method based on DNA polymorphism has been developed accompanied with the progress in molecular biology. DNA based markers have the obvious advantage of sampling the genome directly and RFLP analysis has been widely used for assessing variation of plants.2 4) RFLP analysis has been used to distinguish between species of Oryza 5) and particularly between indica and japonica types of Oryza sativa. 6)Recently, a PCR based marker system has been developed by Williams et al . 7) In this RAPD (Random Amplified Polymorphic DNA) method, short oligo nucleotides of arbitrary sequences are used to support the amplification of regions of the test plant genome and amplified DNAs are separated by gel electrophoresis.There are some reports on RAPD analysis of rice germplasm including indica and japonica types, to identify suitable parents for linkage map construction, and for gene tagging for drought resistance. 8,9) RAPD analysis was revealed to be reproducible and amenable for identification of each single plant line of F1 hybrid rice in China 10) and A...

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Multiple Measurements of Physical Properties of Individual Cooked Rice Grains with a Single Apparatus

Cited by 77 publications

References 15 publications

Different Distributions of .ALPHA.-Glucosidases and Amylases in Milling Fractions of Rice Grains

Different Distributions of .ALPHA.-Glucosidases and Amylases in Milling Fractions of Rice Grains

Distribution of Starch-degrading Enzymes in Rice Grains of Different Cultivars and Elution Behavior during Cooking

Cultivar Identification of Rice (Oryza sativa L.) by PCR Method and its Application to Processed Rice Products

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