Mutants that have shorter amylopectin chains are promising materials for slow-hardening rice bread

Aoki, Noriaki; Umemoto, Takayuki; Okamoto, K.; Suzuki, Yasuhiro; Tanaka, J.

doi:10.1016/j.jcs.2014.09.006

Cited by 15 publications

(5 citation statements)

References 29 publications

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“…Many studies have reported QTLs for eating quality and starch characteristics corresponding to the Wx and Alk genes in mapping populations derived from crosses between indica and japonica rice cultivars (Tan et al 1999 ; Wan et al 2004 ; Tian et al 2005 ; Takeuchi et al 2007 ; Su et al 2011 ; Yang et al 2018 ; Yang et al 2020 ). The ‘Takanari’ allele of the Wx gene is identical with the japonica -type Wx b allele, and the amylose content is not much different from that of ‘Koshihikari’ (Aoki et al 2015 ; Hori et al 2016 ; Iijima et al 2019 ). In this study, we did not also detect any QTLs in the chromosome region of the Alk gene, which also greatly affects starch properties.…”

Section: Discussionmentioning

confidence: 99%

“…Amylose and protein contents of a Japanese indica cultivar ‘Takanari’ are not much different from those of the japonica cultivar ‘Koshihikari’, which is a leading cultivar in Japan (Hori et al 2016 ; Iijima et al 2019 ). However, ‘Takanari’ has the Wx b allele introduced from japonica cultivars (Aoki et al 2015 ). ‘Takanari’ has harder cooked grains and significantly inferior taste in comparison with typical Japanese japonica rice cultivars including ‘Koshihikari’.…”

Section: Introductionmentioning

confidence: 99%

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Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Hori

Suzuki

Ishikawa

et al. 2021

Rice

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Background In temperate rice cultivation regions, japonica rice cultivars are grown preferentially because consumers deem them to have good eating quality, whereas indica rice cultivars have high grain yields and strong heat tolerance but are considered to have poor eating quality. To mitigate the effects of global warming on rice production, it is important to develop novel rice cultivars with both desirable eating quality and resilience to high temperatures. Eating quality and agronomic traits were evaluated in a reciprocal set of chromosome segment substitution lines derived from crosses between a japonica rice cultivar ‘Koshihikari’ and an indica rice cultivar ‘Takanari’. Results We detected 112 QTLs for amylose and protein contents, whiteness, stickiness, hardness and eating quality of cooked rice grains. Almost of ‘Koshihikari’ chromosome segments consistently improved eating quality. Among detected QTLs, six QTLs on chromosomes 1–5 and 11 were detected that increased whiteness and stickiness of cooked grains or decreased their hardness for 3 years. The QTLs on chromosomes 2–4 were not associated with differences in amylose or protein contents. QTLs on chromosomes 1–5 did not coincide with QTLs for agronomic traits such as heading date, culm length, panicle length, spikelet fertility and grain yield. Genetic effects of the detected QTLs were confirmed in substitution lines carrying chromosome segments from five other indica cultivars in the ‘Koshihikari’ genetic background. Conclusion The detected QTLs were associated with differences in eating quality between indica and japonica rice cultivars. These QTLs appear to be widely distributed among indica cultivars and to be novel genetic factors for eating quality traits because their chromosome regions differed from those of the GBSSI (Wx) and SSIIa (Alk) genes. The detected QTLs would be very useful for improvement of eating quality of indica rice cultivars in breeding programs.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Hori

Suzuki

Ishikawa

et al. 2021

Rice

Self Cite

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“…However, taste among similar AAC varieties has been reported to differ and mainly affected by amylopectin. In the amylopectin side chain, the greater the proportion of short branches to long branches, the softer the rice [26], whereas the lower or higher the proportion of medium chains, the harder the rice [19] and more difficult to cook [27]. A previous study also showed that a high long-chain Fb 3 ratio of amylopectin increases the hardness of rice, and high Fa and Fb 1+2 contents and Fa/Fb 3 ratio increase the viscosity of rice [28].…”

Section: Path Analysis Of the Relationship Between Endosperm Componen...mentioning

confidence: 92%

Effects of Nitrogen Fertilizer on the Endosperm Composition and Eating Quality of Rice Varieties with Different Protein Components

Ma,

Zhu,

Song

et al. 2024

Agronomy

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Nitrogen fertilizer affects rice endosperm protein, which in turn affects rice taste. However, study of nitrogen regulation of protein components is not sufficient. To clarify the effects of nitrogen fertilizer on rice protein components and related traits, we used two high albumin content and two low glutelin content rice varieties as test materials and analyzed the relationship between protein components and rice eating quality. The results showed that nitrogen application significantly affected prolamine and glutelin contents; moreover, a relationship was observed between variety and fertilization level. The protein components of the low glutelin content rice varieties were sensitive to nitrogen treatment; the albumin and globulin contents increased, whereas the prolamine and glutelin contents decreased following treatment with medium level nitrogen. Nitrogen treatment also significantly affected the apparent amylose content (AAC) of varieties except Yinguang. The eating characteristics of the high albumin content varieties differed significantly among nitrogen treatments, and the two varieties tasted better following treatment with high concentrations of nitrogen. In conclusion, the short chain of amylopectin in the endosperm had a greater direct effect on taste, but the effect was opposite in the two varieties. Furthermore, globulin was found to affect the taste of low glutelin content varieties.

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“…Starch modified with GBE can obtain anti-retrogradation modified starch with good application and use value [22,50]. When this modified starch is applied in baked food, the shelf life of products is remarkably prolonged [51]. Takata et al found that GBE could regulate the branching degree of starch and form a ring structure inside the starch molecule; consequently, the modified starch is not easy to retrogradate, and other characteristics could be used to produce large ring glucan with anti-retrogradation properties [52].…”

Section: Branching Structure Design Of Starch Moleculesmentioning

confidence: 99%

Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review

Jiang²,

Kong³

et al. 2022

Syst Microbiol and Biomanuf

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As the second largest production material, starch has important value in textile, food, chemical and other fields. The shortcomings of natural starch can be solved, and its properties can be improved by modifying its structure, developing original properties, or introducing new functions, making it more suitable for certain application requirements. At present, the methods of starch modification mainly include chemical, physical, and enzymatic modification. In comparison with the two traditional modification methods (chemical and physical modification) mentioned above, enzymatic modification has the advantages of mild conditions, high substrate selectivity, and high product safety, and it is the most ideal green modification method. In this paper, we present an overview of the modified starch by enzymatic structure design. The modification process and mechanism for granule starch and gelatinized starch are summarized. Further, the difficulties encountered in starch modification by enzymatic modification were also analyzed. These analyses could pave a way for understanding and broadening the preparation and applications of modified starch, and provide theoretical references for the utilization of amylase in starch modification.

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Mutants that have shorter amylopectin chains are promising materials for slow-hardening rice bread

Cited by 15 publications

References 29 publications

Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Effects of Nitrogen Fertilizer on the Endosperm Composition and Eating Quality of Rice Varieties with Different Protein Components

Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review

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