Starch Properties of &lt;i&gt;Waxy&lt;/i&gt; Rice Cultivars Influencing Rice Cake Hardening

Kodama, Ikuko; Shibata, Chika; Fujita, Naoko; Ishikawa, Kyoko; Takahashi, Toru; Nakamura, Yasunori; Kawamoto, Tomohiko; Kato, Kazunao; Satô, Kensuke; Matsunami, Toshinori; Akiyama, Yoshinobu

doi:10.11301/jsfe.12.157

Cited by 13 publications

(10 citation statements)

References 9 publications

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“…The scanning region of two-theta angle (2θ) varied from 5.0° to 40.0°, with a scanning speed of 0.3° s − 1 (Fujita et al 2006). The relative starch crystallinity (RSC) of each endosperm starch from the mutant lines was determined by the method described in a previous report (Kodama et al 2011; Abe et al 2013) using calcium uoride as an internal standard. The thermal properties of puri ed starch were determined by differential scanning calorimetry (DSC; Seiko Instrument 6100, Chiba, Japan) and analyzed as described previously (Fujita et al 2003;Fujita et al 2006).…”

Section: Starch Analysesmentioning

confidence: 99%

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-high Level of Resistant Starch

Miura¹,

Koyama²,

Crofts³

et al. 2020

Preprint

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Background Cereals high in resistant starch (RS) are gaining popularity, as their intake is thought to help manage diabetes and prediabetes. Number of patients suffering from diabetes is also increasing in Asian countries where people consume rice as a staple food, hence generation of practically growable high RS rice line has been anticipated. It is known that suppression of starch branching enzyme (BE) IIb increases RS content in cereals. To further increase RS content and for more practical use, we generated a non-transgenic be1 be2b double mutant rice (Oryza sativa) line, which completely lacked both proteins, by crossing a be1 mutant with a be2b mutant. Results The be1 be2b mutant showed a decrease in intermediate amylopectin chains and an increase in long amylopectin chains compared with be2b. The amylose content of be1 be2b mutant (51.7%) was the highest among all pre-existing non-transgenic rice lines. To understand the effects of chewing steamed rice and cooking rice flour on RS content, RS content of mashed and un-mashed steamed rice as well as raw and gelatinized rice flour were measured using be1 be2b and its parent mutant lines. The RS contents of mashed steamed rice and raw rice flour of be1 be2b mutant (28.4% and 35.1%, respectively) were 3-fold higher than those of be2b mutant. Gel-filtration analyses of starch treated with digestive enzymes showed that the RS in be1 be2b mutant was composed of the degradation products of amylose and long amylopectin chains. Seed weight of be1 be2b mutant was approximately 60% of the wild type and rather heavier than that of be2b mutant. Conclusions The endosperm starch in be1 be2b double mutant rice were enriched with long amylopectin chains. This led to a great increase in RS content in steamed rice grains and rice flour in be1 be2b compared with be2b single mutant. be1 be2b generated in this study must serve as a good material for an ultra-high RS rice cultivar.

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Section: Starch Analysesmentioning

confidence: 99%

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-high Level of Resistant Starch

Miura¹,

Koyama²,

Crofts³

et al. 2020

Preprint

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“…The hardening of waxy rice cakes has been studied with a focus on starch properties (Kobayashi and Nishimura 2007;Igarashi et al 2008;Kodama et al 2011). However, waxy rice starch consists almost entirely of amylopectin, and the variation of starch characteristics between varieties is narrow compared with that of nonwaxy rice.…”

mentioning

confidence: 99%

Comparison of Starch Physicochemical Properties of Waxy Rice Cultivars with Different Hardening Rates

Sasaki

Kawamata²,

Okamoto³

2017

Cereal Chem

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Cereal Chem. 94(4):699-704The objective of this study was to investigate the starch characteristics of a novel waxy rice cultivar Hitachimochi 36 (H36) with an extremely slow hardening rate of waxy rice cake and the relationships between starch physicochemical properties and texture of waxy rice cake. Starch isolated from H36 showed significantly higher digestibility than that from other waxy rice cultivars, and the starch digestibility highly correlated with the starch crystallinity. The compressive force of the starch gel prepared from H36 was significantly lower than that from other cultivars when stored at 5°C for five days, which reflected the differences in endothermic enthalpies corresponding to retrograded amylopectin. Various textural parameters of cooked waxy rice cake prepared from H36 were also remarkably different from those of cooked waxy rice cake prepared from other waxy rice cultivars. The cooked waxy rice cake prepared from H36 exhibited the lowest compressive force and breaking force by tensile and rupture tests, respectively. The analysis of amylopectin chain length distribution indicated that amylopectin of H36 contained higher proportions of the short chains. The difference in amylopectin chain length distribution and lower crystallinity of starch contributed to the unique textural properties of waxy rice cake prepared from H36. † Corresponding

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“…The scanning region of two-theta angle ( 2θ ) varied from 5.0° to 40.0°, with a scanning speed of 0.3° s − 1 (Fujita et al 2006 ). The relative starch crystallinity (RSC) of each endosperm starch from the mutant lines was determined by the method described in a previous report (Kodama et al 2011 ; Abe et al 2013 ) using calcium fluoride as an internal standard. The thermal properties of purified starch were determined by differential scanning calorimetry (DSC; Seiko Instrument 6100, Chiba, Japan) and analyzed as described previously (Fujita et al 2003 ; Fujita et al 2006 ).…”

Section: Methodsmentioning

confidence: 99%

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-High Level of Resistant Starch

Miura

Koyama

Crofts

et al. 2021

Rice

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Background Cereals high in resistant starch (RS) are gaining popularity, as their intake is thought to help manage diabetes and prediabetes. Number of patients suffering from diabetes is also increasing in Asian countries where people consume rice as a staple food, hence generation of practically growable high RS rice line has been anticipated. It is known that suppression of starch branching enzyme (BE) IIb increases RS content in cereals. To further increase RS content and for more practical use, we generated a non-transgenic be1 be2b double mutant rice (Oryza sativa) line, which completely lacked both proteins, by crossing a be1 mutant with a be2b mutant. Results The be1 be2b mutant showed a decrease in intermediate amylopectin chains and an increase in long amylopectin chains compared with be2b. The amylose content of be1 be2b mutant (51.7%) was the highest among all pre-existing non-transgenic rice lines. To understand the effects of chewing cooked rice and cooking rice flour on RS content, RS content of mashed and un-mashed cooked rice as well as raw and gelatinized rice flour were measured using be1 be2b and its parent mutant lines. The RS contents of mashed cooked rice and raw rice flour of be1 be2b mutant (28.4% and 35.1%, respectively) were 3-fold higher than those of be2b mutant. Gel-filtration analyses of starch treated with digestive enzymes showed that the RS in be1 be2b mutant was composed of the degradation products of amylose and long amylopectin chains. Seed weight of be1 be2b mutant was approximately 60% of the wild type and rather heavier than that of be2b mutant. Conclusions The endosperm starch in be1 be2b double mutant rice were enriched with long amylopectin chains. This led to a great increase in RS content in cooked rice grains and rice flour in be1 be2b compared with be2b single mutant. be1 be2b generated in this study must serve as a good material for an ultra-high RS rice cultivar.

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Starch Properties of <i>Waxy</i> Rice Cultivars Influencing Rice Cake Hardening

Cited by 13 publications

References 9 publications

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-high Level of Resistant Starch

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-high Level of Resistant Starch

Comparison of Starch Physicochemical Properties of Waxy Rice Cultivars with Different Hardening Rates

Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-High Level of Resistant Starch

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