The Difference of Protein Composition of Central Region between White-core Grains and Non-white-core Grains in the Same Rice Cultivar for Sake Brewery.

Yamada, Hiroki; Akiyama, Yukio; Takahara, Yoshimasa; Ooshima, Masahiro; Yamamoto, Kōji

doi:10.1270/jsbbs.52.101

Cited by 3 publications

(1 citation statement)

References 16 publications

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“…Also, two units of GLP were found to be 4.2 and 2.4 times more in the white‐core group than in the normal control group, respectively. In a similar study, Yamada et al (2002) reported a high molecular weight, white‐core–specific protein found in the acidic part of 2D‐PAGE image, similar to the one reported here. However, the identity of the protein was not provided in that report.…”

Section: Discussionsupporting

confidence: 87%

Japanese Sake‐Brewing Rice Cultivars Show High Levels of Globulin‐like Protein and a Chloroplast Stromal HSP70

et al. 2009

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White‐core is an important trait in the selection of rice (Oryza sativa L. ssp. japonica) for sake (Japanese rice wine) production. The present study was conducted to find differences between the endosperm protein pattern of white‐core–bearing sake‐brewing cultivars and those of normal rice grains. Protein patterns of white‐core sake‐brewing grains were compared with those of normal cultivars by two‐dimensional polyacrylamide gel electrophoresis (2D‐PAGE). Several proteins showing different amounts were detected. These were identified by microsequencing and found to be known carbohydrate‐metabolizing enzymes as well as proteins with no known involvement in carbohydrate metabolism. Two units of globulin‐like protein (GLP) and a chloroplast stromal heat shock protein 70 (ctHSP70) showed the greatest difference in the white‐core group. Analysis of amyloplast proteins showed slightly higher amounts of GLP and ctHSP70 in the amyloplast than in the cytosol. Also, time‐course analysis of developing rice grains indicated that both proteins were elevated during the later stages of grain development. From this we conclude that GLP and ctHSP70‐II are associated with white‐core appearance and thus behave as biochemical markers for this character in sake‐brewing rice cultivars.

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Section: Discussionsupporting

confidence: 87%

Japanese Sake‐Brewing Rice Cultivars Show High Levels of Globulin‐like Protein and a Chloroplast Stromal HSP70

et al. 2009

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Positional variations in chalky occurrence within a rice panicle and its relation to grain nutritional quality

Cheng

Liu

et al. 2007

Aust. J. Agric. Res.

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The effect of grain position within a panicle on chalky occurrence, and its relation to phytic acid and protein content, were studied using 6 Japonica rice cultivars with compact panicles and through leaf and floret removal treatments to alter source-sink ratio. There were significant differences in total chalky grain (TCG), white core grain (WCG), white belly grain (WBG), and WCG/WBG among grains within a panicle, with the top and primary rachides having higher WBG than the bottom and secondary rachides. Alteration of source-sink ratio had a remarkable influence on chalky grain occurrence and its positional distribution within a panicle, and the extent of the influence varied greatly with cultivars. In comparison with WCG, WBG occurrence was more susceptible to the alteration of source-sink ratio. No significant correlation was found between chalky percentage and phytic acid and protein contents for the grains in the different positions within a panicle. Chalky occurrence had little effect on the nutritional quality.

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Rice used for Japanese sake making

Okuda

2019

Bioscience, Biotechnology, and Biochemistry

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Sake is a Japanese traditional alcoholic beverage made from rice and water. Recently, its export and its production in countries other than Japan have increased. In accordance, both the breeding and the cultivation of sake rice varieties have been extended to wide areas of Japan. To breed new sake rice cultivars and to cultivate rice with high suitability for sake production, an understanding of the properties of the ingredient rice grains and the factors affecting sake making is important. The influence of various rice properties, such as starch structure, protein, water absorption, and grain polishing, on sake making are being revealed in detail. In this review, the properties of rice used for sake making are summarized in terms of fermentation science and rice cultivation.

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The Difference of Protein Composition of Central Region between White-core Grains and Non-white-core Grains in the Same Rice Cultivar for Sake Brewery.

Cited by 3 publications

References 16 publications

Japanese Sake‐Brewing Rice Cultivars Show High Levels of Globulin‐like Protein and a Chloroplast Stromal HSP70

Japanese Sake‐Brewing Rice Cultivars Show High Levels of Globulin‐like Protein and a Chloroplast Stromal HSP70

Positional variations in chalky occurrence within a rice panicle and its relation to grain nutritional quality

Rice used for Japanese sake making

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