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Protein and starch characteristics of milled rice from different cultivars affected by transplantation date.

ABSTRACT: The effects of transplantation date on milled rice (physicochemical, amino acids composition and protein profiling) of different cultivars and their starch characteristics (granules size distribution, pasting and thermal) were investigated. Head rice yield increased (2.0-4.1 %) and chalky grains (5-10 %) decreased with delaying the paddy transplantation of different cultivars by 20 days. Delayed transplantation of paddy significantly increased asparagine, glutamine, threonine, cysteine, methionine, tryptophan, lysine and proline content in milled rice. Early transplantation of paddy showed higher accumulation of glutelin and prolamines than that in milled rice from delayed transplantation. The change in amino acid composition of milled rice with delay in transplantation was related to variation in accumulation of glutelin and prolamines. Starch from delayed transplanted paddy showed higher peak viscosity and lower breakdown viscosity than those from early transplanted paddy. These differences were due to higher accumulation of amylose in starch from delayed transplanted paddy than that from early transplanted paddy due to exposure of former to lower night air temperature during starch synthesis.

SUBMITTER: Kaur P

PROVIDER: S-EPMC5055883 | biostudies-other | 2016 Aug

REPOSITORIES: biostudies-other

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Protein and starch characteristics of milled rice from different cultivars affected by transplantation date.

Kaur Parmeet P Pal Priyanka P Virdi Amardeep Singh AS Kaur Amritpal A Singh Narpinder N Mahajan Gulshan G

Journal of food science and technology 20160801 8

The effects of transplantation date on milled rice (physicochemical, amino acids composition and protein profiling) of different cultivars and their starch characteristics (granules size distribution, pasting and thermal) were investigated. Head rice yield increased (2.0-4.1 %) and chalky grains (5-10 %) decreased with delaying the paddy transplantation of different cultivars by 20 days. Delayed transplantation of paddy significantly increased asparagine, glutamine, threonine, cysteine, methioni ...[more]

PMID: 27784913

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Project description:The gelatinization temperature of endosperm starch in most japonica rice cultivars is significantly lower than that in most indica rice cultivars. This is because three single nucleotide polymorphisms in the Starch synthase (SS) IIa gene in japonica rice cultivars (SSIIaJ ) significantly reduce SSIIa activity, resulting in an increase in amylopectin short chains with degree of polymerization (DP) ? 12 compared to indica rice cultivars (SSIIaI ). SSIIa forms a trimeric complex with SSI and starch branching enzyme (BE) IIb in maize and japonica rice, which is likely important for the biosynthesis of short and intermediate amylopectin chains (DP ? 24) within the amylopectin cluster. It was unknown whether the complete absence of SSIIa further increases amylopectin short chains and reduces gelatinization temperature and/or forms altered protein complexes due to the lack of a suitable mutant. Here, we identify the SSIIa-deficient mutant rice line EM204 (ss2a) from a screen of ca. 1,500 plants of the rice cultivar Kinmaze (japonica) that were subjected to N-methyl-N-nitrosourea mutagenesis. The SSIIa gene in EM204 was mutated at the boundary between intron 5 and exon 6, which generated a guanine to adenine mutation and resulted in deletion of exon 6 in the mRNA transcript. SSIIa activity and SSIIa protein in developing endosperm of EM204 were not detected by native-PAGE/SS activity staining and native-PAGE/immunoblotting, respectively. SSIIa protein was completely absent in mature seeds. Gel filtration chromatography of soluble protein extracted from developing seeds showed that the SSI elution pattern in EM204 was altered and more SSI was eluted around 300 kDa, which corresponds with the molecular weight of trimeric complexes in wild type. The apparent amylose content of EM204 rice grains was higher than that in its parent Kinmaze. EM204 also had higher content of amylopectin short chains (DP ? 12) than Kinmaze, which reduced the gelatinization temperature of EM204 starch by 5.6°C compared to Kinmaze. These results indicate that EM204 starch will be suitable for making foods and food additives that easily gelatinize and slowly retrograde.

Project description:Higher alcohols are closely related to the flavor and safety of rice wine. The formation of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol during rice wine fermentations was for the first time investigated in this study among 10 rice cultivars from two main production regions. Rice wine made from Yashui rice, the long-grain non-glutinous rice from Guizhou, produced the highest yields of higher alcohols (487.45 mg/L), and rice wine made from five glutinous rice cultivars produced the lowest yields of higher alcohols (327.45-344.16 mg/L). An extremely strong correlation was found between the starch in rice and higher alcohols in rice wine. Further analysis first showed that the former fermentation period was key for the nutrient consumption and higher alcohol formation, with more than 55% of glucose being consumed and more than 75% of higher alcohols being synthesized in 48 h. Correlation analysis confirmed the strong correlation between nutrient consumption and higher alcohol formation including valine-isobutanol (coefficient higher than 0.8 in seven rice cultivars and higher than 0.6 in three rice cultivars), glucose-isoamyl alcohol (coefficient higher than 0.8 in five rice cultivars and higher than 0.6 in the other five rice cultivars), and glucose-phenylethanol (coefficient higher than 0.8). The correlation of threonine-n-propanol, leucine-isoamyl alcohol, phenylalanine-phenylethanol, glucose-n-propanol, and glucose-isobutanol varied among the rice wines made from 10 rice cultivars. RT-qPCR analysis on five target genes verified the variation caused by different rice cultivars. this study for the first time reported the special formation pattern of higher alcohols during rice wine fermentation, emphasizing the early contribution of glucose metabolism on the formation of isobutanol. This study highlighted the significance of rice selection for making rice wine with good quality and provided theoretical references for the control of higher alcohols, especially in the former period of rice wine fermentation.

Dataset Information

Protein and starch characteristics of milled rice from different cultivars affected by transplantation date.

Publications

Protein and starch characteristics of milled rice from different cultivars affected by transplantation date.

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