Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice

DOI Web Site 被引用文献7件 参考文献63件
  • Tsutsui Kazumi
    Faculty of Education, Aichi University of Education Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture
  • Kaneko Kentaro
    Department of Applied Biological Chemistry, Niigata University
  • Hanashiro Isao
    Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
  • Nishinari Katsuyoshi
    Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University
  • Toshiaki Mitsui
    Department of Applied Biological Chemistry, Niigata University

この論文をさがす

抄録

We studied the translucent and opaque characters of high temperature stressed chalky grains harvested in Niigata of 2010. Appearance of chalky grains of 2009 and 2010 (ripening temperatures: 24.4 and 28.0°C, respectively) showed some resemblance, and the high temperature stress of 2010 remarkably extended the chalking of grain. Scanning electron microscopic observation showed that round-shaped starch granules with numerous small pits were loosely packed in the opaque part of chalky grain. Reduction of mechanical resistance of cooked rice of chalky grain was observed in a breaking test (apparent strain, 0-75%), suggesting that the loose packing of starch granules probably led to the softness of chalky grain. In addition, slight differences in chain-length distributions of starches were observed in the grains of 2009-to-2010, however, no significant differences in the chain-length distributions between the translucent and opaque parts of perfect and chalky grains were found in both 2009 and 2010. Furthermore, the glucose contents in opaque parts were increased by the high temperature stress of 2010, though those in perfect grains were not different regardless of the environmental changes of 2009-to-2010. Together with previous findings on the increased expression of α-amylases in endosperm, these results suggested that unusual starch degradation rather than starch synthesis is involved in occurring of chalky grains of rice under the high temperature stress during grain filling period.

収録刊行物

被引用文献 (7)*注記

もっと見る

参考文献 (63)*注記

もっと見る

関連プロジェクト

もっと見る

キーワード

詳細情報

問題の指摘

ページトップへ