March
2003
Volume
80
Number
2
Pages
184
—
187
Authors
Yasuhiro
Suzuki
,
1
,
2
Yoshio
Sano
,
3
Tetsuya
Ishikawa
,
4
Tomoko
Sasaki
,
5
Ushio
Matsukura
,
1
and
Hiro-Yuki
Hirano
6
Affiliations
National Institute of Crop Science, Kannondai, Tsukuba, Ibaraki 305-8518, Japan.
Corresponding author. Phone: +81-29-838-8951. Fax: +81-29-838-8951. E-mail: suzuyasu@affrc.go.jp.
Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan.
National Agricultural Research Center, Kannondai, Tsukuba, Ibaraki 305-8666, Japan.
National Food Research Institute, Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Graduate School of Agriculture and Life Sciences, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
Go to Article:
RelatedArticle
Accepted November 24, 2002.
Abstract
ABSTRACT
The effects of environmental temperature (21 vs. 28°C) during rice seed development on the starch characteristics (apparent amylose content, amylopectin chain length distribution, and gelatinization properties) of nonwaxy Taichung 65 (T65), waxy Taichung (T65wx), du2-2 mutated low-amylose strain Taichung (76-3/T65), and Koshihikari were studied. Amylose contents increased with decreasing environmental temperatures. Analysis of the amylopectin chain length distribution showed that the relative amounts of long chains with degree of polymerization (DP) > 25 in all starches decreased if maturation occurred at 21°C. Gelatinization onset, peak, and conclusion temperatures and enthalpies decreased with decreasing environmental temperatures. Of all starches studied, the du2-2 mutated low-amylose Taichung (76-3/T65) was most affected by maturation temperatures. These results indicate that the du2-2 mutated low-amylose Taichung (76-3/T65) may be a useful strain in understanding biochemical and genetic starch biosynthesis response to slight changes in temperature.
JnArticleKeywords
ArticleCopyright
© 2003 American Association of Cereal Chemists, Inc.