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- Title
Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars.
- Authors
Iijima, Ken; Suzuki, Keitaro; Hori, Kiyosumi; Ebana, Kaworu; Kimura, Keiichi; Tsujii, Yoshimasa; Takano, Katsumi
- Abstract
Eating quality of cooked rice grains is an important determinant of its market price and consumer acceptance. To comprehensively assess the variation of eating-quality traits in 152 Japanese rice cultivars, we evaluated activities of eight endosperm enzymes related to degradation of starch and cell-wall polysaccharides. Endosperm enzyme activities showed a wide range of variations and were lower in recently developed cultivars than in landraces and old improved cultivars. Activities of most endosperm enzymes correlated significantly with the eating-quality score and surface texture of cooked rice grains. Principal component analysis revealed that rice cultivars with high eating-quality scores had high stickiness of the grain surface and low levels of endosperm enzyme activities. These results suggest that endosperm enzyme activities control texture and eating quality of cooked rice grains in Japanese rice cultivars.
- Subjects
RICE quality; ENDOSPERM; GRAIN; MULTIPLE correspondence analysis (Statistics); ENZYMES; SURFACE texture
- Publication
Bioscience, Biotechnology & Biochemistry, 2019, Vol 83, Issue 3, p502
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1080/09168451.2018.1547624