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Article: Genetic diversity in the physicochemical properties of waxy rice (Oryza sativa L) starch

TitleGenetic diversity in the physicochemical properties of waxy rice (Oryza sativa L) starch
Authors
KeywordsGelatinization Temperature
Genetic Diversity
Pasting Viscosity
Starch
Waxy Rice
Issue Date2004
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 2004, v. 84 n. 11, p. 1299-1306 How to Cite?
AbstractThe genetic diversity in the physicochemical properties of starches from 56 waxy rice (Oryza sativa L) genotypes (34 of indica and 22 of japonica) was studied. The parameters included thermal and retrogradation properties tested by differential scanning calorimetry (DSC), pasting viscosity tested by rapid viscoanalyser (RVA), and flour swelling volume (FSV). Wide diversity was found in all the parameters. According to their gelatinisation temperature (GT), the waxy rice genotypes could be divided into two groups, a high-GT group and a low-GT group. A total of 15 genotypes were identified as high-GT, all belonging to the indica subspecies. There was about a 5°C difference within each group and a 10°C difference between groups. Many parameters were correlated with each other in all 56 waxy rices, but some correlations were also consistent and significant when comparing the high-GT group and the low-GT group separately. For example, hot paste viscosity (HPV) was positively correlated with onset temperature (To) and enthalpy of gelatinisation (ΔH g). The results suggested that initial screening in waxy rice breeding programmes for varieties with desirable starch properties for specific food uses could be efficiently accomplished using pasting profiles from the RVA. © 2004 Society of Chemical Industry.
Persistent Identifierhttp://hdl.handle.net/10722/177188
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBao, Jen_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorSun, Men_US
dc.date.accessioned2012-12-04T02:30:18Z-
dc.date.available2012-12-04T02:30:18Z-
dc.date.issued2004en_US
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2004, v. 84 n. 11, p. 1299-1306en_US
dc.identifier.issn0022-5142en_US
dc.identifier.urihttp://hdl.handle.net/10722/177188-
dc.description.abstractThe genetic diversity in the physicochemical properties of starches from 56 waxy rice (Oryza sativa L) genotypes (34 of indica and 22 of japonica) was studied. The parameters included thermal and retrogradation properties tested by differential scanning calorimetry (DSC), pasting viscosity tested by rapid viscoanalyser (RVA), and flour swelling volume (FSV). Wide diversity was found in all the parameters. According to their gelatinisation temperature (GT), the waxy rice genotypes could be divided into two groups, a high-GT group and a low-GT group. A total of 15 genotypes were identified as high-GT, all belonging to the indica subspecies. There was about a 5°C difference within each group and a 10°C difference between groups. Many parameters were correlated with each other in all 56 waxy rices, but some correlations were also consistent and significant when comparing the high-GT group and the low-GT group separately. For example, hot paste viscosity (HPV) was positively correlated with onset temperature (To) and enthalpy of gelatinisation (ΔH g). The results suggested that initial screening in waxy rice breeding programmes for varieties with desirable starch properties for specific food uses could be efficiently accomplished using pasting profiles from the RVA. © 2004 Society of Chemical Industry.en_US
dc.languageengen_US
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.-
dc.subjectGelatinization Temperatureen_US
dc.subjectGenetic Diversityen_US
dc.subjectPasting Viscosityen_US
dc.subjectStarchen_US
dc.subjectWaxy Riceen_US
dc.titleGenetic diversity in the physicochemical properties of waxy rice (Oryza sativa L) starchen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.identifier.authoritySun, M=rp00779en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/jsfa.1750en_US
dc.identifier.scopuseid_2-s2.0-4043157766en_US
dc.identifier.hkuros91076-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-4043157766&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume84en_US
dc.identifier.issue11en_US
dc.identifier.spage1299en_US
dc.identifier.epage1306en_US
dc.identifier.isiWOS:000223220000006-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridBao, J=7201398486en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.scopusauthoridSun, M=7403181447en_US

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