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Starch Characteristics of the Rice Mutant du2‐2 Taichung 65 Highly Affected by Environmental Temperatures During Seed Development
Author(s) -
Suzuki Yasuhiro,
Sano Yoshio,
Ishikawa Tetsuya,
Sasaki Tomoko,
Matsukura Ushio,
Hirano HiroYuki
Publication year - 2003
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2003.80.2.184
Subject(s) - amylopectin , amylose , chemistry , starch , degree of polymerization , starch synthase , food science , polysaccharide , biochemistry , polymerization , polymer , organic chemistry
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 (T65 wx ), du 2‐2 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 du 2‐2 mutated low‐amylose Taichung (76‐3/T65) was most affected by maturation temperatures. These results indicate that the du 2‐2 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.