Results 31 to 40 of about 15,422 (239)

Effect of processing condition and polishing rate on apparent Amylose content of some Sri Lankan rice varieties

Tropical Agricultural Research, 2015
Rice (Oryza sativa) is the staple food in Sri Lanka. Amylose content is the key determinant of cooking and eating qualities of rice. Therefore it is commonly used as an objective index for cooked rice texture.
H.D.K. Darandakumbura, B.D.R. Prasantha, D.G.N.G. Wijesinghe   +2 more
doaj   +1 more source

A Simple and Low-Cost Method to Classify Amylose Content of Rice Using a Standard Color Chart

Plant Production Science, 2009
An alternative method to classify amylose content in rice was developed. In this method, based on amylose-iodine colorimetry, a standard color chart was used instead of a spectrophotometer to successfully classify a wide range of cultivars with known and
Michael Ronoubigouwa Ambouroue Avaro, Ly Tong, Tomohiko Yoshida   +2 more
doaj   +1 more source

Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches

Legume Science, 2022
The physicochemical properties and nutritional fractions of the starches isolated from nine Canadian‐grown peas, including marrowfat, green, and yellow pea types, were studied and compared with six commercial starches, to explore the unique properties of
Zhan‐Hui Lu, Yiting Lu, Elizabeth Donner, Qiang Liu, Dengjin Bing   +4 more
doaj   +1 more source

Genetic Effect on Amylose and Protein Contents in the Crossed Rice Seeds

Plant Production Science, 2002
The nature of gene action may be revealed and desirable parents may be found by analyzing the combining ability and estimating the degree of heterosis in an early generation. Currently, varieties with a good eating quality are preferred.
Jong Gun Won, Tomohiko Yoshida, Yousuke Uchimura   +2 more
doaj   +1 more source

Analysis of the relationship between Wx gene polymorphisms and amylose content in hulless barley

Czech Journal of Genetics and Plant Breeding, 2017
I2-KI staining was used to phenotype 151 hulless barley plants, which determined that five samples were of the waxy variety, namely 14-Z152, IG107028, Puebla, Hu Zhu Shuang Cao Ren, and APM-HC1905.
Kunlun WU, Xiaohua YAO, Youhua YAO, Dezhao CHI, Zongyun FENG   +4 more
doaj   +1 more source

Variability in Amylose Content of Rice

, 1976
This article 'Variability in Amylose Content of Rice' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based ...
Paule, C. M., Gomez, K. A., Juliano, B. O., Coffman, W. R.   +3 more
openaire   +1 more source

Korelasi antara kadar amilosa dan mutu tanak pada beberapa varietas beras

Agrointek
Starch is the main component of rice, consisting of amylose and amylopectin molecules. Amylose plays an important role in determining the quality of cooked rice, such as expansion volume, water uptake, and dissolved solids during the cooking process ...
Tanwirul Millati, Rini Hustiany, Susi Susi, Alia Rahmi, Dyah Retno Palupi, Marsya Ayu Finola   +5 more
doaj   +1 more source

Two Alternative Methods to Predict Amylose Content of Rice Grain by Using Tristimulus CIE Lab Values and Developing a Specific Color Board of Starch-iodine Complex Solution

Plant Production Science, 2011
Amylose content was predicted by measuring tridimensional Commission Internationale de l‘Eclairage (CIE L*a*b*), L*a*b* values in starch-iodine solutions and building a regression model.
Michael Ronoubigouwa Ambouroue Avaro, Zhongli Pan, Tomohiko Yoshida, Yoshiharu Wada   +3 more
doaj   +1 more source

Valosin‐containing protein counteracts ATP‐driven dissolution of FUS condensates through its ATPase activity in vitro

FEBS Letters, EarlyView.
Biomolecular condensates formed by fused in sarcoma (FUS) are dissolved by high ATP concentrations yet persist in cells. Using a reconstituted system, we demonstrate that valosin‐containing protein (VCP), an AAA+ ATPase, counteracts ATP‐driven dissolution of FUS condensates through its D2 ATPase activity.
Hitomi Kimura, Shin‐ichi Tate, Kyota Yasuda   +2 more
wiley   +1 more source

Method for determining amylose content of fresh rice sample

浙江大学学报. 农业与生命科学版, 2002
Based on the effects of pH and sample concentration on determination of amylose content of rice sample, a new method for the determination was developed.
ZHONG Lian-jin, CHENG Fang-min
doaj   +1 more source