15 research outputs found
Allelic effects on starch structure and properties of six starch biosynthetic genes in a rice recombinant inbred line population
Get PDFQuantifying grain digestibility of starch fractions in milled rice
No full textRice is one of the staple foods which serves as the major source of carbohydrate in the human diet. A typical milled rice grain is mainly composed of starch of up to 80–90%, with an average of 6–8% proteins and some trace amounts of dietary fiber. Although cooked white rice can elicit variable glycemic response, a portion of rice starch may evade digestion in the human small intestine. The digested portion of rice can be estimated and characterized in vitro based on starch digestion extent and rate (kinetics). The indigestible portion of starch can also be quantified. This chapter will present micro-scale methods to quantify rice starch digestion rate and extent based on the sugar fractions released after treating the samples with digestive enzymes
Evaluation of the optimal harvest time of rice (Oryza sativa L.) with different grain shapes grown in the Philippines
No full textThe impact of the indica rice SSIIa allele on the apparent high amylose starch from rice grain with downregulated japonica SBEIIb
No full textRice Grain Quality Benchmarking Through Profiling of Volatiles and Metabolites in Grains Using Gas Chromatography Mass Spectrometry
No full textInfluence of in situ progressive N-terminal is still controversial truncation of glycogen branching enzyme in Escherichia coli DH5α on glycogen structure, accumulation, and bacterial viability
No full textGenome-wide associated study identifies NAC42-activated nitrate transporter conferring high nitrogen use efficiency in rice
No full textIdentification of Genomic Regions and the Isoamylase Gene for Reduced Grain Chalkiness in Rice
No full textGenome-wide association analysis of panicle exsertion and uppermost internode in rice (Oryza sativa L.)
No full textWhole genome sequencing-based association study to unravel genetic architecture of cooked grain width and length traits in rice
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