All Issue

2018 Vol.63, Issue 3 Preview Page

Original Research Article

Influence of Different Transplanting Dates on Amylopectin Branch-chain-length and Pasting Properties of Rice Flour Varieties
Chae-Min Han1*
,
Jong-Hee Shin1
,
Sang-Kuk Kim1
,
Tae-Young Kwon1
,
Jong-Sang KIM2
1Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services
2Major in Food Biomaterials, School of Food Science & Biotechnology, Kyungpook National University
*Corresponding Author
30 September 2018. pp. 210-218
PDF XML Citation
Abstract

This study was conducted to examine the influence of different transplanting dates on rice quality and starch properties (morphology and pasting properties) of rice varieties that may be used for the production of rice flour. Three rice flour varieties, ‘Seolgaeng’, ‘Hangaru’, and ‘Milyang317’, were transplanted on May 20, May 30, June 10, and June 20. The peak viscosity decreased with a delay in the transplanting date. However, the amylose content increased with a delay in the transplanting date, whereas that of protein decreased. Amylopectin short-branch chain content increased in the rice varieties that were transplanted on May 30. The morphology of the starch granule of the varieties was determined by SEM. No apparent external difference in the starch granules was observed for the different transplanting dates. These results indicate that the transplanting date influenced the amylopectin structure and pasting properties, which led to changes in the physicochemical characteristics of rice starch.

Keywords
amylopectin structure
rice
rice flour
transplanting date
References
1
Adoration, P. R., H. Tetsuo, O. J. Bienvenido, and Y. Shouichi. 1977. Effect of temperature during ripening on grain quality of rice. Soil Science and Plant Nutrition. 23(1) : 109-112.
10.1080/00380768.1977.10433027
2
Anugrahati, N. A., Y. Pranoto, Y. Marsono, and D. W. Marseno. 2017. Physicochemical properties of rice (Oryza sativa L.) flour and starch of two Indonesian rice varieties differing in amylose content. International Food Research Journal. 24(1) : 108-113.
3
Ashraf, A., A. Khalid, and K. Ali. 1999. Effect of seedling age and density on growth and yield of rice in saline soil. Pak. J. Biol. Sci. 2(3) : 860-862.
10.3923/pjbs.1999.860.862
4
Ayabe, S., M. Kasai, K. Ohishi, and K. Hatae. 2009. Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content. Food science and Technology research. 15(3) : 299-306.
10.3136/fstr.15.299
5
Baloch, M. S., I. U. Awan, and G. Hassan. 2006. Growth and yield of rice as affected by transplanting dates and seedlings per hill under high temperature of Dera Ismail Khan, Pakistan. J Zhejiang Univ Sci B. 7(7) : 572-579.
10.1631/jzus.2006.B0572
6
Chen, J. J., C. Y. Lii, and S. Lu. 2003. Physicochemical and morphological analyses on damaged rice starches. J Food Drug Anal. 11 : 283-289.
7
Cho, J. H., Y. C. Song, K. S. Lee, S. W. Choi, M. J. Lee, K. C. Jang, H. Y. Kim, H. J. Kang, K. D. Park, and W. D. Seo. 2017. Physicochemical Characteristics of Cultivated Aromatic Rice Germplasm and Comparative Analysis of Flavor Components During Transplanting Time. Korean J Environ Agric. 36(3) : 175-183.
10.5338/KJEA.2017.36.3.26
8
Chrungoo, N. K. and A. G. Devi. 2015. Morphological and Rheological Properties of Starches Separated from Cultivars of Rice (Oryza sativa L.) from North East India. American Journal of Plant Sciences. 6(12) : 2019-2031.
10.4236/ajps.2015.612202
9
Chun, A., H. J. Lee, B. R. Hamaker, and S. Janaswamy. 2015. Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa). J Agric Food Chem. 63(12) : 3085-3093.
10.1021/jf504870p
10
Detchewa, P., M. Thongngam, and O. Naivikul. 2012. Physicochemical and Thermal Properties of Non-Waxy Rice Flour as Affected by Waxy Rice Flour and Its Influence on Textural and Cooking Properties of Rice Spaghetti. International Conference on Nutrition and Food Sciences. 39.
11
Fujita, N., M. Yoshida, N. Asakura, T. Ohdan, A. Miyao, H. Hirochika, and Y. Nakamura. 2006. Function and Characterization of Starch Synthase I Using Mutants in Rice. Plant Physiology. 140(3) : 1070-1084.
10.1104/pp.105.071845
12
Gilbert, R. G., T. Witt, and J. Hasjim. 2013. What is being learned 475 about starch properties 476 from multiple-level characterization. Cereal Chemistry. 90(4) : 312-325.
10.1094/CCHEM-11-12-0141-FI
13
Jane, J., Y. Y. Chen, L. F. Lee, A. E. McPherson, K. S. Wong, M. Radosavljevic, and T. Kasemsuwan. Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch. Cereal Chem. 76(5) : 629-637.
10.1094/CCHEM.1999.76.5.629
14
Ju, Y. C., S. W. Han, J. S. Park, and K. Y. Park. 2000. Effective Screening Method for Viviparous Germination of Rice. Korean J. Crop Sci. 45(2) : 103-107.
15
Kang, T. Y., K. H. Sohn, M. R. Yoon, J. S. Lee, and S. H. Ko. 2015. Effect of the shape of rice starch granules on flour characteristic and gluten-free bread quality. International Journal of Food Science and Technology. 50(8) : 1743-1749.
10.1111/ijfs.12835
16
Kasemsuwan, T., J. Jane, P. Schnable, P. Stinard, and D. Robertson. 1995. Characterization of the dominant mutant amylose-extender(Ae1-5180) maize starch. Cereal Chem. 72, 457-464.
17
Kaur, P., P. Pal, A. S. Virdi, A. Kaur, N. Singh, and G. Mahajan. 2016. Protein and starch characteristics of milled rice from different cultivars affected by transplantation date. J Food Sci Technol. 53(8) : 3186-3196.
10.1007/s13197-016-2293-x
18
Kim, C. E., J. K. Sohn, and M. Y. Kang. 2007. Relationship between palatability and physicochemical properties of carbohydrate components in rice endosperm. Korean J. Crop Sci. 52(4) : 421-428.
19
Kim, R. Y., C. S. Kim, and H. I. Kim. 2009. Physicochemical Properties of Non-waxy Rice Flour Affected by Grinding Methods and Steeping Times. J Korean Soc Food Sci Nutr. 38(8) : 1076-1083.
10.3746/jkfn.2009.38.8.1076
20
Kim, S. K., H. D. Lee, J. G. Ryu, H. J. Choi, S. M. Kang, and I. J. Lee. 2011. Physical and Structural Characteristics of Endosperm Starch of Four Local Barnyardgrass (Echinochloa crus-galli L.) Collections in Korea. Korean J. Crop Sci. 56(4) : 293-298.
10.7740/kjcs.2011.56.4.293
21
Kim, S. K., H. J. Choi, D. K. Kang, and H.Y. Kim. 2012. Starch properties of native proso millet (Panicum miliaceum L.). Agronomy Research 10(1-2) : 311-318.
22
Kim, S. K., J. H. Shin, D. J. Ahn, and S. J. Kim. 2016. Changes in Amylopectin Structure and Pasting Properties of Starch as Affected by Different Transplanting Dates in Rice. Korean J. Crop Sci. 61(4) : 235-241.
10.7740/kjcs.2016.61.4.235
23
Kim, S. K., J. H. Shin, D. K. Kang, S. Y. Kim, and S.Y. Park. 2013. Changes of Anthocyanidin Content and Brown Rice Yield in Three Pigmented Rice Varieties Among Different Transplanting and Harvesting Times. Korean J. Crop Sci. 58(1) : 28-35.
10.7740/kjcs.2013.58.1.028
24
Kwak, J., M. R. Yoon, J. S. Lee, J. H. Lee, S. H. Ko, H. Thomas, and Y. J. Won. 2017. Morphological and starch characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour. Food Sci Biotechnol. 26(1) : 43-48.
10.1007/s10068-017-0006-5
25
Lee, M. K. and M. S. Shin. 2006. Characteristics of rice flours prepared by moisture-heat treatment. Korean J. Food Cookery sci. 22(2) : 147-157.
26
Leewatchararongjaroen, J. and J. Anuntagool. 2016. Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour. Rice Science. 23(5) : 274-281.
10.1016/j.rsci.2016.08.005
27
Liaotrakoon, W., V. Liaotrakoon, W. Wongsaengtham, and S. Rodsiri. 2014. Influence of dry- and wet-milling processes on physicochemical properties, syneresis, pasting profile and microbial count of job’s tear flour. International Food Research Journal. 21(5) : 1745-1749.
28
Mo, Y. J., J. U. Jeung, Y. S. Shin, C. S. Park, K. H. Kang, and B. K. Kim. 2013. Agronomic and genetic analysis of Suweon 542, a rice floury mutant line suitable for dry milling. Rice. 6(1) : 37.
10.1186/1939-8433-6-37
29
Mohapatra, P. K. and E. Kariali. 2016. Management of viviparous germination in rice: a strategy for development of climate resilient rice cultivation. ORYZA- An International Journal on Rice. 53(3) : 235-239.
30
Oh, S. M., J. H. No, and M. S. Shin. 2014. Gelatinization Properties and Molecular Structure of Waxy Rice Starches Isolated from Korean Japonica and Indica Cultivars. KOREAN J. FOOD COOK. SCI. 30(6) : 716-725.
31
Oteng-Darko, P., N. Kyei-Baffour, and E. Ofori. 2013. Yield of rice as affected by transplanting dates and plant spacing under climate change simulations. Wudpecker Journal of Agricultural Research. 2(12) : 55-63.
32
Park, J. Y., S. H. Oh, S. I. Han, Y. Y. Lee, B. W. Lee, H. M. Ham, Y. H. Choi, S. K. Oh, J. H. Cho, and Y. C. Song. 2016. Starch Structure and Physicochemical Properties of Colored Rice Varieties. Korean J. Crop Sci. 61(3) : 153-162.
10.7740/kjcs.2016.61.3.153
33
Park, S. R., J. H. No, and M. S. Shin. 2016. Physicochemical and Structural Characteristics of Waxy Rice Flours and Starches during Soaking Time. J East Asian Soc Diet Life. 26(5) : 457-465.
10.17495/easdl.2016.10.26.5.457
34
Reddy, D. K. and M. G. Bhotmange. 2013. Isolation of Starch from Rice (Oryza Sativa L.) and its Morphological Study using Scanning Electron Microscopy. International Journal of Agriculture and Food Science Technology. 4(9) : 859-866.
35
Saif, S. M. H., Y. Lan, and V. E. Sweat. 2003. Gelatinization Properties of Rice Flour. International Journal of Food Properties. 6(3) : 531-542.
10.1081/JFP-120021457
36
Shon, J. Y., J. H. Kim, H. Y. Jung, B. K. Kim, K. J. Choi, and W. H. Yang. 2014. Effect of pre-harvest sprouting on seed viability, germination and seedling emergence rate of rice. Korean Journal of Crop Science. 59(4) : 427-434.
10.7740/kjcs.2014.59.4.427
37
Sim, E. Y., S. K. Chung, J. H. Cho, K. S. Woo, H. Y. Park, H. J. Kim, S. G. Oh, and W. H. Kim. 2015. Physicochemical Properties of High-amylose Rice Varieties. Food Eng. Prog. 19(4) : 392-398.
10.13050/foodengprog.2015.19.4.392
38
Singh, N., L. Kaur, S. S. Singh, and K. S. Sekhon. 2005. Physiochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry. 89(2) : 253-259.
10.1016/j.foodchem.2004.02.032
39
Statistics Korea (2017) http://kostat.go.kr/portal/korea/index.action. Accessed 14 Feb 2017.
40
Suksomboon, A. and O. Naivikul. 2006. Effect of Dry- and Wet-Milling Processes on Chemical, physicochemical Properties and Starch Molecular Structures of Rice Starches. Kasetsart Journal. 40. 125-134.
41
Wang, Y. J. and L. Wang. 2000. Effects of modification sequence on structures and properties of hydroxyproylated and crosslinked waxy maize starch. Starch 52, 406-412.
10.1002/1521-379X(200011)52:11<406::AID-STAR406>3.0.CO;2-3
42
Xu, Q., W. Chen, and Z. Xu. 2015. Relationship between grain yield and quality in rice germplasms grown across different growing areas. Breeding Science. 65(3) : 226-232.
10.1270/jsbbs.65.226
43
Yamakawa, H., T. Hirose, M. Kuroda, and T. Yamaguchi. 2007. Comprehensive Expression Profiling of rice grain Filling-Related Genes under High Temperature Using DNA Microarray. American Society of Plant Biologists. 144(1) : 258-277.
10.1104/pp.107.098665
44
Yamamoto, A and K. Shirakawa, 1999. Annealing of Long-Term Stored Rice Grains Improves Gelatinization Properties. Cereal Chemistry Journal. 76(5) : 646.
10.1094/CCHEM.1999.76.5.646
45
Yang, L., Y. H. Sun, Y. Lu, Q. Mao, L. X. You, J. M. Hou, and M. A. Ashraf. 2016. Effects of Leached Amylose and Amylopectin in Rice Cooking Liquid on Texture and Structure of Cooked Rice. Braz. Arch. Biol. Technol. 59.
46
Yang, X., J. Bi, R. G. Gillbert, G. Li, Z. Liu, S. Wang, and Y. Ding. 2016. Amylopectin chain length distribution in grains of japonica rice as affected by nitrogen fertilizer and genotype. Journal of Cereal Science. 71. 230-238.
10.1016/j.jcs.2016.09.003
47
Yoon, M. R., A. R Chun, S. K. Oh, H. C. Hong, I. S. Choi, J. H. Lee, Y. C. Cho, and Y. G. Kim. 2012. Physicochemical Characteristics of Starches in Rice Cultivars of Diverse Amylose Contents. Korean J. Crop Sci. 57(3) : 226-232.
10.7740/kjcs.2012.57.3.232
Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :3
  • Pages :210-218
  • Received Date : 2018-06-07
  • Revised Date : 2018-08-30
  • Accepted Date : 2018-09-01
  • DOI :https://doi.org/10.7740/kjcs.2018.63.3.210
Journal Informaiton The Korean Journal of Crop Science The Korean Journal of Crop Science
Online Submission
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • crosscheck
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close