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2018 Vol.63, Issue 2

Original Research Article

Effects of Ripening Temperature on Starch Structure and Storage Protein Characteristics of Early Maturing Rice Varieties during Grain Filling

조생종 벼의 평야지 재배에 따른 등숙 온도 차이에 의한 전분구조 및 종자 저장단백질 특성 연구

Jieun Kwak1
,
Jeom-Sig Lee1
,
Yong-Jae Won1
,
Hyang-Mee Park1
,
Kang-Su Kwak1
,
Mi-Jung Kim2
,
Choon-Ki Lee1
,
Sun-Lim Kim1
,
Mi-Ra Yoon1*
곽 지은1
,
이 점식1
,
원 용재1
,
박 향미1
,
곽 강수1
,
김 미정2
,
이 춘기1
,
김 선림1
,
윤 미라1*
1National Institute of Crop Science, Rural Development Administration, Republic of Korea
2Research Policy Bureau of Rural Development Administration, Republic of Korea
1농촌진흥청 국립식량과학원
2농촌진흥청 연구정책국
*Corresponding Author
30 June 2018. pp. 77-85
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Abstract

This study was performed to understand the effects of filling stage temperature on the characteristics of starch and storage protein and the quality of rice grains. Eight early maturing rice varieties were cultivated in Cheolweon (latitude 38°15’N) and Suwon (latitude 37°16’N) areas in Korea. Rice grown in Suwon, with relatively high ripening period temperatures, showed significantly reduced head rice ratio and eating qualities, higher protein and lower amylose contents than rice grown in Cheolweon. In rice that ripened under high temperature conditions, the starch contained significantly less short-chain amylopectin (DP < 12) but more intermediate- (DP 13-24) and long- (DP > 25) chain amlylopectin compared to rice that ripened under normal conditions. In addition, the electrophoretic pattern of rice storage protein under high- temperature conditions revealed decreased prolamin and increased glutelin contents.

Keywords
early maturing variety
high-temperature
rice quality
starch
storage protein
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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 :2
  • Pages :77-85
  • Received Date : 2017-11-24
  • Revised Date : 2018-05-11
  • Accepted Date : 2018-06-05
  • DOI :https://doi.org/10.7740/kjcs.2018.63.2.077
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