ONCE upon a time the people at court lived on chaff because they believed that rice was the bone of the grain and that chaff was its meat. Miniya was a maid of the cruel Empress. One day, Miniya walked a little slower...ONCE upon a time the people at court lived on chaff because they believed that rice was the bone of the grain and that chaff was its meat. Miniya was a maid of the cruel Empress. One day, Miniya walked a little slower than usual when preparing water for the Empress to wash her feet. This irritated the Empress. After that Miniya was forbidden to eat. Because Miniya couldn’t bear long-term hunger, she picked up the bone of the grain to keep from starving. She was surprised to find out the bone of the grain was展开更多
Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing region...Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing regions in20 provinces.The physico-chemical proper-ties,including grain length(GL),length towidth ratio(L/W),chalky grain rate(CG),chalkiness(CH),translucency(TR),gela-tinization temperature(GT,measured by alka-li spreading value),gel consistency(CA2),amylase content(AC),and protein content(PC)were measured according to the standard展开更多
Soak-n-eat rice, a natural treasure of Eastern India, is popular rice based ethnic food item of the tribal peoples of Assam. In the present study, 22 low amylose containing glutinous Bora rice lines were explored for ...Soak-n-eat rice, a natural treasure of Eastern India, is popular rice based ethnic food item of the tribal peoples of Assam. In the present study, 22 low amylose containing glutinous Bora rice lines were explored for their unique ‘ready-to-eat’ properties, where physicochemical and molecular approach was used to investigate the science behind softness and finally the establishment of trait linked marker associated with this unique soft trait. Very low amylose content, pinholes in kernel, low final viscosity and detection of unique functional groups, made physicochemical properties of soft rice very distinct from normal rice. Polymorphic trait linked markers;a good number of SNPs in trait linked loci and down regulation of those loci during grain filling revealed the unique molecular basis of softness. RM190 is associated with amylose content and softness, confirmed as a trait linked marker by showing heterozygous band in hybrid lines with desired trait. This study may be the first holistic approach on soft rice for its unique soak-n-eat properties and developed hybrid lines may be the source of future environment friendly food.展开更多
文摘ONCE upon a time the people at court lived on chaff because they believed that rice was the bone of the grain and that chaff was its meat. Miniya was a maid of the cruel Empress. One day, Miniya walked a little slower than usual when preparing water for the Empress to wash her feet. This irritated the Empress. After that Miniya was forbidden to eat. Because Miniya couldn’t bear long-term hunger, she picked up the bone of the grain to keep from starving. She was surprised to find out the bone of the grain was
文摘Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing regions in20 provinces.The physico-chemical proper-ties,including grain length(GL),length towidth ratio(L/W),chalky grain rate(CG),chalkiness(CH),translucency(TR),gela-tinization temperature(GT,measured by alka-li spreading value),gel consistency(CA2),amylase content(AC),and protein content(PC)were measured according to the standard
基金Financial assistance was provided by Life Science Research Board(DRDO,Govt.of India)in the form of a research project(Ref.No.LSRB-303/FSH-ABB/2017).
文摘Soak-n-eat rice, a natural treasure of Eastern India, is popular rice based ethnic food item of the tribal peoples of Assam. In the present study, 22 low amylose containing glutinous Bora rice lines were explored for their unique ‘ready-to-eat’ properties, where physicochemical and molecular approach was used to investigate the science behind softness and finally the establishment of trait linked marker associated with this unique soft trait. Very low amylose content, pinholes in kernel, low final viscosity and detection of unique functional groups, made physicochemical properties of soft rice very distinct from normal rice. Polymorphic trait linked markers;a good number of SNPs in trait linked loci and down regulation of those loci during grain filling revealed the unique molecular basis of softness. RM190 is associated with amylose content and softness, confirmed as a trait linked marker by showing heterozygous band in hybrid lines with desired trait. This study may be the first holistic approach on soft rice for its unique soak-n-eat properties and developed hybrid lines may be the source of future environment friendly food.
