| Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure简 |
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| 引用本文： | Seila SAR,Morgan J. TTZZOTTT,Jovin HASJTM,Robert G. GTLBERT. Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure简[J]. 水稻科学, 2014, 21(1): 47-58. DOI: 10.1016/S1672-6308(13)60163-8 |
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| 作者姓名： | Seila SAR Morgan J. TTZZOTTT Jovin HASJTM Robert G. GTLBERT |
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| 摘 要： |
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| 收稿时间： | 2013-02-14 |
Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure |
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| Affiliation: | 1. Group of Biological Chemistry and Chemometrics, Institute of Chemistry, Federal University of Rio Grande do Norte, Natal 59072-970, RN, Brazil;2. Department of Morphology, Post graduation programme in Health Science / Post graduation programme in Structural and Functional Biology, Federal University of Rio Grande do Norte, Natal 59072-970, RN, Brazil;3. Department of Biophysics and Pharmacology, Post graduation programme in Public Health / Post graduation programme in Pharmaceutical Science, Federal University of Rio Grande do Norte, Natal 59072-970, RN, Brazil;4. Post graduation programme in Pharmaceutical Science, Federal University of Rio Grande do Norte, Natal 59072-970, RN, Brazil |
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| Abstract: | The effects of variety and growth location on grain composition and starch structures were investigated using three rice (Oryza sativa L.) cultivars (Phka Romduol, Sen Pidao and IR66) with different amylose contents. All the three cultivars were planted in three different agro-climatic zones (Phnom Penh, Coastal and Plateau) of Cambodia. The protein content of polished grains increased when rice was planted at a location with higher average temperature, but their lipid content decreased. The amylose content and degree of branching were not greatly affected by the minor temperature differences among the growing locations. Starch fine structures characterized by the chain-length distribution were significantly different among the cultivars, but not significantly among different locations. The results suggested that protein and lipid biosyntheses were more sensitive to the environmental temperature than that of starch in rice grains. |
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| Keywords: | rice physicochemical property starch fine structure size-exclusion chromatography growth location |
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