Melting the secrets of gelatinisation temperature in rice
Rosa P. Cuevas A B , Venea D. Daygon A , Henry M. Corpuz A C D , Leilani Nora A , Russell F. Reinke E , Daniel L. E. Waters F and Melissa A. Fitzgerald A GA Grain Quality, Nutrition and Postharvest Centre, International Rice Research Institute, DAPO 7777 Metro Manila, Philippines.
B The University of Queensland, Centre for Nutrition and Food Sciences, Qld 4072, Australia.
C University of the Philippines Los Baños, College, Los Baños 4031, Laguna, Philippines.
D Philippine Rice Research Institute, Maligaya, Science City of Muñoz, Nueva Ecija 3119, Philippines.
E Rice Improvement Program, Yanco Agricultural Institute, NSW Department of Primary Industries, Yanco, NSW 2703, Australia.
F Centre for Plant Conservation Genetics, Southern Cross University, Lismore, NSW 2480, Australia.
G Corresponding author. Email: m.fitzgerald@cgiar.org
Functional Plant Biology 37(5) 439-447 https://doi.org/10.1071/FP09258
Submitted: 28 October 2009 Accepted: 29 January 2010 Published: 30 April 2010
Abstract
Gelatinisation temperature (GT) is one of the key traits measured in programs for breeding rice (Oryza sativa L.). It is commonly estimated by the alkali spreading value (ASV), and less commonly by differential scanning calorimetry (DSC). Using a diverse set of germplasm, it was determined that DSC values associate poorly with ASV, are not correlated with amylose content but correlate with cooking time. Rice varieties are traditionally grouped into three classes of GT based on ASV: high, intermediate and low. However, the distribution of DSC values of 4000 samples shows only two classes: high and low. Large differences in the distributions of chain lengths synthesised by starch synthase IIa (SSIIa) support the two classes as the major grouping, two haplotypes associating with each peak. Each peak of DSC values spanned 10°C. The chain length distribution of the amylopectin molecules from varieties at the upper boundary of each peak showed significantly more chains that span both the crystalline and amorphous lamellae of a cluster than varieties at the other end of that distribution. Improved varieties, classified as intermediate GT by ASV, belong to both of the classes defined by DSC, implying that some enzyme, other than SSIIa is involved in intermediate GT.
Additional keywords: alkali spreading value, DSC values, rice, starch synthase IIa (SSIIa).
Acknowledgements
We thank Judith Dunn, Arvin Tuaño, Maria Cristina Virrey, Charlotte D’Aboville, Aureline Dolleans, Enofra Sandoval and Adoracion Resurreccion for contributing to the collection of either DSC, ASV or CE data and the staff of the TT Chang GRC for growing the GCP set. We also thank Harold Valera for assisting in the statistical analyses. RP Cuevas and MA Fitzgerald acknowledge the financial support of the Gates Foundation and RIRDC. HM Corpuz acknowledges financial support from Philrice.
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