Addressing the dilemmas of measuring amylose in rice

Fitzgerald Melissa A., Bergman Christine J., Resurreccion Adoracion P., Möller Jürgen, Jimenez Rosario, Reinke Russell F., Martin Margrit, Blanco Pedro H., Molina Federico, Chen Ming-Hsuan, Kuri Victoria, Romero Marissa, Habibi Fatemeh, Umemoto Takayuki, Jongdee Supanee, Graterol Eduardo, Reddy K. Radhika, Zaczuk Bassinello Priscila, Sivakami Rajeswari, Rani N. Shobha, Das Sanjukta, Wang Ya Jane, Indrasari Siti Dewi, Ramli Asfaliza, Ahmad Rauf, Dipti Sharifa S., Xie Lihong, Thi Lang Nguyen, Singh Pratibha, Castillo Toro Damaso, Tavasoli Fatemeh, Mestres Christian. 2009. Addressing the dilemmas of measuring amylose in rice. Cereal Chemistry, 86 (5) : 492-498.

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q2, Sujet : CHEMISTRY, APPLIED

Résumé : Amylose content is a parameter that correlates with the cooking behavior of rice. It is measured at the earliest possible stages of rice improvement programs to enable breeders to build the foundations of appropriate grain quality during cultivar development. Amylose is usually quantified by absorbance of the amylose-iodine complex. The International Network for Quality Rice (INQR) conducted a survey to determine ways that amylose is measured, reproducibility between laboratories, and sources of variation. Each laboratory measured the amylose content of a set of 17 cultivars of rice. The study shows that five different versions of the iodine binding method are in use. The data show that repeatability was high within laboratories but reproducibility between laboratories was low. The major sources of variability were the way the standard curve was constructed and the iodine binding capacity of the potato amylose used to produce the standard. Reproducibility is much lower between laboratories using a standard curve of potato amylose alone compared with those using calibrated rice cultivars. This study highlights the need to standardize the way amylose is measured, and presents research avenues for doing so.

Mots-clés Agrovoc : riz, Oryza sativa

Classification Agris : Q04 - Composition des produits alimentaires
U30 - Méthodes de recherche

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Fitzgerald Melissa A., IRRI [International Rice Research Institute] (PHL)
• Bergman Christine J., University of Nevada (USA)
• Resurreccion Adoracion P., IRRI [International Rice Research Institute] (PHL)
• Möller Jürgen, FOSS Analytical AB (SWE)
• Jimenez Rosario, IRRI [International Rice Research Institute] (PHL)
• Reinke Russell F., Yanco Agricultural Institute (AUS)
• Martin Margrit, Yanco Agricultural Institute (AUS)
• Blanco Pedro H., INIA (URY)
• Molina Federico, INIA (URY)
• Chen Ming-Hsuan, USDA (USA)
• Kuri Victoria, CIAT (COL)
• Romero Marissa, Philippine Rice Research Institute (PHL)
• Habibi Fatemeh, RRII [Rice research institute of Iran] (IRN)
• Umemoto Takayuki, National Institute of Crop Science (JPN)
• Jongdee Supanee, Ubon Ratchathani Rice Research Center (THA)
• Graterol Eduardo, Fundacion Para la Investigacion Agricola Danac (VEN)
• Reddy K. Radhika, R and D Unit of Tilda Riceland (IND)
• Zaczuk Bassinello Priscila, EMBRAPA (BRA)
• Sivakami Rajeswari, TNAU (IND)
• Rani N. Shobha, Directorate of Rice Research (IND)
• Das Sanjukta, Central Rice Research Institute (IND)
• Wang Ya Jane, University of Arkansas (USA)
• Indrasari Siti Dewi, ICRR (IDN)
• Ramli Asfaliza, MARDI (MYS)
• Ahmad Rauf, NARC (PAK)
• Dipti Sharifa S., BRRI (BGD)
• Xie Lihong, CNRRI (CHN)
• Thi Lang Nguyen, CLRRI (VNM)
• Singh Pratibha, GB Pant University of Agriculture and Technology (IND)
• Castillo Toro Damaso, IIA (CUB)
• Tavasoli Fatemeh, RRII [Rice research institute of Iran] (IRN)
• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/552594/)

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