Medium Maturing Glutinous Rice Variety ‘Hyowon 4’

Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment

Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decrea...

Molecular evidence on the origin and evolution of glutinous rice.

Glutinous rice is a major type of cultivated rice with long-standing cultural importance in Asia. A mutation in an intron 1 splice donor site of the Waxy gene is responsible for the change in endosperm starch leading to the glutinous phenotype. Here we examine an allele genealogy of the Waxy locus to trace the evolutionary and geographical origins of this phenotype. On the basis of 105 glutinou...

Glycemic effects of rice and glutinous rice on treated-type II diabetic subjects.

Rice Variety Improvement Using Marker-Assisted Selection

Molecular marker-assisted selection (MAS) is currently being employed in two areas of rice breeding at the University of Arkansas Rice Research and Extension Center (RREC) in Stuttgart. Presently the objective of the program is to accelerate the development of rice cultivars with improved cooking quality and rice blast disease resistance using two well-characterized molecular markers. A co-domi...

Generation of new glutinous rice by CRISPR/Cas9-targeted mutagenesis of the Waxy gene in elite rice varieties.

In rice, amylose content (AC) is controlled by a single dominant Waxy gene. We used Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)/CRISPR-associated 9 (Cas9) to introduce a loss-of-function mutation into the Waxy gene in two widely cultivated elite japonica varieties. Our results show that mutations in the Waxy gene reduce AC and convert the rice into glutinous ones without ...