Phytic Acid Formation in Dissected Ripening Rice Grains
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چکیده
منابع مشابه
Overexpression of a Gene Involved in Phytic Acid Biosynthesis Substantially Increases Phytic Acid and Total Phosphorus in Rice Seeds.
The manipulation of seed phosphorus is important for seedling growth and environmental P sustainability in agriculture. The mechanism of regulating P content in seed, however, is poorly understood. To study regulation of total P, we focused on phytic acid (inositol hexakisphosphate; InsP₆) biosynthesis-related genes, as InsP₆ is a major storage form of P in seeds. The rice (Oryza sativa L.) low...
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It has long been believed that phosphorylase is involved in the synthesis of starch, which constitutes 70 to 80% of the mature rice grain. Aimi and his associates (1, 2, 3) found that during the ripening process a parallel relationship exists between starch synthesis and phosphorylase activity in rice grains. But we can not exclude the possible existence of mechanisms other than phosphorylase r...
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Cereal Chem. 82(5):5 17-522 Phytie acid iins'o-inositolI .2.3.4.5.6-hexaki.sphosphate) is the most abundant lorni of phosphorus (P) in cereal grains and is important to grain nutritional qualit y . In [nature rice ( Orv:a rota L) erains, the bulk Of phytic acid P is found in the germ and aleurone layer. deposited primarily as a mixed K/Mg salt. Phosphorus components and minerals were measured i...
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Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value has been hardly studied. Since nutritive quality of GBR depends on genetic diversity and germination conditions, six Ecuadorian BR varieties were germinated at 28 and 34 ºC for 48 and 96 h in darkness and proximate composition, dietary fiber fractions, phytic acid content as well as degree of protei...
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Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides i...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1979
ISSN: 0002-1369
DOI: 10.1080/00021369.1979.10863791