Rice (Oryza sativa L.) is enjoyed by many people as a staple food because of its flavour and texture. Some cultivars, like scented rice, are preferred over others due to their distinctive aroma and flavour. The volatile profile of rice has been explored by other investigators, some of whom have also determined a corresponding aroma using GC/olfactometry. However, little research has been done t...

We found novel vesicles derived from rough endoplasmic reticulum (ER) in rice endosperm. The novel vesicles had characteristic structures different from that of the ER-derived protein body type I and the Golgi-derived dense vesicles. Immunocytochemical analysis revealed that the novel vesicles are derived directly from the aggregates of vacuolar storage proteins in the rough ER. In addition, Bi...

The aim of this study was to evaluate the viability of periodontal ligament cells of avulsed teeth in three different storage media. Forty-five mature premolars extracted for orthodontic therapeutic purposes were randomly and equally divided into three groups according to the storage medium: milk (control), rice water and egg white. After placing extracted teeth for 30 min in storage media, the...

Cereal Chem. 88(4):414–420 Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance to amylolytic enzymes. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was ...

I identified a new locus responsible for increased yield potential and evaluated its physiological function to understand how to improve potential yield in rice (Oryza sativa) plants. Quantitative trait loci (QTLs) for 1,000-grain weight (TGW) were analyzed under different environments over 3 years in backcross inbred lines of rice japonica cv Nipponbare x indica cv Kasalath. Four QTLs for this...

During seed development, endosperm cells of highly productive cereals, including rice, synthesize disulfide-rich proteins in large amounts and deposit them into storage organelles. Disulfide bond formation involves electron transfer and generates H(2)O(2) as a by-product. To ensure proper development and maturation of seeds, the endosperm cells must supply large amounts of oxidizing equivalents...

The Dof (DNA binding with one finger) transcriptional activator rice (Oryza sativa) prolamin box binding factor (RPBF), which is involved in gene regulation of rice seed storage proteins, has been isolated from rice cDNA expressed sequence tag clones containing the conserved Dof. RPBF is found as a single gene per haploid genome. Comparison of RPBF genomic and cDNA sequences revealed that the g...

Equilibrium moisture contents of starch-based foods were determined at nine levels of relative humidity ranging from 10% to 98%, using a static desiccator technique. From the water adsorption isotherms, the critical moisture contents (% dry basis), i.e. the moisture contents to be maintained at 258C that will not allow fungal growth were found to be 13.0% for rice grains, 12.9% for glutinous ri...

Rice seed storage proteins glutelin and α-globulin are synthesized in the endoplasmic reticulum (ER) and deposited in protein storage vacuoles (PSVs). Sar1, a small GTPase, acts as a molecular switch to regulate the assembly of coat protein complex II, which exports secretory protein from the ER to the Golgi apparatus. To reveal the route by which glutelin and α-globulin exit the ER, four putat...

Stored rice was collected from rice processing complexes of National Agricultural Cooperative Federation of 11 regions in Korea to evaluate the occurrence of fungi and bacteria and to identify the predominant fungi and bacteria to the genus levels. Most rice samples generally produced the higher levels of fungi and bacteria than white rice. The occurrence of fungi and bacteria varied in various...