Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure

doi:10.1016/S1672-6308(13)60163-8

Abstract

Abstract:

The effects of variety and growth location on grain composition and starch structures were investigated using three rice (Oryza sativa L.) cultivars (Phka Romduol, Sen Pidao and IR66) with different amylose contents. All the three cultivars were planted in three different agro-climatic zones (Phnom Penh, Coastal and Plateau) of Cambodia. The protein content of polished grains increased when rice was planted at a location with higher average temperature, but their lipid content decreased. The amylose content and degree of branching were not greatly affected by the minor temperature differences among the growing locations. Starch fine structures characterized by the chain-length distribution were significantly different among the cultivars, but not significantly among different locations. The results suggested that protein and lipid biosyntheses were more sensitive to the environmental temperature than that of starch in rice grains.

Key words: rice, physicochemical property, starch fine structure, size-exclusion chromatography, growth location

Seila SAR, Morgan J. TIZZOTTI, Jovin HASJIM, Robert G. GILBERT. Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure[J]. RICE SCIENCE, DOI: 10.1016/S1672-6308(13)60163-8 .

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