Author
FITZGERALD, MELISSA - INTERNATIONAL RICE RESEARCH INSTITUTE | |
BERGMAN, CHRISTINE - UNIVERSITY OF NEVADA | |
RESSURRECCION, ADORACION - INTERNATIONAL RICE RESEARCH INSTITUTE | |
MOLLER, JURGEN | |
JIMENEZ, ROSARIO - INTERNATIONAL RICE RESEARCH INSTITUTE | |
REINKE, RUSSEL | |
MARTIN, MARGRIT | |
BLANCO, PEDRO - NATIONAL INSTITUTE FOR AGRICULTURAL RESEARCH (INIAP) | |
MOLINA, FEDERICO - NATIONAL INSTITUTE FOR AGRICULTURAL RESEARCH (INIAP) | |
CHEN, MING HSUAN | |
KURI, VICTORIA - NATIONAL INSTITUTE FOR AGRICULTURAL RESEARCH (INIAP) | |
ROMERO, MARISSA - INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE (CIAT) | |
HABIBI, FATEMEH - RICE RESEARCH INSTITUTE OF IRAN | |
UMEMOTO, TAKAYUKI - NATIONAL INSTITUTE OF CROP SCIENCE - JAPAN | |
JONGDEE, SUPANEE - UBON RATCHATHANI RICE RESEARCH CENTRE | |
GRATEROL, EDUARDA | |
REDDY, K | |
BASSINELLO, PRISCILA - EMBPRAPA | |
SIVAKAMI, RAJESWARI - TAMIL NADU AGRICULTURAL UNIVERSITY | |
RANI, N - RAJENDRA INSTITUTE | |
DAS, SANJUKTA - CENTRAL RICE RESEARCH INSTITUTE | |
WANG, YA-JANE - UNIVERSITY OF ARKANSAS | |
INDRASSI, SITI - INDONESIAN AGENCY FOR AGRICULTURAL RESEARCH AND DEVELOPMENT | |
RAMLI, ASFALIZA - PUSAT PENYELIDIKAN PADI DAN TANAMAN INDUSTRI | |
RAUF, AHMAD - NATIONAL AGRICULTURAL RESEARCH CENTER - PAKISTAN | |
DIPTI, SHARIFA - BANGLADESH RICE RESEARCH INSTITUTE | |
XIE, LIHONG - CHINA NATIONAL RICE RESEARCH INSTITUTE | |
LANG, NGUYEN - CUU LONG DELTA RICE RESEARCH INSTITUTE | |
SINGH, PRATIBHA - GOVIND BALLABH PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY | |
TORO, DAMASO - INSTITUTO DE INVESTIGACIONES DEL ARROZ | |
TAVASOLI, FATEMEH - GOVIND BALLABH PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY |
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 6/30/2009 Publication Date: 9/1/2009 Citation: Fitzgerald, M.A., Bergman, C.J., Ressurreccion, A.P., Moller, J., Jimenez, R., Reinke, R.F., Martin, M., Blanco, P., Molina, F., Chen, M., Kuri, V., Romero, M.V., Habibi, F., Umemoto, T., Jongdee, S., Graterol, E., Reddy, K.R., Bassinello, P.Z., Sivakami, R., Rani, N.S., Das, S., Wang, Y., Indrassi, S.D., Ramli, A., Rauf, A., Dipti, S.S., Xie, L., Lang, N.T., Singh, P., Toro, D.C., Tavasoli, F. 2009. Addressing the dilemmas of measuring amylose in rice. Cereal Chemistry. 86(5):492-498. Interpretive Summary: Amylose content is a parameter that correlates with cooked rice texture and other cooking properties. It is measured at the earliest possible stages of rice improvement programs to enable breeders to select for desired grain quality during cultivar development. However, the different values for amylose content for the same variety reported in different publications, and the different methods used for measuring amylose found in different research papers suggest confusion about measuring amylose at the international level. The International Network for Quality Rice (INQR) carried out a survey involving 27 quality evaluation laboratories from every rice-growing region of the world 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 varieties of rice. 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 sources of the potato amylose standards for constructing the standard curves. New research avenues for quantifying the real amount of amylose in rice grains are presented. Technical Abstract: Amylose content is a parameter that correlates with the cooking behaviour 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) carried out 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 varieties of rice. The study shows that five different versions of the iodine binding method are in operation. 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. When laboratories are separated by type of standard curve, reproducibility is much lower between laboratories that used a standard curve of potato amylose alone compared with those who used calibrated rice varieties. We, as heads of most of the world’s rice quality programs, present new research avenues for quantifying the real amount of amylose in rice grains. |