Claim · model-written summary
Yamadanishiki had a higher glutelin to total protein ratio.
- Taxon
- Rice
Oryza sativat0 - Material
- Yamadanishikie0
- Outcome
- G/TP ratioe0
- Direction
- highere0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Gohyakumangoku and Yamadanishiki had higher G/TP ratio”
t0“Japonica Rice Grains”
Title
Kei Takahashi; Hiromi Kohno; Masaki Okuda Rice 2024. doi:10.1186/s12284-024-00708-w
Other claims from this paper (15)
- Observation Yamadanishiki had lower crude protein than other cultivars.
- Observation Dewanosato had lower crude protein than other cultivars.
- Observation White rice averaged 41% glutelin to total protein at 90% polishing.
- Observation White rice averaged 21% prolamin to total protein at 90% polishing.
- Observation White rice averaged a glutelin to prolamin ratio of 1.97 at 90% polishing.
- Observation Gohyakumangoku had a higher glutelin to total protein ratio.
- Observation Dewanosato had a lower glutelin to total protein ratio.
- Observation Yamadanishiki and Dewanosato varied significantly in glutelin to total protein ratio despite lower crude protein.
- Observation The glutelin to total protein ratio varied markedly among varieties, especially in the central grain.
- Observation The 50-30% fraction had the highest prolamin to total protein ratio.
- Observation Koshihikari had the lowest prolamin to total protein ratio.
- Observation The 50-30% fraction had the lowest glutelin to prolamin ratio.
- Observation Gohyakumangoku had the highest glutelin to prolamin ratio.
- Observation Dewanosato had the lowest glutelin to prolamin ratio.
- Observation Dewanosato differed significantly from Yamadanishiki in glutelin to prolamin ratio in the 30-0% fraction.