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Apparent amylose content and gelatinization temperature types of Philippine rice accessions in the IRRI gene bank

Juliano, Bienvenido O., Perez, Consuleo M., Resurreccion, Adoracion P.
Philippine agricultural scientist 2009 v.92 no.1 pp. 106-109
amylose, brown rice, chemists, digestibility, gelatinization temperature, gene banks, grain quality, rice flour, texture
Apparent amylose content (AC) and alkali digestibility (gelatinization temperature [GT] index) of defatted brown rice flour of 1,227 Philippine rices stored in the International Rice Research Institute (IRRI) gene bank (TT Chang Genetic Resources Center) had been analyzed by IRRI chemists from 1977 to 1989. To verify the predominant grain quality traits of traditional Philippine varieties, AC and GT data were retrieved and studied. Good quality rice (cluster 1 soft texture) with intermediate AC (18–24%) and intermediate GT was the major combination, followed by high AC rice with intermediate GT (cluster 2 medium texture). The major AC type was intermediate, then high, and waxy (glutinous). There were few low AC entries. The major GT type was intermediate, then low, and high. Hence, the good overall grain quality of the traditional Philippine varieties was confirmed.