GENOTYPIC, GRAIN MORPHOLOGICAL AND LOCALITY VARIATION IN RICE PHYTATE CONTENT AND PHYTASE ACTIVITY

Authors

  • H. H. Lee Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, 97000 Bintulu, Sarawak, Malaysia
  • C. F. J. Bong Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, 97000 Bintulu, Sarawak, Malaysia
  • S. P. Loh 2 Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia 3 Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • S. R. Sarbini Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, 97000 Bintulu, Sarawak, Malaysia
  • P. H. Yiu Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia, 97000 Bintulu, Sarawak, Malaysia

DOI:

https://doi.org/10.9755/ejfa.v26i10.18503

Keywords:

Genotype, Grain morphology, Locality, Phytase activity, Phytate, Whole grain rice

Abstract

Phytate complexes in whole grain rice are indigestible by human but can be broken down by endogenous phytase enzyme. The inherent phytate content and phytase activity could influence the nutritional quality of whole grain rice. This work aims to determine and identify their variability with genotypes, growing areas and grain morphology. It was found that the whole rice grain was largely high in phytate content (18.20 to 32.36 g/kg) but low in phytase activity (4.77 to 102.65 U/kg), with significant variation among cultivars. Phytate content was marginally different between growing locations but, with no significant difference among their genotypes and grain morphology. This variation could be due to locality factors such as cropping and fertilization practices in the cultivation site. Meanwhile, phytase activity appeared to be determined by genotype, grain width and grain length-to-width ratio. A relatively high phytase activity could be selected from the whole grain rice based on rounded grain and in the genotypic category of L. These types of rice cultivars could reduce the inherent phytate level and improve the nutritional quality of the whole grain rice.

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Published

2014-09-16

How to Cite

Lee, H. H., C. F. J. Bong, S. P. Loh, S. R. Sarbini, and P. H. Yiu. “GENOTYPIC, GRAIN MORPHOLOGICAL AND LOCALITY VARIATION IN RICE PHYTATE CONTENT AND PHYTASE ACTIVITY”. Emirates Journal of Food and Agriculture, vol. 26, no. 10, Sept. 2014, pp. 844-52, doi:10.9755/ejfa.v26i10.18503.

Issue

Section

Regular Articles