What makes rice sticky?

1 JANUARY 2003

Rice is the world's most important cereal crop and the EH Graham Centre for Agricultural Innovation, on the Charles Sturt University (CSU) Wagga Wagga Campus, is researching the genetics of rice and how gene variations affect its cooking. Rice contains about 90 per cent starch, comprising amylose and amylopectin. It is the amount and structure of these two starchy chemicals that dictate its properties, while a number of  genetic variations in rice starch enzymes also affect its cooking qualities. Visiting scientist at the CSU School of Wine & Food Sciences, Dr Arun Aryan, will present an overview of these genetic variations and the development of DNA markers to predict rice cooking properties at a seminar to be held on Wednesday 12 September at the Wagga Wagga Agricultural Institute conference room.

Media contact:

Peter Andrea, 02 6338 4839

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Wagga Wagga Agriculture & Food Production Science & IT