|Ogawa, Yukiharu - RESEARCH ASSOCIATE|
|Miyashita, Kazunari - CHUO, AMI, IBARAKI|
|Tsuta, Mizuki - YAYOI, BUNKYO, TOKYO|
|Sugiyama, Junichi - TSUKUBA, IBARAKI|
Submitted to: Japanese Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 22, 2003
Publication Date: March 22, 2003
Citation: Ogawa, Y., Wood, D.F., Orts, W.J., Glenn, G.M., Miyashita, K., Tsuta, M., Sugiyama, J. 2003. Observation method for the histological structure of cooked rice kernels using adhesive tape. Japanese Journal of Food Science. 50:(7)319-323. Interpretive Summary: A new method using adhesive tape was developed to investigate the histological structures of whole longitudinal sections of cooked rice kernels. Using autofluorescence or specific staining techniques combined fluorescence microscopy, the sections clearly show the distribution of cellular components throughout. The method is useful for comparing rice cultivars and noting their differences and/or similarities during cooking.
Technical Abstract: A new method was developed to investigate histological structures of cooked rice kernels. A single kernel of rice was infiltrated with 100% ethanol by carrying the kernel through a graded series of ethanol-water mixtures. The rice kernel was then embedded in paraffin and sectioned on a standard microtome. During the sectioning process, a special adhesive tape was used to collect the sections and place them onto slides so that they remained flat and were observable by microscope. The quality of sections was shown using scanning electron microscope. The use of the adhesive tape technique combined with autofluorescence characteristics of phenolic compounds located in cell walls in the UV range allowed cell formations to be visualized throughout an entire longitudinal section of a rice kernel. Cell wall disruptions in the sections of the cooked rice kernel were also visualized. This technique shows potential for studying histological characteristics of cooked rice kernels.