The quality concept for cooked rice (Oryza sativa L.) varies according to customers culture and habits, varying from stickier, in Asia, to looser grains, more appreciated in South America. This parameter, no matter the taste, is an important factor in the evaluation of what constitutes a good rice grain. Higher grain stickiness is associated not only with lower amylose content, but also with amylopectin chain length and the net of proteins reinforced by intra and intermolecular disulfide bonds around the rice starch granule. Therefore, the present study compared four rice genotypes and the effectiveness of seed zinc coating treatments: T₀ (without zinc sulfate) and T_ZnSO4 (with 8.81 g of ZnSO₄.7H₂O. kg⁻¹ of seeds). Here we show that both treatments affect transcript accumulation of important sulfur-metabolism-enzymes. However, the higher levels of transcripts from these genes did not result in higher cysteine or serine levels. The adhesiveness of cooked mature rice grains is greatly impacted by genotype, but no evidence that transcript up-regulation could be associated to stickiness.

中文翻译：

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种衣剂和米粒黏性

煮饭的质量概念（Oryza sativa L.）根据客户的文化和习惯而有所不同，从亚洲的粘性食品到谷物的松散食品，在南美更受欢迎。无论口味如何，此参数都是评估优质稻米构成的重要因素。较高的谷物粘性不仅与较低的直链淀粉含量有关，而且与支链淀粉的链长和大米淀粉颗粒周围的分子内和分子间二硫键增强的蛋白质网有关。因此，本研究比较了四种水稻基因型和种子镀锌处理的有效性：T ₀（无硫酸锌）和T _ZnSO4（含8.81 g ZnSO ₄ .7H ₂ O. kg）^-1的种子）。在这里，我们表明两种治疗方法均会影响重要的硫代谢酶的转录本积累。然而，来自这些基因的更高水平的转录物并未导致更高的半胱氨酸或丝氨酸水平。煮熟的米粒的粘附性受基因型的影响很大，但是没有证据表明转录上调可能与粘性相关。