Starch physicochemical properties and their associations with microsatellite alleles of starch-synthesizing genes in a rice RIL population

Jinsong Bao*, Liang Jin, Peng Xiao, Shengquan Shen, Mei Sun, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

The physicochemical properties of starch, such as apparent amylose content, gelatinization temperature, and pasting viscosities, determine the eating, cooking, and processing qualities of various products of rice. A recombinant inbred line (RIL) population derived from the reciprocal cross of Lemont (a premium high-quality tropical japonica rice) and Jiayu 293 (a high-yield but low-quality indica rice) was used to test the association of microsatellite markers of starch-synthesizing genes with starch quality parameters. The results confirmed the association of Wx and starch synthase I (SSI) alleles with various starch properties measured in rice flour. However, the starch properties were not associated with the starch branching enzyme 1 (SBE 1) gene alleles.

Original languageEnglish
Pages (from-to)1589-1594
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number5
DOIs
StatePublished - 12 Mar 2008
Externally publishedYes

Keywords

  • Microsatellite
  • Paste viscosity
  • Rice
  • Simple sequence repeat
  • Starch

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