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

doi:10.1021/jf073128+

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 journal › Article › peer-review

24 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 language	English
Pages (from-to)	1589-1594
Number of pages	6
Journal	Journal of Agricultural and Food Chemistry
Volume	56
Issue number	5
DOIs	https://doi.org/10.1021/jf073128+
State	Published - 12 Mar 2008
Externally published	Yes

Keywords

Microsatellite
Paste viscosity
Rice
Simple sequence repeat
Starch

Access to Document

10.1021/jf073128+

Cite this

@article{55147bd553e2483095ae59334aa6cecd,

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

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.",

keywords = "Microsatellite, Paste viscosity, Rice, Simple sequence repeat, Starch",

author = "Jinsong Bao and Liang Jin and Peng Xiao and Shengquan Shen and Mei Sun and Harold Corke",

year = "2008",

month = mar,

day = "12",

doi = "10.1021/jf073128+",

language = "英语",

volume = "56",

pages = "1589--1594",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "5",

}

TY - JOUR

T1 - Starch physicochemical properties and their associations with microsatellite alleles of starch-synthesizing genes in a rice RIL population

AU - Bao, Jinsong

AU - Jin, Liang

AU - Xiao, Peng

AU - Shen, Shengquan

AU - Sun, Mei

AU - Corke, Harold

PY - 2008/3/12

Y1 - 2008/3/12

N2 - 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.

AB - 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.

KW - Microsatellite

KW - Paste viscosity

KW - Rice

KW - Simple sequence repeat

KW - Starch

UR - http://www.scopus.com/inward/record.url?scp=41949141164&partnerID=8YFLogxK

U2 - 10.1021/jf073128+

DO - 10.1021/jf073128+

M3 - 文章

C2 - 18254594

AN - SCOPUS:41949141164

SN - 0021-8561

VL - 56

SP - 1589

EP - 1594

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 5

ER -

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

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this