Naturally Occurring Variations in Starch Synthase Isoforms in Rice Endosperm
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概要
- 論文の詳細を見る
We genetically analyzed cooked rice quality differences between japonica and indica rice varieties . By using backcross inbred lines, substitution, and near isogenic lines, we confirmed that at least 3 chromosomal regions affect cooked rice quality as measured by a Mido Meter. Each of these regions contains a locus for the starch synthase isoform, granule-bound starch synthase I (GBSSI), starch synthase I, and starch synthase ha (SSIIa). We found naturally occurring variations in GBSSI (Wx protein) amount and SSIIa activity that greatly affect cooked rice quality by altering amylose content for GBSSI or amylopectin structure for SSIIa. In sensory tests, effects of GBSSI variation were clear even just after cooking, but those of SSIIa became clear only after cooling.
- 日本応用糖質科学会の論文
- 2003-07-14
著者
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Ebitani Takeshi
Toyama Agric. Research Center
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Aoki Noriaki
National Agriculture And Food Research Organization (naro) National Institute Of Crop Science
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Umemoto Takayuki
National Agriculture And Food Research Organization National Agricultural Research Center For Hokkaido Region
関連論文
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