Starch physicochemical properties and their associations with microsatellite alleles of starch-synthesizing genes in a rice RIL population.
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.
Bao
Jinsong
J
Institute of Nuclear-Agricultural Sciences, Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, People's Republic of China. jsbao@zju.edu.cn
Jin
Liang
L
Xiao
Peng
P
Shen
Shengquan
S
Sun
Mei
M
Corke
Harold
H
D000688:Amylose / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005782:Gels; D018895:Microsatellite Repeats; D012275:Oryza / Q000235:genetics*; D030821:Plants, Genetically Modified; D013213:Starch / Q000032:analysis / Q000737:chemistry*; D013214:Starch Synthase / Q000235:genetics; D014783:Viscosity
D005782:Gels; D013213:Starch; D000688:Amylose; D013214:Starch Synthase