title: Crystalline, thermal and swelling properties of starches from single-segment substitution lines with different Wx alleles in rice (Oryza sativa L.).
abstract: BACKGROUND
  In rice, five common Wx alleles, wx, Wxt, Wxg1, Wxg2and Wxg3, have been identified according to their apparent amylose content (AAC) phenotypes. Previous studies revealed that this Wx allelic variation may also affect other starch properties. However, so far, to what extent the five Wx alleles influence the crystalline structure, thermal and swelling properties of rice starch is still unclear. For this purpose, a set of single-segment substitution lines (SSSLs) harboring five different Wx alleles, varying widely in AAC, was used for comparative studies.
  
  
  RESULTS
  The crystalline structure, thermal properties and swelling behavior of starches from the SSSLs varied widely depending on Wx genotype. Effects of different Wx alleles on relative crystallinity followed the order wx > Wxt> Wxg1= Wxg2> Wxg3. The glutinous and Wxtgenotype starches showed higher gelatinization temperatures and enthalpy compared with other Wx genotypes. The order for swelling power was wx > Wxt> Wxg1> Wxg2> Wxg3, while the order for degree of solubility was Wxg3> Wxg1> Wxg2> Wxt= wx. Correlation analysis indicated that AAC was significantly and negatively correlated with relative crystallinity (r = -0.996, P < 0.01) and swelling power (r = -0.982, P < 0.01).
  
  
  CONCLUSIONS
  The present results provide new knowledge about the influence of different Wx alleles on the structural and physicochemical properties of rice starch. © 2016 Society of Chemical Industry.
authors.affiliation: Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.
authors.forename: Bin
authors.initials: B
authors.lastname: Teng
authors.affiliation: Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.
authors.forename: Shiyun
authors.initials: S
authors.lastname: Du
authors.affiliation: Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.
authors.forename: Jingde
authors.initials: J
authors.lastname: Wu
authors.affiliation: Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.
authors.forename: Zefu
authors.initials: Z
authors.lastname: Li
authors.affiliation: Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.
authors.forename: Zhixiang
authors.initials: Z
authors.lastname: Luo
authors.affiliation: Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China.
authors.forename: Jianbo
authors.initials: J
authors.lastname: Yang
mesh_terms: D000483:Alleles; D005782:Gels / Q000737:chemistry; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry* / Q000145:classification / Q000235:genetics; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature
chemical_list: D005782:Gels; D013213:Starch
keywords: Wx allele; amylose content; crystalline structure; rice starch; single-segment substitution line