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

被引：24

作者：

Bao, Jinsong ^{[1
]}

Jin, Liang ^{[1
]}

Xiao, Peng ^{[1
]}

Shen, Shengquan ^{[1
]}

Sun, Mei ^{[2
]}

Corke, Harold ^{[2
]}

机构：

[1] Zhejiang Univ, Coll Agr & Biotechnol, Key Lab Chinese Minist Agr Nucl Agr Sci, Inst Nucl Agr Sci, Hangzhou 310029, Peoples R China

[2] Univ Hong Kong, Sch Biol Sci, Hong Kong, Hong Kong, Peoples R China

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 05期

关键词：

microsatellite; paste viscosity; rice; simple sequence repeat; starch;

D O I：

10.1021/jf073128+

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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 (SS 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.

引用

页码：1589 / 1594

页数：6

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