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Crystalline, thermal and swelling properties of starches from single-segment substitution lines with different Wx alleles in rice (Oryza sativa L.)

文献类型： 外文期刊

作者： Teng, Bin 1 ; Zhang, Ying 1 ; Du, Shiyun 1 ; Wu, Jingde 1 ; Li, Zefu 1 ; Luo, Zhixiang 1 ; Yang, Jianbo 1 ;

作者机构： 1.Anhui Acad Agr Sci, Inst Rice Res, Anhui Prov Key Lab Rice Genet & Breeding, Hefei 230031, Peoples R China

关键词： amylose content;crystalline structure;rice starch;single-segment substitution line;Wx allele

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

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收录情况： SCI

摘要： BACKGROUNDIn rice, five common Wx alleles, wx, Wx(t), Wx(g1), Wx(g2) and Wx(g3), 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.

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