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
收藏
页码：1589 / 1594
页数：6
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