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
第一作者: Teng, Bin
作者: Teng, Bin;Zhang, Ying;Du, Shiyun;Wu, Jingde;Li, Zefu;Luo, Zhixiang;Yang, Jianbo
作者机构:
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 )
ISSN:
年卷期:
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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.
分类号: S
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