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

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• 作者：Bin Teng ; Ying Zhang ; Shiyun Du ; Jingde Wu ; Zefu Li ; Zhixiang Luo and Jianbo Yang
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2017
• 出版时间：15 January 2017
• 年：2017
• 卷：97
• 期：1
• 页码：108-114
• 全文大小：380K
• ISSN：1097-0010

文摘

In 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.