Gelatinization temperature and apparent amylose content are key parameters used to describe the eating and cooking qualities of rice. Sequence variants of SSIIa and Waxy genes are important determinants of gelatinization temperature and apparent amylose content, respectively. A collection of Italian non-glutinous japonica rice accessions was characterized for sequence polymorphisms in SSIIa and Waxy genes, in comparison with non-Italian japonica and indica genotypes. For SSIIa two markers, SNP3 and SNP4, were used. A PCR amplification of multiple specific alleles protocol was developed for the identification of G/T polymorphism in 5′ splice site of first intron and A/C polymorphism in exon 6 of the Waxy gene. Based on simple allele-specific...
Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Map...
Starch characteristics determine the quality of various products of rice, e.g., eating, cooking and ...
Abstract Background Improving the gelatinization temperature (GT), gel consistency (GC) and amylose ...
Gelatinization temperature and apparent amylose content are key parameters used to describe the eati...
The sensory and functional properties of rice are predominantly associated with its amylose content....
The characteristics of starch, such as gelatinization temperature (GT), apparent amylose content (AA...
The sensory and functional properties of rice are predominantly associated with its amylose content....
The sensory and functional properties of rice are predominantly associated with its amylose content....
Gel consistency (GC) is a standard assay used in rice improvement programmes to determine whether ri...
Background: Apparent Amylose Content (AAC), regulated by the Waxy gene, represents the key determina...
Background: Apparent Amylose Content (AAC), regulated by the Waxy gene, represents the key determina...
Commercially important traits including fragrance and starch gelatinisation temperature (GT) are dif...
Opaque endosperm is the main phenotypic indicator for waxy rice, but other phenotypic and genotypic ...
The polymorphisms of Waxy (Wx) microsatellite and G-T single-nucleotide polymorphism (SNP) in the Wx...
Rice is the fundamental food for about half of the world’s population, supplying 20% of the calories...
Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Map...
Starch characteristics determine the quality of various products of rice, e.g., eating, cooking and ...
Abstract Background Improving the gelatinization temperature (GT), gel consistency (GC) and amylose ...
Gelatinization temperature and apparent amylose content are key parameters used to describe the eati...
The sensory and functional properties of rice are predominantly associated with its amylose content....
The characteristics of starch, such as gelatinization temperature (GT), apparent amylose content (AA...
The sensory and functional properties of rice are predominantly associated with its amylose content....
The sensory and functional properties of rice are predominantly associated with its amylose content....
Gel consistency (GC) is a standard assay used in rice improvement programmes to determine whether ri...
Background: Apparent Amylose Content (AAC), regulated by the Waxy gene, represents the key determina...
Background: Apparent Amylose Content (AAC), regulated by the Waxy gene, represents the key determina...
Commercially important traits including fragrance and starch gelatinisation temperature (GT) are dif...
Opaque endosperm is the main phenotypic indicator for waxy rice, but other phenotypic and genotypic ...
The polymorphisms of Waxy (Wx) microsatellite and G-T single-nucleotide polymorphism (SNP) in the Wx...
Rice is the fundamental food for about half of the world’s population, supplying 20% of the calories...
Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Map...
Starch characteristics determine the quality of various products of rice, e.g., eating, cooking and ...
Abstract Background Improving the gelatinization temperature (GT), gel consistency (GC) and amylose ...