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Article: Analysis of the genetic behavior of some starch properties in indica rice (Oryza sativa L.): Thermal properties, gel texture, swelling volume

TitleAnalysis of the genetic behavior of some starch properties in indica rice (Oryza sativa L.): Thermal properties, gel texture, swelling volume
Authors
KeywordsDifferential Scanning Calorimetry
Gel Texture
Rice
Starch
Swelling Volume
Issue Date2002
PublisherSpringer Verlag. The Journal's web site is located at http://link.springer.de/link/service/journals/00122/index.htm
Citation
Theoretical And Applied Genetics, 2002, v. 104 n. 2-3, p. 408-413 How to Cite?
AbstractStarch comprises about 90% of milled rice, so that the eating and cooking quality of rice is mainly affected by the starch properties. In the present paper, we analyzed the genetical behavior of gelatinization temperature tested by differential scanning calorimetry (DSC), gel texture, and the swelling volume (SV) of indica rice with an incomplete cross of 4×8 parents. A genetic model which can dissect the effects of triploid seed, the cytoplasm, and the maternal plant on the endosperm traits was used. The results indicated that peak temperature (Tp), conclusion temperature (Tc) and enthalpy (ΔH) were controlled by three types of genetic effects: seed direct (endosperm) effects, cytoplasmic effects and maternal effects. No cytoplasmic effects for the onset temperature (To), hardness and SV, and no maternal effects for cohesiveness were found. The additive variances (VA+VAm) were larger than the dominance variances (VD+VDm) for all the traits except for Tc, which suggested that selection could be applied for the starch properties in early generations. The total narrow-sense heritability for each parameter was over 60%, indicating that selection advances were predictable in the early generations for these traits.
Persistent Identifierhttp://hdl.handle.net/10722/177186
ISSN
2015 Impact Factor: 3.9
2015 SCImago Journal Rankings: 1.930
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBao, JSen_US
dc.contributor.authorSun, Men_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-04T02:30:17Z-
dc.date.available2012-12-04T02:30:17Z-
dc.date.issued2002en_US
dc.identifier.citationTheoretical And Applied Genetics, 2002, v. 104 n. 2-3, p. 408-413en_US
dc.identifier.issn0040-5752en_US
dc.identifier.urihttp://hdl.handle.net/10722/177186-
dc.description.abstractStarch comprises about 90% of milled rice, so that the eating and cooking quality of rice is mainly affected by the starch properties. In the present paper, we analyzed the genetical behavior of gelatinization temperature tested by differential scanning calorimetry (DSC), gel texture, and the swelling volume (SV) of indica rice with an incomplete cross of 4×8 parents. A genetic model which can dissect the effects of triploid seed, the cytoplasm, and the maternal plant on the endosperm traits was used. The results indicated that peak temperature (Tp), conclusion temperature (Tc) and enthalpy (ΔH) were controlled by three types of genetic effects: seed direct (endosperm) effects, cytoplasmic effects and maternal effects. No cytoplasmic effects for the onset temperature (To), hardness and SV, and no maternal effects for cohesiveness were found. The additive variances (VA+VAm) were larger than the dominance variances (VD+VDm) for all the traits except for Tc, which suggested that selection could be applied for the starch properties in early generations. The total narrow-sense heritability for each parameter was over 60%, indicating that selection advances were predictable in the early generations for these traits.en_US
dc.languageengen_US
dc.publisherSpringer Verlag. The Journal's web site is located at http://link.springer.de/link/service/journals/00122/index.htmen_US
dc.relation.ispartofTheoretical and Applied Geneticsen_US
dc.subjectDifferential Scanning Calorimetryen_US
dc.subjectGel Textureen_US
dc.subjectRiceen_US
dc.subjectStarchen_US
dc.subjectSwelling Volumeen_US
dc.titleAnalysis of the genetic behavior of some starch properties in indica rice (Oryza sativa L.): Thermal properties, gel texture, swelling volumeen_US
dc.typeArticleen_US
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authoritySun, M=rp00779en_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1007/s001220100688en_US
dc.identifier.scopuseid_2-s2.0-0346319013en_US
dc.identifier.hkuros65885-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0346319013&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume104en_US
dc.identifier.issue2-3en_US
dc.identifier.spage408en_US
dc.identifier.epage413en_US
dc.identifier.isiWOS:000174376400032-
dc.publisher.placeGermanyen_US
dc.identifier.scopusauthoridBao, JS=7201398486en_US
dc.identifier.scopusauthoridSun, M=7403181447en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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