File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Granule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of rice starch

TitleGranule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of rice starch
Authors
KeywordsGelatinization Temperature
Grain Quality
Rice
Starch Synthase Iia
Issue Date2009
Citation
Starch/Staerke, 2009, v. 61 n. 8, p. 431-437 How to Cite?
AbstractStarch characteristics such as gelatinization properties determine the quality of various products of rice. The eating, cooking and processing qualities of rice are a function of the gelatinization of rice starch. The gelatinization temperature (GT) of rice is controlled by the starch synthase IIa (SSIIa) gene. In the present study, the amount of the starch-associated SSIIa protein and its relationship with amylopectin structure and GT were investigated. The results indicated that the starch associated SSIIa protein content was positively correlated with GTand level of amylopectin chains with degree of polymerization 12-24 (DP12-24), and negatively correlated with the fraction of chains with DP6-11 and short chain ratio (SCR), i.e. DP6-11/DP12-24 (P <0.001). GT was also negatively correlated with DP6-11 and SCR, and positively correlated with DP12-24. The SSIIa protein content and amylopectin structure showed significant difference between the two SSIIa single nucleotide polymorphisms (SNPs, i.e. guanine-cytosine/ thymine-thymine (GC/TT)) groups. Rice with GC and TT SNPs had average SSIIa protein contents of 1.076 and 0.681, respectively. Rice with the GC SNPs displayed a lower amount of chains with DP6-11 and more chains with DP 12-24 than those with TT SNPs. A mechanism is postulated to explain how SSIIa could determine the distribution of amylopectin side-chains, which affects the gelatinization temperature of rice starch. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA.
Persistent Identifierhttp://hdl.handle.net/10722/177189
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBao, Jen_US
dc.contributor.authorXiao, Pen_US
dc.contributor.authorHiratsuka, Men_US
dc.contributor.authorSun, Men_US
dc.contributor.authorUmemoto, Ten_US
dc.date.accessioned2012-12-04T02:30:18Z-
dc.date.available2012-12-04T02:30:18Z-
dc.date.issued2009en_US
dc.identifier.citationStarch/Staerke, 2009, v. 61 n. 8, p. 431-437en_US
dc.identifier.issn0038-9056en_US
dc.identifier.urihttp://hdl.handle.net/10722/177189-
dc.description.abstractStarch characteristics such as gelatinization properties determine the quality of various products of rice. The eating, cooking and processing qualities of rice are a function of the gelatinization of rice starch. The gelatinization temperature (GT) of rice is controlled by the starch synthase IIa (SSIIa) gene. In the present study, the amount of the starch-associated SSIIa protein and its relationship with amylopectin structure and GT were investigated. The results indicated that the starch associated SSIIa protein content was positively correlated with GTand level of amylopectin chains with degree of polymerization 12-24 (DP12-24), and negatively correlated with the fraction of chains with DP6-11 and short chain ratio (SCR), i.e. DP6-11/DP12-24 (P <0.001). GT was also negatively correlated with DP6-11 and SCR, and positively correlated with DP12-24. The SSIIa protein content and amylopectin structure showed significant difference between the two SSIIa single nucleotide polymorphisms (SNPs, i.e. guanine-cytosine/ thymine-thymine (GC/TT)) groups. Rice with GC and TT SNPs had average SSIIa protein contents of 1.076 and 0.681, respectively. Rice with the GC SNPs displayed a lower amount of chains with DP6-11 and more chains with DP 12-24 than those with TT SNPs. A mechanism is postulated to explain how SSIIa could determine the distribution of amylopectin side-chains, which affects the gelatinization temperature of rice starch. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA.en_US
dc.languageengen_US
dc.relation.ispartofStarch/Staerkeen_US
dc.subjectGelatinization Temperatureen_US
dc.subjectGrain Qualityen_US
dc.subjectRiceen_US
dc.subjectStarch Synthase Iiaen_US
dc.titleGranule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of rice starchen_US
dc.typeArticleen_US
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_US
dc.identifier.authoritySun, M=rp00779en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/star.200800115en_US
dc.identifier.scopuseid_2-s2.0-70349584973en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-70349584973&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume61en_US
dc.identifier.issue8en_US
dc.identifier.spage431en_US
dc.identifier.epage437en_US
dc.identifier.isiWOS:000269715800001-
dc.publisher.placeGermanyen_US
dc.identifier.scopusauthoridBao, J=7201398486en_US
dc.identifier.scopusauthoridXiao, P=34573749200en_US
dc.identifier.scopusauthoridHiratsuka, M=24831713300en_US
dc.identifier.scopusauthoridSun, M=7403181447en_US
dc.identifier.scopusauthoridUmemoto, T=7102970809en_US

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats