Gelatinization temperature of rice explained by polymorphisms in starch synthase

Waters, Daniel Le; Henry, Robert J.; Reinke, Russell; Fitzgerald, Melissa

doi:10.1111/j.1467-7652.2005.00162.x

Cited by 170 publications

(129 citation statements)

References 25 publications

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“…Umemoto et al [182] reported three single nucleotide polymorphisms (SNPs) causing amino acid substitution of the gene that codes for SSIIa of rice, two of which are critical to the chain length distribution (CLD) of amylopectin and gelatinization properties of starch. Waters et al [194] later confirmed the role of the two SNPs, and reported another functional SNP in exon 8. This additional SNP differentiates the tested rice samples into two groups with low and high gelatinization temperatures.…”

Section: Soluble Starch Synthasementioning

confidence: 90%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Wang

Henry

Gilbert

2014

Springer Science Reviews

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Starch, an important carbohydrate with widespread applications in human foods, animal feeds, and many industrial products, is synthesized by plants by the action of a complex system involving many enzymes. The differing activities of these enzymes contribute to variations in starch structure among different plant species, botanical organs, and genetic backgrounds, and thus affect the physicochemical properties and end-use functions of starch. The demand for starches with particular functional properties is increasing, but the ability to produce novel starches is still limited. Starches with specific properties can potentially be produced by biotechnical modification of the starch biosynthetic pathway; however, this requires further understanding of the starch biosynthesis-structureproperties relationships. This review summarizes the state of the art in the understanding of these causal relationships: the roles of the main starch-synthesizing enzymes on starch structure, hierarchical structure of starch, advanced molecular structure characterization methods, and impact of starch structure on some functional properties. A better understanding of these relationships among starch biosynthesis, structure, and properties provides direction for genetic modification and targeted breeding programs to produce starch with desired characteristics.

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Section: Soluble Starch Synthasementioning

confidence: 90%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Wang

Henry

Gilbert

2014

Springer Science Reviews

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“…In barley, a mutation in starch synthase IIa (SSIIa) led to a significant lowering of GI (King et al 2008). Four haplotypes of SSIIa are known in rice, two of which are inactive (Cuevas et al 2010b;Waters et al 2006), and if the enzymes operate the same way in barley and rice, this could lead to greater understanding of differences in GI in rice. Understanding this could enable breeding programmes to target this trait, leading to new varieties with even lower GI values than are currently known for rice.…”

Section: Introductionmentioning

confidence: 99%

Identification of a Major Genetic Determinant of Glycaemic Index in Rice

Fitzgerald

Rahman

Resurreccion

et al. 2011

Rice

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Type II diabetes is a major chronic disease. In developing countries, the prevalence of type II diabetes is increasing enormously. Much research indicates that choice of carbohydrates, particularly those with low glycaemic index (GI) is able to assist in the management or prevention of type II diabetes. Most developing countries consume rice as the staple. The objectives of this study were to determine the variability in the GI of popular improved and traditional varieties of rice and to find the genetic basis of GI. A method to predict GI using an in vitro system was compared to the in vivo system using a range of rice varieties differing in GI. Large variability in GI, ranging from low to high GI, was found using a set of 235 varieties. The major gene that associated with GI in the 235 varieties was the Waxy gene. This paper reports the first large-scale phenotyping of this trait, provides important information for nutritionists to identify and quantify the impact of low GI rices on blood sugar status and offers a mechanism for breeding programmes to select for GI based on amylose content. Furthermore, it allows rice consumers to select particular varieties of rice as their choice of carbohydrate.

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“…This is due to the SSIIa gene increasing the proportion of the short amylopectin chains [13]. Given that there is an inversely proportional relationship between alkali digestion value and the gelatinization temperature, the genotypes with low alkali digestion have a high gelatinization temperature above [22,23].…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Characterization of Selected Rice (Oryza Sativa L.) Genotypes Based on Gel Consistency and Alkali Digestion

Chemutai¹,

Musyoki²,

Kioko³

et al. 2016

Biochem Anal Biochem

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Quality assessment of rice genotypes involves physicochemical and sensory test. A physicochemical test relies on the rice chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. The aim of this study was to determine the physicochemical characteristics of selected Kenyan and Tanzanian genotypes based on gel consistency and alkali digestion. Diverse classes of rice exist with different expression levels of gel consistency and alkali digestion. As these traits are major contributors to the eating and cooking quality traits, unscrupulous traders mix both low and high-grade rice hence making enormous profits from their sales. Minitab 17.0 software package was used to determine the means and the standard error of means of the gel consistency physicochemical test results while the alkali digestion values were determined based on the standard evaluation system by International Rice Research Institute. Majority of the genotypes had high alkali digestion. Based on the gel consistency test, the average GC values ranged from 31.50 mm in ITA 310 to 99.5 mm in IR 2793. Genotype BS 217 showed significant difference from Kilombero, IR 64, Kahogo, Saro 5, ITA 310, IR 54, Wahiwahi and BW 196. These results show that physicochemical characterization using the available test procedures can be effectively utilized in analysis of diversity in rice germplasm

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Gelatinization temperature of rice explained by polymorphisms in starch synthase

Cited by 170 publications

References 25 publications

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Identification of a Major Genetic Determinant of Glycaemic Index in Rice

Physicochemical Characterization of Selected Rice (Oryza Sativa L.) Genotypes Based on Gel Consistency and Alkali Digestion

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