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Article

Gelatinization temperature of rice explained by polymorphisms in starch synthase.

Plant biotechnology journal - 1 Jan 2006

Waters Daniel L E, Henry Robert J, Reinke Russell F, Fitzgerald Melissa A

Abstract excerpt

The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in only exon 8. These...

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PMID: 17177790
DOI: 10.1111/j.1467-7652.2005.00162.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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