Article
Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities.
Proceedings of the National Academy of Sciences of the United States of America - 22 Dec 2009
Tian Zhixi, Qian Qian, Liu Qiaoquan, Yan Meixian, Liu Xinfang, Yan Changjie, Liu Guifu, Gao Zhenyu, Tang Shuzhu, Zeng Dali, Wang Yonghong, Yu Jianming, Gu Minghong, Li Jiayang
Abstract excerpt
More than half of the world's population uses rice as a source of carbon intake every day. Improving grain quality is thus essential to rice consumers. The three main properties that determine rice eating and cooking quality--amylose content, gel consistency, and gelatinization temperature--correlate with one another, but the underlying mechanism of these properties remains unclear. Through an association...
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