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Molecular aspect of good eating quality formation in Japonica rice.

PloS one - 6 Apr 2011

Sun Ming-Mao, Abdula Sailila E, Lee Hye-Jung, Cho Young-Chan, Han Long-Zhi, Koh Hee-Jong, Cho Yong-Gu

Abstract excerpt

The composition of amylopectin is the determinant of rice eating quality under certain threshold of protein content and the ratio of amylose and amylopectin. In molecular biology level, the fine structure of amylopectin is determined by relative activities of starch branching enzyme (SBE), granule-bound starch synthase (GBSS), and soluble starch synthase (SSS) in rice grain under the same ADP-Glucose level. But...

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Amylopectin
Amylose
Biosynthetic Pathways
Linear Models
Mutagenesis, Insertional

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PMID: 21494675
DOI: 10.1371/journal.pone.0018385
PMCID: PMC3071818

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