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Article

ALK, the key gene for gelatinization temperature, is a modifier gene for gel consistency in rice.

Journal of integrative plant biology - 1 Sept 2011

Gao Zhenyu, Zeng Dali, Cheng Fangmin, Tian Zhixi, Guo Longbiao, Su Yan, Yan Meixian, Jiang Hua, Dong Guojun, Huang Yuchen, Han Bin, Li Jiayang, Qian Qian

Abstract excerpt

Gelatinization temperature (GT) is an important parameter in evaluating the cooking and eating quality of rice. Indeed, the phenotype, biochemistry and inheritance of GT have been widely studied in recent times. Previous map-based cloning revealed that GT was controlled by ALK gene, which encodes a putative soluble starch synthase II-3. Complementation vector and RNAi vector were constructed and transformed into...

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PMID: 21711449
DOI: 10.1111/j.1744-7909.2011.01065.x

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ALK

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

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