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Article

Crystalline, thermal and swelling properties of starches from single-segment substitution lines with different Wx alleles in rice (Oryza sativa L.).

Journal of the science of food and agriculture - 1 Jan 2017

Teng Bin, Zhang Ying, Du Shiyun, Wu Jingde, Li Zefu, Luo Zhixiang, Yang Jianbo

Abstract excerpt

BACKGROUND: In rice, five common Wx alleles, wx, Wxt , Wxg1 , Wxg2 and Wxg3 , have been identified according to their apparent amylose content (AAC) phenotypes. Previous studies revealed that this Wx allelic variation may also affect other starch properties. However, so far, to what extent the five Wx alleles influence the crystalline structure, thermal and swelling properties of rice starch is still unclear. For...

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PMID: 26926871
DOI: 10.1002/jsfa.7693

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