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A comparative evaluation of the effect of SSI and Wx allelic variation on rice grain quality and starch physicochemical properties.

Food chemistry - 1 Mar 2022

Zhang Changquan, Hao Weizhuo, Lu Yan, Yang Yong, Chen Zhuanzhuan, Li Qianfeng, Fan Xiaolei, Luo Jixun, Liu Qiaoquan

Abstract excerpt

Near-isogenic lines Nip(Wxb/SSIj), Nip(Wxb/SSIi), Nip(wx/SSIj) and Nip(wx/SSIi) in the japonica rice Nipponbare (Nip) background containing allelic variation in the starch synthase gene SSI and Wx were investigated for cooked rice grain quality, starch morphology, pasting profiles, fine structure and crystallinity characteristics. Rice grains carrying the SSIi allele had poor cooked rice taste in the Wxb...

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PMID: 34598118
DOI: 10.1016/j.foodchem.2021.131205

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

Source receipt: pubmed, retrieved 7 Sept 2026.

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