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ALK,the Key Gene for gelatinization temperature,is a Modifier Gene for Gel Consistency in Rice

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Journal of Integrative Plant Biology 2011年第9期53卷 756-765页

作者： Zhenyu Gao Dali Zeng Fangmin Cheng Zhixi Tian Longbiao Guo Yan Su Meixian Yan Hua Jiang Guojun Dong Yuchen Huang Bin Han Jiayang Li Qian Qian State Key Laboratory of Rice Biology China National Rice Research InstituteChinese Academy of Agricultural ScienceHangzhou 310006China State Key Laboratory of Plant Genomics and National Center for Plant Gene Research Institute of Genetics and Developmental BiologyChinese Academy of SciencesBeijing 100101China National Center for Gene Research Chinese Academy of SciencesShanghai 200233China Department of Agronomy Huajia Chi CampusZhejiang UniversityHangzhou 310029China

gelatinization temperature（GT） is an important parameter in evaluating the cooking and eating quality of ***,the phenotype,biochemistry and inheritance of GT have been widely studied in recent *** map-based cloning revealed that GT was controlled by ALK gene,which encodes a putative soluble starch synthase *** vector and RNAi vector were constructed and transformed into Nipponbare mediated by *** and molecular analyses of transgenic lines provided direct evidence for ALK as a key gene for ***,amylose content,gel consistency and pasting properties were also affected in transgenic *** of four nonsynonymous single nucleotide polymorphisms in coding sequence of ALK were identified as essential for *** on the single nucleotide polymorphisms（SNPs）,two new sets of SNP markers combined with one cleaved amplified polymorphic sequence marker were developed for application in rice quality breeding.

关键词： ALK gelatinization temperature gel consistency rice.

Effects of soluble starch synthase genes on eating and cooking quality in semi waxy japonica rice with Wx^(mp)

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Food Production, Processing and Nutrition 2020年第1期2卷 217-228页

作者： Shu Yao Yadong Zhang Yanqing Liu Chunfang Zhao Lihui Zhou Tao Chen Qing Yong Zhao Balakrishna Pillay Cailin Wang Institute of Food Crops Jiangsu Academy of Agricultural Sciences/Jiangsu High Quality Rice Research and Development Center/Nanjing Branch of China National Center for Rice ImprovementNanjing 210014China Discipline of Microbiology School of Life ScienceCollege of AgricultureEngineering and ScienceUniversity of KwaZulu-NatalDurban 4000South Africa

The purpose of this study is to reveal the genetic mechanism of the variation of amylose content among different semi waxy or glutinous japonica rice in the background of Wxmp ***-four semi waxy lines derived from the hybrid progenies of Wujing 13 and Milky Princess(Kantou 194)with polymorphism in soluble starch synthase gene SSIIa(SSII-3)and SSIIIa(SSIII-2)but no polymorphism in other starch synthase related genes were used as test *** genotypes of SSIIa and SSIIIa allele were identified by molecular markers,and the allelic effects of SSIIa and SSIIIa gene on amylose content(AC),gel consistency(GC),gelatinization temperature(GT)and rapid visco analyzer(RVA)profile characteristics were *** significant effects of SSIIa and SSIIIa alleles and the interactive effects between two genes on AC,GT,GC and RVA profile characteristics were *** SSIIa and SSIIIa alleles from Wujing13 shown positive effects on AC with an average increase of 1.87 and 1.23%in 2 years *** was no significant effect on GT for SSIIa or SSIIIa allele but remarkable influence on GT when the co-existence of the two *** genotype SSIIa^(mp)SSIIIa^(mp) shown 1.34℃higher GT than genotype SSIIawjSSIIIawj(mp and wj indicated that the gene was derived from Milky Princess and Wujing 13 respectively,the same as in the below).Different genes and alleles resulted in significant different *** genetic effect of SSIIawj and SSIIIamp on GC was 8.74 and 9.62mm *** GC of SSIIa^(wj)SSIIIa^(mp) was 10.64 and 16.95mm higher than that of SSIIa^(mp)SSIIIa^(wj) and SSIIawjSSIIIawj,*** allele SSIIa^(wj) could increase the peak viscosity(PKV),hot paste viscosity(HPV),cool paste viscosity(CPV)and breakdown viscosity(BDV),while decrease the consistency viscosity(CSV)and setback viscosity(SBV).However for the allele SSIIIa^(wj) the opposite was *** genotype SSIIa^(wj)SSIIIa^(mp) had the largest PKV,HPV and CPV,the genotype SSIIa^(wj)SSIIIa^(wj) h

关键词： Soluble starch synthase genes Amylose content Gel consistency gelatinization temperature RVA profiles characteristics Genetic effects

Accurate Measurement of Pasting temperature by the Rapid Visco-Analyser:a Case Study Using Rice Flour

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Rice science 2008年第1期15卷 69-72页

作者： BAO Jin-song Institute of Nuclear-Agricultural Sciences/Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Hangzhou 310029 China

Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA）（Newport Scientific）, in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ＇screen＇ the true point where the pasting viscosity begins to increase, the other is to manually record the time （T1） when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of （45/3.8）×（T1-1）＋50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.

关键词： rice starch gelatinization temperature pasting temperature methodology

Analysis on Stability of AC,GT and PC in Rice Varieties (Orzya sativa L.)

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Agricultural Sciences in China 2005年第2期4卷 81-86页

作者： WANXiang-yuan HUPei-song WANGHai-lian KONGLing-na BIJin-cui ZHANGJian-yong ZHAIHu-qu StateKeyLaboratoryofCropGeneticsandGermplasmEnhancement NanjingAgriculturalUniversity／JiangsuPlantGeneEngineeringResearchCenterNanjing210095P.R.China InstituteofChinaNationalRiceResearch Hangzhou310006P.R.China InstituteofCropScience ChineseAcademyofAgriculturalSciencesBeijing100081P.R.China

The investigation of rice varieties stability for amylose content (AC), gelatinization temperature (GT) and protein content (PC) was carried out using additive main effects and multiplicative interaction (AMMI) model in three locations and two years. Eighteen tested varieties were further clustered and evaluated based on the phenotypic values of three quality traits and their Di values from the AMMI analysis. The results showed that the genotype by environment interactions, the differences of phenotype and stability of AC, GT and PC among different genotypes and environments were all significant at 1% level. Also, only one variety, W002, had high stability for all the three quality traits. Additionally, in consideration with the phenotype of AC, GT and PC, and their stability in rice varieties, etc., four rice varieties, W002, Zaofeng 9, Guangling Xiangjing and Nanjing16, could be also applied as breeding parents to improve eating quality and stability of rice.

关键词： Rice Amylose content gelatinization temperature Protein content Stability AMMI model

THE STRUCTURE OF THERMOPLASTIC STARCH

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Transactions of Tianjin University 1997年第2期3卷 46-51页

作者：高建平于九皋王为天津大学化学系

The granular structure, crystal structure and gelatinization temp. of thermoplastic starch were studied with a polarized light microscope and a scanning electron microscope, and the crystallinity and crystalline patterns were determined through X ray diffraction. The results indicate that the original granular structure and spherical crystalline structure of starch were disrupted by the action of pressure, heat and shear force with the help of additives. The starch can be melted during extrusion, and part of the spheric crystal was destroyed and changed into a continual amorphous with a few crystalline fractions dispersed in it. The configuration of starch molecules changed from double helices to single helix, which indicated the formation of the complex.

关键词： thermoplastic starch granular structure gelatinization temperature extrusion

Cooking Quality Parameters of Rice Cultivars Grown in Spain

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Journal of Agricultural Science and Technology 2010年第3期4卷 24-32页

作者： M. Gazolaz I. Arozarena P. Virseda Departamento de Tecnologia de Alimentos. Universidad Pt~blica de Navarra Campus Arrosadia S/N Pamplona 31006 Spain

The quality office is complex and made up of many components such as nutritional quality, appearance, cooking quality and eating quality. The cultivar is one of the main factors that could affect to the grain quality office. The aim of this work was to analyze and compare the cooking quality parameters of six different japonica varieties of rice grown in Spain （Senia, Gleva, Bahia, Maratelli, Guadiamar and Bomba）. This work focused on the study of the cooking quality of rice, because it is one of the most important factors related to grain quality in Spain. It was evaluated using five characteristics： amylose content, gel consistency, degree of spreading, gelatinization temperature and pasting parameters. The amylose content ranged from 11.60% to 21.46%, with the Gleva cultivar having the lowest amylose content and with Bomba having the highest. The gel consistency varied between 5.44 cm and 9.81 cm. Regarding the alkali test, the Maratelli cultivar had the highest dispersion and transparency. Maratelli had the lowest gelatinization temperature （61.67±0.08 ℃）, and Senia had the highest gelatinization temperature （67.05±0.02 ℃）. Finally, the pasting parameters showed significant differences among cultivars with different viscosities.

关键词： Rice cooking quality amylose content gel consistency alkali test gelatinization temperature pasting parameters

Influence of Processing Variables on Some Physico-Chemical Properties and Quality of Manioc Starch-Based Adhesives

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Open Journal of Polymer Chemistry 2022年第1期12卷 1-12页

作者： Victor D. Olomo Process Concepts and Technologies Limited Ibadan Nigeria

Bio-degradable cassava starch-based adhesives were produced from chemically gelatinized starch formulations. The varying combinations of process parameters applied include: concentration of gelatinization modifier, mass % borax/starch, and temperature of reaction mixture. The physico-chemical parameters for characterizing the adhesive samples were viscosity, density, pH and bonding strength. The effects of the variation of process parameters on the quality of the adhesives were assessed using response surface (central composite) designs with 2 factors, to relate the highest adhesive quality with the optimal combination of process factors. The adhesives produced using HCl as the gelatinization modifier were of a higher quality than those produced using NaOH with one of the most important quality assessment parameters which is the bond strength being 22.31 kPa at 0.01 M and 20% mass borax/starch and 11.60 kPa at 0.01 M and 8% mass borax/starch for HCl and NaOH respectively. The experimental results demonstrated that the optimal temperature for the production of the adhesive was 85˚C.

关键词： Cassava Starch Starch Adhesives gelatinization gelatinization temperature gelatinization Modifier

Genetic Polymorphism of Wx Gene and Its Correlation with Main Grain Quality Characteristics in Rice

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Rice science 2007年第2期14卷 85-93页

作者： WAN Ying-xiu DENG Qi-ming WANG Shi-quan LIU Ming-wei ZHOU Hua-qiang LI Ping Rice Research Institute Sichuan Agricultural University Wenjiang 611130 China Key Laboratory of Southwest Crop Genetic Resource and Improvement Ministry of Education Sichuan Agricultural University Ya ＇an 625014 China

The allelic variation of the Wx gene in 50 non-glutinous rice varieties （lines） was analyzed by using the microsatellite marker RM190 [for （CT）n simple sequence repeat （SSR）] and cleaved amplified polymorphic sequence（CAPS） marker 484/W2R-ACCⅠ[for G/T single nucleotide polymorphism （SNP）]. Six homozygous （CT）n types, namely （CT）20, （CT）19, （CT）18, （CT）17, （CT）16, （CT）14, （CT）11 and （CT）10, and a heterozygous genotype （CT）11/（CT）18 were detected for RM190, of which （CT）11 and （CT）18 were predominant. Two homozygous Wx genotypes （G/G and T/T） and one heterozygous （G/T） were detected using 484/W2R-ACC Ⅰ. Most of the materials with a RM190 of （CT）11 were G/G for SNP of 484/W2R-ACC Ⅰ, while T/T for SNP was predominantly appeared in materials with （CT）18. The materials tested could be grouped into 10 categories using the two markers together. Results indicated that 59.3% variance of amylose content was attributed to the polymorphism of Wx gene revealed by RM190, while 56.1% and 24.6% of the variances in amylose content and gel consistency were respectively to the polymorphism of Wx gene revealed by 484/W2R-ACC Ⅰ. Furthermore, with both SSR and CAPS markers, 72.4% of the variance in amylose content could be explained. In addition, the application prospects of the two markers in breeding were also discussed.

关键词： waxy gene simple sequence repeat cleaved amplified polymorphic sequence single nucleotide polymorphism gelatinization temperature gel consistency amylose content rice