Gelatinization temperature of rice explained by polymorphisms in starch synthase

Waters, Daniel L. E., Henry, Robert J., Reinke, Russel F. and Fitzgerald, Melissa A. (2006) Gelatinization temperature of rice explained by polymorphisms in starch synthase. Plant Biotechnology Journal, 4 1: 115-122.


Author Waters, Daniel L. E.
Henry, Robert J.
Reinke, Russel F.
Fitzgerald, Melissa A.
Title Gelatinization temperature of rice explained by polymorphisms in starch synthase
Journal name Plant Biotechnology Journal  (ERA 2012 Listed)    (ERA 2010 Rank A)   Check publisher's open access policy
Publication date 2006-01
Sub-type Article
DOI 10.1111/j.1467-7652.2005.00162.x
Volume number 4
Issue number 1
ISSN 1467-7644; 1467-7652
Start page 115
End page 122
Total pages 8
Place of publication Oxford, England, U.K.
Publisher Wiley-Blackwell Publishing
Language eng
Formatted abstract The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in only exon 8. These single nucleotide polymorphisms (SNPs) were determined in 70 diverse genotypes of rice. Two SNPs could classify all 70 genotypes into either high GT or low GT types which differed in GT by 8°C. 'A' rather than 'G' at base 2412 determined whether a methionine or valine was present at the corresponding amino acid residue in SSIIa, whilst two adjacent SNPs at bases 2543 and 2544 coded for either leucine (GC) or phenylalanine (TT). Rice varieties with high GT starch had a combination of valine and leucine at these residues. In contrast, rice varieties with low GT starch had a combination of either methionine and leucine or valine and phenylalanine at these same residues. At least two distinct polymorphisms have apparently been selected for their desirable cooking qualities in the domestication of rice. © 2005 Blackwell Publishing Ltd.
Keyword Amylopectin
Glycaemic index
Rice cooking quality
Single Nucleotide Polymorphisms
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article
Collections: Queensland Alliance for Agriculture and Food Innovation
ERA 2012 Admin Only
 
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