Melting the secrets of gelatinisation temperature in rice

Cuevas, Rosa P., Daygon, Venea D., Corpuz, Henry M., Nora, Leilani, Reinke, Russell F., Waters, Daniel L. E. and Fitzgerald, Melissa A. (2010) Melting the secrets of gelatinisation temperature in rice. Functional Plant Biology, 37 5: 439-447. doi:10.1071/FP09258

Author Cuevas, Rosa P.
Daygon, Venea D.
Corpuz, Henry M.
Nora, Leilani
Reinke, Russell F.
Waters, Daniel L. E.
Fitzgerald, Melissa A.
Title Melting the secrets of gelatinisation temperature in rice
Journal name Functional Plant Biology   Check publisher's open access policy
ISSN 1445-4408
Publication date 2010-04-01
Sub-type Article (original research)
DOI 10.1071/FP09258
Open Access Status DOI
Volume 37
Issue 5
Start page 439
End page 447
Total pages 9
Place of publication Collingwood, VIC, Australia
Publisher C S I R O Publishing
Language eng
Formatted abstract
Gelatinisation temperature (GT) is one of the key traits measured in programs for breeding rice (Oryza sativa L.). It is commonly estimated by the alkali spreading value (ASV), and less commonly by differential scanning calorimetry (DSC). Using a diverse set of germplasm, it was determined that DSC values associate poorly with ASV, are not correlated with amylose content but correlate with cooking time. Rice varieties are traditionally grouped into three classes of GT based on ASV: high, intermediate and low. However, the distribution of DSC values of 4000 samples shows only two classes: high and low. Large differences in the distributions of chain lengths synthesised by starch synthase IIa (SSIIa) support the two classes as the major grouping, two haplotypes associating with each peak. Each peak of DSC values spanned 10°C. The chain length distribution of the amylopectin molecules from varieties at the upper boundary of each peak showed significantly more chains that span both the crystalline and amorphous lamellae of a cluster than varieties at the other end of that distribution. Improved varieties, classified as intermediate GT by ASV, belong to both of the classes defined by DSC, implying that some enzyme, other than SSIIa is involved in intermediate GT.
© CSIRO 1996-2011
Keyword Alkali spreading value
DSC values
Starch synthase IIa (SSIIa)
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
Centre for Nutrition and Food Sciences Publications
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Citation counts: TR Web of Science Citation Count  Cited 41 times in Thomson Reuters Web of Science Article | Citations
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Created: Sun, 16 May 2010, 10:06:12 EST