Endosperm starch in rice: what influences its structure, properties, and biosynthesis
Author:
Funder
the Natural Science Foundation of Jiangsu Province
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Physiology
Link
https://link.springer.com/content/pdf/10.1007/s11738-023-03599-4.pdf
Reference117 articles.
1. Ahmed N, Tetlow IJ, Nawaz S, Iqbal A, Mubin M, Nawaz ul Rehman MS, Butt A, Lightfoot DA, Maekawa M (2015) Effect of high temperature on grain filling period, yield, amylose content and activity of starch biosynthesis enzymes in endosperm of basmati rice. J Sci Agric 95(11):2237–2243. https://doi.org/10.1002/jsfa.6941
2. Bao J, Shen S, Sun M, Corke H (2006) Analysis of genotypic diversity in the starch physiochemical properties of nonwaxy rice: apparent amylose content, pasting viscosity and gel texture. Starch Stärke 58(6):259–267. https://doi.org/10.1002/star.200500469
3. Bao J, Ying Y, Zhou X, Xu Y, Wu P, Xu F, Pang Y (2020) Relationships among starch biosynthesizing protein content, fine structure and functionality in rice. Carbohydr Polym 237:116118. https://doi.org/10.1016/j.carbpol.2020.116118
4. Bao J (2019) Rice starch. In Rice (pp. 55–108). Elsevier. https://doi.org/10.1016/B978-0-12-811508-4.00003-4
5. Baxter G, Zhao J, Blanchard C (2010) Albumin significantly affects pasting and textural characteristics of rice flour. Cereal Chem J 87(3):250–255. https://doi.org/10.1094/CCHEM-87-3-0250
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