澱粉合成関連酵素の遺伝子多型と米粉の利用特性
Author:
Affiliation:
1. 国立研究開発法人農業・食品産業技術総合研究機構 食品研究部門
Publisher
The Japanese Society of Applied Glycoscience
Link
https://www.jstage.jst.go.jp/article/bag/14/1/14_61/_pdf
Reference54 articles.
1. 1) Z. Wang, F. Zheng, G. Shen, J. Gao, D.P. Snustad, M. Li, J. Zhang and M. Hong: The amylose content in rice is related to the post-transcriptional regulation of the waxy gene. Plant J., 7, 613–622 (1995).
2. 2) H. Hirano, M. Eiguchi and Y. Sano: A single base change altered the regulation of the waxy gene at the posttranscriptional level during the domestication of rice. Mol. Biol. Evol., 15, 978–987 (1998).
3. 3) M. Isshiki, K. Morino, M. Nakajima, R.J. Okagaki, S.R. Wessler, T. Izawa and K. Shimamoto: A naturally occurring functional allele of the rice waxy locus has a GT to TT mutation at the 5′ splice site of the first intron. Plant J., 15, 133–138 (1998).
4. 4) M. Chen, C.J. Bergman, S.R.M. Pinson and R.G. Fjellstrom: Waxy gene haplotypes: Associations with pasting properties in an international rice germplasm collection. J. Cereal Sci., 48, 781–788 (2008).
5. 5) G.B. Cagampang, C.M. Perez and B.O. Juliano: A gel consistency test for eating quality of rice. J. Sci. Food Agric., 24, 1589–1594 (1973).
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