Identification of a new allele of soluble starch synthase IIIa involved in the elongation of amylopectin long chains in a chalky rice mutant-Reference-Cited by-同舟云学术

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Identification of a new allele of soluble starch synthase IIIa involved in the elongation of amylopectin long chains in a chalky rice mutant

Published:2023-03 Issue: Volume:328 Page:111567
ISSN:0168-9452
Container-title:Plant Science
language:en
Short-container-title:Plant Science

Author:

Ying Yining,Hu Yaqi,Zhang Yanni,Tappiban Piengtawan,Zhang Zhongwei,Dai Gaoxing,Deng Guofu,Bao Jinsong,Xu Feifei

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Genetics,General Medicine

Reference84 articles.

1. Deficiencies in both starch synthase IIIa and branching enzyme IIb lead to a significant increase in amylose in SSIIa-inactive japonica rice seeds;Asai;J. Exp. Bot.,2014

2. Rice starch;Bao,2019

3. Genome-wide association study of the resistant starch content in rice grains: Genome-wide association study of resistant starch in rice;Bao;Starch - Stärke,2017

4. Variation in physicochemical properties and nutritional quality in chalky mutants derived from an indica rice;Bao;J. Cereal Sci.,2020

5. OsPKpα1 encodes a plastidic pyruvate kinase that affects starch biosynthesis in the rice endosperm;Cai;J. Integr. Plant Biol.,2018

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional Characterization of the MeSSIII-1 Gene and Its Promoter from Cassava;International Journal of Molecular Sciences;2024-04-26

2. Inactivation of SSIIIa enhances the RS content through altering starch structure and accumulating C18:2 in japonica rice;Carbohydrate Polymers;2023-10

3. Molecular and genetic bases of rice cooking and eating quality: An updated review;Cereal Chemistry;2023-09-25

4. Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice;Journal of Cereal Science;2023-05

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