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Creating Novel Wx Alleles with Fine-tuned Amylose Levels and Improved Grain Quality in Rice by Promoter Editing using CRISPR/Cas9 System
CRISPR/Cas9 System Fine-tuned Amylose Grain Quality Rice
2023/8/9
In rice, the Waxy (Wx) gene encoding GBSSI (granule-bound starch synthase I) controls amylose synthesis in the endosperm and is the primary factor influencing grain eating and cooking quality (ECQ). T...
The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperature
Enzymatic analysis Growth under high temperature Mathematical modeling Rice (Oryza sativa L.) Starch microstructure
2023/8/9
Starch is the abundant component in rice endosperm, and its microstructure determines the quality and functional properties of rice grain. It is well known that the starch fine structure is markedly i...
The qSAC3 locus from indica rice effectively increases amylose content under a variety of conditions
Amylose content Chromosome segment substitution lines Environmental effect Quantitative trait loci Rice quality
2023/8/9
Amylose content (AC) is a critical factor for the quality of rice. It is determined by the biosynthesis gene Waxy (Wx) and a variety of quantitative trait loci (QTLs). Although many QTLs have been rep...
Differences in Protein Content, Amylose Content and Palatability in Relation to Location of Grains within Rice Panicle
Amylose content Flowering order Grain weight Palatability Protein content Rice grain
2009/7/30
The protein and amylose content of milled rice grains collected from the top and base rachis branches at different positions on the panicle were measured. The palatability of the grains on primary and...
Differences in Amylose Content, Amylographic Characteristics and Storage Proteins of Grains on Primary and Secondary Rachis Branches in Rice
Amylographic characteristics Amylose Glutelin Palatability Prolamin Rachis branch
2009/7/29
The amylose content, amylographic characteristics and storage proteins of milled rice grains on the primary and secondary rachis branches were investigated. The amylose content of grains on the primar...
Concentrations of Kjeldahl-digested Nitrogen, Amylose, and Amino Acids in Milled Grains of Rice (Oryza sativa L.) Cultivated under Organic and Customary Farming Practices
Amino acids Amylose Customary farming practice Kjeldahl-digested nitrogen
2009/7/21
The concentrations of Kjeldahl-digested N were significantly higher in milled rice grains cultivated under customary farming practices than in those grown organically. However, the amylose content sh...
Selection for High Palatability Lines by Amylose Content Adjusted by Heading Date for Rice Breeding
Amylose content Heading date Palatability Regression analysis
2009/7/21
Rice palatability correlates with amylose content, which correlates with heading date, showing that indirect selection through low amylose content for high palatability usually results in predominan...
A Simple and Low-Cost Method to Classify Amylose Content of Rice Using a Standard Color Chart
Amylose content Amylose-iodine colorimetry Color chart
2009/7/20
An alternative method to classify amylose content in rice was developed. In this method, based on amylose-iodine colorimetry, a standard color chart was used instead of a spectrophotometer to successf...
Effect of Harvest Time on the Protein Composition(Glutelin, Prolamin, Albumin)and Amylose Content in Paddy Rice Cultivated by Aigamo Duck Farming System
Aigamo duck Amylose Harvest time Organic cultivation Protein
2009/7/15
Previously, we suggested that cultivation of paddy rice by Aigamo duck farming system, delayed the harvest time by about 10 days and improved the taste of rice due to the increased grain yield accomp...
Palatability and Suitability for Blending of Low-Amylose Rice of Seven Cultivars
Interaction Paddy rice Palatability Low-amylose rice Blended rice
2009/7/8
Palatability and suitability for blending of low-amylose rice of seven cultivars were examined. The palatability of low-amylose rice varied with the cultivar, and the stability of the palatability fo...
Correlation among Whiteness, Amylose Content and Moisture Content of Low Amylose Rice Variety “Takitate”
Amylose content Low amylose variety Moisture content Quality fluctuation
2009/7/8
The amylose content and whiteness of rice endosperm are affected by environmental conditions. Since the amylose content and endosperm whiteness of a low amylose variety “Takitate” varies from year to ...
Studies on the in vitro Starch Digestibility and the Glycemic Index in Rice Cultivars Differing in Amylose Content
Amylose Glycemic index Non-digestible oligo saccharide Rice Starch hydrolysis
2009/7/8
Starch digestibility was studied in eight rice cultivars with four levels of amylose content.An in vitro digestion method with α-amylase was applied to estimate the glycemic index in vivo based on ki...
The Influence of Temperature during Grain-Filling and the Location of Grains within Rice Panicle on the Amylose Content of Rice Variety "Kirara 397"
Amylose content Transplanting time Seedling age Primary branch Kirara397
2009/7/7
The factors affecting amylose content of the rice variety "Kirara 397" were analyzed. Temperature during grain filling, planting year, kind of seedling, heading date, and the location of grains on pa...
Lowering Grain Amylose Content in Backcross Offsprings of indica Rice Variety 057 by Molecular Marker-Assisted Selection
molecular marker-assisted selection indica rice amylose content grain quality
2009/1/7
To lower the amylose content (AC) of the indica rice restorer line 057 with high AC, backcrosses were made respectively by using four indica varieties (R367, 91499, Yanhui 559, Hui 527) as low AC don...
Relationship Between the First Base of the Donor Splice Site of Waxy Gene Intron 1 and Amylose Content in Yunnan Indigenous Rice Varieties
Yunnan indigenous rice varieties waxy gene intron the first base of donor splice site
2008/12/11
There exists a single nucleotide polymorphism, G or T, at the first base of the donor splice site of waxy gene intron 1 in rice. In order to study the relationship between the first base of the donor ...