Deciphering the Role of Gene Mutations in Enhancing Rice Grain Quality.

Amylose content (AC) stands as a pivotal determinant of rice grain quality, primarily governed by the gene (). The allelic variation within this gene, particularly the presence of the allele derived from the ancestral allele, significantly influences AC and is prevalent among soft rice varieties in southern China. Although both alleles are associated with lower AC, there remains a paucity of detailed understanding regarding the interplay between specific functional single nucleotide polymorphisms (SNPs) within these alleles and the overarching rice grain quality.

The Physicochemical Properties of Starch Are Affected by in Rice.

Amylose largely determines rice grain quality profiles. The process of rice amylose biosynthesis is mainly driven by the waxy () gene, which also affects the diversity of amylose content. The present study assessed the grain quality profiles, starch fine structure, and crystallinity characteristics of the near-isogenic lines Q11(), NIL(), and NIL() in the rice Q11 background containing different alleles.

Progress on inheritance and gene cloning for rice grain quality in Jiangsu province.

In China, rice (Oryza sativa L.) is a major cereal crop of great importance maintaining the food security and sustainable agricultural development. Jiangsu is one of the main provinces for rice production.

Genetic Dissection and Functional Differentiation of ALK and ALK, Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice.

Background: ALK is the key gene controlling rice gelatinization temperature (GT), which is closely associated with the eating and cooking quality (ECQ) in rice (Oryza sativa L.). To date, at least three ALK alleles are thought to be responsible for the diversity of GT among rice cultivars.

Changes in the physicochemical properties and starch structures of rice grains upon pre-harvest sprouting.

In rice production, pre-harvest sprouting (PHS) of late ripening seeds is one of the most serious quality defects in rice grain quality. In the present study, PHS impact was investigated by examining the physicochemical properties, eating and cooking quality (ECQ) of rice grain. Four rice cultivars suffering from PHS had impaired ECQ, reduced apparent amylose content, and decreased total starch content, with an increase in total protein content.