Three <i>Starch Synthase IIa</i> (<i>SSIIa</i>) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

Three <i>Starch Synthase IIa</i> (<i>SSIIa</i>) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

Glutinous rice accumulates amylose-free starch and is utilized for rice cakes and crackers, owing to the loss of the <i>Waxy</i> gene which encodes granule-bound starch synthase I (GBSSI). <i>Starch synthase IIa (SSIIa)</i> elongates amylopectin chains with a degree of polyme...

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Bibliographic Details
Main Authors: Tsukine Nakano, Naoko Crofts, Satoko Miura, Naoko F. Oitome, Yuko Hosaka, Kyoko Ishikawa, Naoko Fujita
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:International Journal of Molecular Sciences
Subjects:
glutinous rice
starch
<i>starch synthase IIa</i>
low gelatinization temperature
texture
Online Access:https://www.mdpi.com/1422-0067/24/4/3726

Internet

https://www.mdpi.com/1422-0067/24/4/3726

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