Interaction between genetic regions responsible for the starch properties in non-glutinous rice varieties in Hokkaido, Japan.

ABSTRACT: Starch properties are the major determinants of grain quality and food characteristics in rice (Oryza sativa L.). Understanding the interactions between genetic regions responsible for starch properties will lead to the development of rice cultivars with desirable characteristics. This study investigated the genetic effect and interaction between qAC9.3, a low-amylose quantitative trait locus (QTL), and the genetic region around Starch branching enzyme IIb (SbeIIb). Both these factors are responsible for the starch properties of the Hokkaido breeding population. The amylose content, pasting temperature, and amylopectin chain-length distribution were compared using F₅ lines derived from the cross between the lower amylose content and lower pasting temp

SUBMITTER: Ikegaya T 

PROVIDER: S-EPMC11442103 | biostudies-literature | 2024 Apr

REPOSITORIES: biostudies-literature