A rice mutant with enhanced amylose content in endosperm without affecting amylopectin structure-Reference-Cited by-同舟云学术

A rice mutant with enhanced amylose content in endosperm without affecting amylopectin structure

Published:2008 Issue:3 Volume:58 Page:209-215
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Suzuki Yasuhiro¹,Sano Yoshio²,Ise Kazuo³,Matsukura Ushio¹⁴,Aoki Noriaki¹,Sato Hiroyuki¹⁵

Affiliation:

1. National Agriculture and Food Research Organization (NARO), National Institute of Crop Science

2. Graduate School of Agriculture, Hokkaido University

3. Japan International Research Center for Agricultural Sciences

4. National Agriculture and Food Research Organization (NARO), National Food Research Institute

5. Agriculture, Forestry and Fisheries Research Council, Ministry of Agriculture, Forestry and Fisheries

Publisher

Japanese Society of Breeding

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

http://www.jstage.jst.go.jp/article/jsbbs/58/3/58_3_209/_pdf

Reference36 articles.

1. Ando, I., H. Araki, H. Shimizu, M. Kuroki, K. Miura, K. Nagano and K. Konno (2007) “Oborozuki”, a new rice cultivar with low amylose content and superior eating quality. Res. Bull. Natl. Agric. Res. Cent. for Hokkaido Reg. 186: 31–46.

2. Effect of Environmental Temperature During Development of Rice Plants on Some Properties of Endosperm Starch

3. Baba, T. (1986) Determination of amylose and amylopectin in starch. In: Nakamura, M. and K. Kainuma (eds.) Laboratory methods for starch and related carbohydrate, Japan Scientific Societies Press, Tokyo, pp. 89–94.

4. Bligh, H.F.J., P.D. Larkin, P.S. Roach, C.A. Jones, H. Fu and W.D. Park (1998) Use of alternate splice sites in granule-bound starch synthase mRNA from low-amylose rice varieties. Plant Mol. Biol. 38: 407–415.

5. Chikubu, S. (1995) Seasoning of cooked rice. In: Ishitani, T. and K. Ohtsubo (eds.) Science of rice, Asakura Publishers, Tokyo, pp. 117–137.

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