Melting the secrets of gelatinisation temperature in rice
Gelatinisation temperature (GT) is one of the key traits measured in programs for breeding rice (Oryza sativa L.). It is commonly estimated by the alkali spreading value (ASV), and less commonly by differential scanning calorimetry (DSC). Using a diverse set of germplasm, it was determined that DSC...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Commonwealth Scientific and Industrial Research Organisation
2010
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| Acceso en línea: | https://hdl.handle.net/10568/166088 |
| _version_ | 1855535248276717568 |
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| author | Cuevas, Rosa P. Daygon, Venea D. Corpuz, Henry M. Nora, Leilani Reinke, Russell F. Waters, Daniel L. E. Fitzgerald, Melissa A. |
| author_browse | Corpuz, Henry M. Cuevas, Rosa P. Daygon, Venea D. Fitzgerald, Melissa A. Nora, Leilani Reinke, Russell F. Waters, Daniel L. E. |
| author_facet | Cuevas, Rosa P. Daygon, Venea D. Corpuz, Henry M. Nora, Leilani Reinke, Russell F. Waters, Daniel L. E. Fitzgerald, Melissa A. |
| author_sort | Cuevas, Rosa P. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Gelatinisation temperature (GT) is one of the key traits measured in programs for breeding rice (Oryza sativa L.). It is commonly estimated by the alkali spreading value (ASV), and less commonly by differential scanning calorimetry (DSC). Using a diverse set of germplasm, it was determined that DSC values associate poorly with ASV, are not correlated with amylose content but correlate with cooking time. Rice varieties are traditionally grouped into three classes of GT based on ASV: high, intermediate and low. However, the distribution of DSC values of 4000 samples shows only two classes: high and low. Large differences in the distributions of chain lengths synthesised by starch synthase IIa (SSIIa) support the two classes as the major grouping, two haplotypes associating with each peak. Each peak of DSC values spanned 10°C. The chain length distribution of the amylopectin molecules from varieties at the upper boundary of each peak showed significantly more chains that span both the crystalline and amorphous lamellae of a cluster than varieties at the other end of that distribution. Improved varieties, classified as intermediate GT by ASV, belong to both of the classes defined by DSC, implying that some enzyme, other than SSIIa is involved in intermediate GT. |
| format | Journal Article |
| id | CGSpace166088 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2010 |
| publishDateRange | 2010 |
| publishDateSort | 2010 |
| publisher | Commonwealth Scientific and Industrial Research Organisation |
| publisherStr | Commonwealth Scientific and Industrial Research Organisation |
| record_format | dspace |
| spelling | CGSpace1660882025-12-08T10:29:22Z Melting the secrets of gelatinisation temperature in rice Cuevas, Rosa P. Daygon, Venea D. Corpuz, Henry M. Nora, Leilani Reinke, Russell F. Waters, Daniel L. E. Fitzgerald, Melissa A. amylopectin amylose differential scanning calorimetry gelatinization temperature genotypes phenotypes starch varieties Gelatinisation temperature (GT) is one of the key traits measured in programs for breeding rice (Oryza sativa L.). It is commonly estimated by the alkali spreading value (ASV), and less commonly by differential scanning calorimetry (DSC). Using a diverse set of germplasm, it was determined that DSC values associate poorly with ASV, are not correlated with amylose content but correlate with cooking time. Rice varieties are traditionally grouped into three classes of GT based on ASV: high, intermediate and low. However, the distribution of DSC values of 4000 samples shows only two classes: high and low. Large differences in the distributions of chain lengths synthesised by starch synthase IIa (SSIIa) support the two classes as the major grouping, two haplotypes associating with each peak. Each peak of DSC values spanned 10°C. The chain length distribution of the amylopectin molecules from varieties at the upper boundary of each peak showed significantly more chains that span both the crystalline and amorphous lamellae of a cluster than varieties at the other end of that distribution. Improved varieties, classified as intermediate GT by ASV, belong to both of the classes defined by DSC, implying that some enzyme, other than SSIIa is involved in intermediate GT. 2010 2024-12-19T12:55:51Z 2024-12-19T12:55:51Z Journal Article https://hdl.handle.net/10568/166088 en Commonwealth Scientific and Industrial Research Organisation Cuevas, Rosa P.; Daygon, Venea D.; Corpuz, Henry M.; Nora, Leilani; Reinke, Russell F.; Waters, Daniel L. E. and Fitzgerald, Melissa A. 2010. Melting the secrets of gelatinisation temperature in rice. Functional Plant Biol., Volume 37 no. 5 p. 439 |
| spellingShingle | amylopectin amylose differential scanning calorimetry gelatinization temperature genotypes phenotypes starch varieties Cuevas, Rosa P. Daygon, Venea D. Corpuz, Henry M. Nora, Leilani Reinke, Russell F. Waters, Daniel L. E. Fitzgerald, Melissa A. Melting the secrets of gelatinisation temperature in rice |
| title | Melting the secrets of gelatinisation temperature in rice |
| title_full | Melting the secrets of gelatinisation temperature in rice |
| title_fullStr | Melting the secrets of gelatinisation temperature in rice |
| title_full_unstemmed | Melting the secrets of gelatinisation temperature in rice |
| title_short | Melting the secrets of gelatinisation temperature in rice |
| title_sort | melting the secrets of gelatinisation temperature in rice |
| topic | amylopectin amylose differential scanning calorimetry gelatinization temperature genotypes phenotypes starch varieties |
| url | https://hdl.handle.net/10568/166088 |
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