Genetic controls on starch amylose content in wheat and rice grains

Journal of genetics

Wickneswari Ratnam¹  Sadequr Rahman²  Parviz Fasahat1¹ 

[1] School of Environmental and Natural Resource Sciences, National University of Malaysia, 43600 Bangi, Selangor, Malaysia$$;School of Science, Monash University, Sunway Campus, Jalan Lagoon Selatan, 46150 Bandar Sunway, Malaysia$$

关键词: amylose content;    biosynthesis;    composition;    rice;    wheat.;   

DOI  :  

学科分类：生物科学（综合）

来源: Indian Academy of Sciences

【 摘 要 】

Starch accumulates in plants as granules in chloroplasts of source organs such as leaves (transitory starch) or in amyloplasts of sink organs such as seeds, tubers and roots (storage starch). Starch is composed of two types of glucose polymers: the essentially linear polymer amylose and highly branched amylopectin. The amylose content of wheat and rice seeds is an important quality trait, affecting the nutritional and sensory quality of two of the world’s most important crops. In this review, we focus on the relationship between amylose biosynthesis and the structure, physical behaviour and functionality of wheat and rice grains. We briefly describe the structure and composition of starch and then in more detail describe what is known about the mechanism of amylose synthesis and how the amount of amylose in starch might be controlled. This more specifically includes analysis of GBSS alleles, the relationship between waxy allelic forms and amylose, and related quantitative trait loci. Finally, different methods for increasing or lowering amylose content are evaluated.

【 授权许可】

Unknown