KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/52856
Title: | Different isoforms of starch-synthesizing enzymes controlling amylose and amylopectin content in rice |
Other Titles: | Not Available |
Authors: | 110. Pandey MK, Rani NS, Madhav MS, Sundaram RM, Varaprasad GS, Sivaranjini AKP, Bohra A, Ram Kumar G and Kumar A |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Indian Institute of Rice Research |
Published/ Complete Date: | 2012-01 |
Project Code: | Not Available |
Keywords: | Starch‐synthesizing enzymes Starch synthases Starch branching enzyme Starch debranching enzyme AGPase Amylose content Gelatinization temperature |
Publisher: | Not Available |
Citation: | Manish K. Pandey, N. Shobha Rani, M. Sheshu Madhav, R.M. Sundaram, G.S. Varaprasad, A.K.P. Sivaranjani, Abhishek Bohra, G. Ram Kumar, Anirudh Kumar,Different isoforms of starch-synthesizing enzymes controlling amylose and amylopectin content in rice (Oryza sativa L.),Biotechnology Advances,Volume 30, Issue 6,2012,Pages 1697-1706, ISSN 0734-9750, |
Series/Report no.: | Not Available; |
Abstract/Description: | Starch, composed of amylose and amylopectin, greatly influences rice cooking and textural quality, which in turn is controlled by various isoforms of several enzymes. Activity of one or more isoforms of starch‐synthesizing enzymes results in various forms of starch structure based on the amylopectin chain length and average external, internal and core chain length distribution and hence results in varying physicochemical and cooking quality. Since the synthesis of starch is highly complex, it is crucial but essential to understand its biosynthetic pathway, starch structure and effects on the physicochemical properties that control eating and cooking quality, and alongside conduct research on gene/QTL mapping for use in marker-assisted selection (MAS) with a view to improve and select cultivars with most desirable range and class of rice starch properties. This article presents the updates on current understanding of the coordination among various enzymes/isoforms towards rice starch synthesis in endosperm and their effect on rice grain physicochemical, cooking and eating qualities. The efforts in identifying regions responsible for these enzymes by mapping the gene/QTLs have provided a glimpse on their association with physicochemical and cooking properties of rice and, hence, improvement is possible by modifying the allelic pattern, resulting in down or nil regulation of a particular enzyme. The clear understanding of the tissue specific coordination between enzyme isoforms and their subsequent effect in controlling eating and cooking properties will enhance the chances to manipulate them for getting desired range of amylose content (AC) and gelatinization temperature (GT) in improved cultivars through combining desired alleles through MAS. |
Description: | Not Available |
ISSN: | 0734-9750 |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Biotechnology Advances |
NAAS Rating: | 16.74 |
Impact Factor: | 10.744 |
Volume No.: | 30(6) |
Page Number: | 1697-1706 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1016/j.biotechadv.2012.08.011 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/52856 |
Appears in Collections: | CS-IIRR-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.