Claim · model-written summary
OsAGPL2, OsSSS1 and OsSBE1 expression followed enzyme activity trends under heat.
- Taxon
- rice
Oryza sativat0 - Treatment
- HT treatmente0
- Gene
- OsAGPL2, OsSSS1 and OsSBE1e0
- Outcome
- expression levelse0
Not reportedMaterialCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The expression levels of OsAGPL2, OsSSS1 and OsSBE1 in all varieties exhibited the same trends as enzyme activity under HT treatment.”
t0“rice”
Title
Rong Zhou; Qijuan Hu; Xiangfeng Meng; et al. Journal of the Science of Food and Agriculture 2024. doi:10.1002/jsfa.13797
Other claims from this paper (11)
- Intervention effect Most varieties had increased amylose under heat stress.
- Intervention effect Most varieties had increased chalky degree under heat stress.
- Intervention effect Most varieties had increased protein content under heat stress.
- Intervention effect Most varieties had more cracked grains and higher pasting temperatures under heat stress.
- Intervention effect Amino acid levels were suppressed under heat stress.
- Intervention effect Heat raised rice flour protein components.
- Intervention effect Heat raised macroelement and microelement levels in rice flour.
- Intervention effect Both heat treatments reduced ADP-glucose pyrophosphate activity.
- Intervention effect Both heat treatments reduced ground-bound starch synthase activity.
- Intervention effect Both heat treatments reduced the amylose-to-starch ratio.
- Intervention effect Heat treatments increased starch branch enzyme activity.