Abstract
We evaluated the effects of functional variation in three starch synthases in rice (Oryza sativa L.)−granule-bound starch synthase I (GBSSI, wx), starch synthase I (SSI, SSI), and starch synthase IIa (SSIIa, alk)−between indica cultivar Kasalath and japonica cultivar Nipponbare on starch properties and eating quality. We used three near-isogenic lines−NIL(Wxa), NIL(SSI k), and NIL(Alk)−containing chromosomal segments of Kasalath on a Nipponbare genetic background. The Wxa allele explained most of the difference in amylose content between the two cultivars, and decreased the peak viscosity and breakdown to less than half of those of Nipponbare. These changes reduced the quality of cooked rice both just after cooking and after storage at 5ºC. The variation in SSIIa also affected the eating quality after storage of cooked rice at 5ºC : NIL(Alk) became harder and less sticky than Nipponbare, although the rices were comparable just after cooking. Differential scanning calorimetry revealed faster retrogradation of the once-gelatinized starch in NIL(Alk). The variation in SSI alleles hardly affected these properties.
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Claims 9
Claim · model-written summary
Wxa explained most of the cultivar difference in amylose content.
- Taxon
- rice
Oryza sativat0 - Gene
- Wxae0
- Outcome
- difference in amylose contente0
- Comparator
- two cultivarse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The Wxa allele explained most of the difference in amylose content between the two cultivars”
t0“Rice”
Claim · model-written summary
Wxa decreased peak viscosity to less than half of Nipponbare.
- Taxon
- riceOryza sativat0
- Gene
- Wxae1
- Outcome
- peak viscositye0
- Direction
- decreasede0
- Value
- less than halfe0
- Comparator
- Nipponbaree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decreased the peak viscosity and breakdown to less than half of those of Nipponbare”
t0“Rice”
e1“The Wxa allele explained most of the difference in amylose content between the two cultivars”
Claim · model-written summary
Wxa decreased breakdown to less than half of Nipponbare.
- Taxon
- riceOryza sativat0
- Gene
- Wxae1
- Outcome
- breakdowne0
- Direction
- decreasede0
- Value
- less than halfe0
- Comparator
- Nipponbaree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decreased the peak viscosity and breakdown to less than half of those of Nipponbare”
t0“Rice”
e1“The Wxa allele explained most of the difference in amylose content between the two cultivars”
Claim · model-written summary
These Wxa changes reduced cooked rice quality immediately after cooking and after cold storage.
- Taxon
- riceOryza sativae0
- Gene
- Wxae1
- Outcome
- quality of cooked ricee0
- Direction
- reducede0
- Qualifier
- both just after cooking and after storage at 5ºCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These changes reduced the quality of cooked rice both just after cooking and after storage at 5ºC”
e1“The Wxa allele explained most of the difference in amylose content between the two cultivars”
Claim · model-written summary
NIL(Alk) was harder after cold storage than Nipponbare.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NIL(Alk) became harder and less sticky than Nipponbare”
t0“Rice”
Claim · model-written summary
NIL(Alk) was less sticky after cold storage than Nipponbare.
- Taxon
- riceOryza sativat0
- Material
- NIL(Alk)e0
- Outcome
- less stickye0
- Direction
- less stickye0
- Comparator
- Nipponbaree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NIL(Alk) became harder and less sticky than Nipponbare”
t0“Rice”
Claim · model-written summary
The rice lines were comparable immediately after cooking.
- Taxon
- riceOryza sativae0
- Outcome
- comparable just after cookinge0
- Direction
- comparablee0
- Comparator
- ricese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the rices were comparable just after cooking”
Claim · model-written summary
Once-gelatinized starch retrograded faster in NIL(Alk).
- Taxon
- riceOryza sativat0
- Material
- NIL(Alk)e0
- Outcome
- retrogradation of the once-gelatinized starche0
- Direction
- fastere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“faster retrogradation of the once-gelatinized starch in NIL(Alk)”
t0“Rice”
Claim · model-written summary
SSI allele variation hardly affected these starch and eating-quality properties.
- Taxon
- riceOryza sativat0
- Gene
- SSIe0
- Outcome
- these propertiese0
- Direction
- hardly affectede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The variation in SSI alleles hardly affected these properties”
t0“Rice”