SNP in starch biosynthesis genes associated with nutritional and functional properties of rice

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dc.creatorKharabian-Masouleh, Ardashir
dc.creatorWaters, Daniel L. E.
dc.creatorReinke, Russell F.
dc.creatorWard, Rachelle
dc.creatorHenry, Robert J.
dc.date2012-08-06
dc.date2024-12-19T12:55:25Z
dc.date2024-12-19T12:55:25Z
dc.date.accessioned2026-06-27T04:10:58Z
dc.descriptionStarch is a major component of human diets. The relative contribution of variation in the genes of starch biosynthesis to the nutritional and functional properties of the rice was evaluated in a rice breeding population. Sequencing 18 genes involved in starch synthesis in a population of 233 rice breeding lines discovered 66 functional SNPs in exonic regions. Five genes, AGPS2b, Isoamylase1, SPHOL, SSIIb and SSIVb showed no polymorphism. Association analysis found 31 of the SNP were associated with differences in pasting and cooking quality properties of the rice lines. Two genes appear to be the major loci controlling traits under human selection in rice, GBSSI (waxy gene) and SSIIa. GBSSI influenced amylose content and retrogradation. Other genes contributing to retrogradation were GPT1, SSI, BEI and SSIIIa. SSIIa explained much of the variation in cooking characteristics. Other genes had relatively small effects.
dc.identifierhttps://hdl.handle.net/10568/165751
dc.identifier.urihttp://hdl.handle.net/123456789/24240
dc.languageen
dc.publisherSpringer
dc.rightsOpen Access
dc.sourceKharabian-Masouleh, Ardashir; Waters, Daniel L. E.; Reinke, Russell F.; Ward, Rachelle and Henry, Robert J. 2012. SNP in starch biosynthesis genes associated with nutritional and functional properties of rice. Sci Rep, Volume 2, no. 1
dc.subjectamylose
dc.subjectcooking quality
dc.subjectgene expression
dc.subjectgenes
dc.subjectloci
dc.subjectnutritive value
dc.subjectsingle nucleotide polymorphism
dc.subjectstarch
dc.titleSNP in starch biosynthesis genes associated with nutritional and functional properties of rice
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)