Gelatinization temperature of rice explained by polymorphisms in starch synthase

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dc.creatorWaters, Daniel L. E.
dc.creatorHenry, Robert J.
dc.creatorReinke, Russell F.
dc.creatorFitzgerald, Melissa A.
dc.date2006-01
dc.date2024-12-19T12:56:34Z
dc.date2024-12-19T12:56:34Z
dc.date.accessioned2026-06-27T04:14:46Z
dc.descriptionThe cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in only exon 8. These single nucleotide polymorphisms (SNPs) were determined in 70 diverse genotypes of rice. Two SNPs could classify all 70 genotypes into either high GT or low GT types which differed in GT by 8 °C. ‘A’ rather than ‘G’ at base 2412 determined whether a methionine or valine was present at the corresponding amino acid residue in SSIIa, whilst two adjacent SNPs at bases 2543 and 2544 coded for either leucine (GC) or phenylalanine (TT). Rice varieties with high GT starch had a combination of valine and leucine at these residues. In contrast, rice varieties with low GT starch had a combination of either methionine and leucine or valine and phenylalanine at these same residues. At least two distinct polymorphisms have apparently been selected for their desirable cooking qualities in the domestication of rice.
dc.identifierhttps://hdl.handle.net/10568/166694
dc.identifier.urihttp://hdl.handle.net/123456789/26410
dc.languageen
dc.publisherWiley
dc.sourceWaters, Daniel L. E.; Henry, Robert J.; Reinke, Russell F. and Fitzgerald, Melissa A. 2006. Gelatinization temperature of rice explained by polymorphisms in starch synthase. Plant Biotechnology Journal, Volume 4 no. 1 p. 115-122
dc.subjectcooking quality
dc.subjectexons
dc.subjectgenotypes
dc.subjectleucine
dc.subjectmethionine
dc.subjectnucleotide sequences
dc.subjectphenylalanine
dc.subjectstarch
dc.subjectvaline
dc.titleGelatinization temperature of rice explained by polymorphisms in starch synthase
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)