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Effects of Shrunken and Other Mutations on the Properties of Rice Endosperm Starch
Author(s) -
Asaoka Masako,
Okuno Kazutoshi,
Yano Masahiro,
Fuwa Hidetsugu
Publication year - 1993
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19930451103
Subject(s) - amylopectin , amylose , endosperm , mutant , starch , chemistry , food science , biochemistry , gene
Starch granules were isolated from rice endosperms of twenty mutants, included two kinds of shrunken ( shr ) mutant, and two cultivars of their normal counterparts. The shr mutants, EM‐20 and Kenkei 2088, showed opposite effects on the amylose content, that is, EM‐20 had 5% higher than its normal counterpart and Kenkei 2088 had 3% lower than its one. The amylopectin of EM‐20 was composed of slightly shorter chains on the average than its normal one. The gelatinization temperature and heat of gelatinization were affected by the mutation of shr , EM‐20. The amylose extender ( ae ) mutant, Kenkei 2064, had a comparable amylose content with its normal counterpart but its amylopectin had higher content of long chain than the normal one. Twelve kinds of dull ( du ) mutant reduced the amylose content which varied from 2% to 16%.