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| Siriphorn Rotarayanont; Pawini Dankittikool; Chutima Saesea; Bhutri Sornboon; Tawatchai Wichayapol; Jaruwan Oonnankart. |
| SSSIVb gene, which is the group of Soluble Starch Synthase enzyme, concerns to synthesis amylopectin in the seed of rice. In this research, we will examine the process of mRNA splicing intron 6, 7, 8 and 9 of SSSIVb gene and observe the expression of gene in development of seed at 5, 10 and 15 days after flowering (DAF) in 5 varieties of the rice which are RD10, Chai Nat 1, Niew Phrae 1, San-pah-tawng 1 and Suphan Buri 60. All of those varieties have different quality of cooking. From the experimental, we found that Chai Nat 1 had splicing in 5 DAF rice seeds but no expression in 10 and 15 DAF rice seeds. In Suphan Buri 60 had splicing in 10 DAF rice seeds but no expression in 5 and 15 DAF rice seeds. And RD 10, Niew Phrae 1, San Pah Tawng 1 had splicing... |
| Tipo: Collection |
Palavras-chave: Rice; MRNA; Splicing; Starch synthase gene; Amylopectin; Cooking quality; ข้าว; MRNA; การตัดต่อยีน; ยีนสร้างแป้ง; อมิโลเพคติน; คุณภาพการหุงต้ม; การแสดงออกของยีน. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5351 |
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| Corcuera,V.; Salmoral,E. M.; Salerno,J. C.; Krisman,C. R.. |
| The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare) of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and amylopectin in a water:butanol mixture whilst the other process is based on the use of the lectin Concanavalin A. These methods were complemented by spectrophotometric determinations to enable the identification of the á-D- glucanes and also improved the comparative quantitation of the amylose and amylopectin fractions. As a result of this, no significant variations for starch content (ANOVA, F4- 8= 0.7; p ≥ 0.05) were found among these varieties,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat; Amylopectin; Amylose; Starch fractionation. |
| Ano: 2007 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000100002 |
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| Yang,Liu; Sun,Yong-Hai; Liu,Yang; Mao,Qian; You,Li-Xin; Hou,Ju-Min; Ashraf,Muhammad Aqeel. |
| ABSTRACT Effects of leached amylose (AM) and amylopectin (AP) on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N) and stickiness (from 1.74 to 1.19N·s) significantly. However, the addition of AM and AP enhanced the hardness (27.63N) and stickiness (1.71N·s).Scanning electron microscopy show that the leached short-chain AM entered the surface hollows in the cooked rice after water evaporation. Meanwhile, the Long-chain AM cross-linked to formed a three-dimensional network structures, which covered on the filled hollows. This distribution led to a harder texture of cooked... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amylose; Amylopectin; Leached; Morphological properties; Textural properties. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000200500 |
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