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Modification of Endosperm Starch Property by Loss of Function of Starch Synthase in Hwayoung rice
Modification of Endosperm Starch Property by Loss of Function of Starch Synthase in Hwayoung rice
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机译：失去白米淀粉合酶功能的胚乳淀粉特性改变
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摘要
A method for preparing a rice with enhanced processing suitability is provided to obtain the rice with a small, round and loose-structured starch granule of endosperm, thereby separation of an outer layer from the rice being easy and saving energy for a process through heat-treatment. A method for preparing a rice with enhanced processing suitability comprises the steps of: (a) inserting pGA272 of T-DNA into a starch synthase gene OsSSIIIa of Hwayoung rice to prepare a function-lost mutant; and (b) subjecting the mutant to PCR using a primer of SEQ ID : NOs. 1, 4, and 5 to select Hwayoung rice OsSSIIIa/flo5-2(Oryza sativa starch synthaseIIIa/floury5-2), wherein the rice has decreased starch crystallinity of endosperm compared with a wild-type rice, decreased starch chain having a starch polymerization degree(DP) of 6-8, 16-20 and at least 30, increased starch chain having a DP of 9-15 and 22-29, and 1-5 deg.C decreased gelatinization initiation temperature.
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