Genes Affecting Eating and Processing Qualities



The eating and processing qualities of rice are major targets in rice breeding. Rice quality is evaluated multidimensionally, including the appearance, texture, taste, and aroma of cooked rice. Among these qualities, texture is of the greatest interest in rice-consuming countries. The textural attributes of cooked rice have traditionally been evaluated in terms of the amylose content (AC), gel consistency (GC), and alkali spreading score (ASS) of the grain. Of the enzymes involved in the biosynthesis of rice starch, granule-bound starch synthase I (GBSSI, Wx), starch synthase IIa (SSIIa, Alk), and starch-branching enzyme I (BEI) receive the most attention, since natural variations and induced mutations in the genes coding for these enzymes are tightly linked to the textures of cooked and processed rice. The present review focuses on starch, the largest component of rice, and the predominant determinant of the texture of cooked and processed rice. In particular, recent advances in research on the regulation of these important quality parameters are surveyed, and their applications to breeding programs illustrated.


Amylose Amylopectin Gelatinization GBSS SNP Starch Starch-branching enzyme Starch synthase Wx 


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© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  1. 1.Institute of Crop Science, NAROTsukubaJapan

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