کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597100 | 1492130 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China
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کلمات کلیدی
Rapid Visco-Analysercool paste viscositystarch qualityAACRVAQTLCPVRice - برنجanalysis of variance - تحلیل واریانسANOVA - تحلیل واریانس Analysis of varianceConsistency - ثباتBreakdown - درهم شکستنSetback - عقب افتادگیquantitative trait locus - علامت کمی صفتapparent amylose content - محتوای آمیلوز آشکارHPV - ویروس پایپلوم انسانیpeak viscosity - ویسکوزیته حداکثرHot paste viscosity - ویسکوزیته ریشه داغpasting temperature - چسباندن درجه حرارتPasting viscosity - چسباندن ویسکوزیتهGenotype - ژنوتیپ
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China](/preview/png/7597100.png)
چکیده انگلیسی
Starch physicochemical properties determine the eating and cooking quality of rice. The genetic diversity in the apparent amylose content (AAC) and pasting viscosity parameters of 20 geographically diverse rice accessions were investigated. It was found that AAC and pasting viscosities differed widely among different accessions, but each accession performed relatively stably across two environments. Analysis of variance (ANOVA) indicated that all traits were predominantly controlled by genotypic variance, but the genotype Ã environment interaction effects were also significant except for AAC and PT. Significant correlations were found for each parameter between 2 years (P < 0.001). Association mapping identified a total of 22 main-effect quantitative trait loci (QTLs) responsible for all traits except for CPV. This study showed that starch physicochemical properties of rice were highly stable and mainly controlled by genetic factors, and gave insight into the molecular improvement of eating quality using marker assisted breeding with the identified QTLs/genes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 239-245
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 239-245
نویسندگان
Chuan Tong, Yaling Chen, Fufu Tang, Feifei Xu, Yan Huang, Hao Chen, Jinsong Bao,