ArticleFrontiers in plant science2023
Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content.
Article in Frontiers in plant science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 8 citations in OpenAlex.
- From metabolites to membrane vesicles: Unifying gut microbial signals in obesity, t2dm, and MASLD.World journal of microbiology & biotechnology · 2026Review
- Predicting End-Use Quality in Russet Potatoes Through Biochemical and Starch Analysis.Journal of food science · 2026Article
- QTL mapping for different resistant starch subtypes identified a superior haplotype balancing high RS content and relatively good eating and cooking qualities in rice.Frontiers in plant science · 2026Article
- Starch branching enzyme: structure, key functional sites, and regulation of starch characteristics and rice qualities.Plant cell reports · 2025Review
- Integrative transcriptogenomic analyses reveal the regulatory network underlying rice eating and cooking quality and identify a role for alpha-globulin in modulating starch and sucrose metabolism.Plant communications · 2025Article
- Effects of Salt Stress at the Booting Stage of Grain Development on Physiological Responses, Starch Properties, and Starch-Related Gene Expression in Rice (Plants (Basel, Switzerland) · 2025Article
- Article
- The correlation of starch composition, physicochemical and structural properties of different sorghum grains.Frontiers in plant science · 2025Article
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The content of resistant starch (RS) was considered positively correlated with the apparent amylose content (AAC). Here, we analyzed two Indica rice mutants, RS111 and Zhedagaozhi 1B, similar in high AAC and found that their RS content differed remarkably. RS111 had higher RS3 content but lower RS2 content than Zhedagaozhi 1B; correspondingly, cooked RS111 showed slower digestibility. RS111 had smaller irregular and oval starch granules when compared with Zhedagaozhi 1B and the wild type. Zhedagaozhi 1B showed a B-type starch pattern, different from RS111 and the wild type, which showed A-type starch. Meantime, RS111 had more fa and fb1 but less fb3 than Zhedagaozhi 1B. Both mutants showed decreased viscosity and swelling power when compared with the parents. RS111 had the lowest viscosity, and Zhedagaozhi 1B had the smallest swelling power. The different fine structures of amylopectin between RS111 and Zhedagaozhi 1B led to different starch types, gelatinization properties, paste viscosity, and digestibility. In addition to enhancing amylose content, modifications on amylopectin structure showed great potent in breeding rice with different RS2 and RS3 content, which could meet the increasing needs for various rice germplasms.
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