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Relationship Between Variation in Activities of Key Enzymes Related to Starch Synthesis During Grain Filling Period and Quality of Eating and Cooking in Rice
japonica rice grain filling starch synthesis enzymes cooking quality eating quality
2009/1/7
Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at differen...
Effect of Temperature at Grain Filling Stage on Activities of Key Enzymes Related to Starch Synthesis and Grain Quality of Rice
japonica rice grain filling stage temperature starch synthesis enzymes cooking quality eating
2009/1/7
Three japonica rice varieties with different cooking and eating quality were grown at high temperature in the greenhouse and natural field. Effects of temperature at the grain filling stage on these v...
Effects of Weak Light on Starch Accumulation and Starch Synthesis Enzyme Activities in Rice at the Grain Filling Stage
weak light starch content ADP-glucose pyrophosphorylase starch synthase starch branching enzyme
2009/1/7
Dynamic changes of starch, amylose, sucrose contents and the activities of starch synthesis enzymes under shading treatments after flowering were studied using two rice varieties IR72 (indica) and Nip...