Genetic Dissection and Functional Differentiation of ALK a and ALK b , Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice

Genetic Dissection and Functional Differentiation of ALK a and ALK b , Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice

Abstract Background ALK is the key gene controlling rice gelatinization temperature (GT), which is closely associated with the eating and cooking quality (ECQ) in rice (Oryza sativa L.). To date, at least three ALK alleles are thought to be responsible for the diversity of GT among rice cultivars. T...

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Bibliographic Details
Main Authors: Zhuanzhuan Chen, Yan Lu, Linhao Feng, Weizhuo Hao, Chuang Li, Yong Yang, Xiaolei Fan, Qianfeng Li, Changquan Zhang, Qiaoquan Liu
Format: Article
Language:English
Published: SpringerOpen 2020-06-01
Series:Rice
Subjects:
Oryza sativa L.
ALK gene
Gelatinization temperature
Allelic variation
Starch fine structure
Online Access:http://link.springer.com/article/10.1186/s12284-020-00393-5

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http://link.springer.com/article/10.1186/s12284-020-00393-5

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