Creation of TGMS Lines of Waxy Rice with Elite Physicochemical Properties of Starch via Waxy Gene Editing [PDF]
FoodsWaxy rice starch (WRS), characterized by low amylose content, high viscosity, and strong gel-forming ability, is highly valued in food and industrial applications.
Jun Zhu +14 more
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Sequence polymorphism of the waxy gene in waxy maize accessions and characterization of a new waxy allele. [PDF]
Sci Rep, 2020 AbstractWaxy maize has many excellent characteristics in terms of its nutritional and economic value. In recent decades, the waxy maize germplasm has increased dramatically as a result of different selection methods. We collected 200 waxy maize inbred accessions from different origins to study their genetic diversity and phylogenetic relationships, and
Luo M +13 more
europepmc +4 more sources
Waxy Gene-Orthologs in Wheat × Thinopyrum Amphidiploids [PDF]
Agronomy, 2020 Starch, as the main component of grain in cereals, serves as the major source of calories in staple food and as a raw material for industry. As the technological and digestive properties of starch depend on its content, the management of its components ...
Marina V. Klimushina +4 more
doaj +2 more sources
Wxlv, the Ancestral Allele of Rice Waxy Gene [PDF]
Proceedings, 2020 In rice endosperms, the Waxy (Wx) gene is important for amylose synthesis, and various Wx alleles control the amylose content and affect the taste of cooked rice.
Changquan Zhang +3 more
doaj +2 more sources
Deciphering the Role of Waxy Gene Mutations in Enhancing Rice Grain Quality. [PDF]
FoodsAmylose content (AC) stands as a pivotal determinant of rice grain quality, primarily governed by the Waxy gene (Wx). The allelic variation within this gene, particularly the presence of the Wxmp allele derived from the ancestral Wxmq allele, significantly influences AC and is prevalent among soft japonica rice varieties in southern China.
Yang Y +8 more
europepmc +4 more sources
Development of a waxy gene real-time PCR assay for the quantification of sorghum waxy grain in mixed cereal products. [PDF]
BMC Biotechnol, 2015 Waxy-grain sorghum is used in most of the commercial cereal products in Korea. Worldwide, three waxy mutant alleles have been identified in the sorghum germplasm, and DNA markers for these alleles have been developed to identify the waxy genotype. However, that detection method cannot be used to determine the proportion of waxy content in samples ...
Cho J +8 more
europepmc +5 more sources
Research Progress on the Regulatory Mechanism of the Waxy Gene in Rice Starch Synthesis [PDF]
Current Issues in Molecular BiologyStarch serves as a crucial storage substance in both cereal crops and root/tuber crops, with its composition and properties determining the quality of storage organs.
Fei Chen +9 more
doaj +2 more sources
Waxy allele diversity in waxy maize landraces of Yunnan Province, China
Journal of Integrative Agriculture, 2022 Waxy maize is one of the main fresh-eating maize types, and a mutation of the waxy gene causes the waxy character of maize grains. China is rich in waxy maize landraces, and Yunnan and its surrounding areas, are the place of origin and genetic diversity ...
Xiao-yang WU +6 more
doaj +1 more source
Antisense Waxy Genes with Highly Active Promoters Effectively Suppress Waxy Gene Expression in Transgenic Rice [PDF]
Plant and Cell Physiology, 2000 To regulate Waxy (Wx) gene expression by introducing antisense genes, we connected the 2.3 kb Wx cDNA having 450 bp of the Wx first intron in reverse orientation to rice Wx and maize alcohol dehydrogenase1 (Adh1) promoters and used these constructs to transform rice plants.
R, Terada +5 more
openaire +2 more sources
Agronomy, 2022 Waxy maize (Zea mays L. var. ceratina) is a special type of maize characterized by a sticky texture when cooked, due to high amylopectin content in the endosperm. Waxy maize is popular in China and Southeast Asia for fresh consumption.
Vinitchan Ruanjaichon +14 more
doaj +1 more source