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Changes in activities of the key enzymes related to starch synthesis in rice grains during grain filling and their relationships with the filling rate and cooking quality



Changes in activities of the key enzymes related to starch synthesis in rice grains during grain filling and their relationships with the filling rate and cooking quality



Scientia Agricultura Sinica 37(8): 1123-1129



The changes in the activities of adenosine diphosphoglucose pyrophosphorylase (glucose-1-phosphate adenylyltransferase) (ADPGPase), starch synthase (SSase) and starch branching enzyme (1,4- alpha -glucan branching enzyme) (Q enzyme) in rice grains during the filling period and their relationship with filling rate and cooking quality, i.e. gel consistency (GC), alkali spreading value (ASV) and amylose content (AC), were studied.

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Accession: 004067107

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