Differences in Amylopectin Structure between Two Rice Varieties in Relation to the Effects of Temperature during Grain-Filling

Starch/Staerke

Volumn 51, Issue 2-3, 1999, Pages 58-62

  Umemoto, Takayuki ^a   Nakamura, Yasunori ^b   Satoh, Hikaru ^c   Terashima, Kazuo ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR TOHOKU REGION   (Japan)

^b NATIONAL INSTITUTE OF AGROBIOLOGICAL SCIENCES   (Japan)

^c KYUSHU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002426141     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1521-379X(199903)51:2<58::AID-STAR58>3.0.CO;2-J     Document Type: Article

References (15)

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2. Shi, Y.-C., P. A. Seib, and J. E. Bernardin: Effects of Temperature During Grain-Filling on Starches from Six Wheat Cultivars. Cereal Chem. 71 (1994), 369-383.
3. Lu, T.-J., J.-L. Jane, P.-L. Keeling, and G. W. Singletary: Maize Starch Fine Structures Affected by Ear Developmental Temperature. Carbohydr. Res. 282 (1996), 157-170.
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8. Nagamine, T. and K. Komae: Improvement of a Method for Chain-length Distribution Analysis of Wheat Amylopectin. J. Chromatogr. 732 (1996), 255-259.
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10. 14C] Sucrose in Isolated Wheat Grains is Dependent upon the Activity of Soluble Starch Synthase. Aust. J. Plant Physiol. 20 (1993), 329-335.
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