Starch is a vital energy source for living organisms and is a key raw material and additive in
the food and non-food industries. Starch has received continuous attention in multiple …

Rice is a staple food for more than 3 billion people in more than 100 countries of the world
but ironically it is deficient in many bioavailable vitamins, minerals, essential amino-and fatty …

In rice (Oryza sativa), amylose content (AC) is the major factor that determines eating and
cooking quality (ECQ). The diversity in AC is largely attributed to natural allelic variation at …

Starch and storage proteins determine the weight and quality of cereal grains. Synthesis of
these two grain components has been comprehensively investigated, but the transcription …

OsGBSSI, encoded by the Waxy (Wx) gene, is the key enzyme in the synthesis of amylose
chains. Transgenic rice lines with various GBSSI activities were previously developed via …

The Waxy (Wx) gene that governs amylose synthesis is an old but widely used target in
improving the quality of starchy crops. New genome-editing strategies are being deployed to …

Starch accounts for up to 90% of the dry weight of rice endosperm and is a key determinant
of grain quality. Although starch biosynthesis enzymes have been comprehensively studied …

While optimising leaf chlorophyll content ([CHL]) has been proposed as a relevant means to
manipulate canopy light penetration and canopy photosynthesis, effects of modifying [CHL] …

Starch is the most abundant composition in the rice grain, and constitutes approximately
90% of milled rice grain. This chapter summarizes the current advances made in the starch …

The relationship between starch components and hydrolysis previously focused on starches
with different amylose contents (ACs) and amylopectin structures. In this study, starches …