2024年11月19日，李家洋院士团队在Plant Biotechnology Journal在线发表了题为“Creation of high-resistant starch rice through systematic editing of amylopectin biosynthetic genes in rs4”的研究论文 ...

Now, a group of scientists have shown that the mutations of specific amylopectin biosynthetic genes could further increase the RS content in the soluble starch synthase IIIa (ssIIIa) ssIIIb ...

Most of the starch we eat comes from cereal crops like rice, corn, and wheat or tuber crops like potato and cassava. Starch contains two molecules—amylose and amylopectin. The difference between them ...

All rice varieties contain two types of starch known as amylopectin and amylose. These starches dictate the texture of rice, with amylose being the long, firm compound associated with the light ...

Starch contains two molecules—amylose and amylopectin. The difference between them is that amylose is a straight chain of glucose molecules connected end to end, while in amylopectin the chains ...

Ordinary starch is composed of amylose and amylopectin, whereas starches from some plants and mutants have intermediate structures. A recent review described on the relationship between starch ...

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...

The tip-off was the presence of amylopectin, a carbohydrate found in the rice, according to the study, led by Bingjian Zhang of Zhejiang University in China. Historical-mortar expert Sedat Akkurt ...