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expand all sections collapse all sections Oryza sativa gene "GT" (GR:0060437)
Species Oryza sativa (Rice) [ GR_tax:013681 ]
Accession GR:0060437
Gene Symbol GT
Gene Name HIGH GELATINIZATION TEMPERATURE 
Synonyms (4)
E.C. Numbers (0)
Pathway Reactions (0)
Gene Type Not sequenced
Has Phenotype yes
Description High temperature for starch gelatinization. Cooking quality of rice is mainly influenced by quality and quantity of starch and gelatinization temperature (range within which starch granules start to swell irreversibly in hot water, simultaneously losing their birefringence and crystallinity; 50 to79 degC for rice starch; low, 55 to 69 degC; intermediate, 70 to 74 degC; high, 75 to 7 degC). Gelatinization temperature is governed by interaction of two pairs of major genes having duplicate gene action with a cumulative effect (9 : 6 : 1). High gelatinization temperature is controlled by a single dominant gene, Gt.
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