. "Sequence Analysis of Triticeae waxy allele"@en . "2"^^ . . "Advances in Plant Molecular Biology-New approaches in Plant Genome Analysis" . "498752" . "Sequence Analysis of Triticeae waxy allele"@en . "V tomto p\u0159\u00EDsp\u011Bvku se pojedn\u00E1v\u00E1 o \u0161krobu - z\u00E1sobn\u00ED l\u00E1tce rostlin a zdroji energie, kter\u00FD se vyskytuje ve dvou form\u00E1ch v zral\u00E9m zrnu jako amylosa a amylopektin. Metodami molekul\u00E1rn\u00ED biologie bylo porovn\u00E1v\u00E1no zastoupen\u00ED a obsah t\u011Bchto l\u00E1tek."@cs . "Sequence; Triticeae; allele; GBSSI; DNA"@en . . . "RIV/00027006:_____/06:2971!RIV08-MZE-00027006" . . "2006-11-29+01:00"^^ . "Sekvena\u010Dn\u00ED anal\u00FDza waxy alely Triticeae" . "V tomto p\u0159\u00EDsp\u011Bvku se pojedn\u00E1v\u00E1 o \u0161krobu - z\u00E1sobn\u00ED l\u00E1tce rostlin a zdroji energie, kter\u00FD se vyskytuje ve dvou form\u00E1ch v zral\u00E9m zrnu jako amylosa a amylopektin. Metodami molekul\u00E1rn\u00ED biologie bylo porovn\u00E1v\u00E1no zastoupen\u00ED a obsah t\u011Bchto l\u00E1tek." . "Sekvena\u010Dn\u00ED anal\u00FDza waxy alely Triticeae"@cs . "Ku\u010Dera, Ladislav" . "Sekvena\u010Dn\u00ED anal\u00FDza waxy alely Triticeae" . "P(1G46068), Z(MZE0002700602)" . "RIV/00027006:_____/06:2971" . . . . . . . . "Sekvena\u010Dn\u00ED anal\u00FDza waxy alely Triticeae"@cs . "Starch is an α-glucan, it serves as as source of energy for plant itself, but also for potential consumers. There are two types of starch found in mature grains, amylose and amylopectin. Amylose contains up to several thousand of α-glucosyl units linked almost exclusively in α(1->4) linkage with very few branches of α(1->6) linkage. Amylose accounts for 30% of starch. Amylopectin, on the other hand is a much more branched molecule and contains up to several million glucosyl residues. Amylopectin accounts for 70% of starch. Polymerisation of glucosyl moleculas is catalysed by soluble and granule bound strarch synthases (GBSS). Reduction or loss of GBSSI function results in starch with a decreased or absent amylose fraction, which is desired for its improved freeze-thaw stability and resistance to staling compared to conventional starch. To get insight into natural variability of the gene, we cloned and sequenced"@en . "V\u00DARV, Praha" . "[8CBD5A347486]" . "69;71" . . . "3"^^ . . "V\u00DARV Praha" . . "80-86555-94-1" . "Nguyen, M." . . "V\u00DARV Praha" . "3"^^ . . . . . "Ovesn\u00E1, Jaroslava" .