Figure 2.

“Main pathway of starch biosynthesis including sucrose synthesis, sucrose degradation and starch synthesis in rice” [8]. “FBP1, fructose-1,6-bisphophatase1; PGM, phosphoglucomutase; AGPase, ADP-glucose pryophosphorylase; PPi, pyrophosphate” [8]. For both gel consistency and amylose content, waxy (GBSSI, marked with a green star) serves as a vital/critical gene, but it has a minor influence on the temperature of gelatinization. The amylose and amylopectin circled in red color are very important in starch modification. Source: Sun et al. [8].