Staff
- Assoc. Prof. MATSUSHIMA Ryo
Research
Dissection of the mechanism to determine starch grain morphology and Breeding new varieties with novel starch properties
Starch is a glucose polymer which plants synthesize as a photosynthetic product and is human energy source as a staple food. In addition, starch is used as food additives and industrial products (adhesives, printing improvers). Starch is synthesized as particles, so called “starch grains (SGs)” in plant cells.
The shape of SGs shows variations depending on plants species and limits the production efficiency and functionality of starch. However, details of the shape determination mechanism of SGs are not known. To understand the mechanism and to create new SGs with novel properties, I am now screening and analyzing rice and barley mutants defective in SG shapes.
Contact
- Assoc. Prof. MATSUSHIMA Ryo
- Plant Genetics and Physiology, Okayama University
- Email：rmatsu@（@okayama-u.ac.jp）