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10.1021/acs.jafc.5c14669 http://scihub22266oqcxt.onion/10.1021/acs.jafc.5c14669 41382314!?!41382314       J+Agric+Food+Chem 2025 ; ? (?): ? Nephropedia Template TP {{tp|p=41382314|t=2025. Metabolic and Starch Biosynthetic Networks Underlying Yam Waxiness Formation Revealed by Integrated Transcriptomics and Proteomics |pdf=|usr=}}{{41382314}} gab.com Text Metabolic and Starch Biosynthetic Networks Underlying Yam Waxiness Formation Revealed by Integrated Transcriptomics and Proteomics JO: J Agric Food Chem http://www.kidney.de/pget.php?&tw=1&pmid=41382314 #FOAvip Waxiness, a key starch-related texture determining yam eating quality, remains poorly understood at the genetic and molecular levels, requiring further study for targeted quality improvement. Nine yam varieties with contrasting waxiness were analyzed using integrated transcriptomic and proteomic approaches to elucidate starch structure and metabolism. The results revealed that high-waxiness yam showed elevated expression of sucrose transport and starch precursor genes associated with higher starch content. Starch synthases (SSIII and SSIV) in yam regulated short and intermediate (6 < X </= 24) amylopectin chains. Starch branching enzyme (SBE), enriched in high-waxiness samples, catalyzed alpha-1,6 bond formation to promote long-chain amylopectin (36 < X </= 100) synthesis, thereby increasing starch molecular size and enhancing starch stability and rheology, contributing to waxiness formation. Upregulated GBSSII may contribute to a higher starch content in high-waxiness yam. These findings provide a mechanistic basis for waxiness and highlight key gene targets for improving the tuber texture quality. Twit Text FOAVip Metabolic and Starch Biosynthetic Networks Underlying Yam Waxiness Formation Revealed by Integrated Transcriptomics and Proteomics ????J Agric Food Chem http://www.kidney.de/pget.php?&tw=1&pmid=41382314 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=41382314 #FOAvip English Wikipedia <ref>{{Cite pmid|41382314}}</ref> Metabolic and Starch Biosynthetic Networks Underlying Yam Waxiness Formation Revealed by Integrated Transcriptomics and Proteomics #MMPMID41382314 Li Y; Li P; Zhao D; Wang F; Lu B J Agric Food Chem 2025[Dec]; ? (?): ? PMID41382314show ga Waxiness, a key starch-related texture determining yam eating quality, remains poorly understood at the genetic and molecular levels, requiring further study for targeted quality improvement. Nine yam varieties with contrasting waxiness were analyzed using integrated transcriptomic and proteomic approaches to elucidate starch structure and metabolism. The results revealed that high-waxiness yam showed elevated expression of sucrose transport and starch precursor genes associated with higher starch content. Starch synthases (SSIII and SSIV) in yam regulated short and intermediate (6 < X ?Metabolic and Starch Biosynthetic Networks Underlying Yam Waxiness For(epmc).pdf DeepDyve Pubget Overpricing