The invention relates to a novel Wx allele. On the basis of a wild-type allele Wxlv, G at position 1 of a first intron is replaced by T, and tyrosine at position 224 of a translated peptide chain is replaced by serine, wherein the sequence of the allele Wxlv is shown in SEQ ID NO:2. The invention also relates to an application of the novel Wx allele in grain breeding. The allele can endow rice with different appearance and edible quality, including clarity, amylose content, gel consistency, gelatinization temperature and viscosity. The Wxla allele can be introduced through a cross breeding method, or the Wxla allele can be introduced through a genetic operation method, or original other allele can be subjected to site-directed mutation into the Wxla allele, so that appearance and edible quality of rice can be changed, and rice varieties can be optimized. The Wx allele can also be expected to be used in other grains with similar metabolic pathways, such as wheat, corn, and the like.

Rice novel Wx allele and application thereof in breeding

The invention relates an oil-in-water emulsion of the mayonnaise type, and a process for its preparation. In particularly the invention relates to an oil-in-water emulsion of the mayonnaise type, and a process for its preparation wherein a modified waxy corn starch and a waxy rice starch are used.

An oil-in-water emulsion and a process for its preparation

The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot . The second flour comprises flour obtained from plants of the genus Oryza , and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.

Oil-in-water emulsion containing first flour and second flour high in amylopectin

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Oil-in-water emulsion containing first flour and second flour high in amylopectin