中国水稻科学 ›› 2020, Vol. 34 ›› Issue (3): 217-227.DOI: 10.16819/j.1001-7216.2020.9120

• 研究报告 • 上一篇    下一篇

Wxmp基因背景下可溶性淀粉合成酶基因SSⅡa和去分支酶基因PUL对水稻蒸煮食味品质的影响

姚姝1, 张亚东1, 刘燕清1, 赵春芳1, 周丽慧1, 陈涛1, 赵庆勇1, 朱镇1, Balakrishna PILLAY2,*, 王才林1,*()   

  1. 1江苏省农业科学院 粮食作物研究所/江苏省优质水稻工程技术研究中心/国家水稻改良中心 南京分中心,南京 210014
    2夸祖鲁-纳塔尔大学(西维尔校区)农业工程科学院 生命科学系,南非 德班
  • 收稿日期:2019-11-24 修回日期:2020-02-05 出版日期:2020-05-15 发布日期:2020-05-10
  • 通讯作者: Balakrishna PILLAY,王才林
  • 基金资助:
    江苏省自然科学基金资助项目(BK20180302);江苏省农业科技自主创新基金资助项目(CX[18]1001);江苏省重点研发计划资助项目(BE2018357);现代农业产业技术体系建设专项资金资助项目(CARS-1-62);江苏省作物基因组学和分子育种重点实验室开放课题(PL201902)

Allelic Effects on Eating and Cooking Quality of SSⅡa and PUL Genes Under Wxmp Background in Rice

Shu YAO1, Yadong ZHANG1, Yanqing LIU1, Chunfang ZHAO1, Lihui ZHOU1, Tao CHEN1, Qingyong ZHAO1, Zhen ZHU1, PILLAY Balakrishna2,*, Cailin WANG1,*()   

  1. 1Institute of Food Crops, Jiangsu Academy of Agricultural Sciences / Jiangsu High Quality Rice Research and Development Center, Nanjing Branch of China National Center for Rice Improvement, Nanjing 210014, China
    2School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Durban, South Africa
  • Received:2019-11-24 Revised:2020-02-05 Online:2020-05-15 Published:2020-05-10
  • Contact: PILLAY Balakrishna, Cailin WANG

摘要:

【目的】分析在同一主效基因(Wxmp)背景下可溶性淀粉合成酶基因SSⅡa和去分支酶基因PUL对稻米蒸煮食味品质的影响,以期为水稻品质遗传改良提供依据。【方法】选择在SSⅡaPUL存在多态性而其他淀粉合成酶相关基因没有多态性的半糯品系宁0145和粳稻品种武运粳21进行杂交,获得F2群体与F3株系。利用分子标记,选择含有Wxmp基因的F2单株与F3株系,将这些F2单株与F3株系分成SSⅡanPULnSSⅡanPULwSSⅡawPULnSSⅡawPULw4种基因型(nw分别表示该基因来源于宁0145和武运粳21),分析不同基因型蒸煮食味品质性状的差异,探讨同一Wxmp基因背景下不同SSⅡaPUL等位基因对蒸煮食味品质性状的影响。【结果】不同基因型间蒸煮食味品质性状均存在显著差异,来源于武运粳21的SSⅡaw基因和PULw基因分别使直链淀粉含量增加0.29%~1.00%和0.62%~1.18%,且PUL的效应大于SSⅡa,两者间存在互作效应。SSⅡaw基因和PULw基因降低胶稠度和崩解值,提高了热浆黏度、冷胶黏度、消减值和回复值,对糊化温度、峰值黏度和峰值时间的作用较小。【结论】明确了Wxmp背景下SSⅡaPUL基因对稻米蒸煮食味品质的遗传效应,该研究结果为SSⅡaPUL基因的分子标记辅助选择改良稻米品质提供了理论依据。

关键词: 半糯基因, 蒸煮食味品质, 可溶性淀粉合成酶基因, 极限糊精酶基因, 等位基因效应

Abstract:

【Objective】Our aim is to analyze the genetic effects of soluble starch synthase gene SSⅡa and debranching enzyme gene PUL on eating and cooking quality under the same main gene background of Wxmp, so as to lay a theoretical basis for rice quality improvement. 【Method】In this study, a semi-glutinous rice line Ning 0145 and japonica rice variety Wuyunjing 21 were crossed to obtain F2 population and F3 lines. There was polymorphism in soluble starch synthase gene SSⅡa and debranching enzyme gene PUL but no polymorphism in other starch synthase related genes between the two parents. With molecular markers, some F2 plants and F3 lines containing Wxmp gene were selected and divided into four genotypes, SSⅡanPULn, SSⅡanPULw, SSⅡawPULnand SSⅡawPULw(n and w indicated that the genes were contributed by Ning 0145 and Wuyunjing 21, respectively). The allelic effects of SSⅡa and PUL genes on eating and cooking quality under the same Wxmp gene background was investigated by analyzing the eating and cooking quality and its differences among different genotypes. 【Result】There were significant differences for eating and cooking quality among genotypes of different parental origins. The allelic gene SSⅡaw and PULw from Wuyunjing 21 increased amylose content by 0.29%-1.00% and 0.62%-1.18% respectively, and the effect of PUL was greater than that of SSⅡa. There was interaction between SSⅡa and PUL genes. The SSⅡaw and PULw genes also decreased gel consistency and breakdown viscosity, increased hot paste viscosity, cool paste viscosity, setback viscosity and consistency viscosity, but had little effect on gelatinization temperature, peak viscosity and peak time. 【Conclusion】The genetic effects of SSⅡa and PUL genes on cooking and eating quality of rice under the background of Wxmp gene were clarified. The results lay a theoretical basis for improving rice quality by molecular marker-assisted selection of SSⅡa and PUL genes.

Key words: semi-glutinous gene, eating and cooking quality, soluble starch synthase gene, pullulanase gene, allelic effect

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