共查询到18条相似文献，搜索用时 156 毫秒
1.
【目的】稻米蒸煮和食味品质主要受Wx和ALK两个主效基因的调控。这两个基因在栽培稻中存在多个复等位变异,本研究旨在明确Wx和ALK基因的主要等位变异及其组合对稻米品质的影响。【方法】将Wx的3个主要等位基因(Wx^a、Wx^b和wx)与ALK的2个主要等位基因(ALK^a和ALK^c)进行不同的组合,在粳稻品种日本晴(Nip)背景下创建6个含有Wx和ALK基因不同等位变异组合的近等基因系。通过测定近等基因系的稻米理化品质明确不同等位基因及其组合对稻米品质的效应。【结果】在相同的ALK基因型背景下,含Wx^a等位基因稻米的糊化温度极显著低于wx型和Wxb型的近等基因系。稻米黏滞性受Wx和ALK等位基因组合影响较大,Wx等位变异主要影响稻米的峰值黏度、峰值时间和冷胶黏度;在相同Wx背景下,ALK等位基因主要影响稻米RVA谱的起浆温度,对稻米崩解值和消减值的影响不显著。总体来看,Nip-Wx^a/ALK^a和Nip-Wx^a/ALK^c型稻米具有较高直链淀粉含量和崩解值,较低的胶稠度,因而食味值较差;Nip-wx/ALK^a和Nip-Wx^b/ALK^a型水稻具有适中的直链淀粉含量、较软的胶稠度以及较低的糊化温度,因此这两个近等基因系热饭和冷饭的食味值较好;虽然Nip-Wx^b/ALK^c的糊化温度较高,但因其适中的直链淀粉含量和较高的胶稠度,其冷饭食味值降幅较小;Nip-wx/ALK^c稻米的热饭食味值与Nip-wx/ALK^a、Nip-Wx^b/ALK^a和Nip-Wx^b/ALK^c无差异,但因其较高的糊化温度,其冷饭食味值显著下降。【结论】Wx基因变异主要影响稻米直链淀粉含量和胶稠度,对糊化温度有一定的影响;ALK基因变异主要影响糊化温度,对直链淀粉含量无显著影响,对胶稠度存在微效影响。 相似文献
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【目的】糊化温度是影响稻米蒸煮食味品质的重要指标,ALK是控制水稻糊化温度的主效基因,开发可快速高通量鉴定ALK基因型的功能标记有助于提高水稻品质改良的效率。【方法】根据ALK基因4198位、4329位和4330位存在的单碱基差异,设计基于HRM技术检测的基因功能标记。【结果】通过PCR检测结合测序分析,筛选了ALK基因2个功能区域的功能标记ALKH4、ALKH5。利用ALKH4、ALKH5对81份籼稻品种、279份粳稻品种进行了ALK基因型检测,结果发现,16份粳稻和19份籼稻为G-GC基因型;51份粳稻为A-GC基因型;212份粳稻和62份籼稻为G-TT基因型。【结论】基于HRM技术开发的基因功能标记ALKH4、ALKH5可以快速高通量鉴定控制糊化温度ALK不同基因型,具有重要的应用价值。 相似文献
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高产稳产抗病水稻新组合T优5537的选育与应用 总被引：5，自引：3，他引：5
针对龙特甫A具有配合力好、杂交率高、制种产量高，但育性不稳定的特性，选用具有互补性状的地谷B、珍汕97B与龙特甫B进行复合杂交 ，后代根据育种目标选株与珍汕97A我并经多代回交选育出不育性稳定且基本保留龙特甫A优良特性的新不育系T55A。用其与抗稻瘟病性强的恢复系蜀恢537配制成的杂交稻新组合T优5537具有高效、稳产、稻瘟病性强等特性，于2002年2月通过福建省农作物品种审定委员会审定，具有较好的推广应用前景。 相似文献
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T优5570是福建农林大学作物学院与福建省种子总站合作以自育的T55A不育系为母本 ,明恢70为父本配组而成的杂交稻新组合。该组合不育系配合力突出、异交性好、育性稳定。用T55A与强恢复系明恢70配制的T优5570 ,具有制种纯度高、杂种优势强、丰产性好等特性。一、选育过程1.T55A的选育1992年早季在福州配制单交组合珍汕97B/地谷B ,秋季种植杂种一代。F1 抽穗时用龙特甫B进行复交。复交F1 选株建立株系 ,F4 代开始选株与珍汕97A测交。于抽穗期间 ,从农艺性状与特B相似的株系中选择单株与珍汕97A测交。F5 抽穗期间 ,从每个小区随机取样5… 相似文献
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以地谷B与龙特甫B和珍汕97B复交，选育出优质、柱头外露率高的株系，并与珍汕97A连续多代回交，育成不育系T78A。T78A米质优，不育性稳定、柱头外露率高、异交特性好、配合力强。用T78A与明恢82配制成的杂交早稻组合T优7882，具有品质优良，产量高等特性。该组合于2000年和2001年2a参加龙岩市区试，产量均列参试组第一名，2a平均比对照汕优77增产5．21％。2000年早季T优7882参加指建省早稻观察圃试验，平均每667m^2产478．02kg，比对照威优77增产4．91％，居14个参试组合的第二位。T优7882丰产性好，品质优于汕82，是一个较有前景的早杂组合。 相似文献
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米粉稻品质主要理化指标的地区间差异 总被引：2，自引：0，他引：2
根据2005年8月15日发布的湖南省地方标准《米粉专用稻谷》（DB43／264-2005）,与米粉食味相关的专用稻谷的理化指标主要是指直链淀粉含量、胶稠度与糊化温度。本试验用6个米粉专用稻品种,以湘早籼19号作对照,种植在湖南湘乡、醴陵、长沙、常德4个试验点,成熟后每地采取稻谷样品,分析稻米品质中的直链淀粉含量、胶稠度与糊化温度。结果表明,直链淀粉含量与糊化温度的地区间差异显著,品种在湖南常德点较易取得高直链淀粉含量,在湘乡点较易取得高糊化温度。胶稠度的地区间差异不显著。可以根据品种品质的不同要求选择适宜种植区域。 相似文献
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【目的】挖掘Wx新等位变异,明确Wx410新等位基因对稻米品质性状的影响。【方法】以Wxlv、Wxa和Wxb等位基因为模板,利用PCR进行第10外显子第101位碱基的A-G单点突变,分别构建了不同Wx等位背景下的Wx410定点突变植物表达载体pEGFC-Wxlv410、pEGFC-Wxa410和pEGFC-Wxb410,阳性对照组载体分别为pEGFC-Wxlv、pEGFC-Wxa和pEGFC-Wxb。通过转化糯稻品种苏御糯,分析该位点的变异对稻米品质的遗传效应。【结果】花后7 d和14 d,转基因植株pEGFC-Wxlv410,pEGFC-Wxa410及pEGFC-Wxb410的胚乳Wx基因表达量较各自的阳性对照材料无显著变化,而颗粒结合淀粉合酶活性极显著降低;转基因植株直链淀粉含量较野生型显著降低,而糊化温度无明显变化;pEGFC-Wxa410及pEGFC-Wxb410的胶稠度较各自的阳性对照材料显著升高,而pEGFC-Wxlv410的胶稠度较其阳性对照材料显著降低。【结论】pEGFC-Wx410为水稻淀粉合成的一个新的功能等位基因,控制的直链淀粉含量为4%~6%,刚好弥补了目前所鉴定的复等位基因所调控的直链淀粉含量在这个范围内的空缺,为稻米食味和加工相关品质改良提供更丰富的遗传资源。 相似文献
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【目的】分析在同一主效基因(Wx^mp)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SSⅡa和PUL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Wx^mp基因的F2单株与F3株系,将这些F2单株与F3株系分成SSⅡa^nPUL^n、SSⅡa^nPUL^w、SSⅡa^wPUL^n和SSⅡa^wPUL^w4种基因型(n和w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SSⅡa和PUL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SSⅡa^w基因和PUL^w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。SSⅡa^w基因和PUL^w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Wx^mp背景下SSⅡa和PUL基因对稻米蒸煮食味品质的遗传效应,该研究结果为SSⅡa和PUL基因的分子标记辅助选择改良稻米品质提供了理论依据。 相似文献
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万太A是广西农业科学院水稻研究所利用珍汕97B与优质香型常规稻品种早香一号选杂交F1为母本,以协青早B与博B杂交F1为父本进行杂交（珍汕97B/早香一号选//协青早B/博B）,后代经多年定向选择优良单株制保后,再与珍汕97A回交转育育成的香软型优质三系不育系,2020年4月通过广西壮族自治区农作物品种审定委员会组织的技术鉴定。万太A不育特性稳定、异交性好、易繁易制,配组组合稻米香味浓郁、口感软糯、外观商品性好。目前已选育万太优3158、万太优美占、万太优588、万太优682和万太优965等5个杂交组合通过品种审定。 相似文献
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《中国水稻科学》2020,(3)
【目的】分析在同一主效基因(Wx~(mp))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SSⅡa和PUL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F_2群体与F_3株系。利用分子标记,选择含有Wx~(mp)基因的F_2单株与F_3株系,将这些F_2单株与F_3株系分成SSⅡa~nPUL~n、SSⅡa~nPUL~w、SSⅡa~wPUL~n和SSⅡa~wPUL~w4种基因型(~n和~w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Wx~(mp)基因背景下不同SSⅡa和PUL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SSⅡa~w基因和PUL~w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。SSⅡa~w基因和PUL~w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Wx~(mp)背景下SSⅡa和PUL基因对稻米蒸煮食味品质的遗传效应,该研究结果为SSⅡa和PUL基因的分子标记辅助选择改良稻米品质提供了理论依据。 相似文献
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CHEN Zhuanzhuan # LI Xianfeng # ZHONG Min GE Jiaqi FAN Xiaolei ZHANG Changquan LIU Qiaoquan 《中国水稻科学》2019,33(6):513-522
【Objective】Gelatinization temperature (GT) is one of the key physicochemical properties in rice quality, which is mainly regulated by ALK (SSII-3) gene. In general, there are two ALK alleles among indica cultivars. To detect their functional differentiation in indica rice,【Method】Zhenshan 97B (a high GT variety carrying ALKc allele) and Longtefu B (a low GT variety carrying ALKb allele), were used as receptors for the generation of transgenic rice with down-regulation of ALK expression by RNA interference (RNAi).【Result】Down-regulation of ALK gene significantly decreased the GT of the transgenic lines. Due to the difference of original GT between the two receptors, the GT of transgenic rice lines derived from Zhenshan 97B (a high GT variety) decreased significantly, but it is slightly decreased in transgenic plants derived from Longtefu B (a low GT variety). The differential scanning calorimetry (DSC) results showed that the initial temperature of RNAi transgenic rice was significantly lower than the corresponding control and the transgenic lines were gelatinized in advance. The peak value of GT(Tp) in RNAi rice grains was significantly lower than that of the control under Zhenshan 97B background. However, Tp of RNAi rice grains under Longtefu B background was significantly lower than the control to a lesser extent. Also, down-regulation of ALK expression had a significant effect on rice physical-chemical characteristics. An increase of apparent amylose content in RNAi transgenic plants was detected due to the decreased expression of ALK gene. Besides, the pasting properties showed that down-regulation of ALK gene had obvious effects on peak viscosity and breakdown value, improving the taste of the transgenic rice. The gel consistency was significantly different among Zhenshan 97B RNAi lines and their parents, but no difference was found in Longtefu-derived transgenic lines.【Conclusion】RNA interference to ALK allele expression had a significant effect on rice quality, especially the gelatinization characters. Down-regulated expression level of ALKc allele would cause larger variation of physical-chemical characteristics between transgenic rice and their parent than that of ALKb allele. 相似文献
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CHEN Zhuanzhuan YANG Yong FENG Linhao SUN Ye ZHANG Changquan FAN Xiaolei LI Qianfeng LIU Qiaoquan 《中国水稻科学》1986,34(3):228-236
【Objective】Rice eating and cooking qualities are mainly controlled by two key genes, Wx and ALK. There are multiple alleles of both genes among rice cultivars. In this study, our aim is to clarify the effects of the main allelic variation combinations of Wx and ALK genes on rice grain quality.【Method】Three main alleles of Wx (Wxa, Wxb and wx) and two of ALK (ALKa and ALKc) were combined within a series of near-isogenic lines (NILs) in the japonica Nipponbare (Nip) background. The effects of different allelic combinations on grain quality were determined by measuring the physical and chemical characteristics of NILs.【Result】Gelatinization temperature (GT) was regulated by the major gene ALK and the minor gene Wx. Under the same ALK allele background, there was no significant difference in GT between rice lines carrying wx and Wxb alleles, but the GT of Nip-Wxa rice lines was significantly lower than that of Nip-Wxb and Nip-wx. The starch viscosity was greatly affected by the combination of Wx and ALK alleles. The breakdown value of Nip-Wxa rice line was lower and the setback value was higher (lower tasting value) than those of Nip-Wxb and Nip-wx. Under the same Wx allele background, ALK allelic variation mainly affected the pasting temperature of RVA curve, but had little effect on breakdown value and setback value. Nip-Wxa/ALKa and Nip-Wxa/ALKc rice grains had poor tasting value due to the high AC and breakdown value and low GC. But the protein content in above two NILs was higher than other rice lines. Nip-wx/ALKa and Nip-Wxb/ALka rice grains had better tasting value of hot cooked and cooled cooked rice due to the moderate AC, GC and protein content, as well as lower GT. Although the GT of Nip-Wxb/ALKc grains was higher, the moderate AC and high GC of this line resulted in a slight decrease in the tasting value of cooled cooked rice compared with hot cooked rice. The tasting value of hot cooked rice of Nip-wx/ALKc rice remained the same as those of Nip-wx/ALKa, Nip-Wxb/ALKa and Nip-Wxb/ALKc, but the tasting value of cooled rice decreased dramatically because of its high GT. 【Conclusion】Amylose content (AC) and gel consistency (GC) were mainly controlled by Wx gene; while ALK gene had no significant effect on AC, but a slight effect on GC. 相似文献
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YU Heng-xiu LU Mei-fang CHEN Xiu-hua GONG Zhi-yun LIU Qiao-quan GU Ming-hong 《水稻科学》2009,16(4):254-260
To study the efficiency of generating selectable marker-free (SMF) transgenic rice, two transformation methods were employed for four rice varieties (Wuxiangjing 9, Longtefu, Xieqingzao and Zhenshan 97). One method is by using a single twin T-DNA binary vector pYH592 in one Agrobacterium strain, which is composed of two separate T-DNA regions (one carrying an antisense Wx gene and the other carrying a HPT gene). The other one, named as two-strain/ two-vector system, is by using two separate binary vectors in two separate Agrobacterium cultures. The results indicated that the average co-transformation frequencies of the antisense Wx gene and the HPT gene were 10.1% and 45.0%, respectively, for the four rice varieties. And the SMF transgenic plants selected from the offsprings of co-transformants were 55.6% and 60.0% in the two-strain/two-vector and twin T-DNA vector binary systems, respectively. 相似文献
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稻米糊化温度特性形成规律研究 总被引：1，自引：0，他引：1
利用差示扫描量热仪(DSC)对花后5 d起灌浆期间稻米糊化温度特性进行了研究。结果表明,糊化温度特性是随着谷粒的成熟而逐步形成的,表现出由高到低并逐渐趋于稳定的趋势。低糊化温度水稻品种黄玉B和高糊化温度品种Ⅱ32B的起始糊化温度(To)分别在花后第7 天和第9 天达到稳定,此后不再显著下降。两个品种花后5 d的稻米峰值温度(Tp)和终结温度(Tc)均极显著高于此后的稻米样本;花后7~25 d,黄玉B的Tp和Tc都出现了下降 上升 下降 上升的过程,但花后7 d和25 d的值没有显著差异;Ⅱ32B的Tc的变化与黄玉B相似,但其Tp只出现了一个下降 上升过程,且开花后7 d的Tp显著高于开花后25 d。这些结果表明,高、低糊化温度品种糊化温度特征的形成可能存在差异,在生产实践中,应该针对不同品种类型加以调控。 相似文献
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利用CRISPR/Cas9系统定向改良水稻稻瘟病抗性 总被引：1，自引：0，他引：1
[目的]CRISPR/Cas9 基因编辑技术是作物遗传改良的有效工具。本研究通过对水稻Pita、Pi21和ERF922稻瘟病相关基因进行定点编辑,以期获得能够稳定遗传的抗稻瘟病水稻材料。[方法]利用 CRISPR/Cas9基因编辑技术,以 Pita、Pi21 和 ERF922 为靶基因,构建共编辑载体 pC1300-2×35S::Cas9-g^Pita-g^Pi21-g^ERF922 ,用农杆菌转化长粒粳稻恢复系L1014,筛选获得稳定遗传的纯合突变体用于稻瘟病抗性鉴定。[结果]在T0代转基因株系中,Pita、Pi21和ERF922 突变频率分别为 75%、85%和 65%,突变基因型多为双等位突变。筛选到的不含 T-DNA成分的T1代能够稳定遗传给T2代,并从中获得 Pi21单突变纯合株系及Pita、Pi21和ERF922的三突变纯合株系。稻瘟病抗性鉴定结果表明,与野生型相比,突变株系的抗性显著提高。同时,接种后纯合突变体株系内水杨酸、茉莉酸和乙烯等信号转导途径相关基因的表达量均上调。据此,我们推测纯合突变株系对稻瘟病的抗性增强可能与其对稻瘟病菌的响应被激活有关。[结论]利用 CRISPR/Cas9 技术获得了能够稳定遗传和具有较高稻瘟病抗性的纯合突变株系,为水稻稻瘟病抗性改良提供了良好的材料。 相似文献