Allelic Effects on Eating and Cooking Quality of SSⅡa and PUL Genes Under Wxmp Background in Rice |
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| Authors: | YAO Shu ZHANG Yadong LIU Yanqing ZHAO Chunfang ZHOU Lihui CHEN Tao ZHAO Qingyong ZHU Zhen Balakrishna PILLAY WANG Cailin |
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| Institution: | 1.Institute 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;2.School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Durban, South Africa |
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| 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. |
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| Keywords: | semi-glutinous gene eating and cooking quality soluble starch synthase gene pullulanase gene allelic effect |
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