回交重组自交系中SSⅢ1、SBE3和PUL基因对稻米蒸煮食味品质的影响
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四川省教育厅重点项目(13ZA0272);西南科技大学重点科研平台专职科研创新团队建设基金(14tdgc07);四川省生物质资源利用与改性工程技术研究中心开放基金(12ZXSK08)


Effects of SSⅢ1,SBE3 and PUL on Eating and Cooking Qualities of Rice under the Background of Backcross Inbred Lines
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    摘要:

    该研究利用颗粒结合淀粉合成酶基因(Wxb)与可溶性淀粉合成酶Ⅱa基因(SSⅡ3)均相同的籼型光温敏核不育系‘广占63S’和潜力恢复系CG173R为亲本,经过回交和多代自交,以构建的回交重组自交系(BILs)BC1F10代株系为供试材料,分析各株系的基因型组成及其蒸煮食味品质(ECQs)和RVA谱,以解析与品质相关微效基因的遗传效应。结果显示:(1)双亲在焦磷酸化酶大亚基基因(AGPlar)、分支酶基因Ⅲ(SBE3)、脱分支酶基因(PUL)、可溶性淀粉合成酶Ⅰ基因(SSⅠ)和可溶性淀粉合成酶SSⅢ1基因(SSⅢ1)的基因位点存在差异。(2)SSⅢ1、SBE3和PUL基因分别在BC1F10代株系中存在单基因分离,SSⅢ1和SBE3基因、SSⅢ1和PUL基因在BC1F10代株系中均存在双基因的分离。(3)不同基因型及其互作与蒸煮食味品质(ECQs)中的表观直链淀粉含量(AAC)、胶稠度(GC)以及RVA谱的部分特征值存在显著或极显著的效应。(4)SSⅢ1单基因只对AAC 有极显著影响;SBE3基因和SSⅢ1基因互作对AAC有极显著影响,对峰值时间(PeT)、成糊温度(PaT)、GC有显著性影响;PUL基因和SSⅢ1基因互作对PeT、PaT和回复值(CSV)有极显著影响,对最高粘度(PKV)、热浆粘度(HPV)、崩解值(BDV)、冷浆粘度(CPV)、消减值(SBV)、AAC和GC有显著影响。研究表明,在WxbSSⅡ3基因背景下,参与淀粉合成的微效基因SSⅢ1与 SBE3和SSⅢ1的互作效应极显著影响水稻AAC,SBE3和SSⅢ1的互作效应与PUL和SSⅢ1的互作效应显著影响GC,PUL和SSⅢ1的互作效应极显著影响PaT,这些发现将对改良稻米品质和加快水稻优质育种具有重要意义。

    Abstract:

    Rice is one of the major cereal crops and eating and cooking qualities are very important for improving commodification of rice and people's life.We used backcross inbred lines(BILs)of BC1F10 generation as materials which were constructed by two parents of indica photothermosensitive gene male sterile(PTGMS)line Guangzhan 63S and rice potential restorer line CG173R and they contained the same alleles of starch synthaseⅡa gene(SSⅡ3)and granule bound starch synthase gene(Wxb),and their hybrid by backcrossing and selfing for several generations.Furthermore,the genotypes,the eating and cooking qualities(ECQs)and RVA profiles were measured among the lines of BILs so that genetic effects of the minor genes were analyzed.The results showed that:1)Five different starch synthesisrelated genes ADPglucose pyrophosphorylase large subunit ADPG(AGPlar),starch branching enzyme Ⅲ(SBE3),Pullulanase gene(PUL),Soluble Starch Synthase Ⅰgene(SSⅠ)and Soluble Starch Synthase Ⅲ1 gene(SS Ⅲ1)existed difference for two parents.2)SSⅢ1,SBE3 and PUL genes had single gene separation,and two genes separation of SSⅢ1 and SBE3 genes,SSⅢ1 and PUL genes in lines of BC1F10.3)Their different effect of genotypes,and interaction had significant influence at 0.05 level or at 0.01 level on apparent amylase content(AAC),the gel consistency(GC)and part indices of RVA profiles.4)Effects of SSⅢ1 had significant influence on AAC at 0.01 level.Interaction effect of SBE3 and SSⅢ1 had significant influence on AAC at 0.01 level and had significant influence on Peak time(PeT),Pasting temperature(PaT)and GC at 0.05 level.Interaction effect of PUL and SS Ⅲ1 genes had significant influence on PeT,PaT and consistence value(CSV)at 0.01 level and had significant influence on peak viscosity(PKV),hot paste viscosity(HPV),Breakdown value(BDV),Cool paste viscosity(CPV),Setback value(SBV),AAC and GC at 0.05 level.In the background of Wxb and SSⅡ3 genes,the results demonstrated that effects of SSⅢ1 and the genes interaction between SBE3 and SSⅢ1 have significant influence on AAC at 0.01 level;Interaction effects between SBE3 and SSⅢ1 and between PUL and SSⅢ1 have significant influence on GC at 0.05 level;Interaction effect between PUL and SSⅢ1 has significant influence on PaT at 0.01 level.The studies have importance for improving the rice eating and cooking qualities and accelerating the research on rice quality breeding.

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许顺菊,向珣朝,康翠芳,等.回交重组自交系中SSⅢ1、SBE3和PUL基因对稻米蒸煮食味品质的影响[J].西北植物学报,2015,35(10):1978-1988

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  • 在线发布日期: 2015-11-02
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