中国水稻科学 ›› 2020, Vol. 34 ›› Issue (3): 228-236.DOI: 10.16819/j.1001-7216.2020.9140

• 研究报告 • 上一篇    下一篇

WxALK主要等位基因不同组合对稻米品质的影响

陈专专1, 杨勇1, 冯琳皓1, 孙晔1, 张昌泉1,2, 范晓磊1,2, 李钱峰1,2, 刘巧泉1,2,*()   

  1. 1扬州大学 农学院 植物功能基因组学教育部重点实验室/江苏省作物基因组学和分子育种重点实验室, 江苏 扬州 225009
    2扬州大学 江苏省作物遗传生理重点实验室/江苏省粮食作物现代产业技术协同创新中心, 江苏 扬州225009
  • 收稿日期:2019-12-29 修回日期:2020-01-13 出版日期:2020-05-15 发布日期:2020-05-10
  • 通讯作者: 刘巧泉
  • 基金资助:
    国家自然科学基金资助项目(31825019, U19A2032);国家重点研发计划资助项目(2016YFD0100501);江苏省科技计划资助项目[BE2018357, CX(18)1001和19KJA560006];扬州大学农学院本科生创新训练计划资助项目

Effects of Different Combinations of Wx and ALK Main Alleles on Rice Grain Quality

Zhuanzhuan CHEN1, Yong YANG1, Linhao FENG1, Ye SUN1, Changquan ZHANG1,2, Xiaolei FAN1,2, Qianfeng LI1,2, Qiaoquan LIU1,2,*()   

  1. 1Key Laboratory of Plant Functional Genomics of Ministry of Education / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China
    2Jiangsu Key Laboratory of Crop Genetics and Physiology / Jiangsu Collaborative Innovation Center for Modern Industrial Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
  • Received:2019-12-29 Revised:2020-01-13 Online:2020-05-15 Published:2020-05-10
  • Contact: Qiaoquan LIU

摘要:

【目的】稻米蒸煮和食味品质主要受WxALK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WxALK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(WxaWxbwx)与ALK的2个主要等位基因(ALKaALKc)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WxALK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Wxa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WxALK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-Wxa/ALKa和Nip-Wxa/ALKc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/ALKa和Nip-Wxb/ALKa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-Wxb/ALKc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/ALKc稻米的热饭食味值与Nip-wx/ALKa、Nip-Wxb/ALKa和Nip-Wxb/ALKc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。

关键词: 蜡质基因, 糊化温度基因, 等位基因, 近等基因系, 稻米品质

Abstract:

【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.

Key words: waxy gene, alkali digestion gene, allelic variation, near isogenic lines, grain quality

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