Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars  

作　　者：ZHOU Li-jie SHENG Wen-tao WU Jun ZHANG Chang-quan LIU Qiao-quan DENG Qi-yun 

机构地区：[1]Longping Branch of Graduate School, Central South University [2]State Key Laboratory of Hybrid Rice,Hunan Hybrid Rice Research Center [3]Key Laboratories of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics, Ministry of Education/Agricultural College, Yangzhou University

出　　处：《Journal of Integrative Agriculture》2015年第6期1153-1162,共10页农业科学学报（英文版）

基　　金：financially supported by the National HighTech R&D Program of China(2012AA101103);the Natural Science Foundation of Hunan Province,China(11JJ3032);the Major Project of China for Cultivation Technology of New Varieties of Genetically Modified Organisms,Ministry of Science and Technology,China(2014ZX08009-024B and 2014ZX08009003-004-009)

摘　　要：Eating and cooking qualities（ECQs） of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different alleles of the Waxy（Wx） gene and its effect on ECQs in specialty rice cultivars. The results showed that the accumulation of amylose was positively and significantly correlated to the level of mature Wx m RNA and granule-bound starch synthase I（GBSS I） in developing rice grain at 12 days after flowering. The amount of GBSS I and its activity together are the main factors controlling amylose synthesis. Differences in ECQs among five Wx allele types were investigated in samples from 15 rice varieties. The apparent amylose content（AAC） and gel consistency（GC） were similar in each type of Wx allele. The AAC followed the order, Wx^a type〉Wx^in type〉Wx^b type〉Wx^mq type〉wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer（RVA） profile among five Wx allele types, while varieties sharing a specified Wx allele had basically the similar RVA profile, although there was a slight difference in some RVA parameters, peak, hot paste and cool paste viscosities.Eating and cooking qualities（ECQs） of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different alleles of the Waxy（Wx） gene and its effect on ECQs in specialty rice cultivars. The results showed that the accumulation of amylose was positively and significantly correlated to the level of mature Wx m RNA and granule-bound starch synthase I（GBSS I） in developing rice grain at 12 days after flowering. The amount of GBSS I and its activity together are the main factors controlling amylose synthesis. Differences in ECQs among five Wx allele types were investigated in samples from 15 rice varieties. The apparent amylose content（AAC） and gel consistency（GC） were similar in each type of Wx allele. The AAC followed the order, Wx^a type〉Wx^in type〉Wx^b type〉Wx^mq type〉wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer（RVA） profile among five Wx allele types, while varieties sharing a specified Wx allele had basically the similar RVA profile, although there was a slight difference in some RVA parameters, peak, hot paste and cool paste viscosities.

关 键 词：alleles cooking eating qualities GBSS starch specialty flowering mature paste 

分 类 号：S511[农业科学—作物学] Q347[生物学—遗传学]