水稻Wx基因的等位变异及育种利用研究进展  

Progress in the Allelic Variation of Wx Gene and Its Application in Rice Breeding

作　　者：朱霁晖 张昌泉[1] 顾铭洪[1] 刘巧泉[1] 

机构地区：[1]扬州大学农学院植物功能基因组学教育部重点实验室/江苏省作物遗传生理重点实验室/粮食作物现代产业技术协同创新中心,江苏扬州225009

出　　处：《中国水稻科学》2015年第4期431-438,共8页Chinese Journal of Rice Science

基　　金：国家973计划资助项目(2013CBA01402);教育部科学技术研究重点项目(212065);江苏省高校"青蓝工程"资助项目

摘　　要：胚乳中直链淀粉含量是决定稻米蒸煮与食味品质的最重要指标,其在不同品种间变异范围较大。蜡质基因(Waxy,Wx)控制着稻米中直链淀粉的合成,是影响稻米蒸煮与食味品质的最重要基因。目前,在栽培稻中已鉴定了Wx基因的多个复等位变异,包括Wxa、Wxb、wx、Wxop、Wxin、Wxmq、Wxmp、Wxhp等,这些等位变异是造成稻米品质差异的主要原因。综述了目前已发现的Wx基因的主要等位变异类型及变异所产生的效应,简要回顾了各Wx等位基因在育种上的利用,展望了今后Wx基因的主要研究方向。The amylose content in endosperm is considered as the most important determinant influencing rice cooking and eating quality,and is quite different among rice cultivars.The Waxy（Wx）gene,controlling the synthesis of amylose in endosperm,is the major locus affecting rice quality.Up to now,several important Wx alleles had been identified,including W x a,Wx b,wx,Wx op,Wx in,Wx mq,Wx mp and Wx hp,which might be the main reason for the wide diversity of rice grain quality.We reviewed the main Wxalleles and their effects on rice quality,as well as their application in rice breeding.Finally,the research perspective focusing on rice Wxgene is also discussed.

关 键 词：水稻 WX基因 等位变异 直链淀粉 品质改良 

分 类 号：S511[农业科学—作物学]