回交重组自交系中SSI、SSIII-1和PUL不同等位基因互作对稻米蒸煮食味品质的影响  

Influences on Rice (Oryza sativa) Eating and Cooking Qualities for Interaction of Different Alleles of SSI,SSⅢ-1 and PUL in Backcross Recombinant Inbred Lines

作　　者：杨博文 向珣朝 许顺菊 许亮 

机构地区：[1]西南科技大学植物分子遗传育种实验室,绵阳621010

出　　处：《农业生物技术学报》2017年第10期1566-1574,共9页Journal of Agricultural Biotechnology

基　　金：四川省教育厅重点项目(No.17ZA0412);西南科技大学重点科研平台专职科研创新团队建设基金(No.14tdgc07)

摘　　要：支链淀粉合成相关基因是决定稻米(Oryza sativa)品质的重要基因。本研究在淀粉合成主效基因相同的遗传背景下,测定稻米理化指标和淀粉粘滞性(paste viscosity profile)谱,研究淀粉合成相关微效基因对稻米品质的影响,为稻米品质改良提供理论基础。用颗粒结合淀粉合成酶基因(granule bound starch synthase gene,Wx)和可溶性淀粉合成酶Ⅱ-3基因(soluble starch synthase Ⅱ-3 gene,SSⅡ-3)基因型相同的广占63S(籼型光温敏核不育系)和CG173R(潜力恢复系)为亲本,经过回交和多代自交所构建的回交重组自交系(backcross inbred lines,BILs)的BC1F11为材料,分析了可溶性淀粉合成酶Ⅰ基因(soluble starch synthaseⅠ,SSI)、可溶性淀粉合成酶SSⅢ-1基因(soluble starch synthaseⅢ-1,SSⅢ-1)和脱分支酶基因(pullulanase,PUL)对稻米蒸煮食味品质(eating and cooking qualities,ECQs)的影响,用裂区设计分析3基因间两两互作和3基因互作对稻米品质的影响。SSI除了对表观直链淀粉含量(apparent amylose content,AAC)和峰值时间(peak time,Pe T)的效应微小外,对其他理化指标和快速粘度分析仪(rapid viscosity analyzer,RVA)谱特征值的效应达到了显著(P<0.05)和极显著水平(P<0.01);SSI与SSⅢ-1和PUL3基因互作,除了对成糊温度(pasting temperature,Pa T)效应微小外,对AAC的效应达到显著水平(P<0.05),对其他的理化指标和RVA谱特征值的影响达到了极显著水平(P<0.01)。在相同Wx和SSⅡ-3背景下,参与淀粉合成的微效基因SSI单基因及SSⅢ-1、SSI和PUL的3基因互作对水稻的胶稠度(gel consistency,GC)、最高粘度(peak viscosity,PKV)、热浆粘度(hot paste viscosity,HPV)、崩解值(breakdown value,BDV)、冷胶粘度(cool paste viscosity,CPV)、回复值(consistence value,CSV)和Pa T有极显著影响。这些发现对为分子标记辅助育种提供了重要的理论依据。Amylopectin synthesis-related genes are important genes to determine quality of rice. In order to study the effect of starch synthesis-related minor genes on rice （Oryza sativa） quality as well as to provide foundation for improving rice quality, rice physicochemical properties and stach paste viscosity profile were investigated under genetic background with same major genes of starch synthesis. A backcross recombinant inbred line （BIL） of B,C1F,, generation was used as materials, which was constructed by indiea photo-thermo- sensitive gene male sterile （PTGMS） line Guangzhan 63S （Oryza sativa ssp. indica） and rice potential restorer line CG173R, both with the same alleles of granule bound starch synthase gene （IVx） and starch synthase IIa gene （SSII-3, SSIIa, ALK）. Effect of soluble starch synthase I gene （SSI）, soluble starch synthase Ⅲ-1 gene （SSⅢ-1） and pullulanase gene （PUL） on eating and cooking qualities （ECQs） were analyzed. Meanwhile, split plot design was used to analyze interaction between two genes and among 3 genes on rice ECQs. SSI had significant influences at 0.05 or 0.01 level on physical/chemical qualities and rapid viscosity analyzer （RVA） profile characteristics except for apparent amylose content （AAC） and PeT. Interaction among 3 genes had significant influences on AAC at 0.05 level and significant influences on other physical/chemical indicators and RVA profile characteristics except for PaT at 0.01 level. Effects of minor gene SSI and interaction among 3 genes of SSI, SSIII-1 and PUL had significant influences on GC, PKV, HPV, BDV, CPV, CSV and PaT at 0.01 level under the genetic background with same major genes of Wx and SSII-3. These findings provide an important theoretical basis for molecular marker assisted breeding.

关 键 词：水稻 回交重组自交系(BIL) 可溶性淀粉合成酶Ⅰ基因(SSI) 可溶性淀粉合成酶Ⅲ-1基因(SSⅢ-1) 脱分支酶基因(PUL) 

分 类 号：S511[农业科学—作物学]