2种不同Wx等位基因型水稻粒质量和蒸煮食味品质的差异  

Differences of grain weight and eating and cooking quality between two different Wx alleles in rice

作　　者：胡庆峰 赵春芳[2] 张善磊[1,2] 周丽慧 赵凌[2] 梁文化[2] 赵庆勇[2] 陈涛[2] 张亚东[2] 朱镇[2] 姚姝[2] 王才林[1,2] 

机构地区：[1]南京农业大学农学院/江苏省现代作物生产协同创新中心,江苏南京210095 [2]江苏省农业科学院粮食作物研究所/江苏省优质水稻工程技术研究中心/国家水稻改良中心南京分中心,江苏南京210014

出　　处：《江苏农业学报》2017年第5期961-967,共7页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新基金项目[CX(14)5107];江苏省科技支撑计划项目(BE2015355);现代农业产业技术体系建设专项(CARS-01-47)

摘　　要：以携带Wx^(mq)基因的宁0145为母本,携带Wx^b基因的武运粳21为父本构建的F3和F4群体为材料,利用分子标记对群体进行基因型分类,测定籽粒千粒质量、直链淀粉含量、胶稠度及RVA谱特征值等性状,分析不同Wx等位基因型各性状值的差异。结果表明:Wx^(mq)Wx^(mq)与Wx^bWx^b基因型间千粒质量和稻米蒸煮食味品质性状的差异均达到显著水平,其中Wx^bWx^b基因型的稻米千粒质量、直链淀粉含量、胶稠度、热浆粘度和冷胶粘度均大于Wx^(mq)Wx^(mq)基因型,而崩解值小于Wx^(mq)Wx^(mq)基因型;相关性分析结果表明,籽粒质量与直链淀粉含量呈极显著正相关。对不同基因型的淀粉粒精细结构和淀粉密度的测定结果表明,淀粉密度差异可能是导致千粒质量不同的主要原因。携带Wx^(mq)Wx^(mq)基因型的稻米因具有较低直链淀粉含量、胶稠度、热浆粘度、冷胶粘度、消减值、起浆温度和峰值时间,较高崩解值,而使米饭呈现柔软性和弹性等较好食味品质的特点。Rice Ning O145 carrying Wxmq allele and Wuyunjing 21 carrying Wxb allele were used as parents to con-struct the F 3 and F4 generations. Through detecting the genotype, measuring the thousand-grain weight （ TGW）, the value of amylose content （ A C ） ,gel consistency （ GC） and RVA profile of the F 3 and F4 generations,the effects of different Wx alleles on grain weight and eating and cook-ing quality （ E C Q ） were studied. The results show that there were significant differences in TGW and ECQ be-tween different Wx alleles. The thousand-grain weight andthe value of amylose content, gel consistency, hot paste viscosity （ HPV） and cool paste viscosity （ CPV） of the rice with WxhWxh genotype were greater than those with WxmqWxmq, but the value of breakdown value （ BDV） was smaller. A signifi-cant positive correlation was shown between grain weight and amylose content value. The differences in starch density might be responsible for the differences in TGW. Rice with WxmqWxmq genotype had a lower value of amylose content, gel consis-tency, hot paste viscosity, cool paste viscosity, setback value, peak time and pasting temperature and a higher breakdown value, which have contributed to the good taste quality represented by softness and elasticity.

关 键 词：水稻 Wx等位基因 千粒质量 直链淀粉含量 蒸煮食味品质 

分 类 号：S511[农业科学—作物学]