籼稻背景下导入Wxin等位基因改良稻米食味和理化品质  

Improvement of rice eating quality and physicochemical properties by introgression of Wxin allele in indica varieties

作　　者：杨勇[1] 陆彦 郭淑青 石仲慧 赵杰 范晓磊 李钱峰[1] 刘巧泉[1] 张昌泉[1] YANG Yong;LU Yan;GUO Shu-Qing;SHI Zhong-Hui;ZHAO Jie;FAN Xiao-Lei;LI Qian-Feng;LIU Qiao-Quan;ZHANG Chang-Quan(Jiangsu Key Laboratory for Crop Genomics and Molecular Breeding / Key Laboratory of Plant Functional Genomics of Ministry of Education / Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China;Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, Jiangsu, China)

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/江苏省作物基因组学和分子育种重点实验室/粮食作物现代产业技术协同创新中心,江苏扬州225009 [2]扬州大学测试中心,江苏扬州225009

出　　处：《作物学报》2019年第11期1628-1637,共10页Acta Agronomica Sinica

基　　金：国家重点研发计划项目(2016YFD0100501);国家自然科学基金项目(31872860,31561143008);江苏省科技计划项目(BE2018357,BK20160464);江苏省高等学校自然科学研究项目(16KJB210011);杂交水稻国家重点实验室(湖南杂交水稻研究中心)开放课题(2018KF04);扬州大学农学院农学专业本科生创新训练计划项目资助~~

摘　　要：水稻Wx^b等位基因已广泛用于籼稻的品质改良,但携带该等位基因的一些籼稻米饭往往偏软,仍需进一步改良。为明确籼稻背景下导入Wxin等位基因对稻米食味品质和理化品质的效应,分别以携带Wx^in的IR64和携带Wx^b的9311为供体,以携带Wx^a的籼稻SIR3611(3611)为受体,基于分子标记辅助选择,通过杂交和连续回交的方式构建了3611背景下携带Wx^in和Wx^b的近等基因系。系统比较了不同近等基因系间的农艺性状以及稻米的食味和理化品质。结果表明,近等基因系与受体亲本3611的主要农艺性状基本接近,无显著差异。NIL(Wx^in)稻米的表观直链淀粉含量较亲本3611极显著下降而胶稠度极显著增加。NIL(Wx^b)稻米表观直链淀粉含量最低且与之对应的胶稠度最高。近等基因系NIL(Wx^in)和NIL(Wx^b)稻米的食味值较亲本极显著提高。NIL(Wx^in)和NIL(Wx^b)稻米的GBSSI丰度与对应的表观直链淀粉含量具有明显的正相关。稻米粉的黏滞性谱、热糊化特性和晶体结构与直链淀粉含量显著相关性。本研究为在我国籼稻品种品质改良中有效利用Wx^in等位基因提供了重要依据。Nowadays, the Wx^b allele has been widely used to improve grain quality of indica rice. However, some indica varieties carrying Wx^b allele usually has a much softer texture, which is not favored by consumers in South China. So the grain quality of these varieties needs to be further improved. To understand the effect of Wx^in allele on rice eating quality and physicochemical properties in indica rice, we developed two Near-Isogenic Lines (NILs) carrying Wx^in and Wx^b alleles by crossing an indica variety 3611 (receptor, carrying Wx^a) with IR64 (carrying Wx^in) and 9311 (carrying Wx^b), and seven times of backcrossing based on molecular marker assistant selection (MAS). The Wx effects in controlling the synthesis of amylose, grain quality, and physicochemical properties were investigated. There were non-significant differences in the agronomic traits among the NILs. However,for grain quality characters, we found that the NIL(Wx^in) rice showed significantly lower apparent amylose content (AAC) and higher gel consistency (GC), compared with the wild type 3611. Besides, the NIL(Wx^b) rice showed the lowest AAC and highest GC among three lines. The NIL(Wx^in) rice had a significantly higher taste value than the wild type 3611, while the NIL(Wx^b) rice exhibited the highest taste value among the three samples. The granule-bound starch synthase I (GBSSI) level was the highest in 3611, moderate in NIL(Wx^in) and lowest in NIL(Wx^b), which showed a positive correlation with the AAC level. Also, the starch viscosity, thermal gelatinization property and crystal structure of different rice flours had a high correlation with the AAC level. To sum up, our results proved that both Wx^in and Wx^b allele can improve the grain quality in 3611 background, and what is more, the Wx^in allele might be more useful for the improvement of grain quality in indica rice.

关 键 词：水稻 食味品质 Wx等位基因 表观直链淀粉含量 分子标记辅助选择 

分 类 号：S511[农业科学—作物学]