Wx与ALK主要等位基因不同组合对稻米品质的影响  

Effects of Different Combinations of Wx and ALK Main Alleles on Rice Grain Quality

作　　者：陈专专杨勇冯琳皓孙晔张昌泉 范晓磊 李钱峰[1,2] 刘巧泉 CHEN Zhuanzhuan;YANG Yong;FENG Linhao;SUN Ye;ZHANG Changquan;FAN Xiaolei;LI Qianfeng;LIU Qiaoquan(Key Laboratory of Plant Functional Genomics of Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding,College of Agriculture,Yangzhou University,Yangzhou 225009,China;Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Collaborative Innovation Center for Modern Industrial Technology of Grain Crops,Yangzhou University,Yangzhou 225009,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,江苏扬州225009 [2]扬州大学江苏省作物遗传生理重点实验室/江苏省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》2020年第3期228-236,共9页Chinese Journal of Rice Science

基　　金：国家自然科学基金资助项目(31825019,U19A2032);国家重点研发计划资助项目(2016YFD0100501);江苏省科技计划资助项目[BE2018357,CX(18)1001和19KJA560006];扬州大学农学院本科生创新训练计划资助项目;江苏省研究生科研与实践创新计划资助项目(XKYCX17_050)。

摘　　要：【目的】稻米蒸煮和食味品质主要受Wx和ALK两个主效基因的调控。这两个基因在栽培稻中存在多个复等位变异,本研究旨在明确Wx和ALK基因的主要等位变异及其组合对稻米品质的影响。【方法】将Wx的3个主要等位基因(Wx^a、Wx^b和wx)与ALK的2个主要等位基因(ALK^a和ALK^c)进行不同的组合,在粳稻品种日本晴(Nip)背景下创建6个含有Wx和ALK基因不同等位变异组合的近等基因系。通过测定近等基因系的稻米理化品质明确不同等位基因及其组合对稻米品质的效应。【结果】在相同的ALK基因型背景下,含Wx^a等位基因稻米的糊化温度极显著低于wx型和Wxb型的近等基因系。稻米黏滞性受Wx和ALK等位基因组合影响较大,Wx等位变异主要影响稻米的峰值黏度、峰值时间和冷胶黏度;在相同Wx背景下,ALK等位基因主要影响稻米RVA谱的起浆温度,对稻米崩解值和消减值的影响不显著。总体来看,Nip-Wx^a/ALK^a和Nip-Wx^a/ALK^c型稻米具有较高直链淀粉含量和崩解值,较低的胶稠度,因而食味值较差;Nip-wx/ALK^a和Nip-Wx^b/ALK^a型水稻具有适中的直链淀粉含量、较软的胶稠度以及较低的糊化温度,因此这两个近等基因系热饭和冷饭的食味值较好;虽然Nip-Wx^b/ALK^c的糊化温度较高,但因其适中的直链淀粉含量和较高的胶稠度,其冷饭食味值降幅较小;Nip-wx/ALK^c稻米的热饭食味值与Nip-wx/ALK^a、Nip-Wx^b/ALK^a和Nip-Wx^b/ALK^c无差异,但因其较高的糊化温度,其冷饭食味值显著下降。【结论】Wx基因变异主要影响稻米直链淀粉含量和胶稠度,对糊化温度有一定的影响;ALK基因变异主要影响糊化温度,对直链淀粉含量无显著影响,对胶稠度存在微效影响。【Objective】Rice eating and cooking qualities are mainly controlled by two key genes,Wx and ALK.There are multiple alleles of both genes among rice cultivars.In this study,our aim is to clarify the effects of the main allelic variation combinations of Wx and ALK genes on rice grain quality.【Method】Three main alleles of Wx(Wx^a,Wx^b and wx)and two of ALK(ALK^a and ALK^c)were combined within a series of near-isogenic lines(NILs)in the japonica Nipponbare(Nip)background.The effects of different allelic combinations on grain quality were determined by measuring the physical and chemical characteristics of NILs.【Result】Gelatinization temperature(GT)was regulated by the major gene ALK and the minor gene Wx.Under the same ALK allele background,there was no significant difference in GT between rice lines carrying wx and Wx^b alleles,but the GT of Nip-Wx^a rice lines was significantly lower than that of Nip-Wx^b and Nip-wx.The starch viscosity was greatly affected by the combination of Wx and ALK alleles.The breakdown value of Nip-Wx^a rice line was lower and the setback value was higher(lower tasting value)than those of Nip-Wx^b and Nip-wx.Under the same Wx allele background,ALK allelic variation mainly affected the pasting temperature of RVA curve,but had little effect on breakdown value and setback value.Nip-Wx^a/ALK^a and Nip-Wx^a/ALK^c rice grains had poor tasting value due to the high AC and breakdown value and low GC.But the protein content in above two NILs was higher than other rice lines.Nip-wx/ALK^a and Nip-Wx^b/ALk^a rice grains had better tasting value of hot cooked and cooled cooked rice due to the moderate AC,GC and protein content,as well as lower GT.Although the GT of Nip-Wx^b/ALK^c grains was higher,the moderate AC and high GC of this line resulted in a slight decrease in the tasting value of cooled cooked rice compared with hot cooked rice.The tasting value of hot cooked rice of Nip-wx/ALK^c rice remained the same as those of Nip-wx/ALK^a,Nip-Wx^b/ALK^a and Nip-Wx^b/ALK^c,but the tasting valu

关 键 词：蜡质基因 糊化温度基因 等位基因 近等基因系 稻米品质 

分 类 号：Q755[生物学—分子生物学] S511.032[农业科学—作物学]