江苏和东北粳稻稻米理化特性及Wx和OsSSIIa基因序列分析  

Physicochemical properties and sequence analysis of Wx and OsSSIIa genes in japonica rice cultivars from Jiangsu province and northeast of China

作　　者：赵春芳[1] 岳红亮 田铮 顾明超 赵凌[1] 赵庆勇[1] 朱镇[1] 陈涛[1] 周丽慧[1] 姚姝[1] 梁文化[1] 路凯 张亚东[1] 王才林[1] ZHAO Chun-Fang;YUE Hong-Liang;TIAN Zheng;GU Ming-Chao;ZHAO Ling;ZHAO Qing-Yong;ZHU Zhen;CHEN Tao;ZHOU Li-Hui;YAO Shu;LIANG Wen-Hua;LU Kai;ZHANG Ya-Dong;WANG Cai-Lin(Institute of Food Crops,Jiangsu Academy of Agricultural Sciences/Jiangsu High Quality Rice Research and Development Center/Nanjing Branch of China National Center for Rice Improvement,Nanjing 210014,Jiangsu,China)

机构地区：[1]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：《作物学报》2020年第6期878-888,共11页Acta Agronomica Sinica

基　　金：江苏省自然科学基金项目(BK20180302);江苏省农业科技自主创新资金(CX[18]1001);江苏省重点研发计划项目(BE2018357);国家现代农业产业技术体系建设专项(CARS-01-62);江苏省重点生物学实验室项目(4911707Z201705)资助。

摘　　要：依据地理来源和直链淀粉含量将87份供试粳稻品种(系)划分为江苏普通粳稻、东北粳稻和江苏半糯粳稻3种类型,系统比较了稻米理化性状及淀粉合成主效基因Wx和OsSSIIa序列的差异,以探究其食味品质特征及其形成的分子基础。与东北粳稻相比,江苏普通粳稻的直链淀粉含量偏低,蛋白质含量和糊化温度偏高,而胶稠度和RVA谱特征值相当。与江苏普通粳稻和东北粳稻相比,江苏半糯粳稻具有较低的直链淀粉含量、较大的胶稠度及独特的RVA谱特征。大多数性状变异系数在3种类型粳稻中均较小,仅消减值变异系数较大,说明品种(系)间的稻米回生性存在较大差异而其他性状较为一致。各性状间的相关性在3种类型粳稻中表现不尽相同,说明地理来源和品种特性影响食味品质性状间的相关程度。聚类分析将87份粳稻分为4个类群,江苏普通粳稻与东北粳稻主要分布于类群Ⅰ和Ⅱ,且品种间相互交错;类群Ⅲ由2个江苏普通粳稻品系和1个江苏半糯粳稻(徐稻9号)组成,多数性状值位于普通粳稻与半糯粳稻之间;类群Ⅳ中均为江苏半糯粳稻。序列分析表明江苏普通粳稻和东北粳稻中Wxb基因无序列差异,而江苏半糯粳稻在Wxb第4外显子上发生G/A替换,属Wxmp等位基因型;江苏省部分粳稻品种(系)携带OsSSIIa(G-GC)等位基因,从而导致高糊化温度。According to geographic origin and amylose content,87 investigated japonica rice cultivars were divided into three types:Jiangsu common japonica rice,Northeast japonica rice and Jiangsu semi-waxy japonica rice.In order to explore the eating quality characteristics of the three types of japonica rice and their molecular basis,the physicochemical properties and the sequence of major genes Wx and Os SSIIa for starch synthesis were analyzed.Compared with Northeast japonica rice,Jiangsu common japonica rice had lower amylose content,higher protein content and gelatinization temperature,and similar gel consistency and RVA profiles.Compared with Northeast japonica rice and Jiangsu common japonica rice,Jiangsu semi-waxy japonica rice contained the lowest amylose content,the highest gel consistency and unique RVA profile.Variation coefficients of all characters except for setback value were small in three types of rice varieties,indicating that there was a great range of retrogradation within all the cultivars.The correlation coefficients among traits were different among three types of japonica rice,which indicated that the correlations were affected by the ecological conditions of different regions and properties of varieties.By cluster analysis,87 japonica rice varieties(lines)were divided into four groups.Jiangsu common and Northeast japonica rice varieties(lines)were intersected in group Ⅰ and group Ⅱ.Group Ⅲ was composed of two lines of Jiangsu common japonica rice and one semi-waxy variety(Xudao 9),and the most of their character values were ranged between those common japonica rice and semi-waxy japonica rice.The Jiangsu semi-waxy rice varieties(lines)with unique physicochemical characteristics were clustered into group Ⅳ.By sequence analysis,there was no difference in Wxb gene between Jiangsu common japonica rice and Northeast japonica rice,but in Jiangsu semi-waxy japonica rice G/A substitution occurred in Exon 4 of Wxb,which is the Wxmp allele.The higher gelatinization temperature in some of Jiangsu jap

关 键 词：粳稻 食味品质 低直链淀粉含量 WX OsSSIIa 

分 类 号：S511.22[农业科学—作物学]