水稻Wxmp背景下SSⅡa和SSⅢa等位变异及其互作对蒸煮食味品质的影响  

Effects of SSⅡa and SSⅢa alleles and their interaction on eating and cooking quality under Wx background of rice

作　　者：姚姝[1] 张亚东[1] 刘燕清[1] 赵春芳[1] 周丽慧[1] 陈涛[1] 赵庆勇[1] 朱镇[1] Balakrishna Pillay 王才林[1] YAO Shu;ZHANG Ya-Dong;LIU Yan-Qing;ZHAO Chun-Fang;ZHOU Li-Hui;CHEN Tao;ZHAO Qing-Yong;ZHU Zhen;Balakrishna Pillay;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;School of Life Sciences,College of Agriculture,Engineering and Science at the University of KwaZulu-Natal(Westville Campus),Durban 4000,Natal,South Africa)

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 [2]夸祖鲁-纳塔尔大学(西维尔校区)农业工程科学院生命科学系,南非夸祖鲁-纳塔尔省德班市4000

出　　处：《作物学报》2020年第11期1690-1702,共13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基金项目(CX[18]1001);江苏省重点研发计划项目(BE2018357);江苏省农业重大新品种创制项目(PZCZ201703);国家现代农业产业技术体系建设专项(CARS-1-62);江苏省作物基因组学和分子育种重点实验室开放课题(PL201902)资助。

摘　　要：为了明确Wxmp基因背景下不同半糯粳稻品质差异的原因,以淀粉合成酶基因SSⅡa和SSⅢa表现多态性而其他淀粉合成相关基因无多态性的武粳13和关东194 (Milky Princess)杂交后代衍生的64个半糯品系为材料,分析了Wxmp基因背景下, SSⅡa和SSⅢa基因等位变异对直链淀粉含量(amylose content, AC)、胶稠度(gel consistency, GC)、糊化温度(gelatinization temperature,GT)及RVA谱特征值的影响。结果表明,SSⅡa和SSⅢa等位变异对AC、GC、GT和RVA谱特征值都有显著影响,且2个基因间存在互作效应。SSⅡa2和SSⅢa2 (2表示该基因来源于非半糯亲本武粳13)有使AC增高的趋势,分别使AC提高1.87%和1.23%, 2年结果基本接近。单个SSⅡa和SSⅢa等位变异对GT无显著影响,而基因型SSⅡa1SSⅢa1(1表示该基因来源于半糯亲本关东194)的GT比SSⅡa2SSⅢa2高1.34℃,达显著水平,表明2个基因的互作对GT有显著影响。GC在不同基因型间均存在极显著差异, SSⅡa2和SSⅢa1可分别使GC增加8.74mm和9.62mm。从2个基因的互作效应来看,基因型SSⅡa2SSⅢa1的GC比基因型SSⅡa1SSⅢa2和SSⅡa2SSⅢa2分别增加10.64 mm和16.95 mm。SSⅡa2使最高黏度、热浆黏度、冷胶黏度、崩解值增加,回复值和消减值下降;而SSⅢa2的效应则相反。2个基因的互作效应,最高黏度、热浆黏度和冷胶黏度均以SSⅡa2SSⅢa1最大,崩解值和回复值均以SSⅡa2SSⅢa2最大,消减值SSⅡa2SSⅢa1最小。本研究结果为半糯粳稻蒸煮食味品质的改良提供了一定的理论依据。In order to explain the variation of eating and cooking quality(ECQ) in different semi-waxy rice lines with Wxmp allele,sixty-four semi-waxy lines with Wxmp were developed by crossing from Wujing 13 and Kantou 194(Milky Princess). The polymorphism of markers between the two parents was detected in soluble starch synthesis genes SSⅡa and SSⅢa but not in other starch synthesis related genes. Genetic effects of SSⅡa and SSⅢa on the amylose content(AC), gel consistency(GC), gelatinization temperature(GT) and rapid visco analyzer(RVA) profile characteristics were analyzed in Wxmp rice lines. The results showed that SSⅡa and SSⅢa had significant effects on the characteristic values of AC, GT, GC and RVA profile, and the interactive effects existed between the two genes. SSⅡa2 and SSⅢa2 alleles( 2 indicated that allele was derived from Wujing 13, the same as in the below) had a tendency to increase AC by 1.87% and 1.23%, respectively. This result was consistent in two years. There was no significant effect on GT for SSⅡa and SSⅢa allelic variation, whereas the GT of SSⅡa1 SSⅢa1(1 indicated that the genes were derived from Kantou 194, the same as in the below) was significantly higher than that of SSⅡa2 SSⅢa2 by 1.34 °C. This indicated that GT was not significantly affected by single gene of SSⅡa and SSⅢa but was remarkably influenced by the interaction of the two genes. The GC was significant varied among rice lines with different genotypes. The SSⅡa2 and SSⅢa1 alleles could increase GC of 8.74 mm and 9.62 mm respectively. From the interaction of the two genes, the GC of SSⅡa2 SSⅢa1 genotype was 10.64 mm higher than the SSⅡa1 SSⅢa2 genotype, and was 16.95 mm higher than the SSⅡa2 SSⅢa2 genotype. The allele SSⅡa2 increased the peak viscosity(PKV), hot paste viscosity(HPV), cool paste viscosity(CPV) and breakdown viscosity(BDV), but decreased the consistency viscosity(CSV) and setback viscosity(SBV). However, the effect of allele SSⅢa2 was just the opposite, which decre

关 键 词：半糯粳稻 SSIIa SSⅢa 蒸煮食味品质 等位基因效应 互作 

分 类 号：S511[农业科学—作物学]