A Review of Rice Starch-Related Genes  

作　　者：MA Tianli YU Xueran LUO Chengke LI Peifu TIAN Lei ZHANG Yinxia YANG Shuqin YANG Rong 

机构地区：[1]School of Agriculture,Ningxia University,Yinchuan 750021,Ningxia,China [2]Institute of Microbiology,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,Xinjiang,China

出　　处：《Wuhan University Journal of Natural Sciences》2021年第1期24-38,共15页武汉大学学报（自然科学英文版）

基　　金：the Key R&D Plan Project of Ningxia(Talent Project)(2019BEB04014);the Agricultural Breeding Project of Ningxia(2018NYYZ0302);the Scientific Research Funding Project of Ningxia University(ZR18010)。

摘　　要：Rice is an important food crop grown in more than 100 countries,and is of particular significance for the Asian people.Obtaining rice cultivars characterized by high yield and outstanding quality has always been the desire of rice breeders and scientists.Starch is the principal source of human energy from plant foods.The starch in rice consists of mainly amylose,amylopectin and resistant starch(RS).Amylose and amylopectin are forms of starch that are easily digested in the small intestine,and play an important role in defining the quality of rice.RS is a new form of dietary fiber not easily degraded into glucose in the small intestine which effectively reduces postprandial blood glucose concentration,so it has a significant effect on the nutritional quality of rice.This paper discusses the current gene function research of these three starches in rice,analyzes the effects of some abiotic stress on rice starch content and structure,and explores the relationship between them in order to provide a theoretical reference for the cultivation of new high-quality,high-RS content rice varieties.

关 键 词：RICE AMYLOSE AMYLOPECTIN resistant starch(RS) gene function 

分 类 号：Q756[生物学—分子生物学]