Improved Eating and Cooking Quality of indica Rice Cultivar YK17 via Adenine Base Editing of Wx^(a)Allele of Granule-Bound Starch Synthase I(GBSS I)  

作　　者：Mahmuda Binte Monsur Cao Ni Wei Xiangjin Xie Lihong Jiao Guiai TAng Shaoqing Nese Sreeniwsulu Shao Gaoneng Hu Peisong 

机构地区：[1]State Key Laboratory of Rice Biology,China National Rice Research Institute,Hangzhou 310006,China [2]Applied Functional Genomics Cluster,Grain Quality and Nutrition Centre,Strategic innovation Platform,International Rice Research Institute,Los Banos 4030,the Philippines

出　　处：《Rice science》2021年第5期427-430,I0010-I0017,共12页水稻科学（英文版）

基　　金：supported by the China National Key Research and Development Program(Grant No.2020YFE0202300);the Central Public-Interest Scientific Institution Basal Research Fund of China(Grant No&Y2020PT07 and Y2020YJ09);the International Science&Technology Innovation Program of Chinese Academy of Agricultural Sciences,China(Grant No.CAAS-ZDRW202109).

摘　　要：Amylose content(AC)is the key determinant of eating and cooking quality(ECQ)of rice.The major Wxa allele of granule-bound starch synthase I(GBSS I)in indica rice produces higher AC,making rice hard and dry after cooking.Recent work has improved ECQ of japonica rice via clustered regularly interspaced short palindromic repeats/CRISPR-associated protein 9(CRISPR/Cas9)or cytosine base editing(CBE)techniques.

关 键 词：CRISPR/Cas9 cooking Starch 

分 类 号：S511.21[农业科学—作物学]