淀粉合成基因与水稻胶稠度、糊化温度和直链淀粉含量相关性分析  

Correlation Analysis of Starch Synthesis Genes with Rice Gel Consistency,Gelatinization Temperature,and Amylose Content

作　　者：康雪蒙 薄晋芳 马梦影 巩文靓 姜恭好[2] 段海燕 KANG Xuemeng;BO Jinfang;MA Mengying;GONG Wenjing;JIANG Gonghao;DUAN Haiyan(College of Modern Agricultural and Ecological Environment,Heilongjiang University,Harbin 150080;College of Life Sciences,Heilongjiang University,Harbin 150080,China)

机构地区：[1]黑龙江大学现代农业与生态环境学院,哈尔滨150080 [2]黑龙江大学生命科学学院,哈尔滨150080

出　　处：《东北农业科学》2023年第1期1-4,29,共5页Journal of Northeast Agricultural Sciences

基　　金：黑龙江省教育厅科学技术研究项目(11551356);黑龙江大学高层次人才(创新团队)支持计划(Hdtd2010-18)。

摘　　要：水稻蒸煮食味品质是影响其销量的重要因素之一,胶稠度、糊化温度和直链淀粉含量是衡量水稻蒸煮食味品质的三个重要指标。对空育131和稻花香2号上述三个指标进行了测定,以期为提升水稻空育131的蒸煮食味品质提供依据,同时也对17个与水稻淀粉合成相关的基因在两个品种间碱基序列差异进行了检测,并采用空育131为供体亲本、稻花香2号为轮回亲本,利用分子标记辅助选择后的BC1F4代为试验材料对差异基因的功能进行验证。结果表明:空育131和稻花香2号在胶稠度和直链淀粉含量上均具有差异;在17个与食味品质相关的基因中只有SBE3和SSII-1在两个品种间存在单碱基序列差异;来自稻花香2号的SBE3和SSII-1具有提升水稻胶稠度的作用,SBE3对胶稠度的提升作用较大,SSII-1对胶稠度的提升作用较小。Rice cooking and eating quality is one of the most important factors affecting its sales.Gel consistency,gelatinization temperature,and amylose content are three important indicators for measuring the cooking and eating quality of rice.Three indicators of Kongyu 131 and Daohuaxiang 2 were measured in order to improve the cooking taste of rice.At the same time,the base sequence differences of 17 genes related to rice starch synthesis between the two varieties were also tested.The function of the differential genes was verified by using the BC1F4generation after molecular marker-assisted selection as test materials.Kongyu 131 as the donor parent and Daohuaxiang 2 as the recurrent parent.The results showed that:Kongyu 131 and Daohuaxiang 2 had differences in gel consistency and amylose content.In the 17 genes related to taste quality,only SBE3 and SSII-1 were between the two varieties.There are single-base sequence differences.Both SBE3 and SSII-1 from Daohuaxiang 2 have the effect of improving the gel consistency of rice,but SBE3 has a greater effect on the gel consistency,and SSII-1 has a smaller effect on the gel consistency.

关 键 词：水稻 淀粉合成基因 胶稠度 糊化温度 直链淀粉含量 

分 类 号：S511[农业科学—作物学]