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西藏大麦SSIIa基因自然变异对淀粉组成及特性的影响

刘佳荟1,李雨龙1,王雅茹1,贺宏1,2,张云书2,吴郁1,曾秀丽3,刘廷辉4,陈国跃1,祁鹏飞1,魏育明1,江千涛1,*   

  1. 1 四川农业大学小麦研究所, 四川成都611130; 2 四川省阿坝州农业科学研究所, 四川马尔康624000; 3 西藏自治区农牧科学院, 西藏拉萨850000; 4 甘孜藏族自治州农业科学研究所, 四川康定626000
  • 收稿日期:2025-06-09 修回日期:2025-09-10 接受日期:2025-09-10 网络出版日期:2025-09-26
  • 通讯作者: 江千涛, E-mail: qiantaojiang@sicau.edu.cn
  • 基金资助:
    本研究由四川省重点研发计划项目(2025YFHZ0113)资助。

Effects of natural variation in the SSIIa gene on starch composition and properties in Tibetan barley

LIU Jia-Hui1,LI Yu-Long1,WANG Ya-Ru1,HE Hong1,2,ZHANG Yun-Shu2,WU Yu1,ZENG Xiu-Li3,LIU Ting-Hui4,CHEN Guo-Yue1,QI Peng-Fei1,WEI Yu-Ming1,JIANG Qian-Tao1,*   

  1. 1 Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, Sichuan, China; 2 Aba Prefecture Institute of Agricultural Sciences, Barkam 624000, Sichuan, China; 3 Xizang Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, Xizang, China; 4 Ganzi Tibetan Autonomous Prefecture Academy of Agricultural Sciences, Kangding 626000, Sichuan, China
  • Received:2025-06-09 Revised:2025-09-10 Accepted:2025-09-10 Published online:2025-09-26
  • Contact: 江千涛, E-mail: qiantaojiang@sicau.edu.cn
  • Supported by:
    This study was supported by Sichuan Science and Technology Program(2025YFHZ0113).

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摘要：

大麦是世界第四大禾谷类作物和我国藏区农牧民的主要口粮，其籽粒中淀粉含量高达50%~70%，是决定产量与品质的核心组分。淀粉含量直接影响籽粒粒重，而淀粉结构则决定其理化特性与水解性能，最终影响大麦的加工品质与用途。可溶性淀粉合酶SSIIa是支链淀粉合成的关键酶，其基因多态性对淀粉结构及功能具有重要调控作用。本研究以165份西藏大麦资源为材料，通过分子标记鉴定、淀粉组分及理化特性分析，系统解析了SSIIa基因自然变异对淀粉组成及特性的影响。结果表明，西藏大麦SSIIa基因存在2种主要自然变异类型(命名为SSIIa1与SSIIa2)。基于序列差异，开发了特异性分子标记用于高效基因分型，发现33 bp缺失是区分SSIIa1与SSIIa2基因型的共同关键特征。淀粉特性分析显示，相较于SSIIa1基因型，SSIIa2基因型材料的直链淀粉含量，B型淀粉粒的平均直径与体积占比，以及糊化温度均显著升高。本研究揭示了西藏大麦SSIIa基因的自然变异规律及其对淀粉品质关键指标的影响，为西藏大麦的品质定向改良与功能化利用提供了重要的分子靶点和理论基础。

关键词: 西藏大麦, SSIIa, 自然变异, 籽粒形态, 淀粉特性

Abstract:

Barley is the world’s fourth-largest cereal crop and serves as a staple food for farmers and herders in the Tibetan region of China. Starch, which accounts for 50%–70% of grain weight, is the primary component determining both yield and quality. While starch content directly influences grain weight, its structure dictates physicochemical properties and hydrolysis performance, ultimately affecting processing quality and end-use applications. Soluble starch synthase IIa (SSIIa) is a key enzyme involved in amylopectin biosynthesis, and natural polymorphisms in its gene play a significant regulatory role in starch structure and functionality. In this study, 165 Tibetan barley accessions were used to systematically investigate the effects of natural variation in the SSIIa gene on starch composition and properties through molecular marker identification and starch physicochemical analysis. Two major SSIIa gene variants (designated SSIIa1 and SSIIa2) were identified in Tibetan barley. Based on sequence differences, specific molecular markers were developed for efficient genotyping, revealing a characteristic 33 bp deletion that distinguishes the SSIIa2 genotype. Starch property analysis showed that, compared with SSIIa1, the SSIIa2 genotype was associated with significantly higher amylose content, a larger average diameter and greater volume proportion of type B starch granules, and a higher pasting temperature. These findings clarify the natural variation pattern of the SSIIa gene and its influence on key starch quality traits in Tibetan barley, providing valuable molecular targets and a theoretical basis for quality-oriented breeding and functional utilization of this important crop.

Key words: Tibetan barley, SSIIa, natural variation, grain morphology, starch properties

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