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作物学报 ›› 2010, Vol. 36 ›› Issue (05): 728-735.doi: 10.3724/SP.J.1006.2010.00728

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

水稻淀粉脱分支酶基因PUL对稻米理化品质的影响

严长杰,房玉伟,李敏,彭军成,刘巧泉,汤述翥,顾铭洪*   

  1. 扬州大学教育部植物功能基因组学重点实验室/江苏省作物遗传生理国家重点实验室培育点，江苏扬州225009
  • 收稿日期:2009-11-03 修回日期:2010-02-07 出版日期:2010-05-12 网络出版日期:2010-03-15
  • 通讯作者: 顾铭洪, E-mail: gumh@yzu.edu.cn; Tel: 0514-87972139
  • 基金资助:

    本研究由国家自然科学基金项目(30530470, 30771323, 30871501)，国家高技术研究发展计划(863计划)项目(2006AA10Z118)，国家重点基础研究发展计划(973计划)项目(2005CB12804)，霍英东青年教师基金(101030)和江苏省高校自然科学重大基础研究项目(08KJA210002)资助。

Effect of PUL Allelic Variation on Rice Cooking and Eating Quality

YAN Chang-Jie,FANG Yu-Wei,LI Min,PENG Jun-Cheng,LIU Qiao-Quan,TANG Shu-Zhu,GU Ming-Hong*   

  1. Key Laboratory of Plant Functional Genomics, Ministry of Education / Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
  • Received:2009-11-03 Revised:2010-02-07 Published:2010-05-12 Published online:2010-03-15
  • Contact: GU Ming-Hong,E-mail:gumh@yzu.edu.cn; Tel: 0514-87972139

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1680

被引次数

13

摘要：

为了研究PUL基因的变异对稻米蒸煮食味品质的影响，分别以籼稻品种桂朝2号和粳型糯稻品种苏御糯互为供体和轮回亲本，通过分子标记辅助选择，经过多代回交构建了PUL基因的近等基因系，分析了各近等基因系和轮回亲本的蒸煮品质指标。结果表明，近等基因系与轮回亲本在直链淀粉含量、胶稠度和淀粉晶体结构等指标上没有显著差异，而淀粉的热力学特性和淀粉黏滞性等指标存在显著的变化。说明PUL基因是影响稻米蒸煮品质的重要基因之一。来源于籼稻桂朝2号和粳稻苏御糯的PUL等位基因在功能上已经发生明显的分化。本研究中基于PUL基因序列差异设计的分子标记可以直接用于水稻品质的改良。

关键词: 水稻, 蒸煮食味品质, PUL基因, 近等基因系

Abstract:

In order to investigate the genetic effect of allelic variation of PUL gene on rice cooking and eating quality, two sets of near-isogenic lines for PUL gene were successfully developed, using an indica variety Guichao 2 and a japonica glutinous variety Suyunuo to make a cross, and then the backcrossing for several generations with two parents, respectively. For each generation, the target plants were selected under the help of the gene specific STS marker on PUL gene. Furthermore, the cooking and eating quality was measured in two sets of NIL as well as their parents. The results indicated that, the NILs did not alter significantly with respect to amylose content, gel consistency and the starch crystalline structure when compared to their recurrent parents; in the contrast, the significant differences were observed between NILs and their recurrent parents with respect to starch paste viscosity and starch thermal property. Hence, it can be concluded that PUL gene plays an important role in determining rice grain cooking and eating quality. Functional differentiation occurred in PUL locus between indica variety Guichao 2 and japonica variety Suyunuo. The gene specific molecular markers on PUL gene developed on the basis of genomic sequence diversity could be directly applied in rice breeding for quality.

Key words:   Rice, Cooking and eating qualiy, PUL gene, Near-isogenic lines

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