| [1]包劲松. 应用RVA测定米粉淀粉成糊温度. 中国水稻科学, 2007, 21: 543–546
Bao J S. Accurate measurement of pasting temperature of rice flour by a rapid visco-analyser. Chin J Rice Sci, 2007, 21: 543–546 (in Chinese with English abstract)
[2]Bhattacharya K R. Gelatinization temperature of rice starch and its determination. In: Brady N C, ed. Proceeding of the Workshop on Chemical Basis of Rice Grain Quality. Los Banos, Philippines: IRRI, 1979. pp 231–249
[3]Kudo M. Genetical and thremmatological studies of characters, physiological or ecological, in the hybrids between ecological rice groups. Bull Natl Inst Agric Sci Ser D, 1968, 19: 1–84
[4]He P, Li S G, Qian Q, Ma Y Q, Li J Z, Wang W M, Chen Y, Zhu L H. Genetic analysis of rice grain quality. Theor Appl Genet, 1999, 98: 502–508
[5]Lanceras J C, Huang Z L, Naivikul O, Vanavichit A, Ruanjaichon V, Tragoonrung S. Mapping of genes for cooking and eating qualities in Thai jasmine rice (KDML105). DNA Res, 2000, 7: 93–101
[6]严长杰, 徐辰武, 裔传灯, 梁国华, 朱立煌, 顾铭洪. 利用SSR标记定位水稻GT的QTLs. 遗传学报, 2001, 28: 1006-1011
Yan C J, XU C W, Yi C D, Liang G H, Zhu L H, Gu M H. Genetic analysis of gelatinization temperature in rice via microsatellite (SSR) markers. Acta Genet Sin, 2001, 28: 1006–1011 (in Chinese with English abstract)
[7]高振宇, 曾大力, 崔霞, 周奕华, 颜美仙, 黄大年, 李家洋, 钱前. 水稻稻米GT控制基因ALK的图位克隆及其序列分析. 中国科学(C辑), 2004, 33(6): 481–487
Gao Z Y, Zeng D L, Cui X, Zhou Y H, Yan M X, Huang D N, Li J Y, Qian Q. Map-based cloning of the ALK gene, which controls the gelatinization temperature in rice. Sci China (Ser C), 2004, 33: 481–487 (in Chinese with English abstract)
[8]张昌泉, 胡冰, 朱孔志, 张华, 冷亚麟, 汤述翥, 顾铭洪, 刘巧泉. 利用重测序的水稻染色体片段代换系定位控制稻米淀粉黏滞性谱QTL. 中国水稻科学, 2013, 27: 56–64
Zhang C Q, Hu B, Zhu K Z, Zhang H, Leng Y L, Tang S Z, Gu M H, Liu Q Q. Mapping of QTLs for rice RVA properties using high-throughput re-sequenced chromosome segment substitution lines. Chin J Rice Sci, 2013, 27: 56–64 (in Chinese with English abstract)
[9]Zhang H, Zhao Q, Sun Z Z, Zhang C Q, Feng Q, Tang S Z, Liang G H, Gu M H, Han B, Liu Q Q. Development and high-throughput genotyping of substitution lines carring the chromosome segments of indica 9311 in the background of japonica Nipponbare. J Genet Genomics, 2011, 38: 603–611
[10]Little R R, Hilder G B, Dawson E H. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem, 1958, 35: 111–126
[11]Eshed Y, Zamir D. An introgression line population of Lycopersicon pennellii in the cultivated tomato enables the identification and fine mapping of yield-associated QTL. Genetics, 1995, 141: 1147
[12]何风华, 席章营, 瑞珍, Akshay T, 张桂权. 利用高代回交和分子标记辅助选择建立水稻单片段代换系. 遗传学报, 2005, 32: 825–831
He F H, Xi Z Y, Zeng R Z, Akshay T, Zhang G Q. Developing single segment substitution lines (SSSLs) in rice (Oryza sativa L.) using advanced backcrosses and MAS. Acta Genet Sin, 2005, 32: 825–831 (in Chinese with English abstract)
[13]Zhu L J, Liu Q Q, Sang Y J, Gu M H, Shi Y C. Underlying reasons for waxy rice flours having different pasting properties. Food Chem, 2010, 120: 94–100
[14]池晓菲, 吴殿星, 楼向阳, 夏英武, 舒庆尧. 五种禾谷类作物淀粉糊化特性的比较研究. 作物学报, 2003, 29: 300–304
Chi X F, Wu D X, Lou X Y, Xia Y W, Shu Q Y. Comparative studies on the starch gelatinization characteristics of five cereal crops. Acta Agron Sin, 2003, 29: 300–304 (in Chinese with English abstract)
[15]成明华, 关东胜, 张慧敏, 李里特, 沈欣. 10种稻米的品质分析. 粮油食品科技, 2001, 9(6): 13–16
Cheng M H, Guang D S, Zhang H M, Li L T, Shen X. Quality analysis of ten varieties of rice. Sci Technol Cereals Oils Foods, 2001, 9(6): 13–16 (in Chinese with English abstract)
[16]李欣, 汤述翥, 陈宗祥, 顾铭洪. 粳稻米GT的遗传研究. 江苏农学院学报, 1995, 16(1): 15–20
Li X, Tang S Z, Chen Z X, Gu M H. Genetic studies of gelatinization temperature in japonica rice. J Jiangsu Agric Coll, 1995, 16(1): 15–20 (in Chinese)
[17]徐辰武, 莫惠栋, 张爱红, 朱庆森. 籼-粳杂种稻米品质性状的遗传控制. 遗传学报, 1995, 22: 192–198
Xu C W, Mo H D, Zhang A H, Zhu Q S. Genetic control of quality traits of rice grains in indica-japoniva hybrids. Acta Genet Sin, 1995, 22: 192–198 (in Chinese with English abstract)
[18]Umemoto T, Yano M, Satoh H, Shomura A, Nakamura. Mapping of a gene responsible for the difference in amylopectin structure between japonica-type and indica-type rice varieties. Theor Appl Genet, 2002, 104: 1–8
[19]Gao Z Y, Zeng D L, Cheng F M, Tian Z X, Guo L B, Su Y, Yan M X, Jiang H, Dong G J, Huang Y C, Han B, Li J Y, Qian Q. ALK, the key gene for gelatinization temperature, is a modifier gene for gel consistency in rice. J Integr Plant Biol, 2011, 53: 756–765
[20]Govindaraj P, Vinod K K, Arumugachamy S, Maheswaran M. Analysing genetic control of cooked grain traits and gelatinization temperature in a double haploid population of rice by quantitative trait loci mapping. Euphytica, 2009, 166: 165–176
[21]Fan C C, Yu X Q, Xing Y Z, Xu C G, Luo L J, Zhang Q F. The main effects, epistatic effects and environmental interactions of QTLs on the cooking and eating quality of rice in a doubled-haploid line population. Theor Appl Genet, 2005, 110: 1445–1452
[22]Tian Z X, Qian Q, Liu Q Q, Yan M X, Liu X F, Yan C J, Liu G F, Gao Z Y, Tang S Z, Zeng D L, Wang Y H, Yu J M, Gu M H, Li J Y. Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities. Proc Natl Acad Sci USA, 2009, 106: 21760–21765
[23]Radhika Reddy K, Subramanian R, Zakiuddin A S, Bhattacharya K R. Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality. Cereal Chem, 1994, 71: 548–552
[24]Bao J S, Zheng X W, Xia Y W, He P, Shu Q Y, Lu X, Chen Y, Zhu L H. QTL mapping for the paste viscosity characteristics in rice (Oryza sativa L.). Theor Appl Genet, 2000, 100: 280–284
[25]Bao J S, Xiao P, Hiratsuka M, Sun M, Umemoto T. Granule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of rice starch. Starch, 2009, 61: 431–437 |
