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Acta Agron Sin ›› 2010, Vol. 36 ›› Issue (05): 728-735.doi: 10.3724/SP.J.1006.2010.00728


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 Online:2010-05-12 Published:2010-03-15
  • Contact: GU Ming-Hong,E-mail:gumh@yzu.edu.cn; Tel: 0514-87972139


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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