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Acta Agronomica Sinica ›› 2019, Vol. 45 ›› Issue (11): 1628-1637.doi: 10.3724/SP.J.1006.2019.82064

• CROP GENETICS & BREEDING · GERMPLASM RESOURCES · MOLECULAR GENETICS • Previous Articles     Next Articles

Improvement of rice eating quality and physicochemical properties by introgression of Wx in allele in indica varieties

YANG Yong1,LU Yan1,2,GUO Shu-Qing1,SHI Zhong-Hui1,ZHAO Jie1,FAN Xiao-Lei1,LI Qian-Feng1,LIU Qiao-Quan1,*(),ZHANG Chang-Quan1,*()   

  1. 1 Jiangsu Key Laboratory for Crop Genomics and Molecular Breeding / Key Laboratory of Plant Functional Genomics of Ministry of Education / Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China
    2 Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, Jiangsu, China
  • Received:2018-12-14 Accepted:2019-06-20 Online:2019-11-12 Published:2019-07-15
  • Contact: Qiao-Quan LIU,Chang-Quan ZHANG E-mail:qqliu@yzu.edu.cn;cqzhang@yzu.edu.cn
  • Supported by:
    This study was supported by the National Key Research and Development Program of China(2016YFD0100501);the National Natural Science Foundation of China(31872860);the National Natural Science Foundation of China(31561143008);the Government of Jiangsu Province(BE2018357);the Government of Jiangsu Province(BK20160464);the Natural Science Foundation of the Jiangsu Higher Education Institutions of China(16KJB210011);the Open Research Fund of State Key Laboratory of Hybrid Rice(Hunan Hybrid Rice Research Center)(2018KF04Hunan Hybrid Rice Research Center);the Personnel Training Program for Undergraduates in Agricultural College of Yangzhou University

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Abstract:

Nowadays, the Wx b allele has been widely used to improve grain quality of indica rice. However, some indica varieties carrying Wx b allele usually has a much softer texture, which is not favored by consumers in South China. So the grain quality of these varieties needs to be further improved. To understand the effect of Wx in allele on rice eating quality and physicochemical properties in indica rice, we developed two Near-Isogenic Lines (NILs) carrying Wx in and Wx b alleles by crossing an indica variety 3611 (receptor, carrying Wx a) with IR64 (carrying Wx in) and 9311 (carrying Wx b), and seven times of backcrossing based on molecular marker assistant selection (MAS). The Wx effects in controlling the synthesis of amylose, grain quality, and physicochemical properties were investigated. There were non-significant differences in the agronomic traits among the NILs. However, for grain quality characters, we found that the NIL(Wx in) rice showed significantly lower apparent amylose content (AAC) and higher gel consistency (GC), compared with the wild type 3611. Besides, the NIL(Wx b) rice showed the lowest AAC and highest GC among three lines. The NIL(Wx in) rice had a significantly higher taste value than the wild type 3611, while the NIL(Wx b) rice exhibited the highest taste value among the three samples. The granule-bound starch synthase I (GBSSI) level was the highest in 3611, moderate in NIL(Wx in) and lowest in NIL(Wx b), which showed a positive correlation with the AAC level. Also, the starch viscosity, thermal gelatinization property and crystal structure of different rice flours had a high correlation with the AAC level. To sum up, our results proved that both Wx in and Wx b allele can improve the grain quality in 3611 background, and what is more, the Wx in allele might be more useful for the improvement of grain quality in indica rice.

Key words: Oryza sativa L., eating quality, Wx allele, apparent amylose content, molecular marker assisted selection

Fig. 1

Construction of near-isogenic lines (A) and comparison of their grain phenotype (B) MAS: molecular marker-assisted selection; NIL: near-isogenic line."

Fig. 2

Detection of specific molecular markers for different Wx alleles (A): allelic specific molecular marker QRM190 for detecting Wxa and Wxb. Lanes 1-7: 3611, 9311 and their derived NIL NIL(Wxb) (lanes 3-7), respectively. (B): allelic specific molecular marker for detecting Wxa and Wxin. Lanes 1-7: 3611, IR64 and their derived NIL NIL(Wxin) (lanes 3-7), respectively."

Table 1

Main agronomic traits in different near-isogenic lines"

品系
Line		 株高
Plant height (cm)		 有效分蘖
Tiller number		 主穗长
Main panicle length (cm)		 结实率
Seed setting rate (%)		 千粒重
1000-kernel weight (g)
3611(Wxa) 117.8±1.2 a 5.6±0.9 a 26.5±0.4 a 91.2±2.2 a 30.7±0.8 a
NIL(Wxin) 118.2±2.3 a 5.2±0.8 a 26.7±0.6 a 90.5±3.1 a 29.8±0.5 a
NIL(Wxb) 115.0±1.5 a 6.0±0.6 a 25.8±0.4 a 91.5±2.8 a 31.0±0.2 a

Fig. 3

SDS-PAGE analysis of the soluble (A) and bound (B) GBSS I isolated from mature rice of different NILs Lane M: the protein standard molecular mass; Lanes 1-2: 3611(Wxa); Lane 3-4: NIL(Wxin); Lanes 5-6: NIL(Wxb); The arrows indicate the 60 kD GBSSI."

Table 2

Appearance quality and physicochemical properties of different near-isogenic lines"

品系
Line		 表观直链淀粉含量
Apparent amylose content (%)		 胶稠度
Gel consistency
(mm)		 食味值
Taste value		 垩白粒率
Chalkiness rate
(%)		 垩白度
Chalkness degree
(%)
3611(Wxa) 25.51±1.48 a 42.35±4.17 c 43.15±1.35 c 18.62±0.87 a 2.89±1.05 a
NIL(Wxin) 19.85±0.27 b 78.54±2.32 b 55.09±2.51 b 13.04±0.30 b 1.93±0.06 c
NIL(Wxb) 14.78±0.55 c 87.62±3.48 a 60.51±1.87 a 13.05±0.40 b 2.03±0.32 b

Fig. 4

RVA profiles of rice flours from different near-isogenic lines"

Table 3

Pasting properties of flours from different near-isogenic lines"

品系
Line		 峰值黏度
Peak viscosity (cP)		 热浆黏度
Hot paste
viscosity (cP)		 崩解值
Breakdown
(cP)		 冷胶黏度
Cool paste
viscosity (cP)		 回复值
Setback
(cP)		 峰值时间
Peak time
(min)		 起浆温度
Peak temperature (℃)
3611(Wxa) 3143.2±35.2 b 2607.4±27.1 a 536.4±12.8 c 3960.2±31.6 a 817.6±18.6 a 6.4±0.1 a 70.80±1.1 b
NIL(Wxin) 2961.5±47.1 c 2211.5±31.1 c 750.6±9.3 b 3503.4±28.7 b 514.8±12.6 b 6.3±0.1 a 71.65±1.0 b
NIL(Wxb) 3628.5±28.3 a 2383.3±30.4 b 1245.7±10.5 a 3390.3±21.5 c -238.7±9.5 c 6.4±0.1 a 73.25±1.0 a

Fig. 5

Gelatinization of rice flours from different near-isogenic lines as determined by differential scanning calorimetry (DSC)"

Table 4

Thermal properties of rice flours from different near-isogenic lines"

品系
Line		 起始温度
T0 (°C)		 峰值温度
Tp (°C)		 终止温度
Tc (°C)		 热焓值
ΔH (J G-1)
3611(Wxa) 62.89±0.21 c 67.68±0.62 c 76.54±0.31 c 6.39±0.30 c
NIL(Wxin) 63.57±0.12 b 69.53±0.70 b 77.02±0.07 b 8.01±0.10 b
NIL(Wxb) 64.86±0.41 a 71.33±0.60 a 77.91±0.46 a 8.53±0.11 a

Fig. 6

XRD patterns (A) and FTIR spectra (B) of rice flours from different near-isogenic lines"

Table 5

XRD and FTIR spectra parameters of rice flours from different near-isogenic lines"

品系
Line		 结晶度
Crystallinity (%)		 峰强比值
IR ratio of 1045/1022 cm-1
3611(Wxa) 27.35±0.31 c 0.64±0.01 c
NIL(Wxin) 29.17±0.28 b 0.76±0.01 b
NIL(Wxb) 32.04±0.41 a 0.80±0.01 a
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