西藏大麦SSIIa基因自然变异对淀粉组成及特性的影响

doi:10.3724/SP.J.1006.2025.51056

Abstract

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

LIU Jia-Hui, LI Yu-Long, WANG Ya-Ru, HE Hong, ZHANG Yun-Shu, WU Yu, ZENG Xiu-Li, LIU Ting-Hui, CHEN Guo-Yue, QI Peng-Fei, WEI Yu-Ming, JIANG Qian-Tao. Effects of natural variation in the SSIIa gene on starch composition and properties in Tibetan barley[J].Acta Agronomica Sinica, 2025, 51(12): 3144-3156.

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

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