%A ZHAO Chun-Fang,YUE Hong-Liang,TIAN Zheng,GU Ming-Chao,ZHAO Ling,ZHAO Qing-Yong,ZHU Zhen,CHEN Tao,ZHOU Li-Hui,YAO Shu,LIANG Wen-Hua,LU Kai,ZHANG Ya-Dong,WANG Cai-Lin %T Physicochemical properties and sequence analysis of Wx and OsSSIIa genes in japonica rice cultivars from Jiangsu province and northeast of China %0 Journal Article %D 2020 %J Acta Agronomica Sinica %R 10.3724/SP.J.1006.2020.92043 %P 878-888 %V 46 %N 6 %U {https://zwxb.chinacrops.org/CN/abstract/article_6892.shtml} %8 2020-06-12 %X

According to geographic origin and amylose content, 87 investigated japonica rice cultivars were divided into three types: Jiangsu common japonica rice, Northeast japonica rice and Jiangsu semi-waxy japonica rice. In order to explore the eating quality characteristics of the three types of japonica rice and their molecular basis, the physicochemical properties and the sequence of major genes Wx and OsSSIIa for starch synthesis were analyzed. Compared with Northeast japonica rice, Jiangsu common japonica rice had lower amylose content, higher protein content and gelatinization temperature, and similar gel consistency and RVA profiles. Compared with Northeast japonica rice and Jiangsu common japonica rice, Jiangsu semi-waxy japonica rice contained the lowest amylose content, the highest gel consistency and unique RVA profile. Variation coefficients of all characters except for setback value were small in three types of rice varieties, indicating that there was a great range of retrogradation within all the cultivars. The correlation coefficients among traits were different among three types of japonica rice, which indicated that the correlations were affected by the ecological conditions of different regions and properties of varieties. By cluster analysis, 87 japonica rice varieties (lines) were divided into four groups. Jiangsu common and Northeast japonica rice varieties (lines) were intersected in group I and group II. Group III was composed of two lines of Jiangsu common japonica rice and one semi-waxy variety (Xudao 9), and the most of their character values were ranged between those common japonica rice and semi-waxy japonica rice. The Jiangsu semi-waxy rice varieties (lines) with unique physicochemical characteristics were clustered into group IV. By sequence analysis, there was no difference in Wx b gene between Jiangsu common japonica rice and Northeast japonica rice, but in Jiangsu semi-waxy japonica rice G/A substitution occurred in Exon 4 of Wx b, which is the Wx mp allele. The higher gelatinization temperature in some of Jiangsu japonica rice varieties (lines) was controlled by the allele of OsSSIIa (G-GC).