Genome-Wide Association Study of Cooked Rice Textural Attributes and Starch Physicochemical Properties in indica Rice

文献类型： 外文期刊

第一作者： Deng, Bowen

作者： Deng, Bowen;Zhang, Yanni;Zhang, Yu;Bao, Jinsong;Deng, Bowen;Bao, Jinsong;Fan, Zhang;Wang, Wensheng;Xu, Jianlong

作者机构：

关键词： cooking and eating quality; genome-wide association study; rice; Waxy gene

期刊名称：RICE SCIENCE （ 影响因子：5.6； 五年影响因子：5.1 ）

ISSN： 1672-6308

年卷期： 2024 年 31 卷 3 期

页码：

收录情况： SCI

摘要： Rice cooking and eating qualities (CEQ) are mainly determined by cooked rice textural parameters and starch physicochemical properties. However, the genetic bases of grain texture and starch properties in rice have not been fully understood. We conducted a genome-wide association study for apparent amylose content (AAC), starch pasting viscosities, and cooked rice textural parameters using 279 indica rice accessions from the 3 000 Rice Genome Project. We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms (SNPs) with the lowest P- value at the Waxy ( Wx ) locus for all traits except pasting temperature and cohesiveness. Additionally, we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6 ( SSG6 ) locus for AAC, setback (SB), hardness, adhesiveness, chewiness (CHEW), gumminess (GUM), and resilience. We subsequently divided the population using a SNP adjacent to the Waxy locus, and identified 23 QTLs and 12 QTLs in two sub-panels, Wx T and Wx A , respectively. In these sub-panels, SSG6 was also identified to be associated with pasting parameters, including peak viscosity, hot paste viscosity, cold paste viscosity, and consistency viscosity. Furthermore, a candidate gene encoding monosaccharide transporter 5 ( OsMST5 ) was identified to be associated with AAC, breakdown, SB, CHEW, and GUM. In total, 39 QTLs were co-localized with known genes or previously reported QTLs. These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.

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