Genetic manipulation of endosperm amylose for designing superior quality rice to meet the demands in the 21st century

文献类型： 外文期刊

第一作者： Zhou, Lihui

作者： Zhou, Lihui;Zhang, Changquan;Liu, Qiaoquan;Zhou, Lihui;Zhang, Yadong;Wang, Cailin;Zhou, Lihui;Zhang, Changquan;Liu, Qiaoquan

作者机构：

关键词： Rice; Grain quality; Amylose content; Eating and cooking quality (ECQ); Appearance quality (AQ)

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：4.075； 五年影响因子：4.646 ）

ISSN： 0733-5210

年卷期： 2022 年 105 卷

页码：

收录情况： SCI

摘要： The amylose content (AC) is the main determinate of the eating and cooking quality (ECQ) of directly consumed rice grains. Since cooked rice grains with an excessively high AC have low stickiness, high swelling, poor glossiness, hardened texture after cooling, and poor palatability, worldwide efforts have been made to improve rice ECQ by AC manipulation. The genetic control of AC is determined by one main gene plus multiple minor genes. Therefore, the strategy for ECQ improvement is centered on the control of the expression of the major gene Waxy (Wx) and/or indirectly regulating amylose through amylopectin synthesis regulation. To this end, the designing high quality rice usually involves combining a main Wx allele together with some novel minor-effect genes to fine-tune amylose and balance the ECQ and appearance quality (AQ). Moreover, modern biotechnology can be used to manipulate AC and ECQ, which is also discussed in this review.

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