ALK, the Key Gene for Gelatinization Temperature, is a Modifier Gene for Gel Consistency in Rice

文献类型: 外文期刊

第一作者: Gao, Zhenyu

作者: Gao, Zhenyu;Zeng, Dali;Guo, Longbiao;Su, Yan;Yan, Meixian;Jiang, Hua;Dong, Guojun;Qian, Qian;Tian, Zhixi;Li, Jiayang;Tian, Zhixi;Li, Jiayang;Huang, Yuchen;Han, Bin;Cheng, Fangmin

作者机构:

关键词: ALK;gelatinization temperature;gel consistency;rice

期刊名称:JOURNAL OF INTEGRATIVE PLANT BIOLOGY ( 影响因子:7.061; 五年影响因子:6.002 )

ISSN: 1672-9072

年卷期: 2011 年 53 卷 9 期

页码:

收录情况: SCI

摘要: Gelatinization temperature (GT) is an important parameter in evaluating the cooking and eating quality of rice. Indeed, the phenotype, biochemistry and inheritance of GT have been widely studied in recent times. Previous map-based cloning revealed that GT was controlled by ALK gene, which encodes a putative soluble starch synthase II-3. Complementation vector and RNAi vector were constructed and transformed into Nipponbare mediated by Agrobacterium. Phenotypic and molecular analyses of transgenic lines provided direct evidence for ALK as a key gene for GT. Meanwhile, amylose content, gel consistency and pasting properties were also affected in transgenic lines. Two of four nonsynonymous single nucleotide polymorphisms in coding sequence of ALK were identified as essential for GT. Based on the single nucleotide polymorphisms (SNPs), two new sets of SNP markers combined with one cleaved amplified polymorphic sequence marker were developed for application in rice quality breeding.

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