Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

文献类型： 外文期刊

第一作者： Sheng Wen-tao

作者： Sheng Wen-tao;Wu Jun;Deng Qi-yun;Zhou Li-jie;Sheng Wen-tao;Wu Jun;Deng Qi-yun;Liu Qiao-quan

作者机构：

关键词： Oryza sativa L.;Waxy gene;allele;amylose;RVA

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2015 年 14 卷 6 期

页码：

收录情况： SCI

摘要： Eating and cooking qualities (ECQs) of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different alleles of the Waxy (Wx) gene and its effect on ECQs in specialty rice cultivars. The results showed that the accumulation of amylose was positively and significantly correlated to the level of mature Wx mRNA and granule-bound starch synthase I (GBSS I) in developing rice grain at 12 days after flowering. The amount of GBSS I and its activity together are the main factors controlling amylose synthesis. Differences in ECQs among five Wx allele types were investigated in samples from 15 rice varieties. The apparent amylose content (AAC) and gel consistency (GC) were similar in each type of Wx allele. The AAC followed the order, Wx(a) type>Wx(in) type>Wx(b) type>Wx(mq) type>wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer (RVA) profile among five Wx allele types, while varieties sharing a specified Wx allele had basically the similar RVA profile, although there was a slight difference in some RVA parameters, peak, hot paste and cool paste viscosities.

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