Effects of soluble starch synthase genes on eating and cooking quality in semi waxy japonica rice with Wx(mp)

文献类型： 外文期刊

第一作者： Yao, Shu

作者： Yao, Shu;Pillay, Balakrishna;Yao, Shu;Zhang, Yadong;Liu, Yanqing;Zhao, Chunfang;Zhou, Lihui;Chen, Tao;Zhao, Qing Yong;Wang, Cailin

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关键词： Soluble starch synthase genes; Amylose content; Gel consistency; Gelatinization temperature; RVA profiles characteristics; Genetic effects

期刊名称：FOOD PRODUCTION PROCESSING AND NUTRITION （ 影响因子：4.7； 五年影响因子：5.0 ）

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年卷期： 2020 年 2 卷 1 期

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收录情况： SCI

摘要： The purpose of this study is to reveal the genetic mechanism of the variation of amylose content among different semi waxy or glutinous japonica rice in the background of Wx(mp) gene. Sixty-four semi waxy lines derived from the hybrid progenies of Wujing 13 and Milky Princess (Kantou 194) with polymorphism in soluble starch synthase gene SSIIa (SSII-3) and SSIIIa (SSIII-2) but no polymorphism in other starch synthase related genes were used as test materials. The genotypes of SSIIa and SSIIIa allele were identified by molecular markers, and the allelic effects of SSIIa and SSIIIa gene on amylose content (AC), gel consistency (GC), gelatinization temperature (GT) and rapid visco analyzer (RVA) profile characteristics were analyzed. The significant effects of SSIIa and SSIIIa alleles and the interactive effects between two genes on AC, GT, GC and RVA profile characteristics were found. The SSIIa and SSIIIa alleles from Wujing13 shown positive effects on AC with an average increase of 1.87 and 1.23% in 2 years respectively. There was no significant effect on GT for SSIIa or SSIIIa allele but remarkable influence on GT when the co-existence of the two genes. The genotype SSIIa(mp)SSIIIa(mp) shown 1.34 degrees C higher GT than genotype SSIIa(wj)SSIIIa(wj) (mp and wj indicated that the gene was derived from Milky Princess and Wujing 13 respectively, the same as in the below). Different genes and alleles resulted in significant different GC. The genetic effect of SSIIa(wj) and SSIIIa(mp) on GC was 8.74 and 9.62 mm respectively. The GC of SSIIa(wj)SSIIIa(mp) was 10.64 and 16.95 mm higher than that of SSIIa(mp)SSIIIa(wj) and SSIIa(wj)SSIIIa(wj), respectively. The allele SSIIa(wj) could increase the peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV) and breakdown viscosity (BDV), while decrease the consistency viscosity (CSV) and setback viscosity (SBV). However for the allele SSIIIa(wj) the opposite was true. The genotype SSIIa(wj)SSIIIa(mp) had the largest PKV, HPV and CPV, the genotype SSIIa(wj)SSIIIa(wj) had the largest BDV and CSV, but the genotype SSIIa(wj)SSIIIa(mp) had the least SBV. According to the comprehensive effect of each trait, the genotype SSIIa(wj)SSIIIa(mp) was the best. The allelic variation and interaction effect of SSIIa and SSIIIa genes have important reference value for improving cooking and eating quality of semi waxy japonica rice.

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