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
作者： Zhou, Lihui 1 ; Zhang, Changquan 1 ; Zhang, Yadong 2 ; Wang, Cailin 2 ; Liu, Qiaoquan 1 ;
作者机构： 1.Yangzhou Univ, Coll Agr, Jiangsu Key Lab Crop Genom & Mol Breeding, State Key Lab Hybrid Rice,Jiangsu Key Lab Crop Gen, Yangzhou 225009, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Food Crops, Jiangsu High Qual Rice Res & Dev Ctr, Natl Ctr Rice Improvement Nanjing,Jiangsu Key Lab, Nanjing 210014, Peoples R China
3.Yangzhou Univ, Jiangsu Coinnovat Ctr Modern Prod Technol Grain Cr, Key Lab Plant Funct Genom Minist Educ, Yangzhou 225009, Peoples R China
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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