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

ZHOU Li-jie; SHENG Wen-tao; WU Jun; ZHANG Chang-quan; LIU Qiao-quan; DENG Qi-yun

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

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Eating and cooking qualities (ECQs) of rice are important attributes due to its major inlfuence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different al eles 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 signiifcantly correlated to the level of mature Wx mRNA and granule-bound starch synthase I (GBSS I) in developing rice grain at 12 days after lfowering. The amount of GBSS I and its activity together are the main factors control ing amylose synthesis. Differences in ECQs among ifve Wx al ele 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 al ele. The AAC fol owed the order, Wxa type>Wxin type>Wxb type>Wxmq type>wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer (RVA) proifle among ifve Wx al ele types, while varieties sharing a speciifed Wx al ele had basical y the similar RVA proifle, although there was a slight differ-ence in some RVA parameters, peak, hot paste and cool paste viscosities.

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《农业科学学报（英文版）》 |2015年第6期|1153-1162|共10页
作者
ZHOU Li-jie; SHENG Wen-tao; WU Jun; ZHANG Chang-quan; LIU Qiao-quan; DENG Qi-yun;
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Longping Branch of Graduate School, Central South University, Changsha 410125, P.R.China;

Longping Branch of Graduate School, Central South University, Changsha 410125, P.R.China;

Longping Branch of Graduate School, Central South University, Changsha 410125, P.R.China;

Key Laboratories of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics, Ministry of Education/Agricultural Col ege, Yangzhou University, Yangzhou 225009, P.R.China;

Key Laboratories of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics, Ministry of Education/Agricultural Col ege, Yangzhou University, Yangzhou 225009, P.R.China;

Longping Branch of Graduate School, Central South University, Changsha 410125, P.R.China;

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

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