Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics, Ministry of Education of China, Agricultural College of Yangzhou University, 12 East Wenhui Road, Jiangsu, 225009, People's Republic of China.
Theor Appl Genet. 2011 Jan;122(1):63-76. doi: 10.1007/s00122-010-1423-5. Epub 2010 Aug 25.
Starch paste viscosity plays an important role in estimating the cooking, eating, and processing quality of rice. The inheritance of starch paste viscosity in glutinous rice remains undefined. In the present study, 118 glutinous rice accessions were collected, and the genotypes of 17 starch synthesis-related genes (SSRG) were analyzed by using 43 gene-specific molecular markers. Association analysis indicated that 10 of 17 SSRGs were involved in controlling the rapid visco analyzer (RVA) profile parameters. Among these, the PUL gene was identified to play an important role in control of peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV), breakdown viscosity (BDV), peak time (PeT), and paste temperature (PaT) in glutinous rice. Other SSRGs involved only a few RVA profile parameters. Furthermore, interactions between SSRGs were found being responsible for PeT, PaT, and BDV. Some of the RVA parameters, including PKV, HPV, CPV, CSV, and PaT, were mainly governed by single SSRG, whereas other parameters, such as BDV, SBV, and PeT, were controlled by a few SSRGs, functioning cooperatively. Further, three near-isogenic lines (NIL) of a japonica glutinous cv. Suyunuo as genetic background, with PUL, SSIII-1, and SSIII-2 alleles replaced with those of indica cv. Guichao 2, were employed to verify the genetic effects of the various genes, and the results were consistent with those obtained from the association analysis. These findings indicated that starch paste viscosity in glutinous rice had a complex genetic system, and the PUL gene played an important role in determining the RVA profile parameters in glutinous rice. These results provide important information for potentially improving the quality of glutinous rice.
淀粉糊黏度在评估稻米的烹饪、食用和加工品质方面起着重要作用。糯稻淀粉糊黏度的遗传仍未确定。本研究收集了 118 份糯稻资源，利用 43 个基因特异性分子标记分析了 17 个与淀粉合成相关的基因（SSRG）的基因型。关联分析表明，17 个 SSRG 中有 10 个参与控制快速黏度分析仪（RVA）谱参数。其中，PUL 基因被鉴定为控制峰值黏度（PKV）、热糊黏度（HPV）、冷糊黏度（CPV）、崩解黏度（BDV）、峰值时间（PeT）和糊化温度（PaT）的重要基因。其他 SSRG 仅参与少数几个 RVA 谱参数。此外，SSRGs 之间的相互作用被发现与 PeT、PaT 和 BDV 有关。一些 RVA 参数，包括 PKV、HPV、CPV、CSV 和 PaT，主要由单个 SSRG 控制，而其他参数，如 BDV、SBV 和 PeT，则由几个 SSRG 共同控制。进一步利用以粳稻品种苏云糯 2 号为遗传背景的 3 个近等基因系（NIL），分别替换 PUL、SSIII-1 和 SSIII-2 等位基因，验证了不同基因的遗传效应，结果与关联分析一致。这些发现表明，糯稻淀粉糊黏度具有复杂的遗传体系，PUL 基因在决定糯稻 RVA 谱参数方面起着重要作用。这些结果为潜在地提高糯稻品质提供了重要信息。
