Xu Liang, You Hui, Zhang Ouling, Xiang Xunchao
Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, China.
Rice (N Y). 2020 Jul 13;13(1):46. doi: 10.1186/s12284-020-00409-0.
Rice amylose content and amylopectin structure corporately determine rice eating and cooking qualities (ECQs). Soluble starch synthase (SS) IV-2 is a member of the soluble starch synthesis gene family but with unknown effects on ECQs.
In this study, three populations derived from a cross of two parents who possess the same major genes of starch bio-synthesis were employed to investigate the influence of SSIV-2 and its combined effects with ADPglucose pyrophorylase large unit (AGPlar) and Pullulanase (PUL) on ECQs. The results illustrated that the polymorphism of SSIV-2 alleles significantly affected gel consistency (GC), gelatinization temperature (GT), percent of retrogradation (PR) and three crucial rapid viscosity analysis (RVA) profile parameters: peak viscosity (PKV), breakdown viscosity (BDV) and setback viscosity (SBV). And SSIV-2 allele derived from CG173R had better quality traits with lower GT, SBV and PR. Moreover, its interaction with AGPlar was responsible for the variations of GC, apparent amylose content (AAC), GT, PR and all RVA parameters except for pasting temperature (PaT) and peak time (PeT), in terms of GC, PKV and CSV, AGPlar derived from CG173R had an epistatic effect on SSIV-2; additionally, interaction of SSIV-2 and PUL mainly affected GC, AAC, PKV, CPV, CSV and SBV. I-C and C-1 (I, allele of AGPlar from Guangzhan 63S; C, allele of SSIV-2 from CG173R; 1, allele of PUL from Guangzhan 63S) combinations had better ECQs.
SSIV-2 alleles significantly affect rice quality, especially the parameters relevant to gelatinized and thermal characteristics of starch (GC, PR, GT, PKV, BDV and SBV) under the same major genes (Waxy and SSII-3) background. It indicates that SSIV-2 functions elongation of starch chain. These findings suggest that the effects of SSIV-2 and its interaction with AGPlar and PUL are vital for rice quality breeding with the same major genes.
稻米直链淀粉含量和支链淀粉结构共同决定稻米的食味和蒸煮品质（ECQ）。可溶性淀粉合酶（SS）IV - 2是可溶性淀粉合成基因家族的成员之一，但对ECQ的影响尚不清楚。
本研究利用两个具有相同淀粉生物合成主要基因的亲本杂交产生的三个群体，研究了SSIV - 2及其与腺苷二磷酸葡萄糖焦磷酸化酶大亚基（AGPlar）和普鲁兰酶（PUL）的组合效应对ECQ的影响。结果表明，SSIV - 2等位基因的多态性显著影响胶稠度（GC）、糊化温度（GT）、回生率（PR）以及三个关键的快速粘度分析（RVA）谱参数：峰值粘度（PKV）、崩解粘度（BDV）和反弹粘度（SBV）。来源于CG173R的SSIV - 2等位基因具有更好的品质性状，其GT、SBV和PR较低。此外，它与AGPlar的相互作用导致了GC、表观直链淀粉含量（AAC）、GT、PR以及除糊化温度（PaT）和峰值时间（PeT）之外的所有RVA参数的变化，就GC、PKV和CSV而言，来源于CG173R的AGPlar对SSIV - 2具有上位性效应；此外，SSIV - 2与PUL的相互作用主要影响GC、AAC、PKV、CPV、CSV和SBV。I - C和C - 1（I，广占63S的AGPlar等位基因；C，CG173R的SSIV - 2等位基因；1，广占63S的PUL等位基因）组合具有更好的ECQ。
在相同主要基因（蜡质基因和SSII - 3）背景下，SSIV - 2等位基因显著影响稻米品质，尤其是与淀粉糊化和热特性相关的参数（GC、PR、GT、PKV、BDV和SBV）。这表明SSIV - 2具有淀粉链延伸功能。这些发现表明，SSIV - 2及其与AGPlar和PUL的相互作用对具有相同主要基因的稻米品质育种至关重要。
Zotero 插件
