Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities

被引：497

作者：

Tian, Zhixi ^{[2
,3
]}

Qian, Qian ^{[4
]}

Liu, Qiaoquan ^{[5
]}

Yan, Meixian ^{[4
]}

Liu, Xinfang ^{[2
,3
]}

Yan, Changjie ^{[5
]}

Liu, Guifu ^{[2
,3
]}

Gao, Zhenyu ^{[4
]}

Tang, Shuzhu ^{[5
]}

Zeng, Dali ^{[4
]}

Wang, Yonghong ^{[2
,3
]}

Yu, Jianming ^{[1
]}

Gu, Minghong ^{[5
]}

Li, Jiayang ^{[2
,3
]}

机构：

[1] Kansas State Univ, Dept Agron, Manhattan, KS 66506 USA

[2] Chinese Acad Sci, Inst Genet & Dev Biol, State Key Lab Plant Genom, Beijing 100101, Peoples R China

[3] Chinese Acad Sci, Inst Genet & Dev Biol, Natl Ctr Plant Gene Res, Beijing 100101, Peoples R China

[4] Chinese Acad Agr Sci, China Natl Rice Res Inst, State Key Lab Rice Biol, Hangzhou 310006, Zhejiang, Peoples R China

[5] Yangzhou Univ, Minist Educ, Key Lab Plant Funct Gen, Yangzhou 225009, Peoples R China

来源：

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA | 2009年 / 106卷 / 51期

基金：

中国国家自然科学基金; 美国农业部;

关键词：

association analysis; grain quality; starch synthesis; GRAIN QUALITY; AMYLOPECTIN STRUCTURE; TRAITS; GENE; SELECTION; HYBRID; LOCUS; MODEL; POLYMORPHISMS; ENDOSPERM;

D O I：

10.1073/pnas.0912396106

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

More than half of the world's population uses rice as a source of carbon intake every day. Improving grain quality is thus essential to rice consumers. The three main properties that determine rice eating and cooking quality-amylose content, gel consistency, and gelatinization temperature-correlate with one another, but the underlying mechanism of these properties remains unclear. Through an association analysis approach, we found that genes related to starch synthesis cooperate with each other to form a fine regulating network that controls the eating and cooking quality and defines the correlation among these three properties. Genetic transformation results verified the association findings and also suggested the possibility of developing elite cultivars through modification with selected major and/or minor starch synthesis-related genes.

引用

页码：21760 / 21765

页数：6

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