ALK, the Key Gene for Gelatinization Temperature, is a Modifier Gene for Gel Consistency in Rice
ALK, the Key Gene for Gelatinization Temperature, is a Modifier Gene for Gel Consistency in Rice
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DOI：
10.1111/j.1744-7909.2011.01065.x
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发表时间：
2011-09-01
影响因子：
11.4
通讯作者：
Qian, Qian
中科院分区：
文献类型：
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作者：
Gao, Zhenyu;Zeng, Dali;Qian, Qian
糊化温度是评价大米蒸煮和食用品质的重要参数。近年来，人们对GT的表型、生物化学和遗传进行了广泛的研究。先前的图谱克隆显示，GT受ALK基因控制，该基因编码一种推测为可溶性淀粉合成酶II-3。构建互补载体和RNAi载体，并将其转化为农杆菌介导的Nipponbare。转基因株系的表型和分子分析为ALK是GT的关键基因提供了直接证据，同时，转基因株系的直链淀粉含量、凝胶稠度和糊化性能也受到影响。在ALK编码序列的4个非同义单核苷酸多态性中，有2个被鉴定为GT所必需的。基于单核苷酸多态性（SNPs），开发了两组新的SNP标记与1个裂解扩增多态性序列标记组合，用于水稻品质育种。
Gelatinization temperature (GT) is an important parameter in evaluating the cooking and eating quality of rice. Indeed, the phenotype, biochemistry and inheritance of GT have been widely studied in recent times. Previous map-based cloning revealed that GT was controlled by ALK gene, which encodes a putative soluble starch synthase II-3. Complementation vector and RNAi vector were constructed and transformed into Nipponbare mediated by Agrobacterium. Phenotypic and molecular analyses of transgenic lines provided direct evidence for ALK as a key gene for GT. Meanwhile, amylose content, gel consistency and pasting properties were also affected in transgenic lines. Two of four nonsynonymous single nucleotide polymorphisms in coding sequence of ALK were identified as essential for GT. Based on the single nucleotide polymorphisms (SNPs), two new sets of SNP markers combined with one cleaved amplified polymorphic sequence marker were developed for application in rice quality breeding.