QTL for rice grain quality based on a DH population derived from parents with similar apparent amylose content
QTL for rice grain quality based on a DH population derived from parents with similar apparent amylose content
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DOI：
10.1023/a:1021262926145
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发表时间：
2002-01-01
期刊：
影响因子：
1.9
通讯作者：
Shu, QY
中科院分区：
文献类型：
--
作者：
Bao, JS;Wu, YR;Shu, QY
利用表观直链淀粉含量（AAC）相近的籼稻（IR64）和粳稻（Azucena）的135个双单倍体（DH）群体，研究了影响稻米蒸煮食味品质的遗传因素。利用193个分子标记对玉米淀粉糊化温度（AAC）、糊化温度（GT）、胶稠度（GC）和6个淀粉糊化粘度参数进行了QTL分析。共检测到9个性状的17个QTL，每个性状至少有1个QTL，最多有3个QTL。在wx基因座上未发现与测定参数相关的QTL，可能是由于亲本间AAC相似。本研究检测到了几个对测量参数变异有重要影响的QTL，这些QTL在早期基于具有不同AAC和wx基因等位基因的亲本群体的报道中没有发现。与其他遗传连锁图谱相比，根据标记顺序，本研究可以推断出两个感兴趣的位点。位于第6染色体长臂末端的一个位于Amy2A和RG433之间的控制GT、消减值和稠度粘度的QTL可能覆盖了编码淀粉分支酶I的基因。类似地，在第2染色体上由RG139和RZ58侧翼的QTL，检测到热糊粘度和崩解粘度，可能覆盖编码淀粉分支酶III的基因。显著相关的性状通常具有相同的QTL，但也有不完全一致的情况。这些性状的分子机制有待进一步阐明，以改善稻米的食味和蒸煮品质。
A doubled haploid (DH) population consisting of 135 lines, derived from an indica (IR64) and a japonica (Azucena) rice with a similar apparent amylose content (AAC), was used to investigate the genetic factors affecting cooking and eating quality of rice. AAC, gelatinization temperature (GT), gel consistency ( GC) and six starch pasting viscosity parameters were measured for quantitative trait loci (QTL) analysis using 193 molecular markers mapped on the DH population. A total of 17 QTLs were detected for the 9 traits, with at least one QTL and as many as 3 QTLs for each individual trait. No QTL for the measured parameters was found at the wx locus, possibly because of the similar AAC between the parents. Several QTLs with important effects on the variations in the measured parameters were detected in the present study which have not been found in earlier reports based on populations derived from parents with different AAC and wx gene alleles. Two interesting loci could be deduced from the present study according to the marker order compared with other genetic linkage maps. A QTL flanked by Amy2A and RG433 on the end of the long arm of chromosome 6, identified for GT, setback and consistency viscosity, might cover the gene encoding starch branching enzyme I. Similarly, a QTL flanked by RG139 and RZ58 on chromosome 2, detected for hot paste viscosity and breakdown viscosity, might cover the gene encoding starch branching enzyme III. Generally, traits significantly correlated with each other shared identical QTL, but it was not true in some cases. The fine molecular mechanisms underlying these traits await further elucidation for the improvement of eating and cooking quality of rice.