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Association between allelic variation at the Waxy locus and starch physicochemical properties using single-segment substitution lines in rice (Oryza sativa L.)

文献类型： 外文期刊

作者： Teng, Bin 1 ; Zhang, Ying 1 ; Wu, Jingde 1 ; Cong, Xihan 1 ; Wang, Ruiyun 2 ; Han, Yuanhuai 2 ; Luo, Zhixiang 1 ;

作者机构： 1.Anhui Acad Agr Sci, Inst Rice Res, Anhui Prov Key Lab Rice Genet & Breeding, Hefei 230031, Peoples R China

2.Shanxi Agr Univ, Coll Agr, Taigu, Peoples R China

关键词： Allelic variation;Rice;Single-segment substitution line;Starch quality;Waxy gene

期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The Waxy locus is the major locus controlling AM synthesis in rice endosperm. To date, based on amylose phenotypes and four nucleotide polymorphisms in the Waxy gene, five common Waxy alleles, wx, Wx~t, Wx~(g1), Wx~(g2), and Wx~(g3), had been identified. A better understanding of how the Waxy allelic variation controls rice starch properties is important for grain quality improvement. In this study, genetic effects of different Waxy alleles on rice starch properties were obtained by use of a set of single-segment substitution lines harboring five different Waxy alleles. The five Waxy alleles showed a wide variation in gel consistency (GC), gelatinization temperature (GT), and pasting viscosity parameters. The relative effects of the five Waxy alleles on GC values was wx>Wx~(g3)>Wx~t>Wx~(g1)>Wx~(g2), and the trend in the GT values was wx

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