论文部分内容阅读
水稻(Oryza sativa L.)Waxy基因第一内含子+1位G→T突变导致直链淀粉含量降低,针对该位点开发了鉴别两种不同Waxy基因型的标记,通过对143份水稻微核心种质材料进行检测,结果表明,该基因同时影响水稻直链淀粉含量和胶稠度,其中G型等位基因直链淀粉含量平均值为22.53%,极显著高于T型的8.89%(P<0.01),而G型材料胶稠度为52.11 mm,极显著低于T型(88.33 mm)(P<0.01),并且直链淀粉含量和胶稠度在所有供试材料中表现出极显著负相关(相关系数-0.816,P<0.01),因此,Waxy基因同时影响水稻直链淀粉含量与胶稠度两个品质相关性状,在改良稻米品质的分子育种中将具有重要的应用价值。
In rice (Oryza sativa L.) Waxy gene, the first intron + G → T mutation led to the reduction of amylose content. Two markers for identifying Waxy genotypes were developed for this locus. The results showed that this gene affected both amylose content and gel consistency in rice at the same time. The average amylose content of G-type allele was 22.53%, which was significantly higher than 8.89% of T-type (P <0.01), while G-type material gel consistency was 52.11 mm, significantly lower than that of T-type (88.33 mm) (P <0.01), and amylose content and gel consistency showed extremely significant negative correlation (Correlation coefficient -0.816, P <0.01). Therefore, Waxy gene affected both quality traits of amylose content and gel consistency in rice at the same time, which would be of great value in molecular breeding to improve rice quality.