Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

doi:10.1016/S2095-3119(14)60850-9

Journal of Integrative Agriculture ›› 2015, Vol. 14 ›› Issue (6): 1153-1162.DOI: 10.1016/S2095-3119(14)60850-9

Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

ZHOU Li-jie, SHENG Wen-tao, WU Jun, ZHANG Chang-quan, LIU Qiao-quan, DENG Qi-yun

1、Longping Branch of Graduate School, Central South University, Changsha 410125, P.R.China
2、State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, P.R.China
3、Key Laboratories of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics, Ministry of Education/Agricultural College, Yangzhou University, Yangzhou 225009, P.R.China

收稿日期:2014-05-16 出版日期:2015-06-05 发布日期:2015-06-11
通讯作者: DENG Qi-yun, Tel/Fax: +86-731-89733498,E-mail: dqy900@gmail.com; LIU Qiao-quan, Tel: +86-514-87996648, Fax: +86-514-87996817, E-mail: qqliu@yzu.edu.cn
作者简介:ZHOU Li-jie, E-mail: zhoulijie2006@163.com;
基金资助:
This study was financially supported by the National High- Tech R&D Program of China (2012AA101103), the Natural Science Foundation of Hunan Province, China (11JJ3032) and the Major Project of China for Cultivation Technology of New Varieties of Genetically Modified Organisms, Ministry of Science and Technology, China (2014ZX08009-024B and 2014ZX08009003-004-009).

Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

ZHOU Li-jie, SHENG Wen-tao, WU Jun, ZHANG Chang-quan, LIU Qiao-quan, DENG Qi-yun

1、Longping Branch of Graduate School, Central South University, Changsha 410125, P.R.China
2、State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, P.R.China
3、Key Laboratories of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics, Ministry of Education/Agricultural College, Yangzhou University, Yangzhou 225009, P.R.China

Received:2014-05-16 Online:2015-06-05 Published:2015-06-11
Contact: DENG Qi-yun, Tel/Fax: +86-731-89733498,E-mail: dqy900@gmail.com; LIU Qiao-quan, Tel: +86-514-87996648, Fax: +86-514-87996817, E-mail: qqliu@yzu.edu.cn
About author:ZHOU Li-jie, E-mail: zhoulijie2006@163.com;
Supported by:
This study was financially supported by the National High- Tech R&D Program of China (2012AA101103), the Natural Science Foundation of Hunan Province, China (11JJ3032) and the Major Project of China for Cultivation Technology of New Varieties of Genetically Modified Organisms, Ministry of Science and Technology, China (2014ZX08009-024B and 2014ZX08009003-004-009).

摘要/Abstract

摘要： Eating and cooking qualities (ECQs) of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different alleles of the Waxy (Wx) gene and its effect on ECQs in specialty rice cultivars. The results showed that the accumulation of amylose was positively and significantly correlated to the level of mature Wx mRNA and granule-bound starch synthase I (GBSS I) in developing rice grain at 12 days after flowering. The amount of GBSS I and its activity together are the main factors controlling amylose synthesis. Differences in ECQs among five Wx allele types were investigated in samples from 15 rice varieties. The apparent amylose content (AAC) and gel consistency (GC) were similar in each type of Wx allele. The AAC followed the order, Wxa type>Wxin type>Wxb type>Wxmq type>wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer (RVA) profile among five Wx allele types, while varieties sharing a specified Wx allele had basically the similar RVA profile, although there was a slight difference in some RVA parameters, peak, hot paste and cool paste viscosities.

关键词: Oryza sativa L. , Waxy gene , allele , amylose , RVA

Abstract: Eating and cooking qualities (ECQs) of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different alleles of the Waxy (Wx) gene and its effect on ECQs in specialty rice cultivars. The results showed that the accumulation of amylose was positively and significantly correlated to the level of mature Wx mRNA and granule-bound starch synthase I (GBSS I) in developing rice grain at 12 days after flowering. The amount of GBSS I and its activity together are the main factors controlling amylose synthesis. Differences in ECQs among five Wx allele types were investigated in samples from 15 rice varieties. The apparent amylose content (AAC) and gel consistency (GC) were similar in each type of Wx allele. The AAC followed the order, Wxa type>Wxin type>Wxb type>Wxmq type>wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer (RVA) profile among five Wx allele types, while varieties sharing a specified Wx allele had basically the similar RVA profile, although there was a slight difference in some RVA parameters, peak, hot paste and cool paste viscosities.

Key words: Oryza sativa L. , Waxy gene , allele , amylose , RVA

ZHOU Li-jie, SHENG Wen-tao, WU Jun, ZHANG Chang-quan, LIU Qiao-quan, DENG Qi-yun. Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars[J]. Journal of Integrative Agriculture, 2015, 14(6): 1153-1162.

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Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

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