Interaction between genetic regions responsible for the starch properties in non-glutinous rice varieties in Hokkaido, Japan.

IF 2 4区 农林科学 Q2 AGRONOMY
Breeding Science Pub Date : 2024-04-01 Epub Date: 2024-03-22 DOI:10.1270/jsbbs.23087
Tomohito Ikegaya
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Abstract

Starch properties are the major determinants of grain quality and food characteristics in rice (Oryza sativa L.). Understanding the interactions between genetic regions responsible for starch properties will lead to the development of rice cultivars with desirable characteristics. This study investigated the genetic effect and interaction between qAC9.3, a low-amylose quantitative trait locus (QTL), and the genetic region around Starch branching enzyme IIb (SbeIIb). Both these factors are responsible for the starch properties of the Hokkaido breeding population. The amylose content, pasting temperature, and amylopectin chain-length distribution were compared using F5 lines derived from the cross between the lower amylose content and lower pasting temperature strain 'Hokkai332 (qAC9.3, SbeIIb)' and the higher amylose content and higher pasting temperature variety 'Kitagenki (-, SbeIIbsr )'. The qAC9.3 genotype exhibited low amylose content and reduced the hardness of boiled rice but increased the ratio of amylopectin long chains and did not alter the pasting temperature. In contrast, the SbeIIb genotype was associated with pasting temperature but did not affect the amylose content and hardness of boiled rice. It was suggested that appropriately selecting genotypes of these genetic regions and QTL would allow the fine-tuning of starch properties of cooked rice suitable for future demand.

日本北海道非糯稻品种淀粉特性遗传区域之间的相互作用。
淀粉特性是决定水稻(Oryza sativa L.)谷物品质和食用特性的主要因素。了解淀粉特性遗传区域之间的相互作用将有助于培育具有理想特性的水稻栽培品种。本研究调查了低淀粉数量性状位点(QTL)qAC9.3 与淀粉分支酶 IIb(SbeIIb)周围遗传区域之间的遗传效应和相互作用。这两个因素对北海道育种群体的淀粉特性都有影响。我们利用淀粉含量较低、糊化温度较低的品系 "Hokkai332(qAC9.3,SbeIIb)"与淀粉含量较高、糊化温度较高的品种 "Kitagenki(-,SbeIIbsr)"杂交产生的 F5 株系,比较了淀粉含量、糊化温度和直链淀粉链长分布。qAC9.3 基因型的直链淀粉含量较低,降低了煮熟大米的硬度,但增加了直链淀粉长链的比例,且不改变糊化温度。相反,SbeIIb 基因型与糊化温度有关,但不影响直链淀粉含量和煮熟大米的硬度。研究表明,适当选择这些遗传区域和 QTL 的基因型可对熟米的淀粉特性进行微调,以适应未来的需求。
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来源期刊
Breeding Science
Breeding Science 农林科学-农艺学
CiteScore
4.90
自引率
4.20%
发文量
37
审稿时长
1.5 months
期刊介绍: Breeding Science is published by the Japanese Society of Breeding. Breeding Science publishes research papers, notes and reviews related to breeding. Research Papers are standard original articles. Notes report new cultivars, breeding lines, germplasms, genetic stocks, mapping populations, database, software, and techniques significant and useful for breeding. Reviews summarize recent and historical events related breeding. Manuscripts should be submitted by corresponding author. Corresponding author must have obtained permission from all authors prior to submission. Correspondence, proofs, and charges of excess page and color figures should be handled by the corresponding author.
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