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Position: Home > Articles > Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars Journal of Integrative Agriculture 2015,14 (6)

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

作者：

Zhou Li-jie;Sheng Wen-tao;Wu Jun;Zhang Chang-quan;Liu Qiao-quan;Deng Qi-yun

单位：

Yangzhou Univ, Minist Educ, Coll Agr,Key Lab Plant Funct Genom, Key Labs Crop Genet & Physiol Jiangsu Province, Yangzhou 225009, Jiangsu, Peoples R China;Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Hunan, Peoples R China;Cent S Univ, Longping Branch Grad Sch, Changsha 410125, Hunan, Peoples R China

关键词：

Oryza sativa L.;Waxy gene;allele;amylose;RVA

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, Wx(a) type>Wx(in) type>Wx(b) type>Wx(mq) 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.

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

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