稻米支链淀粉的结构及其遗传调控研究进展

Advance in Research on Rice Amylopectin Structure and its Genetic Mechanism

随着人们生活水平的提高,对稻米品质的要求越来越高。支链淀粉结构是影响米饭质地,造成直链淀粉含量相同或相似的品种间稻米品质差异的主要原因。在综述了稻米支链淀粉的结构特征及其与淀粉理化特性的关系、支链淀粉合成相关基因与遗传调控的国内外研究现状的基础上,探讨了今后开展稻米支链淀粉结构的遗传调控机理和育种利用研究的方向,提出今后应加强支链淀粉结构与稻米食味品质关系的研究,进一步阐明支链淀粉合成调控的遗传机理,加强基于等位基因变异的优异基因发掘和育种利用研究,综合运用生物信息学和遗传作图等技术手段开展优异新基因的克隆和基因操作遗传改良。

With raising of living standard of people,rice quality has drawn more and more attention.Amylopectin structure is a major factor influencing rice structure and thus leads to quality difference among rice varieties sharing similar amylose content.In this paper,current status in research on rice amylopectin structure and its relation to starch physicochemical property and the regulatory mechanism of relative genes are reviewed.Meanwhile,strategies of related researches are also discussed.The future focuses should be research on the relation of amylopectin structure to rice eating quality,elucidation of the molecular mechanism,discovery and application of favorable alleles,and isolation and cloning of new favorable genes by various bioinformatics and genetic mapping methods.