水稻低直链淀粉含量相关基因研究及其在育种中的应用

Research Progress of low Amylose Content gene of Rice and its Application in Breeding

水稻直链淀粉含量作为水稻重要的品质性状之一,一直是水稻研究热点。低直链淀粉含量的稻米,其米饭口感好,冷不回生,有弹性且膨胀性好,广受消费者青睐。综述了近年来水稻直链淀粉含量的遗传机理、基因定位及克隆等方面的研究工作,并对水稻低直链淀粉含量的育种研究和应用进行了展望。

As a most important quality character of rice grain, amylose content is always a hot issue in scientific research on rice. Rice of low amylose content, with the character of good taste, fluffy texture, glossy appearance, and excellent expansibility for food processing, is widely accepted by the broad masses of customers. This paper reviewed the re- search on inheritance of amylose content, mapping and cloning of amylose content gene, and gave the outlook of low amylose content rice breeding research and application.