Wx基因与SSⅢ-2基因互作对稻米蒸煮食味品质的影响

Effects for Interaction of Wx and SSⅢ-2 on Rice Eating and Cooking Qualities

为了探究蜡质基因(Wx)与可溶性淀粉合成酶Ⅲ-2基因(SSⅢ-2)等位变异对稻米品质的影响,以籼型高直链淀粉恢复系CG133R和糯性‘爪哇稻22’为亲本杂交,在其F3群体选择仅在Wx和SSⅢ-2基因位点存在多态性的单株为材料,分析各基因型材料的理化指标和粘度速测仪谱特征值。结果表明:(1)SSⅢ-2基因为I型时,Wx基因第一内含子多态性对表观直链淀粉含量有极显著影响。SSⅢ-2基因为Ⅱ型时,Wx基因第一内含子多态性对表观直链淀粉含量和成糊温度有极显著影响。(2)Wxa背景下,SSⅢ-2基因对稻米品质无显著影响;Wxb背景下,SSⅢ-2基因对糊化温度和粘度速测仪谱中最高粘度、崩解值、成糊温度有极显著影响。(3)Wx和SSⅢ-2基因共同作用极显著影响水稻表观直链淀粉含量、糊化温度、最高粘度、崩解值和成糊温度,说明Wx和SSⅢ-2基因之间存在互作,且Wx基因对SSⅢ-2基因具有显性上位性,Wx基因大量表达会遮盖SSⅢ-2基因对稻米品质的效应。

In order to investigate the genetic effect of allelic variation of Wxand SSⅢ-2on rice quality,we used a F3 population,which came from a hybrid combination of indicarestorer line CG133 Rwith high amylose content and a glutinous rice variety‘javanica 22＇.And plants with polymorphism on Wxand SSⅢ-2loci in the F3 population were selected as materials.Furthermore,the physicochemical indexes and RVA profile characteristics of each material were analyzed.The results showed that：（1）the first intron polymorphism of Wx had a significant effect on AAC at 0.01 level under background of type I of SSⅢ-2.When SSⅢ-2was typeⅡ,the first intron polymorphism of Wx had a significant effect on AAC and PaT at 0.01 level.（2）SSⅢ-2had no significant effect on rice quality under background of Wxa.However,there had significant difference on GT and PKV,BDV and PaT of RVA profile at 0.01 level under background of Wxb.（3）Interaction of Wx and SSⅢ-2had significant effect on rice AAC,GT,PKV,BDV and PaT at 0.01 level.Therefore,Wxhad interaction with SSⅢ-2,and Wx was dominant epistatic to SSⅢ-2.The expression of Wx masked the expression of SSⅢ-2.