水稻可溶性淀粉合成酶基因SSⅡa和SSⅢa的功能、等位变异及其互作研究进展

Progress in Functions,Allelic Variations and Interactions of Soluble Starch Synthases Genes SSⅡa and SSⅢa in Rice

水稻淀粉合成对稻米品质的影响研究一直备受关注,是水稻基础科学研究的热点和难点之一。淀粉合成途径受众多酶催化调控,可溶性淀粉合成酶(soluble starch synthase,SSS)是其中较重要的一种,极大地影响稻米食味品质的形成。可溶性淀粉合成酶基因SSⅡa和SSⅢa是控制稻米糊化温度和胚乳支链淀粉生物合成途径中的两个关键基因。本文重点回顾并归纳了国内外关于SSⅡa和SSⅢa基因的功能、等位变异及其互作对稻米蒸煮食味品质影响的最新研究进展,同时对SSⅡa和SSⅢa基因的育种利用前景进行了展望,以期为稻米品质分子改良和育种提供参考依据。

The effect of rice starch synthesis on rice quality has always been under the spotlight,which is one of the hotspots and difficult points for rice basic scientific research.The pathway of starch synthesis is regulated by many kinds of enzymes,but soluble starch synthase(SSS) is one of the most important enzymes influencing rice eating and cooking quality.Soluble starch synthase genes SSⅡa and SSⅢa are two key genes controlling rice gelatinization temperature,which are involved in biosynthesis of amylopectin of rice endosperm.We reviewed and summarized the latest research progress in the functions,allelic variations and interactions of SSⅡa and SSⅢa affecting cooking and eating quality.Meanwhile,we discussed the application perspective of SSⅡa and SSⅢa in molecular improvement and breeding of rice quality.