摘要
以携带Wx^(mq)基因的宁0145为母本,携带Wx^b基因的武运粳21为父本构建的F3和F4群体为材料,利用分子标记对群体进行基因型分类,测定籽粒千粒质量、直链淀粉含量、胶稠度及RVA谱特征值等性状,分析不同Wx等位基因型各性状值的差异。结果表明:Wx^(mq)Wx^(mq)与Wx^bWx^b基因型间千粒质量和稻米蒸煮食味品质性状的差异均达到显著水平,其中Wx^bWx^b基因型的稻米千粒质量、直链淀粉含量、胶稠度、热浆粘度和冷胶粘度均大于Wx^(mq)Wx^(mq)基因型,而崩解值小于Wx^(mq)Wx^(mq)基因型;相关性分析结果表明,籽粒质量与直链淀粉含量呈极显著正相关。对不同基因型的淀粉粒精细结构和淀粉密度的测定结果表明,淀粉密度差异可能是导致千粒质量不同的主要原因。携带Wx^(mq)Wx^(mq)基因型的稻米因具有较低直链淀粉含量、胶稠度、热浆粘度、冷胶粘度、消减值、起浆温度和峰值时间,较高崩解值,而使米饭呈现柔软性和弹性等较好食味品质的特点。
Rice Ning O145 carrying Wxmq allele and Wuyunjing 21 carrying Wxb allele were used as parents to con-struct the F 3 and F4 generations. Through detecting the genotype, measuring the thousand-grain weight （ TGW）, the value of amylose content （ A C ） ,gel consistency （ GC） and RVA profile of the F 3 and F4 generations,the effects of different Wx alleles on grain weight and eating and cook-ing quality （ E C Q ） were studied. The results show that there were significant differences in TGW and ECQ be-tween different Wx alleles. The thousand-grain weight andthe value of amylose content, gel consistency, hot paste viscosity （ HPV） and cool paste viscosity （ CPV） of the rice with WxhWxh genotype were greater than those with WxmqWxmq, but the value of breakdown value （ BDV） was smaller. A signifi-cant positive correlation was shown between grain weight and amylose content value. The differences in starch density might be responsible for the differences in TGW. Rice with WxmqWxmq genotype had a lower value of amylose content, gel consis-tency, hot paste viscosity, cool paste viscosity, setback value, peak time and pasting temperature and a higher breakdown value, which have contributed to the good taste quality represented by softness and elasticity.
出处
《江苏农业学报》
CSCD
北大核心
2017年第5期961-967,共7页
Jiangsu Journal of Agricultural Sciences
基金
江苏省农业科技自主创新基金项目[CX(14)5107]
江苏省科技支撑计划项目(BE2015355)
现代农业产业技术体系建设专项(CARS-01-47)
