TY - JOUR
T1 - Analysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.)
T2 - Thermal properties, gel texture and swelling volume
AU - Bao, Jinsong
AU - Sun, Mei
AU - Zhu, Lihuang
AU - Corke, Harold
N1 - Funding Information:
This study was jointly supported by the National High-Tech Research Program of China (2001AA211081), the National Science Foundation of China (30300227) and the Hong Kong Research Grants Council.
PY - 2004/5
Y1 - 2004/5
N2 - To understand the genetic basis of gelatinization temperature (GT), gel textural traits and flour swelling volume, quantitative trait loci (QTL) were mapped for these traits using a doubled haploid (DH) population derived from a cross between indica variety Zai-Ye-Qing 8 (ZYQ8) and japonica variety Jing-Xi 17 (JX17). The results indicated that the starch property parameters were continuously distributed among the DH lines, and some DH lines showed transgressive segregation for all the parameters. A total of 16 QTLs were identified for seven traits. A major QTL, the alk gene on chromosome 6 was significant for the three GT traits, onset temperature (To), peak temperature (Tp), and completion temperature (Tc). This locus could explain 49.4, 38.9, and 28.3% of the total variance, respectively, indicating that GT parameters were substantially controlled by the alk gene which has previously been identified for alkali spreading value (ASV). The additive effects of alk on To,Tp and Tc were from ZYQ8. Another two QTLs on chromosomes 1 and 7 were also identified for the three GT parameters, whose positive effects were contributed from JX17. Another QTL on chromosome 10 with the positive effects coming from ZYQ8 was significant only for Tc. However, the enthalpy (ΔH) of gelatinization was controlled by two minor QTLs on chromosomes 1 and 7. A major QTL, the Wx gene on chromosome 6 was identified for gel hardness and flour swelling volume which explained 58.8 and 36.6% of the total variances, respectively. Another two QTLs were also detected for flour swelling volume, one of which (qSV-7) could explain 21.4% of the total variance. However, gel cohesiveness was controlled by a major QTL located between alk and Wx on chromosome 6.
AB - To understand the genetic basis of gelatinization temperature (GT), gel textural traits and flour swelling volume, quantitative trait loci (QTL) were mapped for these traits using a doubled haploid (DH) population derived from a cross between indica variety Zai-Ye-Qing 8 (ZYQ8) and japonica variety Jing-Xi 17 (JX17). The results indicated that the starch property parameters were continuously distributed among the DH lines, and some DH lines showed transgressive segregation for all the parameters. A total of 16 QTLs were identified for seven traits. A major QTL, the alk gene on chromosome 6 was significant for the three GT traits, onset temperature (To), peak temperature (Tp), and completion temperature (Tc). This locus could explain 49.4, 38.9, and 28.3% of the total variance, respectively, indicating that GT parameters were substantially controlled by the alk gene which has previously been identified for alkali spreading value (ASV). The additive effects of alk on To,Tp and Tc were from ZYQ8. Another two QTLs on chromosomes 1 and 7 were also identified for the three GT parameters, whose positive effects were contributed from JX17. Another QTL on chromosome 10 with the positive effects coming from ZYQ8 was significant only for Tc. However, the enthalpy (ΔH) of gelatinization was controlled by two minor QTLs on chromosomes 1 and 7. A major QTL, the Wx gene on chromosome 6 was identified for gel hardness and flour swelling volume which explained 58.8 and 36.6% of the total variances, respectively. Another two QTLs were also detected for flour swelling volume, one of which (qSV-7) could explain 21.4% of the total variance. However, gel cohesiveness was controlled by a major QTL located between alk and Wx on chromosome 6.
KW - Differential scanning calorimetry
KW - Gel texture
KW - Gelatinization temperature
KW - Quantitative trait loci
KW - Rice starch
KW - Swelling volume
UR - http://www.scopus.com/inward/record.url?scp=3042646758&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2004.01.004
DO - 10.1016/j.jcs.2004.01.004
M3 - 文章
AN - SCOPUS:3042646758
SN - 0733-5210
VL - 39
SP - 379
EP - 385
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 3
ER -