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Association between allelic variation at the Waxy locus and starch physicochemical properties using single‐segment substitution lines in rice ( O ryza sativa L.)
Author(s) -
Teng Bin,
Zhang Ying,
Wu Jingde,
Cong Xihan,
Wang Ruiyun,
Han Yuanhuai,
Luo Zhixiang
Publication year - 2013
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201300034
Subject(s) - amylose , endosperm , allele , locus (genetics) , biology , starch , single nucleotide polymorphism , oryza sativa , starch synthase , genotype , waxy corn , grain quality , genetics , genetic variation , amylopectin , gene , food science , horticulture
The Waxy locus is the major locus controlling AM synthesis in rice endosperm. To date, based on amylose phenotypes and four nucleotide polymorphisms in the Waxy gene, five common Waxy alleles, wx , Wx t , Wx g1 , Wx g2 , and Wx g3 , had been identified. A better understanding of how the Waxy allelic variation controls rice starch properties is important for grain quality improvement. In this study, genetic effects of different Waxy alleles on rice starch properties were obtained by use of a set of single‐segment substitution lines harboring five different Waxy alleles. The five Waxy alleles showed a wide variation in gel consistency (GC), gelatinization temperature (GT), and pasting viscosity parameters. The relative effects of the five Waxy alleles on GC values was wx > Wx g3 > Wx t > Wx g1 > Wx g2 , and the trend in the GT values was wx < Wx t < Wx g1 = Wx g2 = Wx g3 . Through Waxy genotype association analysis, functions of the four Waxy nucleotide polymorphisms on rice starch properties were determined. Analysis of correlation among the cooking and pasting parameters indicated that most of the traits were significantly correlated. The present results have important implications for rice breeders to select favorite Waxy alleles in rice grain quality improvement.