Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities
Zhixi Tian,Qian Qian,Qiaoquan Liu(并列第一作者)
, Meixian Yan,Xinfang Liu,Changjie Yan,Guifu Liu,Zhenyu Gao,Shuzhu Tang,Dali Zeng,Yonghong Wang,Jianming Yu,Minghong Gu and Jiayang Li
State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy; State Key Laboratory of Rice Biology, China National Rice Research Institute, Chinese Academy of Agricultural Sciences
Abstract: More than half of the world's population uses rice as a source ofcarbon intake every day. Improving grain quality is thus essentialto rice consumers. The three main properties that determine riceeating and cooking quality—amylose content, gel consistency, andgelatinization temperature—correlate with one another, but theunderlying mechanism of these properties remains unclear.Through an association analysis approach, we found that genesrelated to starch synthesis cooperate with each other to form a fineregulating network that controls the eating and cooking qualityand defines the correlation among these three properties. Genetictransformation results verified the association findings and alsosuggested the possibility of developing elite cultivars throughmodification with selected major and/or minor starch synthesisrelatedgenes.
Keywords: association analysis, grain quality, starch synthesis