黄华占系列品种米质相关基因多态性分析-植物学专业论文.docxVIP

万方数据 万方数据 淀粉含量低，丰矮占 1 号（♀）除外。消减值与胶稠度黄华占系列品种间变异不 大。我们可以看出在黄华占系列品种上影响其食味品质的主要因素是直链淀粉含 量。 我们分析淀粉合成相关基因时发现，该系列品种主要发生变异的基因在WX、 SSII-3、SSIII-2基因上，WX基因为颗粒结合型淀粉合成酶基因，是直链淀粉合 成的主效基因；SSII-3 及 SSIII-2 为可溶性淀粉合成酶基因，该类型的酶具有 多种同工型酶，它们即参与直链的合成也与支链的合成有关，单一酶的变异会有 其他同工型酶补充，所以影响不大。因此影响黄华占系列品种米质差异的基因主 要是 WX基因。另外通过基因的多态性分析，我们发现品种间基因多态性的差异 主要表现在-1251 处的(CT)n 重复序列及第一个外显子与内含子剪接处-1160 的 G/T 多态性位点。发现垩白相关基因 Chalk5基因的多态性与 WX 基因的多态性一 致，这也证实垩白与直链淀粉含量有一定程度的相关性，两者具体的关系还需要 我们进一步的探讨研究。 关键词：水稻；米质；食味品质；胚乳结构；淀粉合成酶；淀粉合成酶基因 5 Abstract Rice is one of the most important food crops in the world. Because rice starch is the main component of milled rice, the formation of rice quality traits in essence can be regarded as a process of starch biosynthesis and accumulation in grains, while this process occurs in rice starch body, and catalysed under a series of enzymes .China is the worlds rice production and rice consuming countries, so the rice yield and quality raits is particularly important. Rice quality traits are usually divided into processing quality (milling quality), appearance quality, cooking and eating quality,nutritional quality. One of the most important and most researches are cooking and eating quality. Cooking and eating quality of rice were quantitative traits, and its genetic characteristics was very complex. We selected Guichao 2 、 Huang Huazhan and their derivative products as the research object,and hope to clear the cause of the differences of rice grain quality and the key genes or key sites influencing rice quality in Huang Huazhan series. First we observed the Huang Huazhan series varieties of rice grain phenotype. Differences on the appearance quality, this series of varieties, mainly on the grain shape, chalk white phenomenon.And Chang sizan as the boundary, the appearance quality is divided into two types,upstream varieties for short grain rice, high chalkiness degree;downstream varieties for long grain rice, less chalkiness.Rice grain shape and chalkiness has a negative correlation