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| 稻米食味品质的遗传和分子生物学基础研究 | |
| 引用本文： | 朱昌兰,翟虎渠,万建民.稻米食味品质的遗传和分子生物学基础研究[J].江西农业大学学报,2002,24(4):454-460. |
| 作者姓名： | 朱昌兰 翟虎渠 万建民 |
| 作者单位： | 1. 南京农业大学,作物遗传与种质创新国家重点实验室,江苏,南京,210095;江西农业大学,农学院,江西,南昌,330045 2. 中国农业科学院,北京,100081 3. 南京农业大学,作物遗传与种质创新国家重点实验室,江苏,南京,210095 |
| 摘 要： | 食味品质是最重要的稻米品质性状之一。从淀粉组成和结构与食味品质的关系、食味品质性状的基因定位和QTL分析以及淀粉合成过程中的关键酶及其基因对淀粉品质的表达调控等方面进行了综述 ,讨论了进一步开展稻米食味品质形成的遗传和分子生物学基础研究的可能途径 |
| 关 键 词： | 稻米食味品质 基因定位 QTL 表达调控 酶 |
| 文章编号： | 1000-2286(2002)04-0454-06 |
| 修稿时间： | 2002年5月8日 |
Progresses in the Studies of Genetic and Molecular Bases of Eating- quality in rice |
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| ZHU Chang-lan ,ZHAI Hu-qu ,WAN Jian-min.Progresses in the Studies of Genetic and Molecular Bases of Eating- quality in rice[J].Acta Agriculturae Universitis Jiangxiensis,2002,24(4):454-460. | |
| Authors: | ZHU Chang-lan ZHAI Hu-qu WAN Jian-min |
| Institution: | ZHU Chang-lan 1,3,ZHAI Hu-qu 2,WAN Jian-min 1 |
| Abstract: | Eating-quality is one of the most important qualities for rice. With the development and application of molecular biology techniques, studies of its genetic and molecular bases have made great progresses. This paper summarizes these progresses from the following aspects: the relation between starch component and structure and cooked rice texture, gene location and QTL analysis, the key enzymes involved in the starch synthesis and corresponding gene expression and regulation on starch quality. The possible approaches to further research are discussed. |
| Keywords: | rice eating-quality gene location QTL gene expression and regulation enzyme |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |