水稻低直链淀粉含量基因育种利用的研究进展

 胚乳的直链淀粉含量是影响稻米品质的主要因素。直链淀粉含量在5%～15%之间的低直链淀粉水稻,具有米饭柔软、外观油润光泽、冷不回生、膨化性好等特点,不仅成为人们直接煮食的特优稻米,也是加工方便调理米饭、膨化食品和米类点心的上等原料。在概述水稻低直链淀粉含量突变体及其基因的主要类型、遗传规律、分子机理和育种利用现状的基础上,重点对功能糖组学时代的低直链淀粉含量水稻遗传育种的研究方向进行了探讨,提出今后应进一步加强低直链淀粉含量资源的筛选、鉴定和创新,探明低直链淀粉含量突变的分子机理,并加快Wx非等位的低直链淀粉

Advances in Researches of the Application of Low-Amylose Content Rice Gene for Breeding

Amylose content is a key determinant of eating quality of rice. With content ranging from 5% to 15%, the low-amylose rice is characterized by fluffy texture, glossy appearance of the cooked rice, soft texture of cooled rice, and excellentexpansibility for food processing, which can be used as not only cooked rice directly, but also as good material for instant, mixedrice and expanded foods. Current status on characterization, inheritance, molecular mechanism and breeding of low amylosecontent rice was reviewed in this paper. The strategy of related researches in the era of glymics was mainly discussed furthermore.The future research should focus on screening and enhancing the germplasm, further elucidating the molecular mechanism onmutation of low amylose content, utilizing the genes independent of Wx on low-amylose content rice breeding program, developinghigh quality functional rice cultivars for special usage through pyramiding low amylose gene and other special quality gene.