杂交籼稻恢复系稻米淀粉RVA谱特征相关及聚类分析

测定早造种植收获的42个恢复系和7个不同蒸煮及食味对照稻米淀粉RVA谱特征值,对其进行了相关分析和系统聚类分析。结果表明如下：（1）恢复系RVA谱特征值变异系数最大是SBV,依次是BDV,CSV,CPV,HPV,最小是PKV。（2）各RVA谱特征值表现较好相关性。RVA谱特征值3个基本粘度间,只有HPV与CPV表现极显著正相关。PKV与BDV呈极显著正相关,与SBV和CSV均分别呈极显著负相关;HPV、CPV与BDV分别呈显著、极显著负相关,HPV、CPV分别与SBV和CSV均呈极显著正相关。BDV、SBV和CSV均分别呈极显著负相关,而SBV和CSV呈极显著正相关。（3）RVA谱特征值可分为3大类型,三类型区分主要依据SBV,Ⅰ类型SBV最高(37.4RVU～156.8RVU),Ⅱ类型SBV最低(-141.2RVU～-86.0RVU),而Ⅲ类型SBV介于两者之间(-83.6RVU～23.7RVU);在两极端类型Ⅰ类型和Ⅱ类型之间区分还可依据BDV和CSV指标。Ⅰ类型亚类间区分主要依据PKV和CPV,Ⅱ类型亚类区分依据PKV,Ⅲ类型亚类区分则比较复杂,依据PKV、HPV、BDV、SBV和CSV指标组合。     

利用DH群体分析水稻产量与蒸煮品质的遗传相关性

以粳稻农垦57和武运粳8号杂交衍生的DH群体为材,分析了各株系产量和蒸煮品质之间的关系。结果表明,在DH群体中有效穗数、每穗粒数、着粒密度、单株产量与PKV、 HPV、BDV、CPV、SBV、CSV显著或极显著相关,而其他产量性状与品质指标间没有显著的相关关系。利用在亲本间表现多态性的60个SSR标记分析了DH群体各株系的基因型,单标记分析和复合区间作图结果显示,第7染色体上RM234~RM505区间内存在同时控制单株产量、PKV、HPV和CPV的QTL,在第6染色体的RM454~RM162同时存在控制着粒密度、BDV、SBV的QTL。没有发现共同控制单株产量和最能反映蒸煮品质的BDV和SBV的相关QTL。总之,水稻产量和蒸煮品质性状确实存在一定程度的相关性,但通过优化产量构成因子的结构,选择合适的品质性状相关基因可以实现优质与高产的重组,从而培育优质、高产水稻新品种。     

稻米淀粉RVA谱特征及其与理化品质性状相关性的研究

测定了四川地区种植的124个水稻品种的RVA谱特征值及各项理化品质指标, 分析了RVA谱各特征值间, 及其与各项理化品质指标间的相关性, 并分析了不同直链淀粉含量(AC)品种的RVA谱特征值差异, 结果表明, RVA谱6个特征值之间, 最高黏度(PKV)与冷胶黏度(CPV)、回复值(CSV)相关不显著, 热浆黏度(HPV)与崩解值(BDV)相关显著, 其余均相关极显著。AC、胶稠度(GC)与RVA谱6个特征值均极显著相关, 而碱消值(ASV)与RVA谱6个特征值相关均不显著, 说明AC和GC是影响RVA谱特征值的两个重要理化品质指标。不同AC品种间的RVA谱不尽相同, 一般而言, AC越高的品种崩解值越小, 而消减值和回复值越大。     

利用RVA快速鉴定稻米蒸煮及食味品质的研究

71份粳稻和68份籼稻RVA特征值与直链淀粉含量（AC）、胶稠度（GC）的相关分析表明,RVA谱特征值与AC、GC均有较高相关系数,其中最高粘度(PKV)、崩解值(BDV)与AC的相关系数分别达－0.760和－0.736,呈极显著负相关,与GC相关系数分别为0.740和0.715,呈极显著正相关。但通过分析AC、GC和RVA谱6个参数的三维曲面图,揭示出BDV     

攀西地区稻米淀粉RVA谱的影响因子及其垂直变化特点

通过两年在攀西地区不同海拔的分期播种试验研究表明,在稻米淀粉RVA谱各特征参数中以消减值（SBV）受环境条件的影响最大。栽培地点不同,稻米淀粉的RVA谱有较大差异,最高黏度（PKV）、崩解值（BDV）与种植地的海拔高度和纬度之间,呈三维凸型曲面关系,随着种植地海拔的升高,PKV和BDV先升后降,因此存在高值区域即“最优区”不尽相同,粳型品种“最优区”的海拔高度较籼型品种高。RKV与播种期之间呈二次函数关系,但BDV随播种期的推迟而降低,SBV则随播种期的推迟而升高,因此应适时播种。在气候因子中,PKV、BDV与齐穗后20d的平均温度、最高温度、最低温度和日照时数正相关,而SBV则相反,不同品种的RVA谱对温度的敏感性不同。     

转反义Waxy基因改良龙特甫雄性不育系品质及其育种应用

通过转反义Wx基因育成了直链淀粉含量(AC)降低的籼稻龙特甫新保持系B(wxLB1,wxLB2),并转育成了相应的新不育系新龙保A1(wxLA1)和新龙保A2(wxLA2)。考察和测定了由新不育系和原不育系与恢复系配制的杂种F1代的农艺性状、直链淀粉含量、胶稠度及RVA谱。结果表明:由wxLA1,A2配制的杂种后代直链淀粉含量和粒重极显著地低于各自对照(CK1:LA/YH559,CK2:LA/MH63),胶稠度(GC)和崩解值(BDV)则明显高于对照,并达到极显著水平。而冷胶黏度(CPV)、消减值(SBV)、峰值时间(PeT)、起浆温度(PaT)和回复值(CSV)则显著或极显著低于对照。杂种后代淀粉胶稠度和RVA特征值变异来源分析显示,GC和RVA谱特征值主要受母本影响,且都达到极显著水平。综合结果表明,选择改良籼稻龙特甫雄性不育系品质是改善杂交稻米淀粉理化和蒸煮品质的有效途径。     

辽宁滨海稻区稻米RVA谱特征值及其与食味品质的关系

以54个水稻品种(系)为试材,研究了稻米RVA谱特征值及其与食味品质的关系.结果表明,RVA谱特征值间存在很好的相关性.食味值与回复值呈极显著负相关,与崩解值呈显著正相关,与消减值呈显著负相关,说明稻米RVA谱特征值与蒸煮食味品质关系密切.直链淀粉含量与最低粘度、最终粘度、消减值、回复值呈显著正相关,与崩解值呈显著负相关;蛋白质含量与最终粘度、消减值呈极显著正相关,与崩解值呈极显著负相关,与最低粘度、回复值呈显著正相关,与最高粘度呈显著负相关,说明RVA谱特征值能够充分反映直链淀粉和蛋白质含量.     

稻米淀粉黏滞性QTL定位及其G×E互作分析

用珍汕97B/密阳46构建RIL群体及其遗传图谱,经海南和杭州两地遗传试验,以精米粉RVA谱5个参数特征值PKV、HPV、CPV、BDV和SBV作为研究稻米淀粉黏滞性的指标,运用检测QTL主效应、上位性效应和G×E互作效应的遗传分析方法,进行QTL联合分析。结果表明, (1)在检测到涉及5个性状的9个主效应QTL中,除PKV位于第5染色体qPKV5外,其余8个QTL均位于第6染色体上;(2)5个性状均检测到位于第6染色体RM197-RZ516区间的主效应QTL,很可能它们为同一基因,该基因还与Wx基因处于相同区域;(3)检测到与PKV、HPV、CPV、BDV等4个性状有关的QTL主效基因均表现有G×E互作,且方向一致,在海南试验中有增效作用;(4)还检测到涉及5个性状的10对上位性互作效应,但均未发现有显著的上位性×环境互作效应。     

淀粉型甘薯品种直链淀粉含量、糊化特性和乙醇发酵特性的关系

以15个淀粉型甘薯品种为试验材料,测定其直链淀粉含量、糊化特性和乙醇发酵特性,并分析它们之间的差异和相互关系。结果表明,不同甘薯品种的干物率、淀粉含量和直链淀粉含量(AC)均存在较大差异,相关分析表明,AC与干物率、淀粉含量之间呈极显著正相关;不同品种甘薯的糊化特性之间存在一定差异,但RVA谱特征值之间关系密切;不同甘薯品种的乙醇发酵特性之间也存在较大差异,乙醇含量与发酵强度之间呈极显著正相关。进一步分析表明,AC与RVA各特征值之间相关性不显著,而干物率、淀粉含量与糊化温度(PT)均呈极显著正相关(相关系数分别为r=0.661, P<0.01; r=0.670, P<0.01);AC与乙醇含量、发酵强度之间有显著正相关关系(相关系数分别为r=0.653, P<0.01; r=0.698, P<0.01),但与发酵效率、发酵黏度的相关性不显著;发酵黏度与崩解值(BDV)呈显著负相关(r= –0.563, P<0.05),与消减值(SBV)显著正相关(r=0.639, P<0.05),而乙醇含量、发酵效率和发酵强度与淀粉RVA各特征值之间的相关性均不显著。聚类分析将15个品种分为3大类,第I类品种AC和BDV均较高,第II类品种的AC最高、BDV最低,而第III类品种AC最低、BDV最高。甘薯的AC和BDV可以作为评价甘薯乙醇发酵特性的指标,同时较高AC和BDV值应是燃料乙醇专用甘薯品种的选育方向。     

粳稻精米脂肪含量和组分对蒸煮品质的影响及其对氮素的响应

选用6个穗型不同的粳稻品种,采用7个氮肥处理,研究了精米中脂肪含量和组分对稻米直链淀粉含量和RVA特征值的影响及其对氮素的响应。结果表明,水稻精米中脂肪含量及组分存在显著的基因型差异。小穗型品种宁粳1号、早丰9号和武育粳3号精米中粗脂肪含量和淀粉脂(SL)含量分别大于或等于与之对应的大穗型品种宁粳2号、徐稻4号和9522; 精米中非淀粉脂(NSL)含量小穗型品种宁粳1号、早丰9号和武育粳3号均小于或相近于与之对应的大穗型品种宁粳2号、徐稻4号和9522。氮素对精米脂肪含量及组分的影响小于基因型,而且对于不同的基因型水稻氮素对脂肪的调控作用不同。精米中粗脂肪含量及各脂肪组分含量与直链淀粉含量(AC)及RVA特征值关系密切。精米中粗脂肪含量与脱脂前后的崩解值(BDV)呈极显著负相关,SL与直链淀粉含量(AC)、脱脂前后的消减值(SBV)和回复值(CSV)均呈显著或极显著负相关。从这些结果可以看出,精米中脂肪含量尤其是SL含量对稻米的蒸煮食味品质有显著影响,提高精米中SL含量能够提高稻米的蒸煮食味品质。     

不同生态环境下稻米淀粉RVA谱特征值的QTL定位分析

利用2个直链淀粉含量相似的水稻品种93-11和日本晴为亲本, 采取单粒传法创建由190个家系组成的重组自交系群体, 并构建了包含202个SSR、CAPs和STS标记的遗传连锁图谱。采用复合区间作图法, 在3个不同生态环境下(陵水、合肥和怀远)对RVA谱特征值(峰值黏度、热浆黏度、崩解值、冷胶黏度、消减值、峰值时间、起浆温度和回复值)的8个特征性状进行了定位分析。共定位到57个QTL, 单个性状QTL数目在1~14个之间, 说明RVA谱特征值是多基因控制的数量性状。13个QTL在3个不同环境中被2次或3次检测到, 其中qCPV-3、qCPV-10b、qSBV-10b、qCSV-3b、qCSV-10b(贡献率分别为, 26.9%、29.5%、29.7%、25.2%、28.3%)被3次检测到, 稳定性较高。16个QTL具有一因多效性, 单个QTL位点控制的性状一般在2~6个之间, 第10染色体RM25032~RM1375区段控制峰值黏度、热浆黏度、冷胶黏度、消减值、峰值时间和回复值等6个性状。     

水稻Wxmp背景下SSIIa和SSIIIa等位变异及其互作对蒸煮食味品质的影响

In order to explain the variation of eating and cooking quality (ECQ) in different semi-waxy rice lines with Wx^mp allele, sixty-four semi-waxy lines with Wx^mp were developed by crossing from Wujing 13 and Kantou 194 (Milky Princess). The polymorphism of markers between the two parents was detected in soluble starch synthesis genes SSIIa and SSIIIa but not in other starch synthesis related genes. Genetic effects of SSIIa and SSIIIa on the amylose content (AC), gel consistency (GC), gelatinization temperature (GT) and rapid visco analyzer (RVA) profile characteristics were analyzed in Wx^mp rice lines. The results showed that SSIIa and SSIIIa had significant effects on the characteristic values of AC, GT, GC and RVA profile, and the interactive effects existed between the two genes. SSIIa² and SSIIIa² alleles (² indicated that allele was derived from Wujing 13, the same as in the below) had a tendency to increase AC by 1.87% and 1.23%, respectively. This result was consistent in two years. There was no significant effect on GT for SSIIa and SSIIIa allelic variation, whereas the GT of SSIIa¹SSIIIa¹(¹ indicated that the genes were derived from Kantou 194, the same as in the below) was significantly higher than that of SSIIa²SSIIIa² by 1.34 °C. This indicated that GT was not significantly affected by single gene of SSIIa and SSIIIa but was remarkably influenced by the interaction of the two genes. The GC was significant varied among rice lines with different genotypes. The SSIIa² and SSIIIa¹ alleles could increase GC of 8.74 mm and 9.62 mm respectively. From the interaction of the two genes, the GC of SSIIa²SSIIIa¹ genotype was 10.64 mm higher than the SSIIa¹SSIIIa² genotype, and was 16.95 mm higher than the SSIIa²SSIIIa² genotype. The allele SSIIa² increased the peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV) and breakdown viscosity (BDV), but decreased the consistency viscosity (CSV) and setback viscosity (SBV). However, the effect of allele SSIIIa² was just the opposite, which decreased the PKV, HPV, CPV, BDV and increased CSV and SBV. For the combination of SSIIa and SSIIIa, SSIIa²SSIIIa¹ genotype showed the largest values in PKV, HPV and CPV, SSIIa²SSIIIa²genotype showed the largest values in BDV and CSV, and SSIIa²SSIIIa¹ genotype showed the least value in SBV. These results provide a theoretical basis for improving eating and cooking quality of semi-waxy japonica rice.     

Comparison of eating quality and seed storage protein among Korean rice landraces

Improving eating quality and nutrition is one of the most important objectives in rice breeding program. Palatability factors and seed protein patterns of 69 Korean rice landraces were compared in this study. Of seven palatability factors, setback viscosity (SBV) had the largest variance, ranging from -144 to 45. Water content (WC) had the lowest variance, ranging from 11.0 to 13.0. In correlation analysis, eating quality was positively correlated with all palatability factors except gelatinization temperature (GT). In principal component analyses (PCA), the first PC with Eigen value of 5.06 explained 42.2% of the total variance. Cool paste viscosity (CPV) was the variable that had the largest positive loading. The second PC with Eigen value of 2.09 explained an additional 17.4% of the total variance. SBV was a variable that had the highest negative loading. Peak viscosity (PKV) had positive variance between PC1 and PC2. The 69 Korean rice landraces were clustered into four groups based on physicochemical properties and palatability factors, with groups I and II showing higher EQ than other groups. SDS-PAGE analyses revealed five seed storage patterns in the 69 Korean rice landraces. Among them, 84% (58 landraces) had pattern I. These results indicate that it is possible to develop high palatability cultivars using Korean rice landraces. In addition, screening of landraces based on variation in seed storage protein profile using SDS-PAGE could be highly effective for the identification of valuable rice genetic resources.