Genetic Effect of PUL Allelic Variation on Rice Cooking and Eating Qualities

Yan, Changjie; Fang, Yu-Wei; Li, Min; Peng, Juncheng; Liu, Qiaoquan; Tang, Shuzhu; Gu, Minghong

doi:10.1016/s1875-2780(09)60047-x

Cited by 5 publications

(7 citation statements)

References 24 publications

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“…In the third generation, GT was assayed by the alkaline spreading value (ASV) method according to GB/T 17891–1999. In the fourth generation, GT was measured with differential scanning calorimetry (DSC) as described by Yan et al ( 2010 ). Each sample was tested three times.…”

Section: Methodsmentioning

confidence: 99%

Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities

Yang

et al. 2018

Front. Plant Sci.

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The Wx gene encodes a granule-bound starch synthase (GBSS) and plays a key role in determining rice eating and cooking qualities (ECQs). SSIII-2 (SSIIIa), a member of the soluble starch synthases, is responsible for the synthesis of long chains of amylopectin. To investigate the effects of Wx and its interaction with SSIII-2 on grain ECQs, a population from a hybrid combination was established as a research material. The genotypes of SSIII-2 and the single nucleotide polymorphisms (SNPs) on intron1, exon6, and exon10 of Wx, and the physicochemical indicators and rapid visco analyzer (RVA) profile characteristics were analyzed. The results revealed various effects of SSIII-2 on rice quality under different backgrounds of Wx alleles. There was no obvious difference between different SSIII-2 alleles under the same background of Wxa, whereas there was a significant diversity under the same background of Wxb. Wxa had a dominant epistasis to SSIII-2 because the effect of SSIII-2 was masked by the massive synthesis of GBSS under Wxa. The apparent amylose content (AAC) was mainly controlled by the In1G/T SNP, and rice gel consistency (GC) was regulated by the Ex10C/T SNP. The combined effects of three SNPs had a significant influence on all ECQs and RVA profile parameters, except for gelatinization temperature. In1T-Ex6A-Ex10C and In1T-Ex6A-Ex10T were classified as being low AAC type. TT-AA-CC and TT-AA-TT had a low AAC and a soft GC. The combined effects of different SNPs of Wx are very important for rice quality breeding.

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Section: Methodsmentioning

confidence: 99%

Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities

Yang

et al. 2018

Front. Plant Sci.

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“…AAC and GC were measured according to the standard of Chinese Ministry of Agriculture, NY/T 2639 − 2014, and Chinese national standards, GB/T 17891 − 1999, respectively. GT was estimated by differential scanning calorimetry (DSC) according to methods reported previously (Yan et al 2010). In order to measure sample percentage of retrogradation (R %), the gelatinized starch was stored at 4℃ for 7 days.…”

Section: Measurement Of Resistant Starch and Physicochemical Propertiesmentioning

confidence: 99%

Waxy and Soluble Starch SynthaseII-3 Alleles Regulating Rice Resistant Starch Contents from Different Processing Status

You

Zhang

et al. 2020

Preprint

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BackgroundResistant Starch (RS) is a healthy dietary fiber that has functions of regulating diabetes, hypertension and obesity. Previous studies mainly focused on investigating RS in raw rice or cooked rice separately, which may receive different results. ResultsIn this study, ninety-nine lines from a recombinant inbred line (RIL) were selected to investigate the effects of starch synthesis-related genes on the RS content in different process status. RS content in rice will change by different processing ways. Waxy (Wx) played an important role in controlling RS content and Wxa could elevate RS content, and soluble starch synthaseII-3 (SSII-3) had an impact on RS2. Additionally, interaction of Wx and SSII-3 was responsible for variations of RS content in three sample types and RS2. Wx could affect RS in cooked rice and retrograded rice under the same SSII-3 allele. Moreover, the correlation analysis results indicated that RS was closely relative with many indexes of physicochemical properties. ConclusionsWx and SSII-3 could regulate RS content of rice, but SSII-3 especially affected RS2. The findings herein should provide useful information for molecular breeding of rice RS.

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“…AAC and GC were measured according to the standard of Chinese Ministry of Agriculture, NY/T 2639-2014, and Chinese national standards, GB/T 17891-1999, respectively. GT was estimated by differential scanning calorimetry (DSC) according to the methods reported previously (Yan et al 2010). In order to measure sample percentage of retrogradation (R%), the gelatinized starch was stored at 4℃ for 7 days.…”

Section: Determination Of Resistant Starch and Physicochemical Propermentioning

confidence: 99%

Roles of Waxy and Soluble Starch Synthase Iia Alleles in Determining Different Type Resistant Starch Contents of Rice

You¹,

Zhang²,

Liang³

et al. 2020

Preprint

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BackgroundResistant Starch (RS) is a functional starch that has functions of regulating diabetes, hypertension and obesity. The effects of most starch synthesis-related genes (SSRGs) on RS content and their relationships are largely unknown. ResultsIn current study, ninety-nine lines from a recombinant inbred line were selected to investigate the effects of SSRGs on the RS content in different process status. Results revealed that RS content decreased dramatically after cooking, but it did not increase significantly after cooling for 7 days. And RS was closely related to many indexes of physicochemical properties, but was not correlated with granule size. Waxy (Wx) played an important role in controlling RS content and Wxa could elevate RS content in raw milled rice, cooked rice and retrograded rice. Soluble starch synthase IIa (SSIIa) had an impact on RS2, and RS2 content of indica SSIIa were significantly higher than that of japonica SSIIa (SSIIaj). Moreover, interaction of Wx and SSIIa was responsible for variations of RS content in three sample types, RS2 and volume proportion of different size starch granules. ConclusionsWx and SSIIa together significantly regulate different types content of RS in rice, but SSIIa only affects RS2. Wxa-SSIIaj is favorable to forming large-diameter starch granules.

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Genetic Effect of PUL Allelic Variation on Rice Cooking and Eating Qualities

Cited by 5 publications

References 24 publications

Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities

Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities

Waxy and Soluble Starch SynthaseII-3 Alleles Regulating Rice Resistant Starch Contents from Different Processing Status

Roles of Waxy and Soluble Starch Synthase Iia Alleles in Determining Different Type Resistant Starch Contents of Rice

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