| |
Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities
Zhixi Tian,Qian Qian,Qiaoquan Liu,Meixian Yan,Xinfang Liu,Changjie Yan,Guifu Liu,Zhenyu Gao,Shuzhu Tang,Dali Zeng,Yonghong Wang,Jianming Yu,Minghong Gu,and Jiayang Li
PNAS
Abstract
More than half of the world's population uses rice as a source of carbon intake every day. Improving grain quality is thus essential to rice consumers. The three main properties that determine rice eating and cooking quality—amylose content, gel consistency, and gelatinization temperature—correlate with one another, but the underlying mechanism of these properties remains unclear. Through an association analysis approach, we found that genes related to starch synthesis cooperate with each other to form a fine regulating network that controls the eating and cooking quality and defines the correlation among these three properties. Genetic transformation results verified the association findings and also suggested the possibility of developing elite cultivars through modification with selected major and/or minor starch synthesis-related genes.
|
| 论文编号: |
DOI:10.1073/pnas.0912396106 |
| 论文题目: |
Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities |
| 英文论文题目: |
Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities |
| 第一作者: |
Zhixi Tian,Qian Qian,Qiaoquan Liu,Meixian Yan,Xinfang Liu,Changjie Yan,Guifu Liu,Zhenyu Gao,Shuzhu Tang,Dali Zeng,Yonghong Wang,Jianming Yu,Minghong Gu,and Jiayang Li |
| 英文第一作者: |
Zhixi Tian,Qian Qian,Qiaoquan Liu,Meixian Yan,Xinfang Liu,Changjie Yan,Guifu Liu,Zhenyu Gao,Shuzhu Tang,Dali Zeng,Yonghong Wang,Jianming Yu,Minghong Gu,and Jiayang Li |
| 联系作者: |
|
| 英文联系作者: |
|
| 外单位作者单位: |
|
| 英文外单位作者单位: |
|
| 发表年度: |
2009-12-15 |
| 卷: |
|
| 期: |
|
| 页码: |
|
| 摘要: |
More than half of the world's population uses rice as a source of carbon intake every day. Improving grain quality is thus essential to rice consumers. The three main properties that determine rice eating and cooking quality—amylose content, gel consistency, and gelatinization temperature—correlate with one another, but the underlying mechanism of these properties remains unclear. Through an association analysis approach, we found that genes related to starch synthesis cooperate with each other to form a fine regulating network that controls the eating and cooking quality and defines the correlation among these three properties. Genetic transformation results verified the association findings and also suggested the possibility of developing elite cultivars through modification with selected major and/or minor starch synthesis-related genes. |
| 英文摘要: |
More than half of the world's population uses rice as a source of carbon intake every day. Improving grain quality is thus essential to rice consumers. The three main properties that determine rice eating and cooking quality—amylose content, gel consistency, and gelatinization temperature—correlate with one another, but the underlying mechanism of these properties remains unclear. Through an association analysis approach, we found that genes related to starch synthesis cooperate with each other to form a fine regulating network that controls the eating and cooking quality and defines the correlation among these three properties. Genetic transformation results verified the association findings and also suggested the possibility of developing elite cultivars through modification with selected major and/or minor starch synthesis-related genes. |
| 刊物名称: |
PNAS |
| 英文刊物名称: |
PNAS |
| 论文全文: |
|
| 英文论文全文: |
|
| 全文链接: |
|
| 其它备注: |
Zhixi Tian,Qian Qian,Qiaoquan Liu,Meixian Yan,Xinfang Liu,Changjie Yan,Guifu Liu,Zhenyu Gao,Shuzhu Tang,Dali Zeng,Yonghong Wang,Jianming Yu,Minghong Gu,and Jiayang Li,Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities. PNAS. DOI:10.1073/pnas.0912396106 |
| 英文其它备注: |
|
| 学科: |
|
| 英文学科: |
|
| 影响因子: |
|
| 第一作者所在部门: |
|
| 英文第一作者所在部门: |
|
| 论文出处: |
|
| 英文论文出处: |
|
| 论文类别: |
|
| 英文论文类别: |
|
| 参与作者: |
|
| 英文参与作者: |
|
|
