File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Analysis of quantitative trait loci for starch properties of rice based on an RIL population

TitleAnalysis of quantitative trait loci for starch properties of rice based on an RIL population
Authors
KeywordsAlk
Eating And Cooking Quality
Quantitative Trait Locus
Rice
Starch
Wx
Issue Date2003
Citation
Acta Botanica Sinica, 2003, v. 45 n. 8, p. 986-994 How to Cite?
AbstractRice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to acceleration of quality improvement, but also helps us find possible genes participating in the synthesis of starch. A recombinant inbred line (RIL) population consisting of 107 lines, derived from an indica (Zaiyeqing 8, ZYQ 8) and a japonica (Jingxi 17, JX 17) rice, was used to investigate the genetic factors affecting starch quality parameters, such as apparent amylose content (AAC), gel consistency (GC), starch pasting viscosity parameters, gel textural properties, gelatinization temperature (GT) and starch retrogradation properties. A total of 44 QTLs covered chromosomes 2-6, 8, 9 and 11 were detected for the 22 traits, with at least one QTL and as many as four QTLs for each individual trait. The results indicated that two major genes were responsible for most starch property traits. The Wx gene that encodes granule bound starch synthase on chromosome 6 was significant for AAC, GC, starch pasting viscosity parameters, gel textural properties and starch retrogradation properties. The alk gene linked with Wx on chromosome 6 was significant for starch gelatinization temperature characteristics. All other QTLs were minor genes. One QTL on chromosome 9 flanked by RZ404 and G295 was significant for gel hardness (HD), gumminess (GUM), chewiness (CHEW), peak temperature of retrogradated starch (RT p), and percentage retrogradation (R%) and all these traits were not tested before.
Persistent Identifierhttp://hdl.handle.net/10722/178814
ISSN
2003 Impact Factor: 0.321
2007 SCImago Journal Rankings: 0.289
References

 

DC FieldValueLanguage
dc.contributor.authorBao, JSen_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorHe, Pen_US
dc.contributor.authorZhu, LHen_US
dc.date.accessioned2012-12-19T09:49:54Z-
dc.date.available2012-12-19T09:49:54Z-
dc.date.issued2003en_US
dc.identifier.citationActa Botanica Sinica, 2003, v. 45 n. 8, p. 986-994en_US
dc.identifier.issn0577-7496en_US
dc.identifier.urihttp://hdl.handle.net/10722/178814-
dc.description.abstractRice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to acceleration of quality improvement, but also helps us find possible genes participating in the synthesis of starch. A recombinant inbred line (RIL) population consisting of 107 lines, derived from an indica (Zaiyeqing 8, ZYQ 8) and a japonica (Jingxi 17, JX 17) rice, was used to investigate the genetic factors affecting starch quality parameters, such as apparent amylose content (AAC), gel consistency (GC), starch pasting viscosity parameters, gel textural properties, gelatinization temperature (GT) and starch retrogradation properties. A total of 44 QTLs covered chromosomes 2-6, 8, 9 and 11 were detected for the 22 traits, with at least one QTL and as many as four QTLs for each individual trait. The results indicated that two major genes were responsible for most starch property traits. The Wx gene that encodes granule bound starch synthase on chromosome 6 was significant for AAC, GC, starch pasting viscosity parameters, gel textural properties and starch retrogradation properties. The alk gene linked with Wx on chromosome 6 was significant for starch gelatinization temperature characteristics. All other QTLs were minor genes. One QTL on chromosome 9 flanked by RZ404 and G295 was significant for gel hardness (HD), gumminess (GUM), chewiness (CHEW), peak temperature of retrogradated starch (RT p), and percentage retrogradation (R%) and all these traits were not tested before.en_US
dc.languageengen_US
dc.relation.ispartofActa Botanica Sinicaen_US
dc.subjectAlken_US
dc.subjectEating And Cooking Qualityen_US
dc.subjectQuantitative Trait Locusen_US
dc.subjectRiceen_US
dc.subjectStarchen_US
dc.subjectWxen_US
dc.titleAnalysis of quantitative trait loci for starch properties of rice based on an RIL populationen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0141594910en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0141594910&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume45en_US
dc.identifier.issue8en_US
dc.identifier.spage986en_US
dc.identifier.epage994en_US
dc.publisher.placeChinaen_US
dc.identifier.scopusauthoridBao, JS=7201398486en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.scopusauthoridHe, P=36076655800en_US
dc.identifier.scopusauthoridZhu, LH=35378651100en_US

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats