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Article: Analysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.): Thermal properties, gel texture and swelling volume

TitleAnalysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.): Thermal properties, gel texture and swelling volume
Authors
KeywordsDifferential scanning calorimetry
Gel texture
Gelatinization temperature
Quantitative trait loci
Rice starch
Swelling volume
Issue Date2004
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jcs
Citation
Journal Of Cereal Science, 2004, v. 39 n. 3, p. 379-385 How to Cite?
AbstractTo understand the genetic basis of gelatinization temperature (GT), gel textural traits and flour swelling volume, quantitative trait loci (QTL) were mapped for these traits using a doubled haploid (DH) population derived from a cross between indica variety Zai-Ye-Qing 8 (ZYQ8) and japonica variety Jing-Xi 17 (JX17). The results indicated that the starch property parameters were continuously distributed among the DH lines, and some DH lines showed transgressive segregation for all the parameters. A total of 16 QTLs were identified for seven traits. A major QTL, the alk gene on chromosome 6 was significant for the three GT traits, onset temperature (To), peak temperature (Tp), and completion temperature (Tc). This locus could explain 49.4, 38.9, and 28.3% of the total variance, respectively, indicating that GT parameters were substantially controlled by the alk gene which has previously been identified for alkali spreading value (ASV). The additive effects of alk on To,Tp and Tc were from ZYQ8. Another two QTLs on chromosomes 1 and 7 were also identified for the three GT parameters, whose positive effects were contributed from JX17. Another QTL on chromosome 10 with the positive effects coming from ZYQ8 was significant only for Tc. However, the enthalpy (ΔH) of gelatinization was controlled by two minor QTLs on chromosomes 1 and 7. A major QTL, the Wx gene on chromosome 6 was identified for gel hardness and flour swelling volume which explained 58.8 and 36.6% of the total variances, respectively. Another two QTLs were also detected for flour swelling volume, one of which (qSV-7) could explain 21.4% of the total variance. However, gel cohesiveness was controlled by a major QTL located between alk and Wx on chromosome 6. © 2004 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68437
ISSN
2015 Impact Factor: 2.402
2015 SCImago Journal Rankings: 1.265
References

 

DC FieldValueLanguage
dc.contributor.authorBao, Jen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorZhu, Len_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:04:36Z-
dc.date.available2010-09-06T06:04:36Z-
dc.date.issued2004en_HK
dc.identifier.citationJournal Of Cereal Science, 2004, v. 39 n. 3, p. 379-385en_HK
dc.identifier.issn0733-5210en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68437-
dc.description.abstractTo understand the genetic basis of gelatinization temperature (GT), gel textural traits and flour swelling volume, quantitative trait loci (QTL) were mapped for these traits using a doubled haploid (DH) population derived from a cross between indica variety Zai-Ye-Qing 8 (ZYQ8) and japonica variety Jing-Xi 17 (JX17). The results indicated that the starch property parameters were continuously distributed among the DH lines, and some DH lines showed transgressive segregation for all the parameters. A total of 16 QTLs were identified for seven traits. A major QTL, the alk gene on chromosome 6 was significant for the three GT traits, onset temperature (To), peak temperature (Tp), and completion temperature (Tc). This locus could explain 49.4, 38.9, and 28.3% of the total variance, respectively, indicating that GT parameters were substantially controlled by the alk gene which has previously been identified for alkali spreading value (ASV). The additive effects of alk on To,Tp and Tc were from ZYQ8. Another two QTLs on chromosomes 1 and 7 were also identified for the three GT parameters, whose positive effects were contributed from JX17. Another QTL on chromosome 10 with the positive effects coming from ZYQ8 was significant only for Tc. However, the enthalpy (ΔH) of gelatinization was controlled by two minor QTLs on chromosomes 1 and 7. A major QTL, the Wx gene on chromosome 6 was identified for gel hardness and flour swelling volume which explained 58.8 and 36.6% of the total variances, respectively. Another two QTLs were also detected for flour swelling volume, one of which (qSV-7) could explain 21.4% of the total variance. However, gel cohesiveness was controlled by a major QTL located between alk and Wx on chromosome 6. © 2004 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jcsen_HK
dc.relation.ispartofJournal of Cereal Scienceen_HK
dc.subjectDifferential scanning calorimetryen_HK
dc.subjectGel textureen_HK
dc.subjectGelatinization temperatureen_HK
dc.subjectQuantitative trait locien_HK
dc.subjectRice starchen_HK
dc.subjectSwelling volumeen_HK
dc.titleAnalysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.): Thermal properties, gel texture and swelling volumeen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0733-5210&volume=39&spage=379&epage=385&date=2004&atitle=Analysis+of+quantitative+trait+loci+for+some+starch+properties+of+rice+(Oryza+sativa+L.):+thermal+properties,+gel+texture+and+swelling+volumeen_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.jcs.2004.01.004en_HK
dc.identifier.scopuseid_2-s2.0-3042646758en_HK
dc.identifier.hkuros91059en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-3042646758&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume39en_HK
dc.identifier.issue3en_HK
dc.identifier.spage379en_HK
dc.identifier.epage385en_HK
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridBao, J=7201398486en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridZhu, L=35378651100en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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