淀粉合成基因与水稻胶稠度、糊化温度和直链淀粉含量相关性分析康雪蒙1，薄晋芳2，马梦影1，巩文靓2，姜恭好2，段海燕1*（1.黑龙江大学现代农业与生态环境学院，哈尔滨150080；2.黑龙江大学生命科学学院，哈尔滨150080）摘要：水稻蒸煮食味品质是影响其销量的重要因素之一，胶稠度、糊化温度和直链淀粉含量是衡量水稻蒸煮食味品质的三个重要指标。对空育131和稻花香2号上述三个指标进行了测定，以期为提升水稻空育131的蒸煮食味品质提供依据，同时也对17个与水稻淀粉合成相关的基因在两个品种间碱基序列差异进行了检测，并采用空育131为供体亲本、稻花香2号为轮回亲本，利用分子标记辅助选择后的BC1F4代为试验材料对差异基因的功能进行验证。结果表明：空育131和稻花香2号在胶稠度和直链淀粉含量上均具有差异；在17个与食味品质相关的基因中只有SBE3和SSII-1在两个品种间存在单碱基序列差异；来自稻花香2号的SBE3和SSII-1具有提升水稻胶稠度的作用，SBE3对胶稠度的提升作用较大，SSII-1对胶稠度的提升作用较小。关键词：水稻；淀粉合成基因；胶稠度；糊化温度；直链淀粉含量中图分类号：S511文献标识码：A文章编号：2096-5877（2023）01-0001-04CorrelationAnalysisofStarchSynthesisGeneswithRiceGelConsistency,GelatinizationTemperature,andAmyloseContentKANGXuemeng1,BOJinfang2,MAMengying1,GONGWenjing2,JIANGGonghao2,DUANHaiyan1*(1.CollegeofModernAgriculturalandEcologicalEnvironment,HeilongjiangUniversity,Harbin150080;2.CollegeofLifeSciences,HeilongjiangUniversity,Harbin150080,China)Abstract：Ricecookingandeatingqualityisoneofthemostimportantfactorsaffectingitssales.Gelconsistency,ge⁃latinizationtemperature,andamylosecontentarethreeimportantindicatorsformeasuringthecookingandeatingqualityofrice.ThreeindicatorsofKongyu131andDaohuaxiang2weremeasuredinordertoimprovethecookingtasteofrice.Atthesametime,thebasesequencedifferencesof17genesrelatedtoricestarchsynthesisbetweenthetwovarietieswerealsotested.ThefunctionofthedifferentialgeneswasverifiedbyusingtheBC1F4generationaftermolecularmarker-assistedselectionastestmaterials.Kongyu131asthedonorparentandDaohuaxiang2asthere⁃currentparent.Theresultsshowedthat:Kongyu131andDaohuaxiang2haddifferencesingelconsistencyandam...
