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利用一个由籼粳(Oryza sativa L.)杂交发展成的重组自交系(RIL)群体研究影响淀粉特性的遗传因子,测定了一系列淀粉特性有关性状,包括直链淀粉含量、胶稠度、淀粉糊粘度、胶的质地、糊化温度、热学特性、回生特性等22个参数。共定位了44个QTL,分布在第2～6、8、9、11染色体上,每个性状所定位的QTL在1到4个不等。其中有2个是主基因,一个是第6染色体上的Wx基因,它控制直链淀粉含量、胶稠度、淀粉糊粘度、胶的质地、回生特性等性状,另一个是第6染色体上的alk基因,它控制糊化温度与热学特性等性状,其他QTL都是微效基因,在第9染色体上RZ404和G295区间系首次检测到,它控制淀粉胶的硬度(hardness)、胶粘性(gumminess)、咀嚼性(chewiness)、回生淀粉的最高糊化温度、回生率等性状,这些性状都未曾研究过。
A population of recombinant inbred lines (RILs) developed from a cross between indica and japonica (Oryza sativa L.) populations was used to study the genetic factors affecting starch properties. A series of starch trait-related traits including amylose content, gel consistency, starch Paste viscosity, glue texture, gelatinization temperature, thermal properties, regenerative properties of 22 parameters. A total of 44 QTLs were mapped on chromosomes 2 ~ 6, 8, 9 and 11, and QTLs locating in each trait ranged from 1 to 4. Two of them are major genes, one is Wx gene on chromosome 6, which controls amylose content, gel consistency, starch paste viscosity, gum texture, regenerative properties and other traits, and the other is alk Gene, which controls the traits such as gelatinization temperature and thermal properties. Other QTLs are all microscopic genes, which were first detected on the 9th chromosome between RZ404 and G295. They control the hardness, gumminess ), Chewiness, the highest gelatinization temperature of rewaxed starch, the rate of reincarnation and other traits, none of which have been studied.