水稻蒸煮食味及营养品质的QTL定位
发布时间：2024-03-01 21:35
水稻(Oryza sativa L.)是世界上主要的粮食作物,世界上一半以上的人口以水稻为每日主食。近年来,稻米的蒸煮食味品质受到持续关注。为揭示其遗传机理,利用粳稻品种日本晴(NIP)和籼稻品种中嘉早17(YK17)构建的重组自交系(RIL)群体为研究材料,分别种植于杭州、海南等三种环境下,分析了控制直链淀粉含量(AC)、胶稠度(GC)、糊化温度(GT)和蛋白质含量(PC)以及四种分类蛋白谷蛋白(GLU)、球蛋白(GLOB)、醇溶蛋白(PRO)、清蛋白(ALB)含量的QTLs。总之,对稻米蒸煮食用品质(ECQs)的表型和遗传基础研究具有重要意义。本研究获得的主要结果如下:1.在除8、10和12染色体外,共检测到33个控制AC,GC,GT和PC主效QTLs(M-QTL),单个QTL解释了1.56-89.51%的表型变异。2.在三种环境条件下均能检测到的ECQ相关QTLs有15个。其中大多数检测到的QTLs都位于标记RM7158-RM3414区间内,该区间包含Waxy(Wx)基因和ALK基因,对ECQs起主要决定作用。3.4个QTLs(qAC6,qGT6.2,qPC6和qPC7)被检测到...
【文章页数】：102 页
【学位级别】：博士
【文章目录】：
摘要
ABSTRACT
LIST OF ABBREVIATIONS
CHAPTER 1 INTRODUCTION
1.1 General introduction
1.2 Review of Literature
1.2.1 Rice grain quality is a multi-faceted attribute
1.2.2 Rice Grain cooking and eating quality
1.2.3 Amylose content(AC)
1.2.4 Gel consistency(GC)
1.2.5 Gelatinization temperature(GT)
1.2.6 Protein content(PC)
1.2.7 Seed storage proteins(SSPs)
1.2.8 Glutelin(GLU)
1.2.9 Globulin(GLO)
1.2.10 Albumin(ALB)
1.2.11 Prolamin(PRO)
1.2.12 Molecular genetic mapping analysis of QTLs
1.2.13 The application of QTLs analysis for rice grain quality
1.2.14 The future of QTL mapping for rice grain quality improvement
CHAPTER 2 Analysis of genomic regions governing cooking and eating quality traits using a recombinant inbred population in rice(Oryza sativa l.)
2.1 Introduction
2.2 Materials and Methods
2.2.1 Plant materials and field experiments
2.2.2 Quality trait evaluation
2.2.3 Determination of Amylose content(AC)
2.2.4 Determination of Gel consistency(GC)
2.2.5 Determination of gelatinization temperature(GT)
2.2.6 Determination of Protein content(PC)
2.2.7 Statistical analysis
2.2.8 Linkage map construction and QTL analysis
2.2.9 Sequence analysis of cooking and eating quality related gene
2.3 Results
2.3.1 Phenotypic variation in parents and the RIL lines for ECQs
2.3.2 Correlation analysis of traits
2.3.3 QTL analysis
2.3.4 QTL for Amylose content(AC)
2.3.5 QTL for Gel consistency(GC)
2.3.6 QTL for Gelatinization temperature(GT)
2.3.7 QTL for Protein content(PC)
2.3.8 Detection of QTLs with additive × environment and epistasis interactions
2.3.9 The sequence analysis of Waxy gene controlling cooking and eating quality traits
2.4 Discussion
CHAPTER 3 Analysis of genomic regions for crude protein and fractions of protein using a recombinant inbred population in Rice(Oryza sativa L.)
3.1 Introduction
3.2 Materials and Methods
3.2.1 Plant materials and field experiments
3.2.2 Quality trait evaluation
3.2.3 Determination of moisture content
3.2.4 Determination of Protein content(PC)
3.2.5 Determination of Glutelin content(GLU)
3.2.6 Determination of Globulin content(GLO)
3.2.7 Determination of Albumin content(ALB)
3.2.8 Determination of Prolamin content(PRO)
3.2.9 Statistical analysis
3.2.10 Linkage map construction and QTL analysis
3.3 Results
3.3.1 Phenotypic variation in parents and RIL lines for Protein and fractions of protein
3.3.2 Correlation analysis
3.3.3 Mapping of QTLs
3.3.4 QTLs for Protein content(PC)
3.3.5 QTLs for Glutelin content(GLU)
3.3.6 QTLs for Globulin content(GLO)
3.3.7 QTLs for Albumin content(ALB)
3.3.8 QTLs for Prolamin content(PRO)
3.3.9 Detection of QTLs with additive× environment and epistasis interactions
3.4 Discussion
CHAPTER 4 Major findings and future perspective
4.1 Major findings
4.2 Future perspective
REFRENCES
LIST OF PUBLICATIONS
ACKNOWLEDGEMENT
AUTHOR'S RESUME
本文编号：3915859
【文章页数】：102 页
【学位级别】：博士
【文章目录】：
摘要
ABSTRACT
LIST OF ABBREVIATIONS
CHAPTER 1 INTRODUCTION
1.1 General introduction
1.2 Review of Literature
1.2.1 Rice grain quality is a multi-faceted attribute
1.2.2 Rice Grain cooking and eating quality
1.2.3 Amylose content(AC)
1.2.4 Gel consistency(GC)
1.2.5 Gelatinization temperature(GT)
1.2.6 Protein content(PC)
1.2.7 Seed storage proteins(SSPs)
1.2.8 Glutelin(GLU)
1.2.9 Globulin(GLO)
1.2.10 Albumin(ALB)
1.2.11 Prolamin(PRO)
1.2.12 Molecular genetic mapping analysis of QTLs
1.2.13 The application of QTLs analysis for rice grain quality
1.2.14 The future of QTL mapping for rice grain quality improvement
CHAPTER 2 Analysis of genomic regions governing cooking and eating quality traits using a recombinant inbred population in rice(Oryza sativa l.)
2.1 Introduction
2.2 Materials and Methods
2.2.1 Plant materials and field experiments
2.2.2 Quality trait evaluation
2.2.3 Determination of Amylose content(AC)
2.2.4 Determination of Gel consistency(GC)
2.2.5 Determination of gelatinization temperature(GT)
2.2.6 Determination of Protein content(PC)
2.2.7 Statistical analysis
2.2.8 Linkage map construction and QTL analysis
2.2.9 Sequence analysis of cooking and eating quality related gene
2.3 Results
2.3.1 Phenotypic variation in parents and the RIL lines for ECQs
2.3.2 Correlation analysis of traits
2.3.3 QTL analysis
2.3.4 QTL for Amylose content(AC)
2.3.5 QTL for Gel consistency(GC)
2.3.6 QTL for Gelatinization temperature(GT)
2.3.7 QTL for Protein content(PC)
2.3.8 Detection of QTLs with additive × environment and epistasis interactions
2.3.9 The sequence analysis of Waxy gene controlling cooking and eating quality traits
2.4 Discussion
CHAPTER 3 Analysis of genomic regions for crude protein and fractions of protein using a recombinant inbred population in Rice(Oryza sativa L.)
3.1 Introduction
3.2 Materials and Methods
3.2.1 Plant materials and field experiments
3.2.2 Quality trait evaluation
3.2.3 Determination of moisture content
3.2.4 Determination of Protein content(PC)
3.2.5 Determination of Glutelin content(GLU)
3.2.6 Determination of Globulin content(GLO)
3.2.7 Determination of Albumin content(ALB)
3.2.8 Determination of Prolamin content(PRO)
3.2.9 Statistical analysis
3.2.10 Linkage map construction and QTL analysis
3.3 Results
3.3.1 Phenotypic variation in parents and RIL lines for Protein and fractions of protein
3.3.2 Correlation analysis
3.3.3 Mapping of QTLs
3.3.4 QTLs for Protein content(PC)
3.3.5 QTLs for Glutelin content(GLU)
3.3.6 QTLs for Globulin content(GLO)
3.3.7 QTLs for Albumin content(ALB)
3.3.8 QTLs for Prolamin content(PRO)
3.3.9 Detection of QTLs with additive× environment and epistasis interactions
3.4 Discussion
CHAPTER 4 Major findings and future perspective
4.1 Major findings
4.2 Future perspective
REFRENCES
LIST OF PUBLICATIONS
ACKNOWLEDGEMENT
AUTHOR'S RESUME
本文编号：3915859
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