Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities
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- Zhixi Tian
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China;
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- Qian Qian
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310006, China;
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- Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics, Ministry of Education, Yangzhou University, Yangzhou 225009, China; and
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- Meixian Yan
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310006, China;
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- Xinfang Liu
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China;
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- Changjie Yan
- Key Laboratory of Plant Functional Genomics, Ministry of Education, Yangzhou University, Yangzhou 225009, China; and
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- Guifu Liu
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China;
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- Zhenyu Gao
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310006, China;
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- Shuzhu Tang
- Key Laboratory of Plant Functional Genomics, Ministry of Education, Yangzhou University, Yangzhou 225009, China; and
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- Dali Zeng
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310006, China;
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- Yonghong Wang
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China;
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- Jianming Yu
- Department of Agronomy, Kansas State University, Manhattan, KS 66506
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- Minghong Gu
- Key Laboratory of Plant Functional Genomics, Ministry of Education, Yangzhou University, Yangzhou 225009, China; and
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- Jiayang Li
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China;
説明
<jats:p>More than half of the world's population uses rice as a source of carbon intake every day. Improving grain quality is thus essential to rice consumers. The three main properties that determine rice eating and cooking quality—amylose content, gel consistency, and gelatinization temperature—correlate with one another, but the underlying mechanism of these properties remains unclear. Through an association analysis approach, we found that genes related to starch synthesis cooperate with each other to form a fine regulating network that controls the eating and cooking quality and defines the correlation among these three properties. Genetic transformation results verified the association findings and also suggested the possibility of developing elite cultivars through modification with selected major and/or minor starch synthesis-related genes.</jats:p>
収録刊行物
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- Proceedings of the National Academy of Sciences
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Proceedings of the National Academy of Sciences 106 (51), 21760-21765, 2009-12-22
Proceedings of the National Academy of Sciences