AUTHOR=Zhang Ouling , Liang Cheng , Yang Bowen , You Hui , Xu Liang , Chen Yongjun , Xiang Xunchao 

TITLE=Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice

JOURNAL=Frontiers in Plant Science

VOLUME=12

YEAR=2021

URL=https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2021.707992

DOI=10.3389/fpls.2021.707992

ISSN=1664-462X

ABSTRACT=<p>Glutinous rice (<italic>Oryza sativa</italic> L.) quality includes thermal properties, retrogradation and pasting viscosity properties, and so on, which have little or no amylose. However, the genetic network regulation of different quality indices has not been systematically studied. The aim was to investigate the relationship between starch synthesis-related genes (SSRGs) and the physicochemical properties of glutinous rice by targeted-gene association analysis (TGAS). The genotypes of 17 SSRGs were analyzed using 46 gene-specific molecular markers in 63 glutinous rice accessions. TGAS and gene interactions analysis indicated that <italic>soluble starch synthase</italic> (<italic>SS</italic>) <italic>IIa, SSI, starch branching enzyme</italic> (<italic>BE</italic>) <italic>IIa</italic>, and <italic>pullulanase</italic> (<italic>PUL</italic>) had significant genetic effects on glutinous rice quality. <italic>SSI</italic> and <italic>SSIIa</italic> were the major genes that regulated thermal properties and retrogradation properties (RP). <italic>PUL</italic> was central in the regulation of gel consistency (GC), and it participated in the regulation of pasting viscosity parameters (PVP) except for the pasting time and the pasting temperature. <italic>BEIIb, ISA1, SSIVb, BEIIa, SSIVa</italic>, and their interactions with <italic>SSIIa</italic> regulated gelatinization temperature (GT) and PVP. The starch properties of glutinous rice are mainly controlled by <italic>SSIIa, SSI, PUL</italic>, and their interactions, but <italic>SSIIa</italic> is central among them. These findings indicate that starch properties in glutinous rice have a complex genetic system. It provides crucial information for promoting glutinous rice quality.</p>