水稻(Oryza sativa L.)是世界上主要的糧食作物,世界上一半以上的人口以水稻為每日主食。近年來,稻米的蒸煮食味品質(zhì)受到持續(xù)關(guān)注。為揭示其遺傳機(jī)理,利用粳稻品種日本晴(NIP)和秈稻品種中嘉早17(YK17)構(gòu)建的重組自交系(RIL)群體為研究材料,分別種植于杭州、海南等三種環(huán)境下,分析了控制直鏈淀粉含量(AC)、膠稠度(GC)、糊化溫度(GT)和蛋白質(zhì)含量(PC)以及四種分類蛋白谷蛋白(GLU)、球蛋白(GLOB)、醇溶蛋白(PRO)、清蛋白(ALB)含量的QTLs。總之,對稻米蒸煮食用品質(zhì)(ECQs)的表型和遺傳基礎(chǔ)研究具有重要意義。本研究獲得的主要結(jié)果如下:1.在除8、10和12染色體外,共檢測到33個(gè)控制AC,GC,GT和PC主效QTLs(M-QTL),單個(gè)QTL解釋了1.56-89.51%的表型變異。2.在三種環(huán)境條件下均能檢測到的ECQ相關(guān)QTLs有15個(gè)。其中大多數(shù)檢測到的QTLs都位于標(biāo)記RM7158-RM3414區(qū)間內(nèi),該區(qū)間包含Waxy(Wx)基因和ALK基因,對ECQs起主要決定作用。3.4個(gè)QTLs(qAC6,qGT6.2,qPC6和qPC7)被檢測到...

【文章頁數(shù)】：102 頁

【學(xué)位級別】：博士

【文章目錄】：
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



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