Abstract
Pullulanase (PUL) is a type of starch debranching enzymes involved in starch biosynthesis. To test the effect of PUL allelic variation on cooking and eating qualities in rice ( Oryza sativa L.), 2 sets of near-isogenic lines (NILs) for PUL gene were developed by crossing and backcrossing Guichao 2 ( indica) and Suyunuo ( japonica glutinous) and selected with the help of the gene-specific STS marker on PUL gene. The NILs had no significant differences in amylose content, gel consistency, and starch crystalline structure compared with their corresponding recurrent parents. In contrast, the starch paste viscosity and starch thermal property changed obviously between the NILs and their recurrent parents. It was concluded that PUL gene plays an important role in determining rice grain cooking and eating qualities, and functional differentiation occurred at the PUL locus between indica variety Guichao 2 and japonica variety Suyunuo. The gene-specific molecular marker for PUL gene developed on the basis of genomic sequence diversity could be directly applied in rice good quality breeding program.
Published Version
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