New wx allele in rice and its application in breeding

Abstract

The present invention relates to a new Wx allele, in the wild-type allele Wx lv On the basis of , the G in the first position of the first intron is replaced by T, and the tyrosine in the 224th position of the translated peptide chain is replaced by serine, the allele Wx lv The sequence of is shown in SEQ ID NO: 2; it also relates to the application of the above-mentioned new Wx allele in cereal breeding. This allele can impart different appearance and eating qualities to rice, including transparency, amylose content, gel consistency, gelatinization temperature, and viscosity. Wx can be introduced by cross breeding la Alleles, or introduced into Wx by genetic manipulation la alleles or site-directed mutation of other types of alleles into Wx la Alleles, changing the appearance and eating quality of rice, optimizing rice varieties. This Wx allele is also expected to be used in other grains with similar metabolic pathways, such as wheat, corn, etc.

Description

technical field [0001] The invention relates to the field of rice molecular breeding, and more particularly relates to a new rice Wx allele and its effect in breeding. Background technique [0002] Rice is one of the world's most important cereals, the staple food for more than one-third of the world's population. With economic development and improvement of living standards, rice quality has become an important factor in rice production, affecting its market value and farmers' income. Therefore, some scientists have proposed the concept of green super rice, aiming to develop environmentally friendly rice varieties with high yield and good quality. Refined white rice is the main commodity form of rice, and its appearance and taste are the characteristics most valued by consumers. The appearance quality is mainly determined by the shape and transparency of the grain, while the eating quality is affected by several physicochemical characteristics, including amylose content (...

AI Technical Summary

Problems solved by technology

[0004] Despite the above and other studies, the relationship between eating quality and taste of rice and their genetic basis remain unclear

Sensory testing is a way to directly evaluate the taste of rice, however this method cannot be used for breeding and most other research because the method requires many expert tasters and large quantities of consistent rice

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