GBSSI mutant protein based on gene editing technology and application thereof in plant breeding

A gene editing and mutation technology, which can be applied in applications, plant products, genetic engineering, etc., can solve problems such as laboriousness, affecting Wx gene activity, and many uncertain factors
CN112760304APending Publication Date: 2021-05-07SHANGHAI NORMAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
SHANGHAI NORMAL UNIVERSITY
Publication Date
2021-05-07

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Abstract

The invention discloses a rice amylose synthase GBSSI mutant protein, a coding gene thereof and an application of the GBSSI mutant protein in breeding. An amino acid sequence of the GBSSI mutant protein has the following mutations that the 178th amino acid of the corresponding rice GBSSI amino acid sequence is mutated. The invention also discloses a breeding method for creating rice with amylose content of about 5% by gene editing. A CRISPR / Cas9 gene editing technology is utilized to carry out site-directed mutagenesis on a Waxy gene, a new material without a Cas9 element can be obtained in a T1 generation through offspring screening, and basic agronomic characters of the new material are not obviously changed compared with those of a wild type. Compared with traditional chemical mutation breeding, cross breeding and other means, a gene editing oriented improved molecular breeding technology has the advantages of high efficiency, accuracy and the like, the breeding efficiency is greatly improved, and the breeding process is accelerated.
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Description

technical field

[0001] The invention relates to the fields of rice genetic breeding and waxy quality improvement, in particular, the invention relates to a GBSSI mutant protein based on gene editing technology and its application in plant breeding. Background technique

[0002] Rice is an important food crop. With the improvement of people's living standards, the demand for high-quality rice varieties has further increased. The amylose content of rice affects the waxiness of rice, which in turn affects the variety and taste of rice. The gelatinization temperature of high-amylose rice is higher, the gelatinous consistency is reduced, and the viscosity, gloss and softness of cooked rice are relatively poor; the rice with low-amylose content has crystal grains and a soft taste after cooking, so Much favored by people. Therefore, improving rice quality by reducing the amylose content in rice has always been the goal of breeders.

[0003] Amylose in rice is mainly catalyzed by...

Claims

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