J Integr Plant Biol. ›› 2011, Vol. 53 ›› Issue (9): 756-765.DOI: 10.1111/j.1744-7909.2011.01065.x

Special Issue: Rice Genomics and Agriculture

• Molecular Physiology • Previous Articles    

ALK, The Key Gene for Gelatinization Temperature, is a Modifier Gene for Gel Consistency in Rice

Zhenyu Gao1, Dali Zeng1, Fangmin Cheng4, Zhixi Tian2, Longbiao Guo1, Yan Su1, Meixian Yan1, Hua Jiang1, Guojun Dong1, Yuchen Huang3, Bin Han3, Jiayang Li2 and Qian Qian1*   

  1. 1State Key Laboratory of Rice Biology, China National Rice Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310006, China
    2State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China
    3National Center for Gene Research, Chinese Academy of Sciences, Shanghai 200233, China
    4Department of Agronomy, Huajia Chi Campus, Zhejiang University, Hangzhou 310029, China
  • Received:2011-04-24 Accepted:2011-06-25 Published:2011-06-28
  • About author:*Corresponding author. Tel: +86 571 63370537; Fax: +86 571 63370389; E-mail: qianqian188@hotmail.com

Abstract:

Gelatinization temperature (GT) is an important parameter in evaluating the cooking and eating quality of rice. Indeed, the phenotype, biochemistry and inheritance of GT have been widely studied in recent times. Previous map-based cloning revealed that GT was controlled by ALK gene, which encodes a putative soluble starch synthase II-3. Complementation vector and RNAi vector were constructed and transformed into Nipponbare mediated by Agrobacterium. Phenotypic and molecular analyses of transgenic lines provided direct evidence for ALK as a key gene for GT. Meanwhile, amylose content, gel consistency and pasting properties were also affected in transgenic lines. Two of four nonsynonymous single nucleotide polymorphisms in coding sequence of ALK were identified as essential for GT. Based on the single nucleotide polymorphisms (SNPs), two new sets of SNP markers combined with one cleaved amplified polymorphic sequence marker were developed for application in rice quality breeding.

Gao Z, Zeng D, Cheng F, Tian Z, Guo L, Su Y, Yan M, Jiang H, Dong G, Huang Y, Han B, Li J, Qian Q (2011) ALK, the key gene for gelatinization temperature, is a modifier gene for gel consistency in rice. J. Integr. Plant Biol. 53(9), 756–765.

Key words: ALK, gelatinization temperature, gel consistency, rice

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