谷子Waxy基因等位变异及对蒸煮食味品质的影响

项目名称： 谷子Waxy基因等位变异及对蒸煮食味品质的影响

项目编号： No.31260328

项目类型： 地区科学基金项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 郭世华

作者单位： 内蒙古农业大学

项目金额： 48万元

中文摘要： 谷子是我国的特色作物，产量占世界的80%，谷子品质对谷子产业化开发具有重要决定作用。国内在谷子营养品质、蒸煮食味品质、雄性不育系创制与杂优利用、遗传多样性和功能基因组等方面进行了大量研究，但未见有关Waxy基因等位变异及对小米蒸煮食味品质影响的报道。本项目以我国不同生态区春谷和夏谷为材料，进行直链淀粉含量变异分析；采用RT-PCR和PCR技术，开展Waxy基因反转录表达分析和基因组DNA插入突变序列检测；利用单核苷酸扩增多态性（SNAP）分子标记对Waxy基因进行单倍型和遗传多样性分析；剖析Waxy基因等位变异对小米品质与淀粉粘滞特性的影响。旨在为我国特色农作物开发提供新材料和新技术，为内蒙古自治区谷子新品种选育奠定理论和实验基础。

中文关键词： 谷子；waxy 基因；SNPs；品质；变异

英文摘要： Foxtail millet is the special crop in China. Its output is about the 80% of total world millet production. Millet quality plays an important decisive role in industrialization development.Millet nutritional, cooking and eating quality, male sterile line used for heterosis, genetic diversity and functional genomics were studied, but not reported in waxy alleles variation associated with their cooking and eating quality in China. Foxtail millet cultivars and lines from Chinese different ecological regions will be used to analyse variation of amylose content. Reverse transcription expression and insertional mutation sequences of waxy genes will be detected by RT-PCR and PCR technology,respectively. Haplotypes and genetic diversity will be evaluated by using single nucleotide amplified polymorphism molecular markers. The effect of the waxy alleles variation on millet quality and starch viscosity characteristics will be analysed. The aim of this project is to provide new material and technology for Chinese special crop development, and obtain further basic theoretical and experimental foundation for new foxtail millet cultivars breeding in Inner Mongolia Autonomous Region.

英文关键词： foxtail millet；waxy gene；SNPs；quality；variations