中文摘要：

在米饭谷物内乳的淀粉的性质是为米饭质量的一个很重要的决定因素，并且为米饭质量改进在 high-yielding 米饭变化理解与淀粉合成有关的基因的基因效果是必要的。物理化学的性质(例如，直链淀粉内容，胶化一致性，和 RVA 介绍) 在 53 个米饭变化上被估计，包括某些典型 indica/japonica 陆地赛跑和某些 high-yielding 现代变化。并且为 Sbel 的分子的标记， Sbe3 根据在米饭亚种 indica 和装饰用的梨树之间的顺序差异发展了，和 PCR-Acc 我为 Wx 基因的标记被用来调查 53 米饭栽培变种的遗传型。结果证明为 Wx 的发达分子的标记， Sbel， Sbe3 能在三 loci 区分 indica 或装饰用的梨树等位基因。在所有 53 米饭栽培变种之中，当 Sbel， Sbe3，和 Wx loci 一起被考虑时，六遗传型被观察，当 WxiSbeljSbe3i 和 WxiSbeljSbe3i 的遗传型是不在的时。为了探索三基因的基因效果，特别为淀粉分叉酶基因， ANOVA 和多重比较分析被进行。结果证明有不同遗传型的米饭栽培变种展出了不同显型，包括直链淀粉内容，胶化一致性和某些 RVA 特征，并且在六遗传型之中的重要差别被观察。这三基因随机在米饭变化开发的进程期间重新结合，这被结束。并且在三基因 loci 的 indica 和装饰用的梨树等位基因的基因效果是不同的，哪个， Wx 基因在决定淀粉性质起一个主要作用，列在后面由 Sbel 和 Sbe3，和在不同背景的 Sbel 和 Sbe3 的基因效果(Wxi， Wxj ) 是不同的。结果为米饭提供了线索好优秀变化开发，和分子的标记将在米饭的质量受益到改进。

英文摘要：

The property of starch in rice grain endosperm is a very important determinant for rice quality, and it is essential to understand the genetic effect of the genes related to starch synthesis in high-yielding rice varieties for rice quality improvement. The physicochemical properties （e.g., amylose content, gel consistency, and RVA profile） were assessed on 53 rice varieties, including certain typical indica/japonica landraces and certain high-yielding modern varieties. And molecular markers for Sbel, Sbe3 developed on the basis of sequence diversities between the rice subspecies indica and japonica, together with PCR-Acc I marker for Wx gene were used to investigate the genotypes of 53 rice cultivars. The result showed that the developed molecular markers for Wx, Sbel, Sbe3 could distinguish indica or japonica alleles at three loci. Among all the 53 rice cultivars, six genotypes were observed when Sbel, Sbe3, and Wx loci were considered together, while the genotypes of WxiSbelJSbe3i and WxiSbelJSbe3J were absent. In order to explore the genetic effects of the three genes, especially for starch branching enzyme genes, ANOVA and multiple comparison analysis were conducted. The results showed that rice cultivars with different genotypes exhibited different phenotypes, including amylose content, gel consistency and certain RVA characteristics, and the significant differences among the six genotypes were observed. It was concluded that these three genes had randomly recombined during the process of the rice variety development. And the genetic effects of indica and japonica alleles at three gene loci were different, of which, Wx gene plays a major role in determining the starch properties, followed by Sbel and Sbe3, and the genetic effects of Sbel and Sbe3 in different backgrounds （Wx~, WxJ） are different. The results have provided a clue for rice good quality variety development, and the molecular markers will benefit to the improvement in quality of rice.