中文摘要：

为了研究PUL基因的变异对稻米蒸煮食味品质的影响，分别以籼稻品种桂朝2号和粳型糯稻品种苏御糯互为供体和轮回亲本，通过分子标记辅助选择，经过多代回交构建了PUL基因的近等基因系，分析了各近等基因系和轮回亲本的蒸煮品质指标。结果表明，近等基因系与轮回亲本在直链淀粉含量、胶稠度和淀粉晶体结构等指标上没有显著差异，而淀粉的热力学特性和淀粉黏滞性等指标存在显著的变化。说明PUL基因是影响稻米蒸煮品质的重要基因之一。来源于籼稻桂朝2号和粳稻苏御糯的PUL等位基因在功能上已经发生明显的分化。本研究中基于PUL基因序列差异设计的分子标记可以直接用于水稻品质的改良。

英文摘要：

In order to investigate the genetic effect of allelic variation of PUL gene on rice cooking and eating quality, two sets of near-isogenic lines for PUL gene were successfully developed, using an indica variety Guichao 2 and a japonica glutinous variety Suyunuo to make a cross, and then the backcrossing for several generations with two parents, respectively. For each generation, the target plants were selected under the help of the gene specific STS marker on PUL gene. Furthermore, the cooking and eating quality was measured in two sets of NIL as well as their parents. The results indicated that, the NILs did not alter significantly with respect to amylose content, gel consistency and the starch crystalline structure when compared to their recurrent parents; in the contrast, the significant differences were observed between NILs and their recurrent parents with respect to starch paste viscosity and starch thermal property. Hence, it can be concluded that PUL gene plays an important role in determining rice grain cooking and eating quality. Functional differentiation occurred in PUL locus between indica variety Guichao 2 and japonica variety Suyunuo. The gene specific molecular markers on PUL gene developed on the basis of genomic sequence diversity could be directly applied in rice breeding for quality.