Association analysis of sorghum quality and their starch synthesis genes SSIIa、Wx、Ae1
Date Issued
2012
Date
2012
Author(s)
Wu, Sih-Pei
Abstract
Sorghum is rich in starch content, the starch quality contributes to its nutritional value and processing attributes tremendously. In this study, seven varieties of soghum were collected for analysis in their starch content, amylose content, pasting properties, thousand grain weight, and grain size. To identify the correlation of gene variation and the phenotype in starch content, genes including soluble starch synthases (SSIIa), granule-bound starch synthase (Wx) and starch branching enzyme (Ae1) were chosen for association analysis using statistical software. A total of 9 polymorphisms in SSIIa and 7 polymorphisms in Wx were identified, which were greatly associated with starch pasting properties. A total of 29 polymorphisms in two fragments of Ae1 were identified. Single nucleotide polymorphisms(SNP) and InDel in Ae1 were found associated with gelatinization temperature, which with a difference of 9.4℃ in gelatinization temperature. One SNP in non-coding region of Ae1 were found associated with amylase content (p<0.05), inferred deletion of a adenine base would cause a decrease in non-branching starch. The polymorphism we identified in this study may provide a genetic explanation to variation in sorghum starch properties.
Subjects
sorghum
amylose
association study
single nucleotide polymorphism
gelatinization temperature
Type
thesis
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