Breeding of rice strain with different combinations of <i>Wx</i> and <i>ALK</i> genes assisted by molecular markers

FU Aoqiu; OU Xuhua; YANG Xueli; ZHANG Siqi; ZHOU Hua; GUO Tao; YANG Guili; LIU Yongzhu

doi:10.7671/j.issn.1001-411X.202402016

Journal of South China Agricultural University > 2025 > Accepted Manuscript > DOI: 10.7671/j.issn.1001-411X.202402016

FU Aoqiu, OU Xuhua, YANG Xueli, et al. Breeding of rice strain with different combinations of Wx and ALK genes assisted by molecular markers[J]. Journal of South China Agricultural University, 2025, 46(0): 1-11. DOI: 10.7671/j.issn.1001-411X.202402016

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Breeding of rice strain with different combinations of Wx and ALK genes assisted by molecular markers

FU Aoqiu^1,,
OU Xuhua¹,
YANG Xueli¹,
ZHANG Siqi¹,
ZHOU Hua³,
GUO Tao¹,
YANG Guili^{1, 2, ,},
LIU Yongzhu^1, ,

1.
National Engineering Technology Research Center of Plant Space Breeding, Guangzhou 510642, China
2.
Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming 525000, China
3.
Life Science and Technology Center, China Seed Group Co., Ltd., Wuhan 430070, China

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Abstract

Abstract

Objective
Wx and ALK are two major genes affecting rice eating and cooking quality, and their allelic combinations have different effects on rice taste quality. To breed rice strains with different Wx and ALK allelic combinations assisted by molecular markers, and meet people’s needs for various taste and uses.
Method
‘Hangxiangsimiao 3’ was used as the donor parent, and ‘Huahangtezhan’ and ‘Hangjuxiangsimiao’ were used as the backcross parent respectively, to construct BC₁F₄ populations. Various Wx and ALK combinations were screened with molecular markers. Meanwhile, the rice quality traits of the candidate lines were analyzed.
Result
Three candidate lines were selected from ‘Huahangtezhan’ backcross offspring, two of which carried Wx^bALK^c and one carried Wx^aALK^c. Fourteen candidate lines were selected from ‘Hangjuxiangsimiao’ backcross offspring, five of which carried Wx^bALK^c and nine carried Wx^bALK^b. Compared with the lines with Wx^bALK^b, the lines with Wx^bALK^c had similar amylose content, but higher gel consistency and breakdown, and lower setback viscosity, which made their taste soft and smooth. One line with Wx^aALK^c not only had high amylose content (32.33%) but also high gel consistency, which was suitable for special applications such as rice flour processing.
Conclusion
In this study, total 17 rice lines with different combinations of Wx and ALK are screened out and bred using molecular markers. These candidate lines have different cooking and eating qualities, and also have multiple uses, providing a material basis for breeding of new rice strains which meet people’s diversified needs for various taste and uses in the future.
- Wx gene,
- ALK gene,
- Oryza sativa L.,
- Rice grain quality,
- Molecular marker assisted selection

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References

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Breeding of rice strain with different combinations of Wx and ALK genes assisted by molecular markers

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