Progress in studies on inheritance and improvement of rice starch quality

Chinese. 本文介绍了稻米淀粉品质性状的含义和主要内容,较全面地总结了直链淀粉含量、糊化温度、胶稠度、RVA谱、支链淀粉结构、淀粉膨胀体积以及淀粉凝胶的质构和老化特性等性状的遗传研究进展。总结了淀粉品质与其它品质性状与农艺性状的遗传相关性,环境条件（灌浆结实期气温）及基因型×环境互作效应对稻米淀粉品质的影响,及分子辅助选择与基因工程技术改良稻米淀粉品质的研究进展。今后淀粉品质研究应集中在淀粉品质相关性状形成的基因网络解析、淀粉基因分子标记挖掘、淀粉品质的多基因聚合育种及淀粉品质分子设计的数据库建设。通过应用基础研究以及相关技术集成,特别是分子设计（聚合）育种技术的实践,有望培育出淀粉品质符合市场要求的优良品种。

English. Milled rice （Oryza sativa L.） is composed of approximately ninty percent of starch. The properties of starch have considerable effects on palatability and consumer acceptability of cooked rice and processed foods. This review firstly introduced the parameters and their relation to rice quality. Then, the current progress in the studies on the genetic basis of apparent amylose content, gelatinization temperature, gel consistency, rapid vis- co-analyser （RVA） viscosity profiles, amylopectin structure, swelling properties, gel texture and retrogradation properties were reviewed. The interrelation between starch qualities and other quality traits and agronomic traits, and effects of environment and genotype by environment interaction on starch quality were summarized. Rice improvement using molecular marker-assisted selection and genetic engineering were also summarized. Finally, fu- ture works were put forward on the genetic network for starch quality related traits, gene markers mining for starch quality, rice improvement by pyramiding of multiple genes and construction of database for molecular design. Through the application-directed studies and breeding practices, market-oriented new varieties with good starch quality will be bred in the near future.