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Amylose content is a key determinant of eating quality of rice. With the characteristics offluffy texture, glossy appearance when cooked, remaining soft when cooled and excellentpuffing ability, the low-amylose rice with amylose content 5-15% could be served as not onlycooked rice directly, but also good material for convenience, mixed rice and puffing foods.Current status on characterization, inheritance, molecular mechanism and breeding of low-amylose content rice was reviewed in this paper, strategy of related researches in the era ofglymics was mainly discussed furthermore. The future research should focus on screening andenhancing the germplasm, further elucidating the molecular mechanism on mutation of lowamylose content, utilizing the genes independent of Wx on low-amylose content rice breedingprogram, and developing high quality functional rice cultivars for special usage throughpyramiding low amylose gene and other special quality genes.
Amylose content is a key determinant of eating quality of rice. With the characteristics offluffy texture, glossy appearance when cooked, remaining soft when cooled and excellentuffing ability, the low-amylose rice with amylose content 5-15% could be served as not only uncooked rice directly, but also good material for convenience, mixed rice and puffing foods.Current status on characterization, inheritance, molecular mechanism and breeding of low-amylose content rice was reviewed in this paper, strategy of related researches in the era ofglymics was discussed below The future research should focus on screening andenhancing the germplasm, further elucidating the molecular mechanism on mutation of lowamylose content, utilizing the genes independent of Wx on low-amylose content rice breeding program, and developing high quality functional rice cultivars for special usage through pyramiding low amylose gene and other special quality genes.