糊化温度是仅次于直链淀粉含量的评价水稻稻米蒸煮品质的重要指标,许多文献报道,糊化温度受一主效基因控制,采用图位克隆法分离克隆了水稻糊化温度基因(ALK),序列分析表明其编码可溶性淀粉合酶Ⅱ,进一步比较不同品种间该基因DNA序列与碱消法分析结果,推测出ALK基因编码区内的碱基替换可能引起了支链淀粉晶体层结构的改变,从而导致糊化温度的变化。 Gelatinization temperature is second only to amylose content to evaluate the quality of rice cooking an important indicator of the quality of many reported in the literature, the gelatinization temperature is controlled by a major gene, using map-based cloning method of cloning rice gelatinization temperature gene (ALK ), Sequence analysis showed that it encoded soluble starch synthase II, and further comparison of different varieties of the gene DNA sequence and base elimination analysis, speculated that ALK gene coding region base substitution may cause the amylopectin crystal layer structure Change, resulting in changes in gelatinization temperature.