Quantitative genetic basis of gelatinization temperature of rice

Gelatinization temperature of rice starch plays an important role in grain quality. We mapped eight loci responsible for the gelatinization parameters of rice: onset temperature (T-o), peak temperature (T-p), conclusion tempe rature (T-c) and enthalpy (DeltaH) using a population of 242 recombinant in bred lines (RIL). Eight quantitative trait loci (QTL) were mapped onto the chromosome regions where starch-synthesis related genes are located. The Wx gene (granule-bound starch synthase [GBSS]), and the region of chromosome li played major roles in gelatinization trait determination; and other loci were starch-branching enzyme (SBE) genes that modify the two major loci by epistasis. High-level interactions were also detected indicating a trans m ode of action of the genes. The genetic basis for these parameters was cons istent with the relationship between the thermal properties and the structu re of the starch granule. This information can be helpful for the improveme nt of starch-producing crops, including the improvement of rice grain quali ty, both for food and industrial uses.