山西农业大学学报（自然科学版）2019，Vol.39Issue(5)：1-9,9.DOI:10.13842／j.cnki.issn1671-8151.201902009
基于米色、转录分析探究谷子食味差异
Grain color of foxtail millet impact the eating quality determined with transcriptomic technology
摘要
Abstract
[Objective] T he grain color of foxtail millet (Setariaitalica) is various but usually pale yellow .In the present study ,12 foxtail millet varieties with different gain colors were selected and their grains were investigated to under-stand the relationship between grain color and eating quality .[M ethods] T he grain color was measured by non-contact spectrophotometer and determined by b * value .At the same time ,the appearance of raw grains ,the color of millet congee ,oil content ,stickiness ,integrity of grains ,and the eating quality of millet congee were evaluated ,from w hich two representative varieties were selected and transcriptome of two varieties were analyzed .[Results ] T he results showed that the average b* value of JG21 was the largest ,while that of NMB was the smallest among 12 foxtail millet varieties .Eating quality evaluation determined the highest and lowest scores for JG 21 and NMB ,respectively .[Conclu-sion] T he study indicated that grain color of foxtail millet impact eating quality ,and the different expression of genes related to grain filling stage S4 of JG21 and NMB might contribute to the difference of two millet varieties .关键词
米色/食味品质/差异表达基因/表达差异分析Key words
Beige/Edibility quality/Differentially expressed gene/Expression difference analysis分类
农业科技引用本文复制引用
Li Xukai,Hu Mengmeng,Zhang YiRu,Jiang Jinxia,Han Yuanhuai..基于米色、转录分析探究谷子食味差异[J].山西农业大学学报（自然科学版）,2019,39(5):1-9,9.基金项目
山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201738) （SXYBKY201738）
山西农业大学科技创新基金(2017YJ27) （2017YJ27）
山西省重点研发项目(201703D211008) （201703D211008）
山西农谷项目(SXNGJSKYZX201701(～06)) （SXNGJSKYZX201701(～06）
