High-Efficiency Reduction of Rice Amylose Content via CRISPR/Cas9-Mediated Base Editing

被引：0

作者：

LI He ^{[1
]}

LI Xiufeng ^{[2
]}

XU Yang ^{[3
]}

LIU Hualong ^{[4
]}

HE Mingliang ^{[2
]}

TIAN Xiaojie ^{[2
]}

WANG Zhenyu ^{[2
]}

WU Xiuju ^{[1
]}

BU Qingyun ^{[2
]}

YANG Jie ^{[3
]}

机构：

[1] College of Life Science, Northeast Agricultural University

[2] Northeast Institute of Geography and Agroecology, Key Laboratory of Soybean Molecular Design Breeding, Chinese Academy of Sciences

[3] Institute of Food Crops, Jiangsu Academy of Agricultural Sciences

[4] Rice Research Institute, College of Agriculture, Northeast Agricultural

来源：

Rice Science | 2020年 / 27卷 / 06期

关键词：

D O I：

暂无

中图分类号：

S511 [稻]; Q943.2 [植物基因工程];

学科分类号：

摘要：

<正>Rice is a staple food for more than half of the human population. It has been estimated that by 2030, rice production must increase by 40%to meet the growing demand (Khush,2005). In addition, with the improvement of people’s living standards, the demand for elite rice with better eating and cooking quality (ECQ) is increasing. ECQ is determined by several factors, including amylose content (AC), gel consistency(GC), gelatinization temperature (GT) and viscosity, where AC is the predominant factor (Juliano, 1998).

引用

页码：445 / 448

页数：4

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