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

作     者：Li He Li Xiufeng Xu Yang Liu Hualong He Mingliang Tian Xiaojie Wang Zhenyu Wu Xiuju Bu Qingyun Yang Jie LI He;LI Xiufeng;Xu Yang;LIU Hualong;HE Mingliang;TIAN Xiaojie;WANG Zhenyu;Wu Xiuju;Bu Qingyun;YANG Jie

作者机构：College of Life ScienceNortheast Agricultural UniversityHarbin 150030China Northeast Institute of Geography and AgroecologyKey Laboratory of Soybean Molecular Design BreedingChinese Academy of SciencesHarbin 150081China Institute of Food CropsJiangsu Academy of Agricultural SciencesNanjing 210014China Rice Research InstituteCollege of AgricultureNortheast Agricultural UniversityHarbin 150030China 

出 版 物：《Rice science》 (水稻科学（英文版）)

年 卷 期：2020年第27卷第6期

页      面：445-448页

核心收录：

学科分类：0710[理学-生物学] 07[理学] 09[农学] 071007[理学-遗传学] 0901[农学-作物学] 090102[农学-作物遗传育种] 

基　　金：supported by the National Transgenic Science and Technology Program 国家973计划 国家自然科学基金 Key Research and Development Program of Jiangsu Province Natural Science Foundation of Heilongjiang 

主　　题：CRISPR/Cas9 elite cooking 

摘      要：Rice is a staple food for more than half of the human *** 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 *** 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).