Rice is good or bad to eat "ancestral genes" in the right words

whether rice can be better eaten may be determined by an "ancestral gene". A new study by Liu Qiaoquan, a professor at Yangzhou University's School of Agriculture, reveals the molecular genetic mechanisms associated with Wxlv, the ancestral alleometan that controls rice cooking and taste quality, and provides important genetic resources and technical support for rice cooking and taste quality improvement. The results were published online in Molecular Plants.
of straight-chain starch is the most important measure of rice quality, and straight-chain starch is catalyzed by Wx gene-coded starch particles combined with starch synthase. Scientists have previously cloned several Wx allethons in cultivated rice and widely used them, but the evolution and differentiation between them is unclear. This time, Liu Qiaoquan's team successfully cloned the ancestral allegen Wxlv and clarified the evolutionary relationship between the different Wx allethons in cultivated rice.
study found that rice carrying Wxlv contained more short- and medium-chain molecular weight of straight-chain starch, manifested in high straight-chain starch content and low starch sticky properties, rice taste and taste is poor. Most of the excellent allegment genes in the cultivated rice at the time retained the functional bits of Wxlv, which can be used for the cultivation of good food-flavored rice by modifying the functional bits.
that Wxlv is basically the same as Wx gene sequence and function in wild rice and belongs to ancestral genes in evolution. Some autumn rice and a few indica varieties in cultivated rice carry Wxlv allethon genes, while other Wx allethotion variants in cultivated rice are derived from their evolution or artificial selection.