Differences in Starch Chain Length Distribution and Structure Characteristics of Early-Indica Rice Under Different Temperature Treatments During Grain-Filling  

作　　者：ZHONGLian-jin CHENGFang-min ZHANGGuo-ping SUNZong-xiu 

机构地区：[1]CollegeofAgricultureandBiotechnology,ZhejiangUniversity,Hangzhou310029,P.R.China [2]CollegeofAgricultureandBiotechnology,ZhejiangUniversity,Hangzhou310029,P.R.China／／SchoolofLifeSciences,WenzhouMedicalCollege,Wenzhou325035,P.R.China [3]StateKeyLaboratoryofRiceBiology,ChinaNationalRiceResearchInstitute,Hangzou310006,P.R.China

出　　处：《Agricultural Sciences in China》2005年第1期21-25,共5页中国农业科学（英文版）

基　　金：the National Natural Science Foundation of China(NSFC)(39803250 and 30070435).

摘　　要：Effects of temperature during grain-filling on chain length distribution and structure characteristics of 4 early-seasonindica rice cultivars were investigated under the environment-controlled conditions. The plants at flowering stage weresubjected to two temperature treatments until maturity (the mean dairy air temperature, 22 and 32C for optimum temperaturetreatment and high temperature treatment, respectively). The result showed that high temperature during grain-fillingsignificantly decreased the long B-chain content and increased the intermediate B-chain content. But the effect of hightemperature on other starch chains appeared to be cultivar-dependant. The crystalline characteristics of rice starch werealso affected by temperature during grain-filling. The intensity at 18 2q of X-ray diffraction pattern of rice samples underhigh temperature was higher than those under optimum temperature, though all rice starches performed A-crystallinetype. Moreover, the intensity at 18 2q was positive correlation with intermediate B-chain content and negative correlationwith long B-chain content.Effects of temperature during grain-filling on chain length distribution and structure characteristics of 4 early-seasonindica rice cultivars were investigated under the environment-controlled conditions. The plants at flowering stage weresubjected to two temperature treatments until maturity (the mean dairy air temperature, 22 and 32C for optimum temperaturetreatment and high temperature treatment, respectively). The result showed that high temperature during grain-fillingsignificantly decreased the long B-chain content and increased the intermediate B-chain content. But the effect of hightemperature on other starch chains appeared to be cultivar-dependant. The crystalline characteristics of rice starch werealso affected by temperature during grain-filling. The intensity at 18 2q of X-ray diffraction pattern of rice samples underhigh temperature was higher than those under optimum temperature, though all rice starches performed A-crystallinetype. Moreover, the intensity at 18 2q was positive correlation with intermediate B-chain content and negative correlationwith long B-chain content.

关 键 词：Rice (Oryza sativa L.) Temperature STARCH Chain length distribution Crystalline structure 

分 类 号：S511[农业科学—作物学]