富含抗性淀粉水稻突变体的淀粉特性  

Starch Properties of Rice Mutant Enriched with Resistant Starch

作　　者：杨朝柱 李春寿[2] 舒小丽[1] 张志转 张磊 赵海军[1] 马传喜[3] 吴殿星[1] 

机构地区：[1]浙江大学水稻生物学国家重点实验室,浙江杭州310029 [2]浙江省农业科学院作物与核技术研究所,浙江杭州310021 [3]安徽农业大学农学系,安徽合肥230036

出　　处：《中国水稻科学》2005年第6期516-520,共5页Chinese Journal of Rice Science

基　　金：浙江省重大科技项目(0406);国际原子能机构项目(CRPNo.120609/R0);浙江新安生物技术有限公司资助项目。

摘　　要：从杂交水稻优异恢复系R7954诱变筛选了1个富含抗性淀粉的突变体RS111。该突变体热米饭中抗性淀粉的含量高达7.0%,是其野生型的2.4倍。突变体的淀粉颗粒形态、DSC和多晶衍射的曲线和参数与野生型明显不同,表现为淀粉颗粒大小较为一致,圆形和卵形淀粉颗粒所占比率较高,溶晶起始温度(TO)、最高温度(TP)、回落温度(TC)、焓变(ΔHGEL)及结晶度更低。突变体的表观直链淀粉、粗脂肪和粗纤维的含量显著提高。The rice mutant enriched with resistant starch （RS）, described as RSlll, was induced from the elite hybrid rice restorer line R7954. The RS content in the hot cooked rice of the mutant was as high as 7.0%, 2.4 times higher than that in the wild type. Obvious differences in starch granule morphology, curve and parameters of DSC and X-ray diffraction were observed between the mutant and the wild type. The mutant was characterized by relatively identical starch granule size, high er rate of roundand oval shaped starch granules, lower onset temperature （To）, peak temperature （Tp）, final temperature （Tc） and enthalpy of gelatinization （AHGEL）. The crude lipid, crude fiber and apparent amylose contents in the mutant were enhanced significantly compared to those in the wild type.

关 键 词：水稻 抗性淀粉 突变体 淀粉颗粒 

分 类 号：S511[农业科学—作物学]