米粉专用稻稻米直链淀粉含量的化学调控  

Chemical regulation on grain amylose content of noodle rice

作　　者：吴成春[1] 李合松[1] 王学华[2] 蔺万煌[1] 刘莉莉[1] 马绪亮[1] 

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128 [2]湖南农业大学农学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2007年第5期513-517,共5页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家"十五"科技攻关重大专项(2004BA520A01)

摘　　要：为提高米粉专用稻稻米品质,采用齐穗期喷施的方法,研究了2种化学调节剂(自配)对米粉专用稻湘早籼33号稻米直链淀粉含量的影响及其生理基础.结果表明,化学调节剂通过影响米粉稻剑叶同化产物的分配及其籽粒中蔗糖和淀粉的积累,调节稻米直链淀粉含量;一种调节剂能降低直链淀粉含量;另一种调节剂能提高直链淀粉含量.Two chemical regulators were sprayed on noodle rice plant in full heading stage to improve its special grain quality for noodle usage. Then, the application effects and their physiological foundation of these chemical regulators to rice grain amylose content were studied. The results indicated that the amylose content（AC） of rice grain could be changed by chemical regulators due to assimilates distribution of flag leaf and sucrose and starch accumulation in rice grains. One regulator decreased AC and the other increased it.

关 键 词：米粉稻 直链淀粉含量 同化产物 化学调节剂 

分 类 号：S511[农业科学—作物学] S365