水稻蛋白亚基含量对米饭食味的影响  

Effects of Protein Subunits Contents on Eating Quality in Rice

作　　者：王继馨[1] 张云江[1] 程爱华[2] 吕彬[1] 李霞辉[2] 赵镛洛[1] 廖辉[2] 李大林[1] 李辉[2] 马文东[1] 黄晓群[1] 

机构地区：[1]黑龙江省农业科学院水稻研究所,佳木斯154026 [2]黑龙江省农业科学院谷物品质分析中心,哈尔滨150086

出　　处：《中国农学通报》2008年第1期89-92,共4页Chinese Agricultural Science Bulletin

基　　金：黑龙江省农业科学院青年基金课题"粳稻蛋白质亚基对米饭食味的影响研究"(2002-03-18)

摘　　要：对水稻品种进行蛋白质亚基组成分析。摸索水稻蛋白亚基SDS-PAGE实验室检测技术及电泳图像数据处理技术,分析不同蛋白质体组成与米饭食味的关系。初步明确PB-I蛋白体的醇溶蛋白亚基含量低,PB-II蛋白质体谷蛋白亚基含量高的品种具有食味较好的倾向。筛选出了一份特异贮藏蛋白资源材料非洲品种IRAT144可作为高醇溶蛋白、低谷蛋白亚基的种质资源加以利用。Analysis on the compositions of rice protein subunits.In this study, in order to analysis the relationship between compositions of different protein subunits and eating quality in rice, the SDS-PAGE detection technology of protein subunits in rice and treatment technology of image and date of electrophoresis were groped in laboratory. The results preliminary showed that the varieties with content of prolamine amount in PB-Ⅰ and high content of glutetin amount in PB-Ⅱ had good taste trends in rice. Moreover, a resource material with specific storage protein was selected. It was used as germplasm resorce with high content of prolamine amount and low content of glutetin amount.

关 键 词：水稻 醇溶蛋白亚基 谷蛋白亚基 食味 

分 类 号：S512.1[农业科学—作物学] S511