水稻低淀粉粘滞突变体的理化特性和淀粉结构  

PHYSICOCHEMICAL PROPERTIES AND STARCH STRUCTURE OF A RICE MUTANT WITH REDUCTION OF STARCH PASTE VISCOSITY

作　　者：高君恺[1] 叶红霞[1] 舒小丽[1] 吴殿星[1] 

机构地区：[1]浙江大学原子核农业科学研究所/农业部核农学重点实验室,浙江大学-IAEA合作中心,浙江杭州310029

出　　处：《核农学报》2009年第1期23-27,共5页Journal of Nuclear Agricultural Sciences

基　　金：浙江省育种攻关和重大专项(0406/2007C12903/C12007/2006210010);航天育种和空间技术项目;农业部农业公益性行业科研专项经费项目(200803034)

摘　　要：以水稻低淀粉粘滞突变体RSV-1及其野生型品种II-32B为材料,研究了低淀粉粘滞突变的理化特性和淀粉结构。结果表明,低淀粉粘滞突变体的最高粘度、热浆粘度和冷胶粘度明显小于野生型,但表观直链淀粉含量、胶稠度、碱消值均大于野生型,达最高粘度时间接近,糊化过程中所需能量较低,糊化过程较长;淀粉晶体表现为C型结构,淀粉颗粒与野生型的正六面体颗粒完全不同,呈大小不等的无规则形,淀粉晶体及颗粒结构的改变可能是导致淀粉粘滞性下降及其他理化指标改变的重要原因。Variations in starch physicochemical properties and starch structure between the rice low-paste viscosity mutant RSV- 1 and its original parent II-32B were investigated. The results indicated that the apparent amylose content （AAC）, gel consistency（ GC）, alkali spreading value（ASV） of mutant RSV-1 were higher than the wild type. However, major parameters of starch paste viscosity in mutant RSV-1 starch, i.e. peak paste viscosity, hot paste viscosity, and cool paste viscosity were significantly lower than those of the original parent. Compared to the original parent, the mutant had a similar peak time, but less energy and longer time needed for gelatinization. The starch manifested C-type crystalline and starch granule in the endosperm were irregular with different diameters. The mutation of the starch structure might play a key role for the decrease of starch paste viscosity in the mutant RSV-1.

关 键 词：水稻 突变体 淀粉粘滞性 理化特性 淀粉结构 

分 类 号：S511[农业科学—作物学] TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]