不同近等基因系氨基酸含量及食味特征的研究  

Studies on Amino Acid Content of Different Near-isogenic Lines and Palatability Characteristics

作　　者：王庆庆[1,2] 王金娥[3] 刘海学[3] 杨红澎[1] 张欣[1,2] 施利利[1,2] 丁得亮[1,2] 崔晶[1,2] 王松文[1,2] 

机构地区：[1]天津农学院农学系,天津300384 [2]天津中日水稻品质.食味研究中心,天津300384 [3]天津农学院农业分析测试中心,天津300384

出　　处：《中国农学通报》2014年第15期316-320,共5页Chinese Agricultural Science Bulletin

基　　金：天津支撑项目"津稻291新品种设计与技术开发"(09ZCKFNC01900);天津市农业科技成果转化与推广项目"天津中日水稻品质.食味研究中心"(0704190)

摘　　要：为了探究优质食味与氨基酸含量及代谢的关系,选用3对近等基因系为材料,以优质食味品种‘津稻102’为参照,分析了代谢盛期叶片游离氨基酸含量。研究结果表明,‘津稻102’游离氨基酸含量最低(0.158%),谷氨酸(0.210%)、天冬氨酸(0.014%)、精氨酸(0.006%)含量也较低。表现为谷草转移酶活性低。代谢水平低,可能是优质食味品种产量相对较低的原因之一。SC-TN1与‘农林29’之间的谷氨酸、天冬氨酸、精氨酸含量没有显著差异,但是,苯丙氨酸含量差异较大。来自‘小站95’的3个近等基因系4-4、2-41、2-42之间总氨基酸有差异,谷氨酸有差异。来自于‘日本晴’的组2-41、组2-42与‘日本晴’在氨基酸总量、天冬氨酸、谷氨酸有较大差异,暗示它们的食味有一定差别。决定稻米食味的主要因素是直链淀粉和蛋白质含量,游离氨基酸含量与食味也有一定关系。To explore the relationship between high quality Palatability and amino acid content and metabolize, selecting three pairs of near- isogenic lines as materials and the high quality eating variety ‘Jindao102＇as reference. The results showed that, the free amino acid content of‘Jindao102＇was the lowest with 0.158%, glutamic acid, aspartic acid and arginine acid also low,which respectively were 0.210%, 0.014% and 0.006%.The results suggested that glutamic oxalacetic transferase activity was low. So the low level of metabolism might be the reason resulted in high quality eating varieties had low yield relatively. Glutamic acid,aspartic acid, and arginine acid content of SC-TN1 and‘Nonglin29＇had no significant difference but in phenylalanine content. The three near-isogenic lines of‘Xiaozhan95＇included 4-4, 2-41 and 2-42, which had differences in total amino acid content and glutamate acid content. Zu 2-41and Zu 2-42 derived from Nipponbare near-isogenic lines had great differences in total amino acid, aspartic acid and glutamic acid content compared with Nipponbare, indicating that they had some differences in eating quality. Major determinants of rice eating quality were amylose and protein content, meanwhile free amino acid content also had a certain relationship with eating quality.

关 键 词：水稻 游离氨基酸 食味 

分 类 号：S3[农业科学—农艺学]