粳稻粒位间蛋白质及其组分与品质性状间的相关性研究  

Protein and Its Composition Content of Grains in Different Position and Its Correlation with Quality Traits of Japonica Rice

作　　者：陈书强[1,2] 薛菁芳[1,2] 潘国君[2] 王秋玉[3] 

机构地区：[1]东北林业大学博士后科研流动站黑龙江省农业科学院博士后科研工作站,哈尔滨150086 [2]黑龙江省农业科学院佳木斯水稻研究所,佳木斯154026 [3]东北林业大学,哈尔滨150040

出　　处：《中国粮油学报》2015年第7期1-6,11,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2011BAD16B11-02YJ01;2012BAD04B01-02);黑龙江省科技攻关重大项目(GA13B101);黑龙江省政府博士后经费资助(LBH-Z10038)

摘　　要：为了研究不同粒位间籽粒总蛋白质及其4种组分含量与其他品质性状的关系,选用不同稳型粳稻为材料,按照穗部位置分为27个粒位,分析了它们之间的相关性。结果表明,粳稻穗内不同粒位间籽粒的总蛋白质及其4种组分含量与蒸煮食味品质、淀粉RVA谱特征、外观品质和碾米品质都有显著的关系。总蛋白质、醇溶蛋白和谷蛋白含量对食味有显著负面影响,而球蛋白含量对其则有显著正面影响;总蛋白质、清蛋白、醇溶蛋白和谷蛋白含量与直链淀粉含量和胶稠度有负相关性,与糊化温度有正相关性。总蛋白、清蛋白、醇溶蛋白和谷蛋白含量与峰值黏度、热浆黏度、崩解值、透明度和整精米率呈显著或极显著负相关,与消减值、垩白率、垩白度呈显著或极显著正相关;球蛋白表现规律则与之相反。粳稻不同粒位间籽粒的总蛋白质及其4种组分含量与RVA谱4个特征值、蒸煮食味品质和垩白性状的关系表现最为密切。Two panicle type cultivars with erect panicle and curved panicle were applied to study the correlation of protein or their composition contents of 27 grain positions and quality traits. The results showed that the total protein content （TPC） or four composition contents had significant relationships with cooking and taste quality, RVA profile characteristics or appearance quality and milling quality of grains at the different positions with a panicle in japonica rice. Total protein content （TPC）, prolamin content （ProC） and glutelin content （GluC） had significantly negative effects on taste quality, and globulin content （GloC） had a significantly positive effect on taste quality. TPC, albu- min content （AlbC） , ProC or GluC had negative correlations with amylose content or gel consistence, while they had a positive correlation with pasting temperature. TPC, AlbC, ProC or GIuC had significantly or extremely significantly negative correlations with peak viscosity, hot paste viscosity, breakdown, transparence degree or head rice percent- age, as well as the same position with setback, chalky grain percentage and chalkiness degree. Performance of GloC showed opposite results. TPC and its four composition contents had the closest relationship with four RVA profile characteristics, cooking and eating quality and chalky traits.

关 键 词：粳稻 粒位 蛋白质 蛋白质组分 品质性状 

分 类 号：S511.03[农业科学—作物学]