10个晚粳糯稻突变体淀粉品质性状分析  

Analysis of Starch Quality of Ten Late Japonica Glutinous Rice Mutants

作　　者：宋幼良 戴余有 吴殿星[2] 包劲松[2] 孙锋 

机构地区：[1]浙江省绍兴市农业科学研究院,浙江绍兴312003 [2]浙江大学原子核农业科学研究所,浙江杭州310029

出　　处：《核农学报》2015年第9期1718-1723,共6页Journal of Nuclear Agricultural Sciences

基　　金：绍兴市科技计划项目(2013B70042);浙江省育种专项(0406)

摘　　要：为了筛选酿酒和糯米粉加工专用的糯稻品种,选取10个晚粳糯稻突变体进行淀粉含量测定和淀粉品质性状分析。结果表明,突变体WG-3的总淀粉含量、支链淀粉含量分别比对照绍糯9714增加1.18%和1.28%,回生率和峰值粘度与对照相仿,崩解值和消减值比对照低,可作为酿酒和糯米粉加工专用的糯稻品种。本研究为酿酒和糯米粉加工专用的糯稻品种选育提供一定参考。In order to choose glutinous rice mutants, which were specially suitable for wine making and glutinous rice flour processing, ten late japonica glutinous rice mutants were used to do the starch content determination and quality analysis. The test result showed that the total starch content and amylopectin content of mutant WG -3 increased by 1.18% and 1.28% than shaonuo 9714 respectively, percent of retrogradation and peak viscosity was similar to that of shaonuo 9714, breakdown and setback was lower than that of shaonuo 9714, so it was suitable for wine making and glutinous rice flour processing. This study provided some reference for choosing glutinous rice mutants suiting for wine making and glutinous rice flour processing.

关 键 词：晚粳糯稻 突变体 淀粉含量 淀粉品质性状 

分 类 号：S511.22[农业科学—作物学]