表观直链淀粉和蛋白质双低型粳稻食味的关联性状分析  

Correlation of Low Contents of Apparent Amylose and Proteins with Taste of Japonica Rice

作　　者：马兆惠[1] 李坤[1,2] 程海涛[1] 陈云[1] 陈恒雪 吕文彦 MA Zhao-hui;LI Kun;CHENG Hai-tao;CHEN Yun;CHEN Heng-xue;LU Wen-yan(College of Agronomy,Shenyang Agricultural University,Shenyang 110161,China;Shiyan Academy of Agricultural Sciences,Shiyan Hubei 442000,China)

机构地区：[1]沈阳农业大学农学院,沈阳110161 [2]十堰市农业科学院,湖北十堰442000

出　　处：《沈阳农业大学学报》2019年第1期10-18,共9页Journal of Shenyang Agricultural University

基　　金：辽宁省教育厅项目(LSNFW201709);沈阳农业大学引进人才项目(880415003);沈阳农业大学成果转化项目(2017210101000686)

摘　　要：表观直链淀粉含量(AAC)和蛋白质含量(PC)是影响水稻食味品质的主要因素,在一定范围内,二者越低则食味越佳,因此表观直链淀粉和蛋白质双低的粳稻资源中可能蕴含食味优良材料,而我国现用品种几乎没有这种类型。为找寻可供利用的资源,根据资源性状记录,从国家品种资源库选取来自19个国家和地区的粳稻资源,连同本课题组保留材料,共收集347份粳稻资源,经过直链淀粉和蛋白质含量测定,确定其中表观直链淀粉和蛋白质双低型品种65份,包括日本软、稻花香、盐粳48等。利用米饭食味计和快速粘度分析(RVA)仪测定了全部材料的食味品质性状及淀粉理化性状,分析不同直链淀粉含量和蛋白质含量品种间差异,以期明确双低型粳稻资源的食味特性及其与表观直链淀粉和蛋白质含量性状的关联。结果表明:供试材料AAC多为12%～16%,总体上表观直链淀粉含量低;稻米PC多为8.8%～9.2%,含量较高和较低的品种相对较少;食味值为35.80～82.40,均值为66.59,食味值为60.0～70.0的品种最多;RVA特征值变异较大,最高粘度、冷胶粘度和消减值的变异系数分别为13.5%、17.8%和20.9%;而热浆粘度和崩解值的变异系数高达52.7%和40.3%。AAC、PC与RVA值显著相关;双低品种的食味值最高。食味值得分高于70的10份优良资源,均表现为AAC低于15%,PC低于9.2%。可见,优良食味稻米中,AAC和PC均是影响食味的重要因子,在选择低AAC的稻米的同时,降低PC才能提高稻米的食味,双低型粳稻资源中广泛存在食味优良的材料。Apparent amylose content(AAC)and protein content(PC)play important roles on eating quality of rice.Generally,the lower AAC and PC of rice,the better taste is showed.Therefore,there may exist good eating quality materials in japonica rice resources with low AAC and low PC.However,there is almost none in China.In order to look for available resources,347 variety resources with different AAC and PC japonica rice were collected from the National Bank according to the resource characters,which come from nineteen countries and regions,and together with the reserve resources accumulated in the research group.After testing standard of amylase and protein,there determined 65 double low type rice such as Snowpeal,Daohuaxiang and Yanjing 48 and so on.These varieties were used to measure the eating quality and starch physical and chemical properties,in order to pinpoint the relevance between taste traits and endosperm characters of both low amylase content and protein content type resource.The result showed that:(1)AAC was lower in total,mainly between 12%-16%,with smaller changing range;PC was mainly between 8.8%-9.2%,with less number of higher PC and lower PC varieties;Taste value was mainly between 35.8 to 82.4,with an average of 66.59,and varieties with value of 60.0~70.0 were most;RVA characteristic value varied greatly,the variation coefficients of the highest viscosity,cold viscosity and setback were 13.5%,17.8%and 20.9%respectively,and the variation coefficients of the hot viscosity and breakdown,cold viscosity and setback were as high as 52.7%and 40.3%.(2)There existed significant correlationship among AAC,PC and RVA value;low AAC and low PC varieties had the highest taste value.(3)This research selected the comprehensive performance resource of 10 varieties,which assumed AAC was lower than 15%,PC was lower than 9.2%,and the taste value was higher than 70.The study indicated that both AAC and PC play important roles in eating quality of rice,and therefore when low AAC cultivars were choose,reducing PC could improve

关 键 词：粳稻 低AAC 低PC 食味品质 RVA 

分 类 号：S311[农业科学—作物栽培与耕作技术]