水稻清蛋白电泳鉴定方法及应用  

Method and Application of Rice Albumin Electrophoresis Identification

作　　者：兰静 贾雯靖 孙向东 赵琳 金海涛 王冰 张瑞英 LAN Jing;JIA Wen-jing;SUN Xiang-dong(Quality and Safety Institute of Agricultural Products,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086;Laboratory of Quality&Safety Risk Assessment for Agro-products(Harbin),Ministry of Agriculture and Rural Affairs,Harbin,Heilongjiang 150086)

机构地区：[1]黑龙江省农业科学院农产品质量安全研究所,黑龙江哈尔滨150086 [2]农业农村部农产品质量安全风险评估实验室(哈尔滨),黑龙江哈尔滨150086

出　　处：《安徽农业科学》2020年第1期176-177,180,共3页Journal of Anhui Agricultural Sciences

基　　金：国家重点研发计划七大作物育种项目子专题“北方粳稻品质分析与育种技术”(2017YFD0100501)

摘　　要：对清蛋白提取方法进行优化,建立水稻清蛋白电泳新方法。采用优化后清蛋白电泳方法进行谱带分析,发现蛋白含量相近、食味评分不同的水稻品种,70~105 kDa处谱带缺失或谱带浓度加强。初步确认105 kDa是与稻米食味相关的谱带,谱带颜色越深,稻米食味品质越好。The aim is to optimize the extraction method of albumin and establish a new method of rice albumin electrophoresis.It was found that for rice from different sources,a loss or enhancement of band indensity at 70-105 kDa with similar protein content whereas different sensory evaluation scores by using the improved spectral band analysis of albumin electrophoresis method.It was preliminarily confirmed that 105 kDa is the band associated with rice sensory quality.The denser the band,the better the taste quality of rice.

关 键 词：水稻 清蛋白 电泳 食味品质 

分 类 号：S511[农业科学—作物学]