稻米蛋白质含量与食味品质的关系及其影响因素研究进展  

Research progress on the relationship between rice protein content and eating quality and the influence factors

作　　者：路凯 赵庆勇[1] 周丽慧[1] 赵春芳[1] 张亚东[1] 王才林[1] LU Kai;ZHAO Qing-yong;ZHOU Li-hui;ZHAO Chun-fang;ZHANG Ya-dong;WANG Cai-lin(Institute of Food Crops,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏省农业科学院粮食作物研究所,江苏南京210014

出　　处：《江苏农业学报》2020年第5期1305-1311,共7页Jiangsu Journal of Agricultural Sciences

基　　金：国家自然科学基金青年基金项目(31700229);江苏省自然科学基金青年基金项目(BK20170594)。

摘　　要：稻米蛋白质对米饭食味品质的形成具有重要作用,而其含量受到环境和遗传因素共同调控。本文对稻米蛋白质的特点、含量、各组分与食味品质的关系和作用机理以及影响稻米蛋白质含量的遗传和环境因素等进行了总结,以期为稻米蛋白质含量的深入研究和改良稻米食味品质提供参考。Rice protein plays an important role in the formation of eating quality of cooked rice and its content is regulated by genetic and environmental factors.This paper summarized the characteristics of rice protein,the relationship of rice protein content and its constitutes to eating quality and their mechanisms.The effects of genetic and environmental factors on rice protein content were also summarized in this paper with the aim of providing reference for further research on rice protein content and improvement of eating quality of rice.

关 键 词：食味品质 蛋白质 稻米 

分 类 号：S511.2[农业科学—作物学]