稻米蛋白质及其组分研究概况及其对稻米品质的影响  

Research Progress on Rice Protein and Its Components and Their Effects on Rice Quality

作　　者：陆丹丹 叶苗 张祖建[1] Lu Dandan;Ye Miao;Zhang Zujian(College of Agriculture,Yangzhou University/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou 225009,Jiangsu,China)

机构地区：[1]扬州大学农学院/江苏省作物遗传生理国家重点实验室/江苏省粮食作物现代产业技术协同创新中心,江苏扬州225009

出　　处：《作物杂志》2022年第2期28-34,共7页Crops

基　　金：国家自然科学基金(32071945)。

摘　　要：稻米蛋白质是决定其食味品质的重要因素,稻米蛋白质含量通常与米饭的食味品质呈显著负相关。作为典型的数量性状,稻米蛋白质含量受环境因素的影响较大。然而,稻米蛋白质含量及其构成的决定机制及环境因素对其的影响等方面还有诸多不明之处,其影响食味品质的机理也不清晰。本文综述了稻米蛋白质的种类、结构及其分布,稻米蛋白质的合成与积累过程以及蛋白质含量的遗传控制和影响因素,概括了稻米蛋白质及其组分含量与稻米品质关系的研究进展,为优质水稻的品种筛选及调优栽培提供参考和借鉴。Rice protein is an important factor determining its eating quality. Rice protein content is usually negatively correlated with rice eating quality. As a typical quantitative trait, rice protein content is greatly affected by environmental factors. However, the determining mechanisms of rice protein content and its components as well as their regulations by environmental factors are still unclear. The influencing mechanisms of rice protein on rice eating quality are also unclear. The types, structure, distribution, synthesis, accumulation process, genetic control and influencing factors of rice protein content were reviewed, and the research progress in the relationship of contents of rice protein and its components with rice quality was also summarized. The review provides a theoretical basis for selecting high-quality rice cultivars and optimizing cultivation techniques for rice production.

关 键 词：稻米 蛋白质含量 蛋白质组分 食味品质 蛋白质合成 环境因素 

分 类 号：S511[农业科学—作物学]