水分管理对稻米淀粉品质影响的研究进展  

Effect of Water Management on Rice Starch Quality:A Review

作　　者：许京菊 杨颖 马强[2] 刘磊 景文疆 张瑛 张耗 XU Jingju;YANG Ying;MA Qiang;LIU Lei;JING Wenjiang;ZHANG Ying;ZHANG Hao(Jiangsu Key Laboratory of Crop Genetics and Physiology of Yangzhou University/Jiangsu Key Laboratory of Crop Cultivation and Physiology of Jiangsu Province/Jiangsu Modern Industrial Technology Collaborative Innovation Center for Food Crops,Yangzhou,Jiangsu 225009;Shandong Seed Management Station,Jinan 250100)

机构地区：[1]扬州大学江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心,江苏扬州225009 [2]山东省种子管理总站,济南250100

出　　处：《中国农学通报》2022年第11期1-6,共6页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金项目“水稻高效利用氮素的根系生物学机制与调控”(32071944);江苏省“六大人才高峰”高层次人才项目“水稻水分高效利用的生理机制及其调控技术”(SWYY-151);江苏高校优势学科建设工程资助项目(PAPD)。

摘　　要：淀粉是决定稻米品质的关键成分,其受水分等栽培管理影响明显。为了充分了解水稻籽粒淀粉的发育机制,本文从淀粉的大小与结构、直链淀粉含量、热力学特征值等角度,归纳了水分管理对稻米淀粉品质影响的研究进展,并以此为依据分析了目前存在的问题,提出了改善稻米淀粉品质的可行方法。Starch is a key component determining the quality of rice,and it is significantly affected by cultivation management such as water management.In order to fully understand the developmental mechanism of rice grain starch,this study summarizes the research progress of the effect of water management on rice starch quality from the perspectives of starch size and structure,amylose content,and thermodynamic characteristic value,analyzes current problems in the research,and proposes feasible methods to improve rice starch quality.

关 键 词：水稻 水分管理 淀粉品质 直链淀粉含量 热力学特征值 

分 类 号：S511[农业科学—作物学]