稻米淀粉影响食味品质机理的研究进展  

Progress on the Mechanism of Rice Starch Affecting the Eating Quality

作　　者：王晶 戴常军 王翠玲 张瑞英 WANG Jing;DAI Changjun;WANG Cuiling;ZHANG Ruiying(Quality and Safety Institute of Agricultural Products,Heilongjiang Academy of Agricultural Sciences/Inspection and Testing Center for Quality of Cereals and Their Products(Harbin),Ministry of Agriculture and Rural Affairs,Harbin 150086,China)

机构地区：[1]黑龙江省农业科学院农产品质量安全研究所/农业农村部谷物及制品质量监督检验测试中心(哈尔滨),哈尔滨150086

出　　处：《中国稻米》2023年第1期35-43,共9页China Rice

基　　金：国家重点研发计划项目(2017YFD0100501);黑龙江省“百千万”工程生物育种重大科技专项(2020ZX16B01);黑龙江省农业科学院项目(HNK2019CX02,TGY-2020-06);黑龙江省重点研发计划指导类项目(GZ20210144);黑龙江省自然科学基金优秀青年项目(YQ2022C032)。

摘　　要：稻米食味品质是决定消费者选择和市场流通最重要的因素之一。稻米食味品质主要是由淀粉(少量蛋白质和脂肪)在水和温度共同作用下经过一段时间物理和化学变化形成独特的质构和滋味。本文介绍了稻米食味品质评价的发展历程,综述了淀粉组成结构、淀粉与其他成分互作、淀粉生物合成与分解对食味品质的影响,以及利用分子生物学手段对稻米食味品质改良的研究进展,以期为稻米食味品质提升、水稻品质育种提供参考。The eating quality of rice is one of the most critical factors that determine the choice of consumers and market circulation.Eating quality with the unique texture and taste is mainly formed by starch(including a small amount of protein and fat)after a period of physical and chemical changes under the action of water and temperature.This paper introduced the development of eating quality evaluation,summarized the effects of starch composition,structure,interaction with other components,starch biosynthesis and catabolism on eating quality,and the research progress on the improvement of rice eating quality by means of molecular biology.The research results provide meaningful reference for the improvement of rice eating quality and rice quality breeding.

关 键 词：稻米 食味品质 淀粉 理化特性 生物合成 

分 类 号：S511.03[农业科学—作物学]