稻米淀粉、蛋白质和脂质与蒸煮食味品质关系研究进展  

Progress on relationship between starch,protein,lipids and taste quality of steaming and cooking in rice

作　　者：翁雪莲 姜丽秋 唐树鹏 张伟杨 朱宽宇 王志琴 杨建昌 徐云姬 WENG Xueian;JIANG Liqiu;TANG Shupeng;ZHANG Weiyang;ZHU Kuanyu;WANG Zhiqin;YANG Jianchang;XU Yunji(Yangzhou University and Ministry of Education Joint International Laboratory of Agriculture and Agri-product Safety,Yangzhou 225009,China;Yangzhou University and Jiangsu province Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou 225009,China)

机构地区：[1]扬州大学教育部农业与农产品安全国际合作联合实验室,扬州225009 [2]扬州大学江苏省粮食作物现代产业技术协同创新中心,扬州225009

出　　处：《华中农业大学学报》2024年第3期121-131,共11页Journal of Huazhong Agricultural University

基　　金：国家自然科学基金项目(32372214,32071943,31901444);国家重点研发计划项目(2022YFD2300304);江苏省自然科学青年基金项目(BK20190880)。

摘　　要：蒸煮食味品质是消费者选择稻米的重要评价标准。淀粉、蛋白质和脂质作为稻米的三大主要物质成分,与其蒸煮食味品质关系密切。为进一步探索稻米蒸煮食味品质形成机制及水稻优质栽培技术,本文综述了稻米三大主要物质的组成与分布、合成代谢特点及其与蒸煮食味品质关系的研究进展,总结了干湿交替灌溉技术对稻米三大主要物质及其蒸煮食味品质的影响,并提出了研究存在三大主要物质互作与稻米蒸煮食味品质关系不清楚以及干湿交替灌溉对蒸煮食味品质的调控机制不明确等问题。建议今后基于淀粉、蛋白质和脂质累积与合成代谢的关系深入研究稻米蒸煮食味品质形成机制以及轻-干湿交替灌溉对稻米蒸煮食味品质的调优机制。The taste quality of steaming and cooking is an important evaluation criterion for consumers when choosing rice.Starch,protein,and lipids,as the three main components of rice,are closely related to the taste quality of steaming and cooking in rice.This article reviewed the progress on the composition and distribution,anabolic characteristics of the three main components in rice and their relationship with the taste quality of steaming and cooking to further study the formation mechanism of the taste quality of steaming and cooking in rice and the techniques for cultivating the rice with high quality.The effects of irrigation with alternating wet and dry(AWD)on the three main components of rice and the taste quality of steaming and cooking in rice were summarized.Problems including the unclear relationship between the interaction of the three main components of rice and the taste quality of steaming and cooking in rice and the unknown mechanisms underlying the effects of AWD on the taste quality of steaming and cooking in rice were pointed out.It is recommended to conduct in-depth studies on the formation mechanism of the taste quality of steaming and cooking in rice and the regulatory mechanism of AWD on the taste quality of steaming and cooking in rice based on the relationship between the accumulation of starch,protein,and lipids and the anabolism of starch,protein,and lipids in the future.

关 键 词：稻米 蒸煮食味品质 淀粉 蛋白质 脂质 干湿交替灌溉 

分 类 号：S511[农业科学—作物学]