粳稻资源蛋白质组分及其与稻米品质性状的关联研究  

Correlation Between Protein Components and Quality Traits of Japonica Rice Resources

作　　者：鞠鑫月 朱子业 马兆惠[1] 程海涛[1] 王先俱 吕文彦[1] Ju Xinyue;Zhu Ziye;Ma Zhaohui;Cheng Haitao;Wang Xianju;LüWenyan(College of Agronomy,Shenyang Agricultural University,Shenyang 110161;Liaoning Rice Research Institute,Shenyang 110101)

机构地区：[1]沈阳农业大学农学院,沈阳110161 [2]辽宁省水稻研究所,沈阳110101

出　　处：《中国粮油学报》2024年第6期43-50,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32201892);农业部精准鉴定项目(19230583);辽宁省教育厅面上项目(LJKMZ20221016)。

摘　　要：以适应辽宁省熟期且外观与加工品质符合育种目标的92份特异性粳稻资源为试材,分析其蛋白质组分与淀粉组分含量变异特点,以及这些组分与其他胚乳性状的关系。继而选择峰值黏度和崩解值高、回冷值低的16份材料作为食味优良材料,进一步研究了蛋白组分、淀粉组分与稻米食味的关系。结果表明,所研究的粳稻资源在蛋白质组分和淀粉组分变异丰富。其中,清蛋白含量高的品种AAC和Fb_(3)较低,而Fa和Fb_(1)+Fb_(2)较高。清蛋白与峰值黏度、最低黏度、崩解值、终值黏度、回冷值均呈现极显著负相关。对于优良食味品种,谷蛋白含量与食味值、外观、黏度、平衡度呈显著或极显著负相关关系,与硬度呈显著正相关。由此发现,所研究的品种资源中,存在丰富的蛋白质组分及淀粉成分变异,且清蛋白对优良食味有促进作用,而谷蛋白含量则可能增加米饭硬度,降低米饭平衡度,从而劣化米饭食味。此外,崩解值和回冷值可作为预测米饭食味品质的有效指标。In this study,used 92 specific japonica rice resources adapting to the maturity period in Liaoning Province and meeting the breeding objectives in terms of appearance and processing quality were taken as the materials,the variation characteristics of protein and starch content,as well as the relationship between these components and other endosperm traits,were analyzed.Subsequently,the relationship between protein and starch components and rice taste was further studied by selecting 16 materials with high peak viscosity,high breakdown value,and low setback value as the materials with excellent taste.The results indicated that the studied japonica rice resources exhibit extensive variations in protein and starch components.Among them,varieties with high albumin content had lower AAC and Fb_(3),while Fa and Fb_(1)+Fb_(2) were higher.There was a highly significant negative correlation between albumin and peak viscosity,hot viscosity,breakdown value,final viscosity,and setback value.For excellent taste varieties,the content of gluten was significantly or extremely significantly negatively correlated with taste value,appearance,viscosity,and balance,and significantly positively correlated with hardness.It was found that there were extensive variations in protein and starch components in the studied variety resources,and albumin had a promoting effect on good taste,while gluten content might increase rice hardness,reduce rice balance,and thus deteriorating rice taste.In addition,the breakdown and setback value could serve as effective indicators for predicting the taste quality of rice.

关 键 词：稻米 蛋白质组分 稻米品质 

分 类 号：S511.22[农业科学—作物学]