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70年代兴起的植物生物技术是现代高科技的重要组成部分。由于该技术可打破生物之间的界限来实现遗传物质的重新组合,因而可以按照人类预先的设计来改造生物,使之符合人类的需要,成为解决农业问题的一条重要出路。尽管我国农业生物技术的研究起步较晚,并主要还是处于基础研究和应用基础研究阶段,但已显示出其巨大的生产潜力和优势。大豆是重要的经济作物,是我国人民食用油和蛋白质的主要来源。目前大豆生产发展很快。因此,利用生物技术对其进行遗传改良意义重大。尽管大豆比其它作物在遗传操作技术的某些方面难度更大,但随着现代生物技术的飞速发展,大豆生物技术的研究正不断取得一个又一个突破。目前,已分别建立起 相似文献
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《作物研究》2006,20(4):F0002-F0002
湖南省水稻研究所是以水稻为主要研究对象的多学科综合性省级科研机构，建设有水稻育种、水稻栽培、水稻资源和农业生物技术等4个湖南省农业科学院重点学科，主要研究领域包括水稻遗传育种，水稻栽培与耕作技术，水稻种质资源评价，利用与创新，水稻生物技术，水稻生理生化，稻米加工及稻米品质分析等。建成了国家水稻改良中心长沙分中心和长江流域（长沙）水稻技术创新中心、农业部安仁有害生物野外实验观察站和湖南省种质资源平台等4个科研创新平台。拥有生化分析室、组织培养室、生物技术实验室、人工气候室等专业实验室，仪器设备总额1600多万元。每年承担多项国家和省级重大科研项目。 相似文献
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浅谈我国玉米种质扩增、改良和创新的途径 总被引：1，自引：5，他引：1
针对我国玉米育种和生产中存在的问题,指出了进行种质扩增、改良和创新的必要性,并提出了杂种优势群和杂种优势模式、群体改良、地方种质资源潜力的挖掘、热带亚热带优良种质的引进和利用、野生玉米的驯化和生物技术的应用等种质扩增、改良和创新途径。 相似文献
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禾谷类作物是世界上粮食的主要来源。长期来,人们努力改良作物的产量及抗逆性。但是,象水稻、玉米和小麦这些禾谷类作物,一直未能利用现代生物技术的研究成果,其主要原因是没有找到从去掉细胞壁的原生质体再生植株的方法。现在英国诺丁汉大学的科学家已在这方面取得了重要的突破,1986年12月出版的《生物技术》详细报道了他们成功的试验结果。另外,法国和 日本也有成功的报道。这是在禾谷类作物中首次应用现代生物技术,通过基因转移或原生质体融合,把有利性状转入水稻植株。 一般来说,由原生质体再生植株,单子叶植物比双子叶植物更加困难,其… 相似文献
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玉米蛋白质品质改良类型的快速选择法Ｂ．Ｃ．等改良玉米籽粒蛋白质品质的育种程序，通常是通过选育高赖氨酸杂交种或饰变类型来实现的。这些杂交种和饰变类型的胚乳具有正常的粘度，在饰变基因与突变基因ｏ＿２相结合的基础上，蛋白质组分达到平衡。在选育生物学价值高的... 相似文献
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通过播期试验,对三江平原5个主栽水稻品种的品质性状进行分析。结果表明,播期对整精米率、垩白米率、垩白度、直链淀粉含量、蛋白质含量、食味值均有影响,对糙米率、精米率影响较小。随着播期的推迟,整精米率明显降低,外观品质变劣,且二者呈极显著负相关;直链淀粉含量呈升高趋势,蛋白质含量则呈降低趋势;食味值变化因品种而异。对品质各性状的变异系数进行聚类分析,结果表明,垩白粒率、垩白度受播期影响最大,属于敏感性状;糙米率、精米率、食味值、直链淀粉含量和蛋白质含量受播期影响较小,属于迟钝性状;整精米率受播期影响变异幅度在二者之间。综合而言,早播对5个水稻品种整体品质提升具有正向作用;但从食味值角度出发,早熟品种龙粳31和龙粳46适当晚播可能更有利于口感的改善。 相似文献
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杂交饲料稻组合的筛选初步研究 总被引：4，自引：1，他引：3
１９９６－１９９７年进行了饲料稻品种的筛选试验,初选出４个高产高蛋白杂交饲料稻组合共近期生产上主推应用。研究发现,杂交组合的蛋白质含量受恢复系的影响较大,产量与蛋白质含量,蛋白质含量与出糙率之间均不存在显著的直线和相关关系。 相似文献
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不同类型稻米的蛋白营养价值 总被引：16，自引：0，他引：16
选用147个不同稻类、不同粒型及色泽的稻米，分析其粗蛋白含量、蛋白质的氨基酸含量和蛋白质生物价的化学计算值。结果表明：稻米的粗蛋白含量越高，蛋白质的品质越差；籼稻的粗蛋白含量的变幅大，但蛋白质中各氨基酸含量的变化小。粳稻、糯稻则相反；紫黑米蛋白的营养价值最高；大胚米的粗蛋白含量最高，它的蛋白质品质略次于总体水平；香米在蛋白质方面与普通大米无多大差异． 相似文献
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LONG Xinkang GUAN Chunmin WANG Lin JIA Liting FU Xiangjin LIN Qinlu HUANG Zhengyu LIU Chun 《水稻科学》2023,30(3):207-221
Rice storage proteins(RSPs) are plant proteins with high nutritional quality. As the second largest type of storage substance in rice, it is the main source of protein intake for people who consume rice as a staple food. The content and type of RSPs affect the appearance, processing quality and eating quality of rice. These effects involve the distribution of RSPs in rice grains as well as the interactions of RSPs with other components such as starch in rice grains. In the past two decades, some... 相似文献
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Xu Yanjie Ying Yining Ouyang Shuhong Duan Xiaoliang Sun Hui Jiang Shukun Sun Shichen Bao Jinsong 《水稻科学》2018,25(6):330-339
The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations(Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety(genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content(r =-0.89, P 0.01) and positively correlated with gel hardness(r = 0.91, P 0.01),indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality. 相似文献
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黄酮是中药中重要功能成分,具有较强抗氧化作用,能清除体内自由基,有提高免疫力,降血糖、血脂和血压,消炎的作用。对水稻中的黄酮研究较少,对高黄酮水稻资源的筛选更少有涉及。水稻黄酮主要为花青素与原花青素,花青素多存在于黑米中,原花青素多存在于红米中。通过测定985份资源的黄酮含量,并应用系统聚类中的WARD法,将黄酮含量分为高黄酮、较高黄酮、中等黄酮及低黄酮四类,其中高黄酮品种有4个。黄酮含量高能显著降低稻米蛋白质含量,增加稻米垩白度,但对其他指标影响较小。将优异资源与高黄酮水稻育种结合,全面提高一般色米的黄酮含量,可为糖尿病患者与"三高"(高血糖、高血脂、高血压)患者、肝功能不良者及免疫力较低者提供理想膳食素材。 相似文献
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Carmen M. Donangelo Birthe Pedersen Dr B. O. Eggum 《Plant foods for human nutrition (Dordrecht, Netherlands)》1986,36(2):119-137
Protein, energy and mineral utilization were examined in growing rats fed cooked, dry legume seeds in combination with polished rice. The legumes tested included 3 varieties of common beans, black, white and brown (Phaseolus vulgaris), lentils (Lens esculenta) and peas (Pisum sativum). The rice:legume mixtures (1:1 N ratio) were the only dietary sources of protein, Zn, Fe and Cu. The rice:black bean mixture was also tested at a 4:1 N ratio. Nutrient utilization was studied by balance trials and mineral utilization was further assessed by tissue analyses. True protein digestibility (TD) and energy digestibility of the rice:legume (1:1) mixtures were high. Biological value (BV) varied only little but was lowest in the rice:lentil mixture. The rice:brown bean mixture had the lowest amount of utilizable protein (UP). The (1:1) rice:legume mixtures did not adversely affect Fe status, as measured by liver Fe content and blood hemoglobin and hematocrit, or Cu status, as measured by liver Cu content and plasma ceruloplasmin. However, femur zinc content indicated a sub-optimal Zn status. Increasing the dietary N from rice in combination with black beans resulted in a substantial improvement of BV, NPU and Zn status of the animals but had a negative effect on UP and Fe status of the rats. 相似文献
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《Plant Production Science》2013,16(1):16-21
AbstractProteins and carbohydrates in developing rice panicles were analyzed to see whether these parameters control spikelet number in rice. Two rice cultivars and 2 levels of nitrogen topdressing were used to obtain panicles with different numbers of spikelets. A japonica rice cultivar, Nipponbare, with topdressing (H) had 1.8 times more spikelets per panicle than that without topdressing (L). Moreover, the number of spikelets per panicle in an indica rice cultivar, Takanari, without topdressing was 2.7 times larger than that in Nipponbare-L. Panicles with more spikelets (LP) in Nipponbare-H and Takanari-L showed slower growth than those with few spikelets (SP) in Nippanbare-L in an early stage. LP, however, increased markedly in size thereafter, eventually exceeding SP, in length and fresh weight. Soluble protein content was higher in LP than SP in an early stage, but this difference was hardly detected in a late stage. No clear difference was observed in sugars or starch between LP and SP. Analysis of soluble and insoluble proteins by SDS-polyacrylamide gel electrophoresis showed that bands corresponding to insoluble proteins with a molecular weight about 42 kDa were present at higher intensities in LP than in SP. These results suggest that the spikelet number in rice is controlled by the soluble protein content in an early stage and insoluble proteins with a molecular weight of 42 kDa during panicle development, but not by the carbohydrates in developing panicles. 相似文献
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不同类型水稻品种稻米蛋白质含量与蒸煮食味品质的关系及后期氮肥的效应 总被引：10，自引：0，他引：10
【目的】为揭示不同类型水稻品种稻米蛋白质含量与其蒸煮食味品质间的关系及其对不同后期施氮水平的响应。【方法】以3个常规籼稻品种和3个常规粳稻品种为供试材料，在抽穗期实施不同氮肥水平的处理，分 析稻米蛋白质及其组分含量与蒸煮食味品质的关系。【结果】不论籼粳亚种，后期氮素肥料均显著增加了稻米蛋白质含量，品种对氮素的反应存在明显不同，但肥料处理效应大于品种间差异。随着后期氮肥水平的提高，稻米中四种蛋白组分含量也显著增加，以醇溶蛋白和谷蛋白对氮肥的施用反应较大；直链淀粉含量有所下降，胶稠度显著变短；淀粉糊化特征值中最高黏度、热浆黏度、崩解值和最终黏度下降，而回复值、消减值呈上升趋势；食味值显著下降。相关分析显示，籼﹑粳稻总蛋白质含量与胶稠度呈极显著负相关；籼稻蛋白质含量与食味值(r=?0.975**)﹑最高黏度呈极显著负相关，与崩解值呈负相关，与回复值﹑消减值呈正相关或显著正相关；粳稻蛋白质含量与食味值(r=?0.923**)和崩解值呈极显著负相关，与最高黏度呈显著负相关，与回复值﹑消减值的关系和籼稻基本相同。籼、粳稻食味值均与球蛋白、醇溶蛋白和谷蛋白显著负相关，与清蛋白(即比例最小的组分)的关系，籼稻呈极显著负相关，而粳稻相关性未达显著。【结论】后期氮肥水平的增加显著提高稻米蛋白质及其组分含量。稻米蛋白质含量的增加，显著劣化稻米蒸煮品质和适口性。四种蛋白组分的增加均会不同程度地劣化稻米食味，其中，尤以球蛋白和醇溶蛋白的负效应较为显著，谷蛋白对食味的负效应也不可忽视，在籼稻品种中表现更明显。 相似文献
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不同类型水稻品种稻米蛋白质含量与蒸煮食味品质的关系及后期氮肥的效应 总被引：7，自引：1，他引：6
目的 为揭示不同类型水稻品种稻米蛋白质含量与其蒸煮食味品质间的关系及其对不同后期施氮水平的响应。方法 以3个常规籼稻品种和3个常规粳稻品种为供试材料,在抽穗期实施不同氮肥水平的处理,分析稻米蛋白质及其组分含量与蒸煮食味品质的关系。结果 不论籼粳亚种,后期氮素肥料均显著增加了稻米蛋白质含量,品种对氮素的反应存在明显不同,但肥料处理效应大于品种间差异。随着后期氮肥水平的提高,稻米中四种蛋白组分含量也显著增加,以醇溶蛋白和谷蛋白对氮肥的施用反应较大;直链淀粉含量有所下降,胶稠度显著变短;淀粉糊化特征值中最高黏度、热浆黏度、崩解值和最终黏度下降,而回复值、消减值呈上升趋势;食味值显著下降。相关分析显示,籼﹑粳稻总蛋白质含量与胶稠度呈极显著负相关;籼稻蛋白质含量与食味值(r=-0.975**)﹑最高黏度呈极显著负相关,与崩解值呈负相关,与回复值﹑消减值呈正相关或显著正相关;粳稻蛋白质含量与食味值(r=-0.923**)和崩解值呈极显著负相关,与最高黏度呈显著负相关,与回复值﹑消减值的关系和籼稻基本相同。籼、粳稻食味值均与球蛋白、醇溶蛋白和谷蛋白显著负相关,与清蛋白(即比例最小的组分)的关系,籼稻呈极显著负相关,而粳稻相关性未达显著。结论 后期氮肥水平的增加显著提高稻米蛋白质及其组分含量。稻米蛋白质含量的增加,显著劣化稻米蒸煮品质和适口性。四种蛋白组分的增加均会不同程度地劣化稻米食味,其中,尤以球蛋白和醇溶蛋白的负效应较为显著,谷蛋白对食味的负效应也不可忽视,在籼稻品种中表现更明显。 相似文献