| 水稻籽粒蛋白质含量选择对杂种早代蒸煮食味品质的影响 |
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| 引用本文： | 钱春荣,冯延江,杨静,刘海英,金正勋.水稻籽粒蛋白质含量选择对杂种早代蒸煮食味品质的影响[J].中国水稻科学,2007,21(3):323-326. |
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| 作者姓名： | 钱春荣 冯延江 杨静 刘海英 金正勋 |
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| 作者单位： | 1.黑龙江省农业科学院 耕作栽培研究所， 黑龙江 哈尔滨 150086； 2 东北农业大学 农学院， 黑龙江 哈尔滨 150030； *通讯联系人， E-mail: zxjin326@hotmail.com |
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| 基金项目： | 黑龙江省人事厅博士后基金 |
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| 摘 要： | 选用品质和产量性状不同的4个粳稻品种配制2个杂交组合，研究籽粒蛋白质含量选择对水稻杂种早代蒸煮食味品质的影响。各品质性状变异系数的变化范围在9.73%~94.99%；直链淀粉含量与蛋白质含量间存在明显的动态关系；稻米味度值先是随着蛋白质含量的下降而增加，当蛋白质含量下降到某一临界值后，随蛋白质含量下降而下降，蛋白质与直链淀粉含量适中的后代株系味度值较高；在蛋白质含量水平较高时，稻米RVA谱特性随着蛋白质含量的下降有所改善，但蛋白质含量下降到一定程度后则又会导致RVA谱特性变劣；蛋白质含量过高或过低都会导致稻米蒸煮食味品质变劣，协调蛋白质与直链淀粉含量的平衡关系是提高稻米蒸煮食味品质的关键。
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| 关 键 词： | 水稻 蛋白质含量 蒸煮食味品质 |
| 文章编号： | 1001-7216（2007）03-0323-04 |
| 收稿时间： | 2006-11-15 |
| 修稿时间： | 2006-11-152006-12-26 |
Effects of Protein Content Selection on Cooking and Eating Properties of Rice in Early- Generation of Crosses |
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| QIAN Chun-rong,FENG Yan-jiang,YANG Jing,LIU Hai-ying,JIN Zheng-xun.Effects of Protein Content Selection on Cooking and Eating Properties of Rice in Early- Generation of Crosses[J].Chinese Journal of Rice Science,2007,21(3):323-326. |
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| Authors: | QIAN Chun-rong FENG Yan-jiang YANG Jing LIU Hai-ying JIN Zheng-xun |
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| Institution: | 1 Crop Tillage and Cultivation Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China; 2 Agricultural College, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | Two crosses(Xixuan 1 × Tong 769 and Dongnong 423 × Foukei 180) from four japonica rice varieties were made to study the effects of protein content selection on cooking and eating properties of rice in early generations.Coefficients of variation of quality properties varied from 9.73% to 94.99% and negative correlation was noted between protein and amylose contents.The taste meter value firstly increased with protein content decreased and then declined when protein content declined to a critical value.Progenies with moderate protein and amylose contents had higher taste meter value.RVA viscosity properties improved with protein content declined when protein content was much higher,but gradually degraded when protein content declined to some levels.Protein content with too high or too low levels would lead to inferior cooking and eating quality.Therefore,coordinating protein content with amylose content was an important approach for improving rice cooking and eating quality. |
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| Keywords: | rice protein content cooking and eating quality starch viscosity |
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