| 优质籼稻品种黄华占和扬稻6号稻米理化特性和淀粉精细结构比较 |
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| 引用本文： | 陈飞,张昌泉,周少川,李爱宏,刘巧泉.优质籼稻品种黄华占和扬稻6号稻米理化特性和淀粉精细结构比较[J].中国稻米,2021,27(1):14-19. |
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| 作者姓名： | 陈飞 张昌泉 周少川 李爱宏 刘巧泉 |
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| 作者单位： | 1.扬州大学农学院/江苏省作物基因组学和分子育种重点实验室/江苏省粮食作物现代产业技术协同创新中心,江苏 扬州 225009;2.广东农业科学院水稻研究所,广州 510640;3.江苏里下河地区农业科学研究所,江苏 扬州 225009 |
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| 基金项目： | 国家自然科学基金（U19A2032;31825019）;江苏省重点研发计划（现代农业）项目;江苏省高校优势学科工程资助项目 |
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| 摘 要： | 以携带相同Wxb基因的籼稻品种黄华占和扬稻6号为试验材料,系统分析了这2个优质籼稻品种的理化特性和淀粉精细结构。结果表明,黄华占稻米蛋白质含量显著低于扬稻6号,而表观直链淀粉含量高于扬稻6号,其他理化品质如胶稠度、总淀粉含量和碱消值两者无显著差异;黄华占稻米具有较高的糊化温度和热焓值。黄华占和扬稻6号稻米淀粉粘滞曲线较为接近,但黄华占稻米具有较高的崩解值和较小的回复值。扫描电镜分析表明,淀粉粒形态和结构在2个样品间无明显差异;但淀粉精细结构分析表明,黄华占稻米淀粉含有较少的支链淀粉短链以及较多的支链长链和较多的直链淀粉短链;淀粉晶体结构分析表明,黄华占和扬稻6号淀粉均为A型晶体,但黄华占稻米淀粉的长程有序结构较扬稻6号淀粉高,而短程有序结构样品间无显著差异。上述研究为选育优质籼稻提供了参考。
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| 关 键 词： | 籼稻 理化品质 糊化特性 淀粉精细结构 |
| 收稿时间： | 2020-10-20 |
Comparative Analysis of Grain Physicochemical Properties and Starch Fine Structure between Indica Rice Cultivars Huanghuazhan and Yangdao 6 with Good Quality |
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| Fei CHEN,Changquan ZHANG,Shaochuan ZHOU,Aihong LI,Qiaoquan LIU.Comparative Analysis of Grain Physicochemical Properties and Starch Fine Structure between Indica Rice Cultivars Huanghuazhan and Yangdao 6 with Good Quality[J].China Rice,2021,27(1):14-19. |
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| Authors: | Fei CHEN Changquan ZHANG Shaochuan ZHOU Aihong LI Qiaoquan LIU |
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| Institution: | 1.Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China;2.Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;3.Lixiahe Agricultural Research Institute of Jiangsu Province, Yangzhou, Jiangsu 225009, China |
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| Abstract: | With the high-quality indica rice varieties Huanghuazhan（HHZ） and Yangdao 6（9311） carrying the same Wxb allele as experimental materials, the grain physicochemical properties and starch fine structures of the two varieties were systematically analyzed. The results showed that the protein content of HHZ rice was significantly lower than 9311 rice, and the apparent amylose content was higher than that of 9311. There was no significant difference in other physicochemical properties between the two varieties such as gel consistency, total starch content and alkalinity. The thermal profiles of rice flours were analyzed and rice flours from HHZ exhibited higher gelatinization temperature and gelatinization enthalpy compared with 9311. The pasting properties from RVA analysis showed that both of HHZ and 9311 showed similar RVA curves, however, HHZ rice showed higher breakdown and lower setback than 9311 rice. The morphology of starch granule was observed by using scanning electron microscopy and there were no significant differences between the two varieties. Besides, the starch fine structure were investigated, and we found that HHZ grain starch contained reduced amylopectin short chains and increased longer amylopectin chains. Then the crystalline structure analysis showed that starch from HHZ presented higher level of long-range order structure than that of 9311 while both showed similar short-range order structure. The present data provides useful information for grain improvement in indica rice and also the further application of HHZ and 9311 in rice production. |
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| Keywords: | indica rice physicochemical characteristics gelatinization properties starch fine structure |
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