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

doi:10.3969/j.issn.1006-8082.2021.01.004

中国稻米 ›› 2021, Vol. 27 ›› Issue (1): 14-19.DOI: 10.3969/j.issn.1006-8082.2021.01.004

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

陈飞¹, 张昌泉¹, 周少川², 李爱宏³, 刘巧泉^1,^*()

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

收稿日期:2020-10-20 出版日期:2021-01-20 发布日期:2021-01-20
通讯作者: 刘巧泉
基金资助:
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

Comparative Analysis of Grain Physicochemical Properties and Starch Fine Structure between Indica Rice Cultivars Huanghuazhan and Yangdao 6 with Good Quality

Fei CHEN¹, Changquan ZHANG¹, Shaochuan ZHOU², Aihong LI³, Qiaoquan LIU^1,^*()

¹Jiangsu 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
²Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
³Lixiahe Agricultural Research Institute of Jiangsu Province, Yangzhou, Jiangsu 225009, China

Received:2020-10-20 Online:2021-01-20 Published:2021-01-20
Contact: Qiaoquan LIU

摘要/Abstract

摘要：

以携带相同Wx^b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。

关键词: 籼稻, 理化品质, 糊化特性, 淀粉精细结构

Abstract:

With the high-quality indica rice varieties Huanghuazhan（HHZ） and Yangdao 6（9311） carrying the same Wx^b 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.

Key words: indica rice, physicochemical characteristics, gelatinization properties, starch fine structure

中图分类号:

S511

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.

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.

图/表 5

图1 黄华占和扬稻6号米粉的DSC吸热曲线（A）和RVA谱（B）表中数据为“平均值±标准差”;同行数据后不同小写表示品种间差异达0.05水平显著。下同。

表1 黄华占和扬稻6号稻米的主要理化和热力学特性比较

图2 黄华占和扬稻6号稻米外观和淀粉粒扫描电镜观察A-D：黄华占和扬稻6号稻米外观、粒长、粒宽和长宽比;E-F：稻米籽粒断面扫描电镜观察;G-H：淀粉粒扫描电镜观察;I：淀粉粒粒径分布。

图3 黄华占和扬稻6号稻米淀粉的相对分子量分布（A）和支链淀粉的链长分布（B）图A中AP1、AP2和AM分别表示支链淀粉的短链（AP1）和中长链部分（AP2）以及直链淀粉组份（AM）。

图4 黄华占和扬稻6号稻米淀粉的X射线衍射（A）和傅里叶红外光谱（B）分析

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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

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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