稻米食味品质形成及其响应氮素调控作用的研究进展

doi:10.3969/j.issn.1006-8082.2021.02.006

摘要/Abstract

摘要：

稻米食味品质是消费者评价稻米优劣的关键品质,决定了大米的档次与市场定位。本文阐述了直链淀粉含量、胶稠度、淀粉晶体结构、淀粉颗粒粒径分布、支链淀粉链长分布、淀粉溶解及膨胀特性、热力学特性、糊化特性及回生特性等稻米食味品质评价体系,从稻米淀粉合成相关酶（AGPase）、颗粒结合淀粉合成酶（GBSS）、可溶性淀粉合成酶（SSS）、淀粉分支酶（SBE）、淀粉脱分支酶（DBE）及蛋白组分概述了稻米食味品质的遗传调控。着重综述影响蛋白质含量的重要栽培因素——氮肥施用量、施用时期及氮肥形态对稻米食味品质形成的调控途径,对水稻食味品质的遗传研究及栽培调优进行了探讨与展望,可为水稻优良品种选育与生产、稻米在市场中的竞争力提升提供参考。

关键词: 水稻, 淀粉合成酶, 食味评价, 蛋白质, 氮素调控

Abstract:

The taste quality of rice is the key quality for consumers to evalvate the quality of rice, which determines the grade and market positioning of rice. The article describes the eating quality evaluation system such as amylose, gel consistency, starch crystallinity, starch granule size distribution, amylopectin chain distribution, starch solubility and swelling properties, thermal property, pasting property and retrogradation property. The genetic regulation of rice eating quality was summarized from rice starch synthesis-related enzymes AGPase, GBSS, SSS, SBE, DBE and protein components. By reviewing the effects of nitrogen application rate, nitrogen application period and nitrogen fertilizer form on the rice eating quality formation, proposed the research prospect of rice eating quality, discussed the cultivation of improving rice eating quality. This review will provide a reference for future research on the breeding and production of excellent quality rice varieties and the improvement on the competitiveness of high quality rice in the market.

Key words: rice, starch synthesis enzymes, eating quality evaluation, protein, nitrogen regulation

中图分类号:

S511
Q945

吴家青, 熊若愚, 解嘉鑫, 蒋海燕, 谭雪明, 潘晓华, 曾勇军, 石庆华, 曾研华. 稻米食味品质形成及其响应氮素调控作用的研究进展[J]. 中国稻米, 2021, 27(2): 28-37.

Jiaqing WU, Ruoyu XIONG, Jiaxin XIE, Haiyan Jiang, Xueming TAN, Xiaohua PAN, Yongjun ZENG, Qinghua SHI, Yanhua ZENG. Research Advances on Rice Eating Grain Quality Formation and its Response to Nitrogen Application[J]. China Rice, 2021, 27(2): 28-37.

图/表 2

图1 稻米食味品质评价指标（a）扫描电镜下的淀粉颗粒（引自Ryoo等[35]）;（b）水稻淀粉的X-射线衍射图;（c）水稻淀粉颗粒粒度分布曲线;（d）离子色谱系统分析支链淀粉链长分布;（e）水稻淀粉的热力学特性：To（起始温度）,Tp（峰值温度）,Tc（终止温度）;（f）水稻淀粉的糊化特性：PaT（起始糊化温度）,PKV（最高黏度）,HPV（热浆黏度）,CPV（冷浆黏度）。

图2 水稻胚乳淀粉生物合成过程包含了蔗糖转化、ADPG的合成以及直链淀粉和支链淀粉的生成过程。UDP-Glc（UDP-葡萄糖）;Frc（果糖）;Frc-6-P（果糖-6-磷酸）;Glc-1-P（葡萄糖-1-磷酸）;Glc-1-P（葡萄糖-6-磷酸）; ADP-Glc（ADP-葡萄糖）;AGP SSU（腺苷二磷酸葡萄糖焦磷酸化酶胞质型小亚基）;AGP LSU（腺苷二磷酸葡萄糖焦磷酸化酶胞质型大亚基）; GBSS I（颗粒结合淀粉合成酶Ⅰ）。

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