Research Advances on Rice Eating Grain Quality Formation and its Response to Nitrogen Application

doi:10.3969/j.issn.1006-8082.2021.02.006

Abstract

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

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

CLC Number:

S511
Q945

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.

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.

Figures/Tables 2

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