【作者】 金正勋； 沈鹏； 金学泳； 钱春荣； 杨静； 刘海英；

【Author】 JIN Zheng-xun SHEN Peng JIN Xue-yong QIAN Chun-rong YANG Jing LIU Hai-ying (Agricultural College,Northeast Agricultural University,Heilongjiang Harbin 150030,China)

【机构】 东北农业大学农学院；

【摘要】 选用稻米蒸煮食味品质有显著差异的4个粳稻品种,对水稻籽粒淀粉合成关键酶活性与味度值和 RVA 谱特性关系进行了研究。结果表明,灌浆同一时期的 ADPG 焦磷酸化酶、可溶性淀粉合成酶、淀粉分支酶等3种酶活性大小,不同品种间有极显著的遗传差异;与劣质品种相比,优质品种灌浆前期3种酶活性低,但灌浆中、后期比劣质品种保持更高水平的酶活性;ADPG 焦磷酸化酶、可溶性淀粉合成酶、淀粉分支酶的活性与味度值和 RVA 谱特性间的相关性质和程度因灌浆时期不同,而发生变化;在整个灌浆过程中,可溶性淀粉合成酶活性与味度值间的相关均不显著,但灌浆前期和中、后期的 ADPG 焦磷酸化酶和淀粉分支酶的活性与味度值间相关,均达到显著或极显著水平,选择灌浆前期酶活性低或灌浆后期酶活性高的材料,将有利于提高稻米蒸煮食味品质。更多还原

【Abstract】 4 Japonica rice varieties,which had significant difference in quality of eating and cooking,were investigated to reveal the relation- ship between change of starch synthesis key enzyme activity during grain filling and quality of eating and rooking in rice.The results showed that among these varieties with different quality some varieties present the differences in amylase content and amylopectin content in the early stage of grain filling and others present them in the middle or late stage.The differences in amylose content and amylopectin content were shown up as the accumulative speed of starch in different grain filling stage.In the during grain filling the time when the ac- tivities of ADPglocose pyrophosphorylase(AGPP)and soluhle starch synthesis(SSS)reached a maximum was not different with different quality types,but the time when the activity of starch branch enzyme(SBE)reached a maximum was different the low quality varieties were earlier than the high quality ones,and high quality varieties still kept high enzyme activities in the late stage of grain filling.The cor- relation and correlative degree between ADP glocose pyrophosphorylase(AGPP),soluble starch synthesis(SSS),starch branch enzyme (SBE)and amylose content,amylopectin content,taste meter value,properties of amylogram varied with the different stage of grain fill- ing.The correlation between soluble starch synthesis activity and taste meter value was not significant during the whole stage of grain fill- ing,but in the early and late stage of grain filling,the activities of ADPglocose pyrophosphorylase(AGPP)and starch branch enzyme (SBE)have significant or very significant correlation with taste meter value.It is helpful for improving quality of eating and cooking of Japonica rice to choose the materials which have low enzyme activity in the early stage of grain filling or have high enzyme activity in the late stage.更多还原