江苏和东北粳稻稻米理化特性及Wx和OsSSIIa基因序列分析

依据地理来源和直链淀粉含量将87份供试粳稻品种(系)划分为江苏普通粳稻、东北粳稻和江苏半糯粳稻3种类型,系统比较了稻米理化性状及淀粉合成主效基因Wx和OsSSIIa序列的差异,以探究其食味品质特征及其形成的分子基础。与东北粳稻相比,江苏普通粳稻的直链淀粉含量偏低,蛋白质含量和糊化温度偏高,而胶稠度和RVA谱特征值相当。与江苏普通粳稻和东北粳稻相比,江苏半糯粳稻具有较低的直链淀粉含量、较大的胶稠度及独特的RVA谱特征。大多数性状变异系数在3种类型粳稻中均较小,仅消减值变异系数较大,说明品种(系)间的稻米回生性存在较大差异而其他性状较为一致。各性状间的相关性在3种类型粳稻中表现不尽相同,说明地理来源和品种特性影响食味品质性状间的相关程度。聚类分析将87份粳稻分为4个类群,江苏普通粳稻与东北粳稻主要分布于类群I和II,且品种间相互交错;类群III由2个江苏普通粳稻品系和1个江苏半糯粳稻(徐稻9号)组成,多数性状值位于普通粳稻与半糯粳稻之间;类群IV中均为江苏半糯粳稻。序列分析表明江苏普通粳稻和东北粳稻中Wxb基因无序列差异,而江苏半糯粳稻在Wxb第4外显子上发生G/A替换,属Wxmp等位基因型;江苏省部分粳稻品种(系)携带OsSSIIa(G-GC)等位基因,从而导致高糊化温度。     

直链淀粉含量不同的稻米淀粉结构、糊化特性研究

选用直链淀粉含量不同的4个水稻品种,研究其淀粉体结构和糊化特性。发现不同品种的淀粉体结构、糊化特性随直链淀粉含量的不同呈现一定的变化规律。直链淀粉含量从3.43%至21.65%,其晶体类型为A型,相对结晶度呈下降趋势,消减值表现为升高趋势,相对结晶度和消减值与直链淀粉含量分别呈显著负相关和极显著正相关(r=－0.964*, r=0.997**),消减值与结晶度呈显著负相关（r=－0.960*）。米粒的背部和腹部间淀粉体大小和排列有所不同,糯性或低直链淀粉含量与非糯性或高直链淀粉稻米的胚乳结构存在差异,淀粉体排列以糯稻较紧,粳稻次之,籼稻最松。淀粉的相对结晶度可能与胚乳中淀粉体的形状和紧密程度有关。     

不同小麦品种支链淀粉链长分配及其与淀粉理化特性的关系

以糯性与非糯性小麦品种（系）为材料,研究直、支链淀粉蓝值、支链淀粉链长分配及其与淀粉理化特性的关系。结果表明,直链淀粉的蓝值和最大吸收波长均显著大于支链淀粉;支链淀粉蓝值和最大吸收波长表现为中筋小麦＞弱筋小麦＞强筋小麦＞糯小麦,蓝值和最大吸收峰间呈极显著正相关,蓝值和吸收波长越大,说明支链淀粉含较长的支链。经Sephadex G75分离支链淀粉的支链,可得到3个组分,非糯小麦长B链(DP≥65.8)组分占支链淀粉百分含量最低,中等B链(29＜DP＜65.8)组分其次,短B链和A链(DP≤29)组分高达65%左右,前两个组分含量表现为弱筋小麦＞强筋小麦＞中筋小麦,且同一类型不同品种间也存在差异;而糯小麦未能洗脱出长B链。相关分析表明,除崩解值外,长B链与黏度各特征值均呈极显著正相关,与结晶度呈显著正相关,说明长B链含量显著影响淀粉的理化特性。     

Influence of single-nucleotide polymorphisms in the gene encoding granule-bound starch synthase I on amylose content in Vietnamese rice cultivars

Amylose content is one of the most important factors influencing the physical and chemical properties of starch in rice. Analysis of 352 Vietnamese rice cultivars revealed a wide range of variation in apparent amylose content and the expression level of granule-bound starch synthase. On the basis of single-nucleotide polymorphisms (SNP) at the splicing donor site of the first intron and in the coding region of the granule-bound starch synthase I gene, Waxy gene, alleles can be classified into seven groups that reflect differences in apparent amylose content. The very low and low apparent amylose content levels were tightly associated with a G to T in the first intron whereas intermediate and high amylose was associated with a T genotype at SNP in exon 10. The correlation between the combination of T genotype at SNP in the first intron, C in exon 6, or C in exon 10 was predominant among low amylose rice varieties. Our analysis confirmed the existence of Wx^op allele in Vietnamese rice germplasm. The results of this study suggest that the low amylose properties of Vietnamese local rice germplasm are attributable to spontaneous mutations at exons, and not at the splicing donor site.     

The Deterioration of Eating and Cooking Quality Caused by High Temperature During Grain Filling in Early-Season indica Rice Cultivars

The effect of temperature during grain filling on eating and cooking quality of early-season indica rice was investigated by using four cultivars with different amylose content. Starting from flowering stage until maturity, the plants of all cultivars were subjected to two temperature treatments, referred as optimum (mean daily air temperature, 22 °C) and high (32 °C) temperature regimes. The results showed that the effect of high temperature on apparent amylose content and gel consistency in milled rice was cultivar-dependent. Under high temperature, amylose content increased for cv. Jiayu353 and remained little changed for cv. Guangluai4, which had intrinsically higher amylose content, and decreased for cv. Zhefu49 and cv. Jiazao935, which had lower amylose content. By contrast, high temperature reduced or kept stable gel consistency values for cultivars with higher amylose content and increased gel consistency values for those with lower amylose content. Moreover, high temperature significantly increased the gelatinization temperature of all cultivars. Pasting profiles and X-ray diffraction pattern of rice were also affected by temperature. The results suggest that high temperature during grain filling change the component and crystalline structure of starch and result in deterioration of eating and cooking quality for early-season indica rice.     

Varietal difference in physicochemical properties of pigmented rice varieties

The physicochemical properties of pigmented (Midorimochi, Jeokjinjubyeo, and Heukmichalbyeo) and non-pigmented (Hwayoungbyeo) rice varieties were investigated. Starch from non-pigmented rice consisted mainly of large polyhedral granules that were more loosely packed than those of the non-pigmented sample. Pigmented rice showed higher linoleic acid content (36–40%) and hydrolysis rate (63–79%) but lower oleic acid content (35–39%), blue value (0.05–0.17), and viscosity values than the non-pigmented one. Significantly higher mineral content, blue value, and pasting and viscosity values were observed in the Jeokjinjubyeo sample compared to those of the other pigmented rice samples. The Midorimochi variety, on the other hand, exhibited the highest total amino acid (816.82 ng mg⁻¹) and sugar (0.15–3.35 μg g⁻¹) contents and the lowest pasting and viscosity values. No substantial difference in the X-ray diffraction pattern was observed among the samples. Results of this study could serve as baseline information for the quality evaluation of three pigmented rice cultivars and provide a better understanding of their potential uses and food industry applications.     

利用AMMI模型分析寒地水稻3个品质性状的基因型与环境互作

为了给寒地水稻品种审定和推广应用提供科学依据, 将黑龙江省垦区6个寒地水稻品种(系)种植在6个不同生态点, 利用AMMI模型对其营养食味品质性状(蛋白质含量、游离脂肪酸含量、直链淀粉含量) 进行了稳定性和适应性分析。结果表明, 蛋白质含量、游离脂肪酸含量、直链淀粉含量3项指标在基因型间、环境间及基因型×环境互作间的方差均达到极显著水平, 这3项指标的交互效应主成分值(IPCA)差异也达到显著水平;影响营养食味品质稳定性的主要环境气候因子是穗期(抽穗至成熟期)日平均气温和日均气压, 穗期温度高、光照充足和少雨的环境有利于寒地稻米良好品质的形成;6个参试品种(系) 营养食味品质稳定性为建07-1023>空育131>龙粳20>饶选06-06>北粳9005=垦稻08-924, 6个农场对水稻品质影响为查哈阳农场>梧桐河农场>853农场=军川农场>850农场>290农场。     

Development and characterization of chromosome segment substitution lines derived from backcross between japonica donor rice cultivar Yukihikari and japonica recipient cultivar Kirara397

Grain yield-related traits and grain quality-related traits are important for rice cultivars. The quantitative trait loci (QTLs) involved in controlling the natural variation in these traits among closely related cultivars are still unclear. The present study describes the development of a novel chromosome segment substitution line (CSSL) population derived from a cross between the temperate japonica cultivars Yukihikari and Kirara397, which are grown in Hokkaido, the northernmost limit for rice cultivation. Days to heading, culm length, panicle length, panicle number, brown grain weight per plant, thousand brown grain weight, brown grain length, brown grain width, brown grain thickness, apparent amylose content, and protein content were evaluated. Panicle length, brown grain length and amylose content differed significantly in the parental cultivars. Thirty-five significant changes in the evaluated traits were identified in the CSSLs. A total of 28 QTLs were located on chromosomes 1, 2, 3, 4, 5, 6, 8, 9, 10, 11 and 12. These findings could be useful for breeding rice cultivars in the northernmost limit for rice cultivation.     

不同小麦品种籽粒淀粉理化特性的差异及其相关

选用非糯性强筋、中筋、弱筋小麦品种和糯性小麦品种（系）,研究淀粉理化特性的差异。结果表明,糯性与非糯性小麦RVA图谱有着明显的差异。峰值黏度、低谷黏度、最终黏度、峰值时间、糊化温度等黏度特征值,糯小麦均显著低于非糯性品种,同一类型不同品种间RVA图谱差异主要是在峰值黏度之后的曲线变化;破损淀粉含量为强筋＞中筋＞弱筋＞糯小麦。糯性与非糯性小麦品种面粉的X-衍射图谱均呈现A型特征,晶体结构差异主要表现在峰值的大小,结晶度变化范围为28.97%~36.97%。相关分析表明,直链淀粉含量、直/支比、破损淀粉含量对淀粉黏度特性有重要的影响,而结晶度对黏度特性影响不显著。     

不同熟期玉米品种春夏套作对籽粒淀粉含量及糊化特性的影响

试验以早、中、晚熟代表品种鲁原单14（LD14）、掖单22（YD22）和掖单13（YD13）为对象,两两相互套作,研究春夏玉米套作对玉米淀粉含量、组成及糊化特性的影响。结果表明,同一品种春玉米与不同品种夏玉米套作,春玉米的淀粉含量、组成及糊化特性无显著差异,但不同品种间差异显著。与不同品种春玉米套作,夏玉米淀粉含量、     

粳型杂种稻米品质性状的表现及遗传控制

研究了由4个不育系及其保持系与7个恢复系配组的24个粳型杂种的9个品质性状的遗传表现 , 结果表明： (1)杂种粳米的品质性状表现普遍介于双亲之间, 但粒宽和直链淀粉含量有 较多的超高亲组合, 糙米率和精米率有较多的超低亲组合。 (2)杂种的整精米率、 粒长、 粒宽、 垩白率、 糊化温度5个性状与不育系呈显著正相关; 糙米     

Effect of high proton beam irradiation on pasting properties of rice starch

Rice seed was treated by high proton beam irradiation up to 1,200 Gy in order to elucidate physicochemical properties of irradiated rice starch. The decrease of amylose content in two rice cultivars ranged 3.5 to 3.6% compared to the non-irradiated rice under the highest proton beam irradiation (1,200 Gy). Gel consistency in japonica rice cultivar Ilpum was significantly increased with increasing proton beam irradiation. Its values approached 9.7 in the Ilpum rice cultivar and 8.7 cm in the Hanmaum rice cultivar. The peak viscosity, hot peak viscosity, cool peak viscosity, and setback were significantly decreased with increasing proton beam dose. High proton beam irradiation caused a significant decrease in the onset temperature (T _o ), peak temperature (T _p ), conclusion temperature (T _c ), and enthalpy change (ΔH). Gelatinization range (R) in two rice cultivars was more broaden in higher proton beam irradiation than in low proton beam irradiation. The crystallinity degree of two rice starches irradiated with high proton beam was significantly increased and it ranged from 3.25 and 4.39% compared to the non-irradiated rice starches. It might be deduced that proton beam irradiation causes changes of starch, especially at high irradiation of proton beam.     

不同生态条件下籼稻米饭质地和淀粉RVA谱的特性

研究了6个籼稻品种在大范围不同的生态环境条件下,米饭质地和淀粉RVA特征谱的变化。结果表明,供试样品的米饭质地指标硬度和黏度存在极显著环境主效应,环境与品种互作效应在硬度、黏附性和黏度3个性状中均极显著。6项RVA特征值（峰值黏度、热浆黏度、最终黏度、崩解值、消减值和回复值）均存在极显著环境主效应;环境与品种互作效应在上述性状中,均极显著;且生态条件对RVA谱的影响因品种不同而异。6个试验点中,米饭质地指标黏附性的变异系数最小;RVA的热浆黏度、最终黏度、峰值黏度、崩解值和回复值以及米饭质地的硬度、黏度值的变异系数较小;RVA的消减值的变异系数最大。     

我国水稻品种的蛋白质含量及与米质的相关性研究

研究了5 323份稻谷样品（籼稻谷3 805份、粳稻谷1 518份）的蛋白质含量的分布特点、类别比例及与稻米品质的关系。结果表明，我国当前生产上应用的水稻品种的蛋白质含量呈单峰曲线分布，虽覆盖6.0%~15.7%的宽广范围，但主要分布于8.0%~11.0%；籼稻与粳稻蛋白质含量的分布曲线有所差别。约73%的水稻品种具中等蛋白质含量，高、低蛋白的品种分别占14%和13%；其中高蛋白籼稻品种的比例是粳稻的6倍，而低蛋白籼稻品种仅为粳稻的1/3。蛋白质含量对稻米的垩白度、透明度及直链淀粉含量等品质指标有负面影响，因而高蛋白品种的优质率显著低于中等及低蛋白的品种。本文还对稻谷、谷壳、糙米和精米等不同形态样品的蛋白质含量作了比较，并进行了相关和回归分析。     

小麦籽粒淀粉与面粉的理化特性差异

面制食品的品质与籽粒淀粉理化特性关系密切, 糯质和非糯质小麦籽粒淀粉组分有明显差别。本研究比较了糯小麦(宁糯麦1号、扬糯麦1号)和非糯小麦(扬麦16、中国春)的淀粉与面粉的黏度特性、热力学特性、膨胀势、溶解度等参数, 旨在阐明小麦籽粒淀粉与面粉的理化特性差异。4个品种籽粒淀粉粒均以C型淀粉粒(粒径<2 μm)为主, 占96.14%~97.36%, 糯小麦C型淀粉粒的比例高于非糯小麦。籽粒淀粉中破损淀粉含量低于面粉中破损淀粉含量; 籽粒淀粉的膨胀势、透光度、热焓值和回生度高于面粉, 溶解度和淀粉糊化的起始温度、峰值温度、最终温度低于面粉。与非糯小麦相比, 糯小麦面粉具有较低的破损淀粉含量、黏度参数特征值和淀粉回生度, 较高的溶解度、膨胀势、透光率和热焓值。外源添加剂试验结果表明, 面粉中α-淀粉酶活性、蛋白质与脂肪含量以及食品加工过程中添加的蔗糖和氯化钠均影响面粉的糊化特性, 是造成淀粉与面粉理化特性差异的主要原因。     

Endosperm starch properties in several wheat cultivars preferred for Japanese noodles

To characterize superior genotypes for the white Japanese noodle, endosperm starch properties including amylose content, flour peak viscosity and starch-granule bound Waxy (Wx) proteins were compared using several cultivars preferred for noodle manufacture. Amylose contents from three seasons trials and flour peak viscosity from two seasons trials varied among cultivars. Low amylose content was a common property in the noodle cultivars, whereas a high peak viscosity was not always the case. When the Wx proteins were analyzed by sodium dodecylsulfate polyacrylamide gel electrophoresis, a clear reduction in the amount of low molecular weight protein or a lack of the high molecular weight protein occurred in the noodle cultivars. Segregation of Wx proteins was detectable in a B₁F₁ population, indicating that the Wx protein analysis has a potential as a surrogate of selecting low amylose genotypes in early generations.     

籼稻背景下导入Wx~(in)等位基因改良稻米食味和理化品质

水稻Wx~b等位基因已广泛用于籼稻的品质改良,但携带该等位基因的一些籼稻米饭往往偏软,仍需进一步改良。为明确籼稻背景下导入Wxin等位基因对稻米食味品质和理化品质的效应,分别以携带Wxin的IR64和携带Wx~b的9311为供体,以携带Wxa的籼稻SIR3611 (3611)为受体,基于分子标记辅助选择,通过杂交和连续回交的方式构建了3611背景下携带Wxin和Wx~b的近等基因系。系统比较了不同近等基因系间的农艺性状以及稻米的食味和理化品质。结果表明,近等基因系与受体亲本3611的主要农艺性状基本接近,无显著差异。NIL(Wxin)稻米的表观直链淀粉含量较亲本3611极显著下降而胶稠度极显著增加。NIL(Wx~b)稻米表观直链淀粉含量最低且与之对应的胶稠度最高。近等基因系NIL(Wxin)和NIL(Wx~b)稻米的食味值较亲本极显著提高。NIL(Wx~(in))和NIL(Wx~b)稻米的GBSSI丰度与对应的表观直链淀粉含量具有明显的正相关。稻米粉的黏滞性谱、热糊化特性和晶体结构与直链淀粉含量显著相关性。本研究为在我国籼稻品种品质改良中有效利用Wxin等位基因提供了重要依据。     

水旱种植下多个品种蒸煮品质和稻米RVA谱的比较性研究

研究了多个品种于水旱种植下稻米RVA谱曲线的变化及其蒸煮和营养品质,结果表明:旱种条件下米粉的RVA谱发生明显的变化,主要表现在最高粘度、崩解值、最终粘度和回复值RVA谱特征值上.根据水、旱种植下稻米淀粉谱的变化特点,将供试品种分为三类,第一类品种是生产上可用于旱作的品种,该类品种旱作下蒸煮和食味品质有变优的趋势,     

稻米中含二硫键蛋白对其米饭质地的影响

选用11个水稻品种,通过二硫苏糖醇（dithiothreitol,DTT）处理打破蛋白质二硫键后,观察稻米粉快速黏度仪RVA（Rapid Visco Analyzer）特征谱的形成、特征值及其米饭质地的变化,进而研究蛋白质对米饭食味品质的作用。结果表明,供试品种米粉添加DTT后,其RVA的峰值黏度和糊化温度大都显著或极显著下降,崩解值大都显著或极显著上升,RVA特征谱上升阶段的线性部分的斜率大都减少;米饭质地则大都变软变黏。稻米中由二硫键形成的蛋白质网络可能增强糊化液的刚性或蛋白质水合作用而改变淀粉的吸水性能,两者共同作用协同提高RVA的峰值黏度和糊化温度等。由二硫键结合而形成的蛋白质网络也可能是影响米饭硬度和黏性的主要作用之一。     

江苏主栽粳稻品种的遗传与食味结构分析

利用SSR分子标记和主要食味性状分析江苏主栽粳稻品种的食味结构。50对SSR引物中有41对存在多态性,41对多态性标记在86个品种间共扩增出113个等位基因,每个标记的等位基因数目为2~6个,平均2.76个;多态信息含量(PIC值)变异范围为0.02~0.84,平均为0.48;Nei基因多样性指数变幅在0.02~0.68之间,平均为0.37;遗传聚类分析可将86个品种分为3个类群。在正季长日照情况下,品种间直链淀粉及蛋白质含量在遗传聚类的I、II、III类中呈现出递减的趋势,食味分值则反之;而在短日照条件下,第II、第III大类型品种的直链淀粉及蛋白质含量较正季显著升高,食味值显著下降,而第I类型品种降幅不大;总体而言,江苏主栽粳稻品种的食味一般且遗传背景相近,拓宽遗传基础是培育环境钝感型优质食味粳稻的重要途径。