早籼稻籽粒灌浆过程中淀粉合成酶的变化及温度效应特征

要选2个不同淀粉类型的早籼品种，对水稻开花后籽粒中直、支链淀粉的积累动态及淀粉合成代谢的3个关键酶—ADPG焦磷酸化酶、可溶性淀粉合成酶与淀粉分支酶活性变化进行分析，并采用人工控温试验等方法探讨了不同温度下ADPG焦磷酸化酶、可溶性淀粉合成酶与淀粉分支酶的活性变化特征。研究结果表明，在水稻籽粒灌浆过程中支链淀

The Dynamic Change of Starch Synthesis Enzymes during the Grain Filling Stage and Effects of Temperature upon It

In this paper the dynamic change property of rice grain starch synthesis including amylose and amylopectin and its relative enzymes in 2 different rice varieties were analysed, and the effects of temperature upon the relative enzymes such as ADPG pyrophosphorylase and soluble starch synthesis enzyme (SSS) and Q enzyme were discussed by artificial controlled temperature treatment. The result showed that the accumulation of amylose and amylopectin in rice grain were simultaneity during the grain filling stage and the difference between 2 varieties was mainly in the relative accumulating ratio of 2 type starch; also the peak period of 3 enzyme vivid in the filling grain was different clearly, among which SSS was in the beginning period after anthesis, but ADPP and Q enzyme was in the 15d and 20d after anthesis respectively; Q enzyme was the controlled enzyme through which the temperature affected the ratio of amylose and amylopectin and it expression had close relationship with the variety type.