粳稻穗部不同部位米粒直链淀粉含量的差异分析

直链淀粉含量是影响稻米品质的一个重要指标. 本文通过穗内不同米粒间、粒内不同部位间直链淀粉含量的测定明确同一品种同一穗不同籽粒间的差异可高达14.2%, 稻穗上部、一次枝梗、先开花结实或粒重较高的米粒直链淀粉含量较高; 稻穗基部、二次枝梗或未完全成熟、迟开花结实或粒重较低的米粒直链淀粉含量较低. 米粒胚侧半粒与

The Differences of Grain Amylose Contents in Different Panicle Parts of Japonica Rice Variety

Amylose content (AC) is one of the most important criterions in rice quality. The AC varied among grains in the same panicle and even in different parts of the grain. This drfference can be reached by 14.2%. The AC of grains in the upper part or the first branches of the panicle and the early flowering grains or heavier grains were larger than others. The AC of the half grain with embryo was different from that without embryo among varieties. The AC with embryo side is, generally, larger than that of another side. AC of grains were also increased from outer layer to inner layer among different parts of milled rice. AC was, normally, enhanced by 1% while milled degree of rice was increased by 10%. It was better to choose the second or third or forth grains in the panicle branch to analyze the AC. The errors could be decreased by sampling some grains rather than one grain.